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Creamy Sweet Potato Casserole with Brown Sugar Topping

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This creamy sweet potato casserole features a silky sweet potato base whipped with cream and butter, topped with a crisp, caramelized brown sugar and pecan layer. It’s a nostalgic, crowd-pleasing side dish perfect for Thanksgiving or any festive gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup unsalted butter, softened
  • 1 cup chopped pecans (toasted for extra crunch)
  • Optional: Pinch of cinnamon
  • Optional: Mini marshmallows for topping

Instructions

  1. Peel and chop sweet potatoes into 2-inch chunks. Place in a large stockpot, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer for 20-25 minutes until fork-tender. Drain thoroughly and let cool for 5 minutes.
  2. Transfer drained sweet potatoes to a mixing bowl. Add heavy cream, melted butter, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whip with a hand mixer on medium speed for 2-3 minutes until creamy and smooth.
  3. If mixture is runny, add a tablespoon of flour. If too stiff, mix in a splash more cream.
  4. Spoon the creamy sweet potato mixture into a greased 9×13-inch baking dish. Smooth the top with a rubber spatula.
  5. In a separate bowl, combine brown sugar, flour, softened butter, and chopped pecans. Mix with a fork until crumbly.
  6. Sprinkle the brown sugar mixture evenly over the sweet potato base. Press lightly so it adheres.
  7. Bake uncovered at 350°F for 35-40 minutes until the topping is golden brown and bubbling at the edges.
  8. Let cool for 10 minutes before serving. If desired, add mini marshmallows on top for the last 5 minutes of baking until lightly toasted.

Notes

For gluten-free, use almond flour in the topping. For dairy-free, substitute coconut milk and vegan butter. Toast pecans for extra flavor. Let casserole cool before serving for best texture. If topping browns too quickly, tent with foil. Can be made ahead and baked fresh.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, brown sugar topping, holiday recipe, creamy casserole, pecan topping, comfort food, easy side dish

Find it online: https://bitefuljoy.com/creamy-sweet-potato-casserole-recipe-best-thanksgiving-side-with-brown-sugar-top/