4 Crowd-Pleasing Sweet Potato Casserole Recipes (2024)

• 3 lbs sweet potatoes about 6 medium potatoes
• 1 tsp ground cinnamon
• ¾ cup dark brown sugar
• 2 tsp vanilla extract
• ¼ cup heavy cream
• 6 tbsp butter melted
• 2 eggs beaten
• 2 tbsp bourbon whiskey
• ½ tsp salt or to taste

Bacon Pecan Topping

• 6 slices thick-cut bacon
• ¾ cup brown sugar
• ⅓ cup all-purpose flour
• 1½ cups toasted pecans chopped
• 6 tbsp butter melted
• 2 tbsp fresh sage chopped
• 2 tsp fresh rosemary chopped

• Preheat your oven to 400 degrees Fahrenheit. Poke holes all over the sweet potatoes with a fork and roast on a sheet for an hour, until tender. Set them aside to cool.

• In a medium saucepan, cook the bacon until crisp. Remove from the pan and set aside on a plate lined with a paper towel. Discard excess grease. In the same pan, toast chopped pecans over medium heat until they begin to turn slightly golden. Remove from the heat.

• When the bacon has cooled, chop. In a medium bowl, combine the brown sugar, flour, toasted pecans, melted butter, fresh sage, and rosemary and stir in the chopped bacon.

• Reduce the oven temperature to 350 degrees Fahrenheit. Carefully peel the skins away from the flesh of the sweet potatoes, discarding the skins. Add the sweet potatoes to a stand mixer. Add in the brown sugar, vanilla, cinnamon, heavy cream, melted butter, eggs, and bourbon. Beat over medium-high heat until combined. Season to taste with salt.

• Spoon the sweet potato mixture into a buttered 9x13 baking dish. Add the bacon pecan topping and transfer to the oven. Bake for 35-40 minutes. Enjoy!

• 3 medium-sized sweet potatoes or 2 large ones
• 2 tbsp olive oil divided
• Salt
• Black pepper
• 3 sprigs rosemary
• 1 cup quinoa
• 2 cups water
• 2 cups kale chopped
• 2 cups black beans cooked or canned
• 1 cup roasted garlic sauce (linked in method)
• 2 slices sourdough bread or any gluten-free bread

• Preheat the oven to 350 degrees Fahrenheit. Peel and dice sweet potatoes and transfer them to a baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Put rosemary sprigs on top. Roast for 25 minutes or until golden and cooked through.

• Meanwhile, rinse and drain the quinoa. Put it in a saucepan and add water and ½ teaspoon salt. Bring to a boil over medium heat, then cover and simmer for 18 minutes.

• Heat a remaining tablespoon of olive oil in a skillet over medium-high heat. Break bread slices with your fingers into small pieces (you can use a grinder or chopper) and transfer them to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.

• Transfer roasted sweet potatoes, buckwheat, kale, and black beans to a baking dish. Add the roasted garlic sauce. Top with breadcrumbs. Bake for 10 more minutes. Enjoy!

Crust

• 1 cup brown sugar
• ⅓ cup flour
• 1 cup pecans chopped
• ⅓ cup butter melted

Sweet Potato Mixture

• 3 cups mashed sweet potatoes
• 1 cup granulated sugar
• ½ tsp salt
• 1 tsp vanilla
• 2 eggs well beaten
• ½ cup butter melted (equal to one stick)

• Preheat oven to 350 degrees Fahrenheit. Spray a 9x11 baking dish with butter-flavored cooking spray.

• In a large bowl, combine sweet potatoes, sugar, salt, vanilla, eggs, and butter.

• Using a hand mixer, beat until smooth and fluffy.

• Pour mixture into buttered baking dish.

• Bake for 30 minutes at 350 degrees Fahrenheit. (At this point, the dish can be covered and refrigerated if not serving immediately.)

• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

• Place casserole in 350-degree oven for 10 minutes. Allow it to set for at least 30 minutes before serving.

• 3 cups sweet potatoes peeled, chopped, and boiled in water until fork-tender; about four medium potatoes*
• ¼ cup granulated sugar
• ¼ cup pure maple syrup**
• 2 large eggs beaten
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cardamom
• ⅓ cup buttermilk or whole milk

Streusel Topping

• ¾ cup brown sugar
• ¼ cup unsalted butter melted
• ½ cup all-purpose flour
• 1 cup walnuts chopped
• ⅛ tsp salt
• ½ tsp ground cinnamon

• Preheat your oven to 375 degrees Fahrenheit. Spray or butter a 9x13 baking dish and set aside.

• In a large mixing bowl, add the sweet potatoes, sugar, maple syrup, eggs, vanilla, and salt. Using a potato masher or large fork, mash the potatoes together with the other ingredients. Once the potatoes are mashed, add the buttermilk and use a wire whisk to mix all of the ingredients until well combined.

• Transfer the sweet potato mixture to your prepared baking dish and set it aside while you make the streusel topping.

• In a medium mixing bowl, add the brown sugar, melted butter, flour, chopped walnuts, salt, and ground cinnamon. Using a fork, mix the ingredients together until all of the flour is moistened and a crumbly texture is formed.

• Spoon the streusel topping over top of the sweet potato mixture and spread out into an even layer. Bake the casserole in the preheated oven for 30-40 minutes until the casserole is golden and bubbly. Allow the casserole to cool for about 10 minutes, then serve warm.

*Add peeled and chopped sweet potatoes to a large stockpot, cover with water, and boil until fork-tender. If your sweet potatoes are larger, you may only need three.

**Use pure maple syrup and not maple-flavored syrup to ensure the best flavor.