Q1: What is the best way to cook sweet potatoes for a casserole: roasting or boiling?

While boiling is faster, roasting the sweet potatoes whole in their skins, as this recipe directs, is the superior method for flavor and texture. The dry heat of the oven concentrates the potato's natural sugars, making them much sweeter and more intensely flavorful. It also prevents them from absorbing extra water, which can lead to a watery casserole.

Q2: Can I make this sweet potato casserole ahead of time for Thanksgiving?

Yes, this is the perfect make-ahead holiday side dish! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days . This is a huge time-saver on a busy cooking day. Just remember to add a little extra time to the bake since it will be starting from cold.

Q3: My sweet potato casserole came out watery. What did I do wrong?

A watery casserole is almost always the result of boiling the sweet potatoes , which causes them to absorb excess water. By following the roasting method in this recipe, you are already using the number one technique to prevent a watery result! Also, be sure you are using 100% pure sweet potato and not a canned variety that may have extra liquid.

Q4: Is this sweet potato casserole gluten-free?

Yes, as written, this recipe is naturally gluten-free ! All of the ingredients—sweet potatoes, eggs, butter, brown sugar, spices, and pecans—do not contain gluten.

Q5: Can I use canned sweet potato purée to save time?

You can, but the texture and flavor will be different. Canned sweet potato purée has a much higher water content and will result in a denser, less fluffy casserole. If you do use it, you will need about 3 cups of 100% pure sweet potato purée . Be sure not to buy the "sweet potato pie mix," which is already sweetened and spiced.

The Best Fluffy & Savory Sweet Potato Casserole

A classic recipe for a smooth and savory sweet potato casserole with a simple pecan topping. The dish is made by first baking whole sweet potatoes until tender, then scooping out the flesh and mashing it until smooth. The mashed sweet potatoes are enriched with eggs, melted butter, brown sugar, and warm spices like cinnamon, ginger, and nutmeg. The mixture is then poured into a casserole dish, sprinkled with chopped pecans, and baked until puffed and heated through.

Author: Grace
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes (includes cooling time for potatoes)
Yield: 6-8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

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Instructions

Preheat the oven to 400°F.
Pierce the sweet potatoes a few times with a fork, place them on a baking sheet, and bake for 45 to 50 minutes, or until tender. Set aside to cool enough to handle.
Reduce the oven temperature to 350°F.
Scoop the flesh from the sweet potato skins into a medium bowl and discard the skins. Mash the potatoes until smooth.
Add the beaten eggs, melted butter, brown sugar, salt, cinnamon, ginger, and nutmeg to the mashed potatoes. Season with pepper to taste.
Whisk the mixture until it is smooth and well combined.
Butter an 8-by-8-inch casserole dish. Pour the sweet potato mixture into the prepared pan.
Sprinkle the top evenly with the chopped pecans.
Bake for about 30 minutes, until the casserole is puffed.
Serve immediately.

Notes

Baking the sweet potatoes whole before mashing them is a key step that results in a deeper, more concentrated sweet potato flavor compared to boiling them.
This version features a simple toasted pecan topping rather than a sweeter, streusel-style topping.
This casserole is a traditional side dish for holiday meals like Thanksgiving.

Nutrition

Serving Size: 1/8 of casserole
Calories: 250-320
Sugar: 15-20 g
Sodium: 350-450 mg
Fat: 14-18 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 28-35 g
Fiber: 4-6 g
Protein: 4-6 g
Cholesterol: 60-80 mg

Find it online: https://www.eatswithsoul.com/sweet-potato-casserole/