Trisha Yearwood’s sweet potato casserole strikes a perfect balance between classic comfort food and southern finesse. Featuring a creamy sweet potato base topped with a buttery pecan crumble, this casserole transcends boundaries between side dish and dessert. Whether you’re planning a holiday feast or simply want a touch of southern tradition on your table, this easy souffle-style recipe delivers warmth, flavor, and nostalgia.
What Makes This Casserole Special?
Sweet potato casseroles often appear at Thanksgiving, Christmas, and celebratory gatherings. Trisha Yearwood’s approach creates a cloud-like sweet potato souffle layered under a crisp and nutty streusel. The naturally sweet, earthy flavor of sweet potatoes, combined with subtle vanilla and a hint of salty butter, creates depth and comfort in every bite. A pecan streusel adds contrasting texture, turning the humble sweet potato into the star of your spread.
Ingredients
Achieving that signature taste comes down to a handful of familiar, pantry-friendly staples. Here’s a look at what you’ll need:
Sweet Potato Filling
- 3 large sweet potatoes (about 3 pounds)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Pecan Streusel Topping
- 1 cup chopped pecans
- 1 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, softened
Feel free to swap pecans for walnuts if desired, or leave out the nuts entirely for a simple, sugar-and-butter topping.
Step-by-Step Instructions
Achieving a smooth souffle with a golden, crunchy topping is easier than you think. Let’s break down the process:
1. Prepare Sweet Potatoes
Start by scrubbing sweet potatoes under cool water. Leave the skins on and pierce each potato with a fork. Place them on a baking sheet lined with foil. Bake at 400°F (200°C) for about 55–60 minutes, or until completely tender—a knife should glide in easily. Roasting draws out natural sweetness and prevents watery filling.
Let them cool until you can handle them. Split each potato in half and scoop the flesh into a large bowl. The skins separate cleanly after roasting.
2. Create the Filling
Mash the sweet potato flesh using a potato masher or sturdy fork. For a super smooth, lighter texture, use a hand mixer and beat on low speed for 1–2 minutes.
Add the melted butter, eggs, granulated sugar, milk, vanilla, and salt. Mix until thoroughly blended. If you prefer a few sweet potato chunks for texture, stop hand-mixing once just combined.
3. Assemble the Casserole
Grease a 9×13-inch casserole dish or deep baking dish with butter or nonstick spray. Transfer the sweet potato mixture, smoothing the top with a spatula.
4. Make the Streusel Topping
In a medium bowl, combine chopped pecans, brown sugar, and flour. Add softened butter. Work the mixture together using a fork or your fingertips until it forms coarse crumbs. The pecans add crunch and richness, while the flour keeps the topping light.
Sprinkle the streusel evenly over the sweet potato layer.
5. Bake to Golden Perfection
Place the dish in a preheated oven at 350°F (175°C). Bake uncovered for 35–40 minutes, or until the top is deeply golden and the filling is puffed slightly. The aroma should fill your kitchen with toasty, nutty notes. Let the casserole cool for 10 minutes before serving to allow the souffle to set.
Tips and Tricks for a Perfect Casserole
Roast, don’t boil: Baking sweet potatoes, rather than boiling, concentrates their natural sugars and prevents excess moisture. If you’re short on time, peel and cube the potatoes, then steam them for 15–20 minutes.
Texture control: Use a stand or hand mixer for a creamy filling. For a rustic mash, stick with a potato masher.
Topping variations: Swap pecans for walnuts—or omit nuts for a kid-friendly alternative. For a marshmallow topping, scatter mini marshmallows over the casserole in the last 10 minutes of baking.
Advance prep: Prepare the sweet potato mixture and streusel the day before. Store them separately in the fridge, assemble right before baking, and pop it in the oven close to mealtime.
Choosing sweet potatoes: Look for firm, smooth-skinned specimens with bright orange flesh. Avoid any with wrinkles, sprouts, or bruises.
Serving Suggestions
Sweet potato casserole pairs beautifully with savory main dishes like roasted turkey, smoked ham, or herb-roasted chicken. It brings a subtle sweetness to the plate, complementing the earthiness of fall vegetables and the saltiness of meats.
For a brunch spread, serve as a unique addition alongside scrambled eggs, crispy bacon, and sautéed greens.
Craving dessert? Enjoy the casserole warm with a scoop of vanilla ice cream or a dollop of whipped cream. Cinnamon and nutmeg on top add cozy, seasonal spice.
How to Store and Reheat
Proper storage keeps your casserole tasting fresh for days.
Refrigerate
Let leftovers cool completely, then cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. Refrigerate for up to 5 days.
Freeze
To freeze baked casserole, let it cool, then wrap well with plastic and foil, or use freezer-safe containers. It keeps well for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 350°F oven for 20–30 minutes, or until hot throughout.
Make-Ahead
For busy holiday meals, prep both the filling and topping a day ahead. Store separately in the refrigerator. When ready, add the topping and bake as directed.
Ingredient Substitutions and Dietary Adaptations
Vegan/Dairy-Free: Use plant-based butter and unsweetened coconut or almond milk in the filling and topping.
Nut-Free: Skip the pecans and double the flour-butter-brown sugar mixture for a simple brown sugar crumble.
Gluten-Free: Substitute your favorite all-purpose gluten-free flour blend in the streusel. The rest of the casserole is naturally gluten-free.
Lower Sugar: Reduce granulated sugar in the filling to 1/2 cup. Swap brown sugar in the topping for coconut sugar if preferred.
Frequently Asked Questions
Can I use canned sweet potatoes or yams?
Yes—drain canned sweet potatoes well and mash before using. Choose canned sweet potatoes, not yams (yams have lighter flesh and different flavor).
Do I need to peel sweet potatoes before roasting?
No. Roasting with skins on makes peeling easier afterward and keeps moisture inside.
Can I assemble the casserole in advance?
Absolutely. Prepare filling and topping separately, refrigerate, then assemble and bake when you’re ready.
How do I prevent a watery filling?
Roasting sweet potatoes instead of boiling controls moisture. If the filling seems loose, add 2 tablespoons flour or use less milk.
Table: Casserole at a Glance
| Step | Description | Time |
|---|---|---|
| Roast potatoes | Bake whole at 400°F until tender | 1 hour |
| Prep filling | Mash, mix in wet/dry ingredients | 10 minutes |
| Make streusel | Mix pecans, flour, sugar, butter | 5 minutes |
| Assemble & bake | Layer in dish, add streusel, bake @ 350°F | 40 minutes |
Trisha Yearwood’s sweet potato casserole offers a harmonious blend of creamy, sweet soufflé and buttery, nutty crunch. Simple techniques and everyday ingredients come together for a celebration of southern comfort, perfect for gatherings of any size. Serve it warm, share it generously, and watch it disappear before your eyes.
Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe)
Content is here.
Ingredients
- 5 medium sweet potatoes
- 1/2 cup butter, room temperature, plus more for greasing
- 1 1/2 teaspoons vanilla extract
- 1 cup brown sugar, packed
- 1/2 cup milk
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/4 cup 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. Place them on a baking sheet covered with foil. Bake for 1 hour. Peel once cool enough to the touch.
- Place the peeled sweet potatoes in a large bowl. Mash them until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Use an electric mixer to beat everything together 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. Stir until the mixture resembles wet sand with lumps. Spoon the topping over the sweet potatoes.
- Bake for 40 minutes. Bake until the top is slightly brown. Let the casserole sit for 5 minutes before serving. Enjoy!
