Sweet Potato Casserole

While it’s a staple

Thanksgiving side for many, sweet potato casserole can be divisive when it comes to the topping. If you’re in the anti-marshmallow camp, then this sweet potato casserole recipe is here for you. In place of the fluffy addition is a buttery pecan topping that’s still plenty sweet (thanks to the brown sugar), but not enough to make it taste like straight-up dessert. If you prefer the classic casserole without any of the fluff, read on for our top tips on making this side the star of your Thanksgiving dinner table.

What’s the difference between yams and sweet potatoes?
While some recipes use yams and sweet potatoes interchangeably, they are in fact two different things. Yams are a starchy root vegetable that taste similar to sweet potatoes, but are usually slightly less sweet. The two are so similar that they’re often mislabeled in the supermarket, with canned “yams” really being sweet potatoes. If you’re looking to use canned instead of fresh sweet potatoes, just make sure and check the packaging’s label—some might say canned yams, but specify underneath that they are actually canned sweet potatoes.

Prepping your sweet potatoes:
While you can boil them whole, we suggest peeling and cutting your sweet potatoes before boiling to cut down on the cook time. Once tender, you’ll add butter to your potatoes before mashing with a potato masher (or two forks). This method leaves a bit of texture to our potatoes, which we prefer in a casserole.

Sweet potato casserole variations:
— Substitute cinnamon or pumpkin spice for nutmeg.
— Walnuts are just as good as pecans; hazelnuts are also a great option.
— Decrease the sugar in the sweet potato mixture if you prefer more savory sides; you can even cut it in half.
— Finish it with flaky sea salt. After the casserole comes out of the oven, sprinkle some Maldon or fleur de sel on top. It balances the sweetness of the crumble-like topping perfectly.
— If you do happen to be pro-marshmallow, check out our sweet potato casserole with marshmallows. 

Can I make this ahead?
Absolutely, this is a great make-ahead Thanksgiving recipe to save yourself time (and energy) on the big day. Prep the casserole up to step 2, then refrigerate until you’re ready to bake (we recommend no more than a few days ahead of time). When you’re ready to bake, then you can prepare and top with the crumbly topping. 

How do I store it?
If you have any leftovers (which we can’t imagine you would), put them in an airtight container—or cover your casserole dish—and refrigerate for three to five days.This casserole also freezes wonderfully. Similar to prepping it ahead, simply prepare your casserole and bake it without topping it with the pecan topping. Allow it to cool before covering and freezing. When you’re ready to serve, simply thaw it in the fridge overnight, top it with the crumbly topping, and bake.

Made it? Let us know how it went in the comment section below!