Sandra Joanna Gaines Sweet Potato Casserole is made with tender mashed sweet potatoes enriched with butter, milk, and vanilla, then crowned with a buttery, crunchy brown sugar and pecan topping. The result is a souffle-like side dish that perfectly balances the natural earthiness of the root vegetable with a sweet, nutty crust. It is the ultimate Thanksgiving staple that bridges the gap between a vegetable side dish and a dessert.
Joanna Gaines Sweet Potato Casserole Ingredients
For the Sweet Potato Filling:
- 4 cups Sweet Potatoes: Peeled and cubed. (About 2-3 large potatoes).
- 2 Large Eggs: Beaten. This gives the filling a light, fluffy lift.
- 1/2 cup White Sugar: Sweetens the potato base.
- 1/2 cup Milk: Whole milk provides the best richness.
- 4 tablespoons Butter: Softened.
- 1/2 teaspoon Vanilla Extract: Adds a warm, bakery-style aroma.
- 1/2 teaspoon Salt: Essential to balance the sugar.
For the Pecan Topping:
- 1/2 cup Packed Brown Sugar: Light or dark works, but dark adds more molasses flavor.
- 1/3 cup All-Purpose Flour: To bind the crumble.
- 3 tablespoons Butter: Softened.
- 1/2 cup Chopped Pecans: Provides the signature texture.
How To Make Joanna Gaines Sweet Potato Casserole
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish with a little butter or cooking spray to prevent sticking.
- Boil the potatoes: Place the peeled and cubed sweet potatoes in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain thoroughly in a colander to remove excess water.
- Mash the filling: Transfer the hot potatoes to a large bowl. Mash them with a fork (for a rustic texture) or use an immersion blender (for a silky smooth texture). Add the beaten eggs and mix well. Stir in the white sugar, milk, 4 tablespoons of softened butter, vanilla extract, and salt. Mix until the batter is smooth and uniform. Spread the mixture evenly into the prepared baking dish.
- Make the topping: In a separate medium bowl, mix the brown sugar and flour together. Cut in the 3 tablespoons of softened butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs (like wet sand). Stir in the chopped pecans.
- Assemble the casserole: Sprinkle the pecan topping generously and evenly over the sweet potato mixture.
- Bake the dish: Place the casserole in the preheated oven. Bake for about 30 minutes, or until the filling is set, hot through, and the pecan topping is lightly browned and crisp.
Recipe Tips
- Texture Choice: Joanna leaves it up to you: use a fork for a traditional, chunky mash, or a blender/food processor for a puree. The puree texture makes it feel more like a pudding or souffle.
- Avoid Watery Potatoes: After draining the potatoes, let them sit in the colander for a minute to steam dry. Excess water will dilute the custard mixture and prevent it from setting properly.
- Topping Crunch: To ensure the topping stays crisp, do not cover the dish with foil while baking. The direct heat caramelizes the brown sugar and toasts the nuts.
- Adjusting Sweetness: If you prefer a more savory side, you can reduce the white sugar in the filling to 1/4 cup, letting the natural sweetness of the potatoes shine through.
What To Serve With Sweet Potato Casserole?
This dish is a holiday heavyweight. It pairs perfectly with roast turkey and cranberry sauce, providing a sweet counterpoint to the savory bird. It also works beautifully alongside glazed ham or pork loin. For a balanced plate, serve with something green and bitter, like roasted Brussels sprouts or garlicky green beans, to cut through the rich sugar and butter.
How To Store Leftovers Sweet Potato Casserole?
- Refrigerate: Allow the casserole to cool completely. Cover the dish tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3-4 days.
- Reheat: Reheat portions in the microwave, or warm the whole dish in a 350°F oven for 15-20 minutes until heated through.
- Freeze: You can freeze the baked casserole. Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Sweet Potato Casserole Nutrition Facts
- Calories: ~300 kcal
- Fat: 14g
- Carbohydrates: 42g
- Protein: 4g
- Nutrition information is estimated per serving based on 12 servings.
FAQs
Yes, to save time you can use two 15oz cans of yams/sweet potatoes. Drain them well and mash. Since canned yams are often pre-sweetened, taste the mixture before adding the full amount of white sugar.
While Joanna’s version sticks to the pecan crumble (a more Southern/sophisticated approach), you can certainly add mini marshmallows on top during the last 5 minutes of baking if your family insists on them!
Yes. You can assemble the entire casserole (filling and topping), cover it, and refrigerate it up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes in cold.
Try More Recipes:
- Joanna Gaines Green Bean Casserole Recipe
- Joanna Gaines King Ranch Chicken Casserole Recipe
- Joanna Gaines Breakfast Casserole Recipe
Joanna Gaines Sweet Potato Casserole Recipe
Description
A classic holiday side dish featuring smooth, vanilla-scented sweet potato mash topped with a crunchy brown sugar pecan crumble
Ingredients
Instructions
- Preheat the oven: Set oven to 325°F and grease a 9×13 dish.
- Boil the potatoes: Cook potatoes in water for 15 mins until tender; drain.
- Create the filling: Mash potatoes with eggs, sugar, milk, butter, and vanilla. Spread in dish.
- Make the topping: Cut butter into flour and brown sugar; stir in pecans.
- Bake the casserole: Sprinkle topping over potatoes; bake for 30 minutes.
Notes
- Use an immersion blender for an ultra-smooth texture.
- Make ahead and refrigerate overnight for easier holiday prep.
- Do not cover while baking to ensure the pecan topping stays crisp.
