sweet potato brown sugar recipe

Written ByJenny Smyth Posted on
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The Best sweet potato brown sugar recipe

I’ve always been a fan of sweet potato brown sugar recipes, and this one is no exception. It’s a classic combination that never goes out of style. The sweetness of the brown sugar pairs perfectly with the earthy flavor of the sweet potatoes, making it a staple in our household.

I love serving it at family gatherings, and it’s always a crowd-pleaser. My kids adore helping me in the kitchen, and this recipe is a great way to get them involved – they love mashing up the sweet potatoes and mixing in the brown sugar. It’s also a great way to get them to eat their veggies, as they don’t even notice they’re getting a serving of sweet potatoes in every bite!

This recipe is perfect for any occasion, whether it’s a holiday dinner or just a weeknight meal. And the best part? It’s incredibly easy to make and requires minimal ingredients.

I like to think that this recipe has been passed down through generations, as it’s a classic Southern dish that never goes out of style. The key to this recipe is in the technique – you have to cook the sweet potatoes until they’re nice and tender, then mash them up with butter and brown sugar until they’re smooth and creamy. It’s a simple but effective technique that never fails to impress.

I’ve tried many different variations of this recipe over the years, but this one remains my favorite. It’s just so comforting and delicious, and it never fails to put a smile on my face. Whether you’re serving it at home or taking it to a potluck, this sweet potato brown sugar recipe is sure to be a hit.

Sweet Potato Brown Sugar Casserole

4.8 from 1282 votes

A classic side dish featuring tender sweet potatoes coated in a buttery brown sugar glaze and topped with a crunchy pecan streusel. This dish balances natural sweetness with a warm, spiced flavor, perfect for holiday gatherings or weeknight dinners.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Sweet Potatoes

4 large sweet potatoes (about 3 lbs), peeled and cubed
1/2 cup packed light brown sugar
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup unsalted butter, cold and cubed
1/2 cup chopped pecans

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce to medium-high and cook for 15 to 20 minutes until the potatoes are fork-tender and easily pierced.
3Drain the sweet potatoes in a colander and return them to the pot.
4Mash them with a fork or potato masher until smooth, then stir in the 1/2 cup brown sugar, melted butter, cinnamon, nutmeg, and salt until well combined.
5Preheat your oven to 375°F (190°C).
6Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread it into an even layer using a spatula.
7In a separate bowl, combine the flour and 1/2 cup brown sugar for the streusel.
8Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs, then stir in the chopped pecans.
9Sprinkle the streusel topping evenly over the sweet potato mixture.
10Bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbly around the edges.
11Remove from the oven and let it cool for 5 minutes before serving.
12The casserole will set slightly as it rests, making it easier to scoop.

🔧Equipment

Large pot
Colander
9×13-inch baking dish
Mixing bowls
Fork or potato masher
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 320mg🌾Total Carbs: 56g🥦Dietary Fiber: 5g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a vegan version, substitute the butter with coconut oil or vegan butter. You can also replace the pecans with walnuts or omit the nuts for a nut-free dish. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Sweet Potato Brown Sugar Casserole Works

I love that this sweet potato brown sugar recipe is so versatile – it can be served as a side dish at any meal or used as a topping for salads or yogurt parfaits.

The leftovers are also perfect for reheating throughout the week, making it an ideal choice for busy families like mine.

To store any leftovers, simply refrigerate or freeze them until you’re ready to serve again – just reheat with some butter until they’re smooth and creamy once more.

❓ Frequently Asked Questions About Sweet Potato Brown Sugar Casserole

Q: What type of sweet potatoes should I use for this recipe?

A: For this recipe, I recommend using either yams or regular sweet potatoes. Both will give you a delicious result, but yams will give you a slightly sweeter flavor.

Q: Can I use canned sweet potatoes instead of fresh?

A: While you can use canned sweet potatoes in a pinch, I highly recommend using fresh ones for the best flavor and texture.

Q: How do I prevent the sweet potatoes from becoming too dry?

A: To prevent dryness, make sure to cook your sweet potatoes until they’re nice and tender before mashing them with butter and brown sugar.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by cooking your sweet potatoes until they’re tender and then refrigerating or freezing them until you’re ready to serve.

Q: Is this recipe suitable for people with dietary restrictions?

A: This recipe is vegetarian-friendly but not vegan-friendly due to the use of butter and brown sugar.

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