Sweet Potato Casserole

By Marian Burros

Updated Dec. 16, 2024

Sweet Potato Casserole
Craig Lee for The New York Times
Total Time
2 hours
Rating
4(3,436)
Comments
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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)

349 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 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.

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Ratings

4 out of 5
3,436 user ratings
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Comments

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?

Kathy

This was a big hit. Easy. Baked sweet potatoes at 400 for 45 min, the skins fell off easily. Added zero sugar to the potatoes, a few dried cranberries, a little half-and-half, bourbon vanilla. Topping delicious and adds PLENTY of sweetness. Will make again!

Paula Paula

My Thanksgiving guests--all sweet potato skeptics--could not stop raving about this dish. I added a few teaspoons of the Persian spice blend Advieh to the mix--the orange juice's sweetness heightened the sensation of cinnamon, cardamom, cumin and nutmeg in the spice mix. And, days after the leftover potatoes were even tastier. And it was so easy! (I cooked the sweet potatoes the night before).

neda

Turned out amazing. Definitely a keeper for my family. Alterations used: 5 large sweet potatoes, 4 T brown sugar in the sweet potatoes, Apple juice instead of OJ, and doubled the pecans (without increasing to brown sugar on the pecans). Topped a fraction of the dish with mini marshmallows.

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