Looking for a cozy, heartwarming dish that’s both budget-friendly and full of flavor? This easy sweet potato casserole is a delicious combination of creamy, sweet, and crunchy textures that will leave you dreaming about more. With lush layers of mashed sweet potatoes topped with a crunchy pecan streusel, it’s perfect for family dinners or holiday feasts. You’ll love how simple it is to whip up this sweet and savory classic!
Budget Information
The total cost to make this easy sweet potato casserole is around $12, which makes it approximately $3 per serving if the dish serves four. Enjoying delicious, comforting meals doesn’t have to break the bank!
Why This Recipe Works
This recipe is a winner because it marries the natural sweetness of sweet potatoes with the warmth of spices like cinnamon and nutmeg, creating a delightful balance that celebrates hearty flavors. The creamy mash serves as the perfect base, while the crunchy pecan topping offers a delightful contrast in textures, making every bite a taste explosion. Plus, it’s a straightforward dish that everyone can help prepare—perfect for family bonding time in the kitchen!
Ingredients + Optional Substitutions
Here’s what you’ll need to create this dish, along with some handy substitutions if you’re in a pinch:
- 4 medium sweet potatoes ($4) – You can substitute with butternut squash for a similar flavor!
- 1/2 cup brown sugar ($1) – White sugar can work too if that’s what you’ve got.
- 1/4 cup milk ($0.50) – Almond milk or any plant-based milk will do.
- 1/4 cup unsalted butter, melted ($1) – Coconut oil is a great dairy-free option.
- 1 teaspoon vanilla extract ($0.50) – It’s worth getting the real stuff if you can!
- 1 teaspoon ground cinnamon ($0.25)
- 1/2 teaspoon ground nutmeg ($0.25)
- 1 cup pecans, chopped ($3) – Swap with walnuts or pumpkin seeds for a different twist.
Step-by-step Recipe Instructions
Step 1: Start by preheating your oven to 375°F (190°C). This step is crucial; we want to make sure our casserole has the perfect environment to bake evenly and come out warm and golden brown.
Next, peel the sweet potatoes and chop them into chunks. This will help them cook faster, leading to a smoother mash later on. Boil those sweet potato pieces in a large pot of salted water for about 15-20 minutes, or until they are tender and easily pierced with a fork. You’ll know they’re ready when the sweet, warm aroma fills your kitchen!
Step 2: Once your sweet potatoes are soft, drain them and return them to the pot. Mash them up with a potato masher or fork. Talk about a workout! As you work, add the brown sugar, milk, melted butter, vanilla extract, cinnamon, and nutmeg to the mash. Keep mashing until everything is combined and smooth. This creamy goodness is the heart of your casserole; just try not to sneak too many bites before you bake it!
Step 3: Now, transfer that luscious mashed sweet potato mix into a greased 9×13-inch baking dish. Smooth it out evenly with a spatula. You want to create a nice surface for our topping to sit on, so don’t rush this step!
Step 4: In a separate bowl, combine the chopped pecans with a bit of brown sugar and melted butter. This mixture will create that delightful crunchy topping. Sprinkle it generously over the mashed sweet potatoes, covering the surface so every scoop has some of that yumminess!
Step 5: Pop your dish in the preheated oven and let it bake for about 25-30 minutes, until the topping is golden brown and the casserole is warmed through. Your kitchen will start to smell heavenly—seriously, who can resist that?
Step 6: Finally, once it’s out of the oven, let it cool for just a few minutes (if you can resist!). Serve it warm and enjoy the perfect blend of sweetness and crunch. You might just find yourself going for seconds—or thirds!
Nutritional Facts
Here’s the breakdown of what’s in each serving:
- Calories: 320
- Protein: 3g
- Carbohydrates: 45g
- Total Fats: 15g
- Saturated Fat: 5g
- Fiber: 5g
- Sugar: 15g
- Sodium: 150mg
Storage and Reheating Tips
This casserole is a fantastic make-ahead option! You can prepare it up to a day in advance and then bake it just before serving. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for a quick, warm-up treat!
Serving Suggestions
This sweet potato casserole pairs beautifully with savory dishes, making it an ideal side dish for holiday meals or Sunday dinners. Think about serving it alongside roasted turkey, glazed ham, or even a hearty vegetarian main dish. For an extra touch, drizzle a little maple syrup over the top right before serving for added sweetness!
Reader Tips or Helpful Notes
If you’re serving this dish to kids, they may love it even more if you add mini marshmallows on top for the last few minutes of baking—they’ll puff up and get all toasty! And if you find yourself with extra sweet potatoes, you can easily double this recipe. Everyone will be asking for a taste, and you’ll be thrilled to share!
Recipe FAQs
Can I use canned sweet potatoes instead of fresh ones? While fresh sweet potatoes yield the best flavor and texture, canned sweet potatoes can be a great time saver! Just make sure to drain them well before mashing.
How long can I keep this casserole in the fridge? Leftovers will last about 4 days in the refrigerator, so it’s perfect for meal prep!
Can I freeze sweet potato casserole? Absolutely! It’s freezer-friendly! Just make sure to store it in a freezer-safe container. It can be frozen for up to 3 months!
What can I use instead of pecans? Walnuts or almonds work beautifully, or you can even leave the nuts out for a nut-free version.
Can I make this casserole vegan? Yes! Swap out the butter for coconut oil and the milk for your favorite plant-based variety, and you’re all set!
