Description
This isn’t just a side—it’s a celebration. Smooth, buttery sweet potatoes meet your choice of golden pecan crumble or toasted marshmallow topping in a nostalgic casserole that feeds a crowd and warms the soul. Whether for Thanksgiving, Friendsgiving, or a Tuesday that needs extra comfort, this recipe brings joy in every spoonful.
Ingredients
Base:
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10 cups mashed sweet potatoes (roasted or canned, well-drained)
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2 cups granulated sugar (or 1½ cups for less sweet)
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1 cup softened unsalted butter
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3 tsp vanilla extract
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1 cup milk (dairy or plant-based)
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4 large eggs
Topping Option 1 – Pecan Crumble:
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2 cups packed brown sugar
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1 cup all-purpose flour
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2 cups chopped pecans (toasted)
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½ cup softened butter
Topping Option 2 – GF/NF Oat Crumble:
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2 cups oats, pulsed into flour
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2 cups whole oats
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1½ cups brown sugar
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1 cup melted butter
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1 tsp vanilla extract
Optional: Mini marshmallows for the final 10 mins
Instructions
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Preheat oven to 350°F (175°C).
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Blend sweet potatoes, sugar, butter, vanilla, milk, and eggs until smooth.
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Spread in greased 9×13″ dish or two 8×8″ pans.
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Choose your topping:
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Pecan Crumble: Combine ingredients by hand until clumpy.
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GF/NF Oat Topping: Mix and let sit 5 mins before topping.
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Sprinkle topping generously.
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Bake 35–40 mins until topping is golden. Add marshmallows in last 10 mins if using.
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Cool 15 mins before serving.
Notes
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Make ahead: Assemble and refrigerate up to 2 days. Add topping just before baking.
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Bourbon twist: Stir 2 tbsp bourbon into the base.
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Savory balance: Fold in bacon bits and black pepper for contrast.
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Potluck-friendly: Bake in muffin tins for single servings.
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutrition
- Calories: 340 cal Per Serving
- Sugar: 28g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 3g