Ever since I was younger, my grandmother on my father’s side would make sweet potato casserole on Thanksgiving. Still, to this day it’s one of my favorite side dishes to tear up. I’ll even eat it as dessert too!
My first time making it on my own was during the pandemic, and it came out marvelous because I followed my grandmother’s recipe, which I am sharing with you.
Just a heads up, I also incorporated vegan alternative options to swap for. I’m thinking about going that route this year.
Disclaimer: I’m not a professional chef, dietitian, vegan expert, health professional, or doctor—just a sweet potato casserole lover sharing what works for me! Always feel free to consult a doctor or health professional if you have dietary concerns or allergies. This recipe is for you to enjoy and adapt based on your preferences, needs, and own discretion.
Allergy Warning: This recipe contains dairy, eggs, and nuts (pecans).
Ingredients:
- 4 – 5 large sweet potatoes
- 1/4 cup light brown sugar and 1/4 granulated sugar or 1/4 cup maple syrup or 1/4 coconut sugar
- 2 large eggs
- 1/3 cup unsalted butter
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp nutmeg (optional)
- 1/4 tsp salt
Topping Ingredients:
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon (optional)
- 1/3 cup unsalted butter
- 1 cup chopped pecans or swap for marshmallows for nut allergy
Vegan Ingredients:
- 4 – 5 large sweet potatoes
- 1/4 cup light brown sugar and 1/4 granulated sugar or 1/4 cup maple syrup or 1/4 coconut sugar
- 1/3 cup coconut oil or vegan butter
- 1/2 cup plant-based milk (e.g., almond, soy, oat)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp nutmeg (optional)
- 1/4 tsp salt
Topping:
- 1/4 cup light brown sugar (or coconut sugar for a refined sugar-free option)
- 1/3 cup almond flour or oat flour
- 1/2 tsp ground cinnamon
- 1/3 cup coconut oil or vegan butter
- 1 cup chopped pecans or swap for marshmallows for nut allergy
Supplies:
- Optional – Large pot (boiling
- Baking sheet (baking sweet potatoes)
- 2 Mixing bowls – 1 for mixing the sweet potato filling and 1 for mixing the topping
- Fork, whisk, or electric mixer – To mash the sweet potatoes
- Measuring cups and spoons
- Spatula or spoon
- 9×13-inch baking dish
- Peeler
- Oven mitts
- Aluminum foil (optional): To cover the casserole to prevent the topping from browning too quickly
Instructions:
- Preheat oven to 350°F (175°C)
- Prepare sweet potatoes:
Baking Option (highly recommend for richness) – Wash then pierce the sweet potatoes with a fork. Place them on a baking sheet and bake at 400°F (200°C) for 45-60 minutes or until tender.
- Once done, cool slightly, peel, and then mash the potatoes with a fork
Boiling Option – Wash then peel the skin off the sweet potatoes. Boil for 15-20 mins or until tender (pierce with fork). Drain and mash until smooth.
- Mix casserole: In a bowl, combine all your sweet potato ingredients and mix. Then transfer the mixture into your baking dish.
- Tip! before adding the egg, taste test if you’re satisfied with the amount of sugar in the casserole filling. Added more if desired.
- Mix topping: In a separate bowl, combine topping ingredients and mix until crumbly. Then, sprinkle the topping evenly over the casserole.
- Bake: Bake at 350°F (175°C) for 35-40 minutes or until the topping is golden brown.
- Devour!
Store leftovers in the refrigerator for 3-4 days and let me know how it goes in the comments below!