As far as sweet potato casserole recipes go, this one is head and shoulders above the others. A savory pecan crumble tops the creamy sweet potatoes.
As a Thanksgiving side dish, my favorite goes to this sweet potato casserole. When it comes to sweet potato casserole, I must admit that I have my doubts. Every year for dinner, my family made sweet potato casserole with marshmallows, but I was never a fan. Sweet potatoes with sweet marshmallows is, in my opinion, an excess of sweetness.
But I couldn’t resist trying this recipe for sweet potato casserole. A pecan crumble topping replaces the little marshmallows. It’s salty and crunchy, just like the sweet potatoes underneath—the ideal accompaniment.
This dish is sure to be a favorite at any holiday gathering if you decide to make it. Make it ahead of time, and it’s delicious, nutritious, and easy. Your visitors and you will adore it!
How to Make Sweet Potato Casserole from Scratch
To whip up this delicious sweet potato casserole, gather the following ingredients:
In regards to the sweet potato
- Naturally, sweet potatoes! A baking dish that measures 9×13 inches will need 5 big.
- Olive oil or butter—For a decadent touch.
- Adding milk to the sweet potatoes makes them easier to purée. The choice is yours!
- Ginger root, ground, adds a rich, spicy taste.
- In regards to the crumble – Like an apple crumble, some sweet potato casserole recipes call for a brown sugar streusel topping. You won’t find this among them.
To make the crumble, I grind some walnuts and pecans and set aside a few whole to serve as a garnish.
For a hearty texture, choose old-fashioned oats.
For a flavorful fall taste, try using fresh sage, rosemary, and dried thyme.
The savory flavor of this sweet potato dish comes from the herbs and garlic.
The nutty topping gets a little sweetness from pure maple syrup.
To make the topping crispier in the oven, use butter or olive oil.
To bring out the full taste, don’t forget the sea salt and fresh black pepper!
The Best Way to Whip Up This Sweet Potato Soup
There are just four simple steps to make this sweet potato casserole:
The sweet potatoes should be roasted first. Bake the sweet potatoes as directed in this recipe.
Cook the potatoes in the oven until they are tender when poked. For a perfectly smooth sweet potato combination, you need them to be very delicate.
Using a food processor, make a pecan topping
2. Prepare the pecan topping while the sweet potatoes are in the oven. In a food processor, pulse together the oats, herbs, garlic, maple syrup, olive oil, salt, and pepper until just mixed. Add the nuts and process again. A little clumping is okay, but make sure there’s enough of texture in the final product.
3. Next, combine the filling ingredients. I use a food processor to puree the sweet potatoes rather than a potato masher.
After the sweet potatoes have cooked, remove their skins and put the tender orange flesh into a blender.
Step 4: Arrange and bake! Put the sweet potato puree in a large baking dish.
Finish baking at 425°F for a wonderfully browned and crisp topping, and savor!
Recipe for a simple sweet potato casserole
How to Prepare Ahead of Time and Keep Performed
Curious whether it’s possible to prepare this dish in advance? Yes, it is correct!
Prepare the filling and bake the sweet potatoes at least two days ahead of time. Put it in the fridge covered in the casserole dish or a container that seals tightly.
The pecan topping should be made ahead of time and kept in the fridge in an individual container.
Get the dish ready to bake and serve when the time comes!
Refrigerate any leftovers in an airtight container for a maximum of four days.
Heat them in the oven at 325°F for a few minutes or in the microwave for a few minutes to reheat.
Is sweet potato casserole safe to put in the freezer?
Sweet potato casserole is also suitable for freezing.
Make sure to prepare only the sweet potato filling if you plan on freezing it before a holiday dinner.
Lay it out in the baking dish and let it aside to cool.
You can freeze it for up to three months if you cover it securely with aluminum foil.
Before adding the topping and baking as directed, let it defrost overnight in the fridge.
Even with all the ingredients used, the casserole’s topping will get soggy if frozen. You may not mind this if you have leftovers, but if you’re hosting a holiday feast like Christmas, Easter, or Thanksgiving, I suggest topping the casserole as it thaws for the perfect crunch.
