Old fashioned sweet potato casserole is a classic holiday dish made with creamy mashed sweet potatoes, warm spices, and a crunchy pecan topping. It’s simple, satisfying, and absolutely delicious.
Old Fashioned Sweet Potato Casserole
I love this casserole because it’s super easy, incredibly tasty, and perfect for holidays and family gatherings.
To make sweet potato purée, you first need to either boil or bake your sweet potatoes. I highly recommend baking them, as it gives them a delightful caramelized flavor.
I also like to add dried blueberries and cranberries to the mashed potatoes for a little bite of sweetness and texture.
If you’re not a fan of the pecan topping, you can swap it for marshmallows instead — it’s just as delicious!
This dish can be served cold, at room temperature, or warm, depending on your preference.
You’ll Need
- Sweet potatoes: Use fresh sweet potatoes, I used about 5 large sweet potatoes to make 4 ¼ cups mashed sweet potatoes.
- Ghee: Unsalted butter is the best substitute.
- Eggs: I used 2 large eggs at room temperature.
- Granulated sugar: To sweeten the mashed sweet potato, you may replace it with brown sugar.
- Cinnamon and nutmeg: Sweet potatoes go so well with these warm spices.
- Dried blueberries and cranberries: You can use raisins or sultanas instead.
- For the topping: You'll need pecan, ghee, brown sugar and all-purpose flour.
Tip: To make this recipe nut-free, use your favorite seeds instead of pecans.
See the recipe card for full information on ingredients and quantities.
How To Make The Recipe
One - Cooke the sweet potatoes: Peel and cut the sweet potatoes into chunks then put them in a baking sheet and bake in the oven for 40-45 minutes (depending on their size) until tender.
Pro Tip : You can also cook them in an instant pot or slow cooker if you like. For me, I like to bake sweet potatoes because this method doesn't add any unwanted moisture.
Two: Once your sweet potatoes are cooked, use a potato masher or fork to mash them, then set them aside.
Tip: Mash the sweet potatoes while they are warm for a smooth texture.
Three - Make the casserole: Preheat the oven to 170 C / 340 F.
Four: In a large mixing bowl, first whisk together eggs and sugar before adding in melted ghee, cinnamon and nutmeg (photo 1).
Five: Add in the mashed sweet potatoes; stir well until combined (photo 2).
Six: Add the dried blueberries and cranberries (photo 3).
Seven: Spread the mixture in a 9 inch casserole dish or baking dish (photo 4).
Eight - Make the topping: In a small mixing bowl, add ghee, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes (photo 5 & 6).
Nine: Bake for 40-45 minutes until golden brown. Enjoy!
Recipe FAQs
Yes, you can. However, using fresh sweet potato is so easy and doesn't take much time; it also ensures a wonderful flavour for this dish.
Yes, prepare it and then wrap the whole casserole well with plastic wrap and keep it in the fridge for 1-2 days ahead of serving or in the freezer for 1-2 months.
You can prepare this dish in a savory style; by skipping the sweet toppings and sugar, opting for paprika, cayenne, and fresh herbs, then baking it. You may also finish it off with Pangrattato.
More Sweet Potato Recipes
- Easy Sweet Potato Cookies Recipe
- How to Bake Sweet Potatoes in Foil
- Incredible Sweet Potato Pound Cake
- Creamy Sweet Potato Pasta Recipe
- Sweet Potato Bundt Cake
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Old Fashioned Sweet Potato Casserole
Equipment
- Baking pan
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 5 large sweet potatoes , mashed
- 2 eggs
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup dried blueberries and cranberries
- 4 tablespoon ghee, melted
Toppings
- 1 cup pecan , chopped
- ½ cup brown sugar
- 3 tablespoon ghee , cold, diced
- ¼ cup all-purpose flour
Instructions
- Cooke the sweet potatoes: Peel and cut the sweet potatoes into chunks then put them in a baking sheet and bake in the oven for 40-45 minutes (depending on their size) until tender.
- Once your sweet potatoes are cooked, use a potato masher or fork to mash them, then set them aside.
- Preheat the oven to 170 C / 340 F.
- In a large mixing bowl, first whisk together eggs and sugar before adding in melted ghee, cinnamon and nutmeg.
- Add in the mashed sweet potatoes; stir well until combined.
- Finally, add the dried blueberries and cranberries.
- Spread the mixture in a 9 inch casserole dish or baking dish.
- Make the topping: In a small mixing bowl, add ghee, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.
- Bake for 40-45 minutes until golden brown. Enjoy!
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