This Trisha Yearwood sweet potato casserole will make your holiday celebrations a huge success.
If you’re looking for the perfect recipe for the perfect southern Thanksgiving side dish, look no further.
When it comes to southern treats, I like to turn to the best southern cooks I know. Trisha Yearwood is definitely one of them.
She’s not just a musical artist, but she’s a fantastic chef, too!
Don’t believe me? Let this sweet potato souffle prove my point.
Trisha Yearwood Sweet Potato Casserole
A sweet potato casserole is a southern classic souffle made with a creamy and buttery sweet potato filling and a crumbly streusel topping.
It’s unclear whether the dish should be served as a side dish or a dessert, but it sure tastes great, either way.
As a side dish, I love it with roast turkey and ham. As a dessert, it’s perfect on its own.
However you decide to serve it, I suggest you make at least two. This casserole is so scrumptious, one isn’t enough.
Ingredients
For the Sweet Potato Filling:
- Butter – It makes the filling wonderfully rich.
- Sweet Potatoes – Not yams! Remember that when it comes to yams vs sweet potatoes, the latter are large and have a smooth skin with orange flesh. Yams, on the other hand, are smaller and have a tough and bumpy skin.
- Eggs – They bind the ingredients together and make the filling light and airy.
- Sugar – For sweetness. Use granulated sugar for the filling.
- Vanilla – It enhances the flavors of sweet potatoes, sugar, and butter.
- Milk – To saturate the sweet potatoes and create a creamy filling.
- Salt – To counterbalance the sweetness.
For the Topping:
- Chopped Pecans – For a crunchy and extra flavorful streusel topping.
- Brown Sugar – For sweetness. Brown sugar and butter make a heavenly combination.
- All-Purpose Flour – When mixed with butter, it’s what creates those delectable crumbles.
- Butter, Softened – It moistens the dry ingredients, resulting in a rich crumble mixture.
Tips for the Best Sweet Potato Casserole
- Roast the pecans to give them an even deeper flavor. Simply place the nuts on a baking sheet and pop them in the oven. They roast nicely at 350 degrees for 7 to 8 minutes.
- If you want to cook the sweet potatoes quicker, slice them into 2-inch cubes. You can either boil, steam, or roast them.
- Don’t peel the sweet potatoes before cooking. Their skins will come off much easier once cooked.
- Use a fork if you want your filling to have large chunks of sweet potatoes. If you want the filling to be light and airy with some small sweet potato chunks, use a hand mixer. If you want it to be completely smooth, use a food processor.
- I usually reach for fresh sweet potatoes, but feel free to make this a canned sweet potato casserole if that’s all you have.
- If you prefer a marshmallow topping, just skip the pecan streusel and top the sweet potatoes with mini-marshmallows. Bake for 25 minutes, or until the marshmallows are toasted.
- Not a fan of pecans? Walnuts work perfectly, too.
How to Store Sweet Potato Casserole
To Make-Ahead:
Sweet potato casserole is most often served at Thanksgiving, which is one of the busiest times of the year.
But here’s the great thing: you can prepare the components up to 24 hours in advance, and just bake when ready!
Here’s how:
1. Prepare the filling as instructed in the recipe card. Let it cool to room temperature and cover with plastic wrap. Refrigerate it for up to 24 hours.
2. Prepare the topping and place it in a Ziploc bag. Refrigerate it for up to 24 hours.
3. When you’re ready to bake it, remove the plastic wrap from the baking dish and top the sweet potato filling with the streusel. Bake it for 40 minutes at 350 degrees Fahrenheit.
To Store:
Cover the casserole with plastic wrap or transfer it into an air-tight container. Refrigerate it for up to 3 to 5 days.
To Freeze:
You can either freeze the casserole pre-baking or once cooked. Here’s how:
Freezing Unbaked Casserole:
1. Prepare the filling and pour it into a greased baking dish. Let it cool to room temperature.
2. Once cooled, cover the dish tightly with plastic wrap. Freeze it for up to 3 months.
3. Let it thaw in the fridge overnight.
4. When you’re ready to bake it, remove the plastic wrap and top the filling with the pecan streusel. Bake as instructed in the recipe card.
Freezing Baked Casserole:
1. Let the casserole cool completely.
2. Cover it tightly with plastic wrap. You can store the casserole whole or in smaller portions. If doing the latter, place the wrapped portions in freezer-safe bags.
3. Freeze it for up to 3 months.
4. Thaw it in the fridge overnight and reheat it in the microwave.
More Trisha Yearwood Recipes
Trisha Yearwood Sloppy Joes
Trisha Yearwood Meatloaf
Trisha Yearwood Mac and Cheese
Trisha Yearwood Chicken Tortilla Soup
Trisha Yearwood Blueberry Pancakes
Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe)
8
servings15
minutes1
hour40
minutesIngredients
- For The Sweet Potato Filling
1/2 cup 1/2 butter, room temperature, plus more for greasing
5 medium 5 sweet potatoes
2 large 2 eggs
1 cup 1 granulated sugar
1 1/2 teaspoons 1 1/2 vanilla extract
1/2 cup 1/2 milk
- For the Topping
1 cup 1 finely chopped pecans
1 cup 1 brown sugar, packed
1/2 cup 1/2 all-purpose flour
1/4 cup 1/4 butter softened
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 2 1/2-quart baking dish with butter.
- Rinse and scrub sweet potatoes well. Poke them all over with a fork and bake on a baking sheet covered with foil for 1 hour. Peel once cool enough to the touch.
- In a large bowl, place the peeled sweet potatoes and mash them until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Beat together with an electric mixer until well-combined. Pour the mixture into the greased baking dish.
- Make the topping: In a bowl, mix together the pecans, brown sugar, flour, and butter until the mixture resembles wet sand with lumps. Spoon the topping over the sweet potatoes.
- Bake for 40 minutes, or until the top is slightly brown. Let the casserole sit for 5 minutes before serving. Enjoy!
