Sweet Potato Casserole is one of my family’s favorite classic Thanksgiving dishes. Many versions are out there, all delicious. And, I’ve made many different versions over the years. But, this Sweet Potato Casserole recipe is one of the easiest.

One of the easiest because you just bake the potatoes in the oven, mash them with a few ingredients, bake them again in the oven to warm them and top it with chopped pecans! Voila – done! Finished. And on to the next Thanksgiving side dish.

This Sweet Potato Casserole recipe fits in an 8-inch by 8-inch pan. In my family, this serves enough for 6 to 8. However, with additional Thanksgiving side dishes, it is possible that this 8×8 pan serve 10 to 12! If you are expecting more family and guests at your Thanksgiving table, just double the recipe.

I garnished this Sweet Potato Casserole with a flower made from 6 pecan halves and a whole cranberry. Then, sprinkled with chopped pecans.

I like to think this version of Sweet Potato Casserole is “healthier”. Although it has a liberal amount of butter, it is not overly sweet, letting the natural sweet flavor of the sweet potatoes shine through.

One last thing: I actually make my Sweet Potato Casserole with yams and not sweet potatoes. In my part of the country, the bright orange bulbous root is called a yam and our sweet potatoes are actually more yellow. No matter which bulbous root you choose, Sweet Potato Casserole is always a treat!

Here’s a Pinteresting photo for your Pinterest board:

Here’s the recipe:

Sweet Potato Casserole

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★★★★★

5 from 1 review

Easy and delicious, this version of a classic Thanksgiving side dish is not overly sweet.

Author: Carole from Toot Sweet 4 Two
Prep Time: 10 mins
Cook Time: 2 hours
Total Time: 2 hours 10 mins
Yield: 8 1x
Category: Side Dish
Cuisine: American

Ingredients

Scale

3 pounds sweet potatoes (yams)
1/4 cup butter, melted
1/4 cup maple syrup
1/4 cup orange marmalade
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
6 pecan halves (for garnish)
1 whole cranberry (for garnish)

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Instructions

Preheat oven to 350 degrees F.
Scrub sweet potatoes and wrap in aluminum foil.
Place on baking tray (to avoid spills in your oven) and bake in preheated oven for an hour and a half or until fork inserted into potato pierces potato easily.
Remove from oven and open foil packets carefully.
Slice open potatoes, lengthwise, with a knife to encourage cooling.
Leave to cool on baking tray for 30 minutes to an hour until cool enough to handle.
Once cool to the touch, scoop potato flesh into a mixing bowl, discarding skin.
Add melted butter, maple syrup, orange marmalade, cinnamon and nutmeg and mash by hand with potato masher until potatoes are creamy.
Scoop into an 8-inch by 8-inch baking dish.
Bake in preheated 350 degree oven for 30 to 35 minutes until bubbly.
Remove from oven and sprinkle with chopped pecans and garnish with pecan halves and whole cranberry.

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