Sweet Potato Casserole

By Marian Burros

Sweet Potato Casserole
Craig Lee for The New York Times
Total Time
2 hours
Rating
4(3,272)
Notes
Read community notes

This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.

Featured in: On Thanksgiving, What's a Chef to Do?

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Ingredients

Yield:8 servings
  • 4medium-large sweet potatoes (about 3 pounds)
  • 6tablespoons brown sugar
  • ¼cup orange juice
  • ¼cup heavy cream or whole milk
  • 3½tablespoons unsalted butter, melted
  • 1teaspoon vanilla extract
  • ½teaspoon salt

    • For the Topping

    • 3tablespoons unsalted butter, softened slightly
    • ½cup dark brown sugar
    • ¾cup chopped pecans
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

350 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 3 grams protein; 221 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.

  2. Step 2

    When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.

  3. Step 3

    To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

Ratings

4 out of 5
3,272 user ratings
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Cooking Notes

mk

How far ahead can you bake the sweet potatoes? Thank you!

SpomerE

Can this be made ahead of time?

Bea

Why all the sugar? There is sugar in the orange juice and sweet potatoes are already sweet. I am going to make this without added sugar in the main part of the dish and half the amount of sugar recommended for the topping. Has anyone tried that yet?

Emily Weinstein

Hello all, apologies for the confusion about the eggs!

An earlier version of this recipe did in fact include eggs. We have since retested and revised it to make it creamier, omitting the eggs, increasing the melted butter and adding milk or cream. You'll see the corrected recipe here. We hope you'll find it even more delicious.

maeve

Comment: Leave out the sugar Juice the orange instead of using store-bought juice. Substitute coconut milk for the heavy cream For the topping: -Omit sugar - Use some toasted coconut with the pecans.

Rosalind Hanckel

Yes, it can be made in advance... Just be careful reheating it so you don't burn the topping. Or better yet, make it in advance, but don't bake it with the topping until the last minute.

Barbara

I added orange zest, and a couple of tablespoons of bourbon and a few shakes of orange bitters. Unbelievably luscious!

RainCity

The size of the “casserole dish” needs to be stated!!! Is it a 9 x 13 inch casserole dish, or like the photo in the recipe indicates closer to 9 x 5 inch dish? VERY FRUSTRATING!!!

Loren

Cooked sweet potatoes in Instant Pot on High Pressure for 15 minutes. They were perfect!

e.masten

I made this a day ahead (casserole and its topping separately refrigerated) using the juice of half a Cara Cara orange. The next day, after brought to room temperature, I reheated it for 30 mins. at 350. It was light and creamy; accompanied an Easter ham; everyone loved it (especially the men).

John

Bea, how did your family like your reduced sugar version? Did you make any other changes? I usually put a little cinnamon & nutmeg in mine along with a shot of bourbon. The tiny amount of alcohol cooks off, so no problem there, and I like its flavor.

Debbie

At our house we try to make everyone happy...for the topping angle stripes of mini marshmallows and the pecan mixture alternately (idea from Southern Living.) It looks pretty and all get their favorite topping.

Marian Burros

One day.

EJL

Please someone respond to how far in advance this can be prepared.

Tessa

Looks to me like a 7" x 11", but you could use 9x9 or a round dish 10" across for about the same area. I do a similar praline sweet potato casserole -- which is delicious with the combination of creamy mashed sweet potatoes and crunchy toasted pecan topping -- using about 5-6 potatoes and baking it in a 9x13 dish.

lisa

I make the casserole ahead following directions exactly without baking it first or topping and then freeze it. When ready to use - defrost it overnight. Take out of refrigerator to room temp before baking. Can make topping a day or two ahead. Sprinkle on and bake. Perfect every time.

Margaret

I substitute a tablespoon of maple syrup for the sugar in the potatoes. They are still plenty sweet and delicious.

Dean LP

Just did a variation on this recipe. Not wanting to use milk from a can (snob, snob) I substituted it with one part heavy cream and two parts whole milk. I'm sure it gave the dish more body and a richer flavor.

Jen

Too sweet and far too watery. I thought I would up my game with a new recipe, but this was an unexpected flop.

KYounginDallas

This was a hit at Thanksgiving 2023. Will be a regular potluck contribution for me annually! Thanks!

Sam Shepperd

This was very good and will go into my Thanksgiving recipe file. I added about a teaspoon of orange zest to complement. Don’t skip the topping.

Sharon

Made this in an 9" round casserole dish. I roasted the potatoes longer, about 2 hours -- they were sweet enough that I omitted the brown sugar in the potatoes completely and didn't miss it. Also swapped the cream for unsweetened soy milk and felt fine about that too. A big hit at Thanksgiving!

:)

Added cinnamon and vegan marshmallows on top

Martha M

A big hit with everyone. I reduced the brown sugar in the potatoes by 1/2, used 1 cup pecans

Jeanne

One of my favorite Thanksgiving traditions - love this recipe, love the dish. The only bad part was that I didn't have any leftovers - it went fast!

Robyn

I modified the topping. Added 1/3 c gf flour and 1/2 c oatmeal to pecans butter and sugar. Pinch of salt. My son in law who never liked sweet potato casserole before went wild for it.

Jay

“Bake the potatoes “: Does that mean just throw them in the oven (maybe pricking with) fork? Normally, a baked potato involves coating with an oil, wrapping in foil and then baking. I feel like not wrapping could produce dry potato flesh.

Martha M

I baked them with no coating or pricking and it was easy to peel the skin off, inside was still moist

David

Is there any reason NOT to do the initial baking of the potatoes in a microwave? So quick and doesn't take up oven space on Thanksgiving..

Mamie

Can you substitute walnuts or another nut for pecans? Having a hard time finding pecans the day before Thanksgiving.

Deirdre M.

You think I can get away with a 7"x11" dish? Just reduce everything a little?

CIndy

Yes, this recipe is very flexible!

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