Sweet potato casserole is a classic dish that many people enjoy, especially during the holidays. This easy souffle recipe by Trisha Yearwood combines sweet flavors with a light and fluffy texture, making it a wonderful addition to any meal.

Trisha Yearwood Sweet Potato Casserole Recipe

Why make this recipe

There are many reasons to make Trisha Yearwood’s sweet potato casserole. First, it’s simple and quick to prepare, perfect for busy cooks or those new to the kitchen. Second, the combination of sweet potatoes and buttery goodness will satisfy everyone’s taste buds. Lastly, it’s a dish that can be served at any time of the year, making it versatile for different occasions.

How to make Trisha Yearwood Sweet Potato Casserole

Ingredients:

4 cups cooked and mashed sweet potatoes
1 cup sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
1 cup brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour

Directions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked and mashed sweet potatoes, sugar, milk, melted butter, vanilla extract, and beaten eggs. Mix well until smooth.
Transfer the sweet potato mixture to a greased baking dish.
In a separate bowl, mix the brown sugar, chopped pecans, and flour together.
Sprinkle the brown sugar mixture evenly over the sweet potato layer in the baking dish.
Bake for 30 to 40 minutes or until the top is golden and the casserole is bubbly.

How to serve Trisha Yearwood Sweet Potato Casserole

Serve this sweet potato casserole warm as a side dish. It pairs well with roasted meats, turkey, or even ham. You can also enjoy it as a delicious dessert. A dollop of whipped cream on top adds an extra touch of sweetness.

How to store Trisha Yearwood Sweet Potato Casserole

To store any leftovers, let the casserole cool completely. Cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.

Tips to make Trisha Yearwood Sweet Potato Casserole

Use fresh sweet potatoes for the best flavor, but canned ones work well, too.
Make sure to mash the sweet potatoes until they are smooth; lumps can affect the texture.
Adjust the sugar according to your taste if you prefer a sweeter or less sweet dish.
You can add spices like cinnamon or nutmeg to enhance the flavor.

Variation

You can change up this recipe by adding mini marshmallows on top before baking for a sweet and gooey topping. You can also swap out pecans for walnuts or skip the nuts altogether for a nut-free version.

FAQs

Can I make this casserole ahead of time?
Yes, you can prepare it a day ahead and refrigerate it before baking. Just increase the baking time slightly if it’s cold from the fridge.
Can I use regular potatoes instead of sweet potatoes?
While you can use regular potatoes, the flavor and sweetness will be different. This recipe shines with sweet potatoes.
How do I know when the casserole is done?
It’s done when the top is golden brown and the casserole is bubbling around the edges. A toothpick should come out clean when inserted in the center.

Sweet Potato Casserole

This easy souffle recipe by Trisha Yearwood combines sweet flavors with a light and fluffy texture, making it a wonderful addition to any meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert, Side Dish

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

Sweet Potato Mixture

4 cups cooked and mashed sweet potatoes Fresh sweet potatoes recommended for best flavor.
1 cup sugar Adjust according to taste.
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 large eggs, beaten

Topping

1 cup brown sugar
1 cup chopped pecans Can substitute with walnuts or skip for nut-free version.
1/2 cup all-purpose flour

Instructions

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked and mashed sweet potatoes, sugar, milk, melted butter, vanilla extract, and beaten eggs. Mix well until smooth.
Transfer the sweet potato mixture to a greased baking dish.
In a separate bowl, mix together the brown sugar, chopped pecans, and flour.
Sprinkle the brown sugar mixture evenly over the sweet potato layer in the baking dish.

Baking

Bake for 30 to 40 minutes or until the top is golden and the casserole is bubbly.

Notes

Serve warm as a side dish or dessert. Pairs well with roasted meats or turkey. A dollop of whipped cream adds sweetness.

Keyword Comfort Food, easy recipe, Holiday Recipe, Sweet Potato Casserole, Trisha Yearwood