Sweet Potato Casserole Recipe

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5 from 24 votes

The Sweet Potato Casserole combines baked whole sweet potatoes mashed and mixed with butter, half and half, brown sugar, and eggs topped with a savory crumble of pecans, flour, butter, brown sugar, pancetta, and sage. Roasting the potatoes brings out their natural sweetness while the crumble adds a crunchy, savory contrast. This dish offers a rich mix of sweet and savory elements in a classic casserole format suited for fall or holiday meals.

Prep Time

10 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 45 mins

Servings: 8

Calories: 578 kcal

Course: Side Dish

Cuisine: American

Ingredients

4 pounds sweet potato about 5-6 sweet potatoes
8 tablespoons butter , softened at room temperature
½ cup half and half or whole milk
¼ cup light brown sugar , can also use dark
½ teaspoon kosher salt
½ teaspoon black pepper to taste, freshly ground
2 egg large

For the Savory Crumble

4 tablespoons butter unsalted
½ cup light brown sugar
½ cup flour
½ cup pancetta 4 ounces, diced
1 cup pecans coarsely chopped, unsalted
2 tablespoons sage coarsely chopped, fresh
black pepper to taste, Kosher salt and freshly ground
salt to taste, Kosher salt and freshly ground

Instructions

Cup of Yum

Preheat the oven to 400°F.
Place the potatoes on a baking sheet, whole with the skin on, and cook in a 400°F oven for 50 minutes to 1 hour (depending on the size), or until very soft and the peels are papery and pulling away from the flesh. Use a cake tester or long skewer to test for tenderness. Once the sweet potatoes are tender, remove them from the oven and rest until you can easily peel the jackets from the potatoes, then discard the peel. Reduce the oven temp to 350°F.
While the potatoes bake, make the savory crumble. Heat a small skillet over medium and cook the diced pancetta, stirring occasionally for about 5 minutes or until crisp. Use a slotted spatula to transfer pancetta to a paper towel to drain. Add 4 tablespoons of the butter to a medium-sized microwave-safe bowl and microwave until melted. To the melted butter, add the brown sugar, flour, pecans, chopped sage, kosher salt, and freshly ground pepper, and use your hands to combine. Set aside
Add the peeled sweet potatoes to a large bowl. Use an electric hand mixer or potato masher to mash them well. Add the remaining 4 tablespoons of softened butter, half and half, brown sugar, and salt, and mix well. Whisk in the eggs. Taste and add more salt and pepper if desired. Transfer the mixture to a 9 x 13-inch baking dish and evenly sprinkle the crumble mixture overtop. Place in the oven for about 30 minutes, or until the top is golden brown.

Notes

Whole milk may replace half and half for a slightly lighter texture in the mashed sweet potatoes.
Walnuts or hazelnuts can be used instead of pecans in the crumble topping if preferred.
Bacon is a suitable substitution for pancetta or omit the meat entirely for a vegetarian option.
Adding fresh rosemary can complement or replace the sage for a different herb profile.
Store leftovers in the refrigerator for 3-5 days and reheat before serving.

Nutrition Information

Calories 578kcal (29%) Carbohydrates 96g (32%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 86mg (29%) Sodium 363mg (15%) Potassium 702mg (15%) Fiber 5g (20%) Sugar 62g (124%) Vitamin A 24515IU (490%) Vitamin C 4mg (4%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 578

% Daily Value*

Calories	578kcal	29%
Carbohydrates	96g	32%
Protein	7g	14%
Fat	20g	31%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	86mg	29%
Sodium	363mg	15%
Potassium	702mg	15%
Fiber	5g	20%
Sugar	62g	124%
Vitamin A	24515IU	490%
Vitamin C	4mg	4%
Calcium	108mg	11%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.