Pioneer Woman Sweet Potato Casserole Recipe

Honestly? This Pioneer Woman Sweet Potato Casserole recipe is one of those dishes that walks the line between dinner and dessert and doesn’t apologize for it. It’s warm, buttery, sugary—comfort food in a dish you pretend is “vegetable-based.” Cozy and cheap, feeds a lot, and makes everyone think you tried harder than you did. Bless.

Jump to Recipe

Ingredients Needed:

• 4 cups sweet potatoes: peeled and cubed—use fresh, not canned, unless it’s apocalypse day.
• 2 large eggs: beaten, helps bind everything.
• ½ cup white sugar: yeah, it’s sweet. That’s the point.
• ½ cup milk: whole milk if you’ve got it.
• 4 tablespoons butter: softened. Or just microwave it ‘til almost melty.
• ½ teaspoon vanilla extract: skip it if you must, but it adds that cozy kick.
• ½ teaspoon salt: balances the sugar, don’t leave it out.

FOR THE PECAN TOPPING:

• ½ cup brown sugar: packed down tight.
• ⅓ cup all-purpose flour: helps it crisp, don’t overthink it.
• 3 tablespoons butter: again, soft-ish.
• ½ cup chopped pecans: if you hate them, use oats or skip. It’ll survive.

How To Make Pioneer Woman Sweet Potato Casserole:

Boil the sweet potatoes:
Toss your cubes in a pot, fill with water, boil ‘til fork-tender (10–15 mins). You’ll know when they start breaking apart before you stab them. Drain.

Mash and mix:
Throw the drained sweet potatoes in a bowl, mash ‘em with a fork or potato masher. Add eggs, sugar, milk, butter, vanilla, salt. Stir like you mean it, but not like you’re whisking anger into the world.

Build the topping:
Mix brown sugar and flour. Add the butter — now use a fork, or your fingers if you’re brave, to smush it into crumbles. Stir in pecans. If it looks clumpy, you’re winning.

Assemble the casserole:
Grease a 9×13 dish (spray or rub butter, your call). Dump in the sweet potato mix. Spread it out. Sprinkle that brown sugar pecan mix evenly on top. Don’t press it down — let it sit like snow.

Bake:
Pop it in the oven at 325°F. Bake for about 30 mins, or until golden brown on top and a little bubbly around the edges. Let it cool for like 5–10 mins unless you enjoy burning your mouth.

Recipe Tips:

• Add orange zest if you’re feeling bougie.
• Don’t over-mash the potatoes — leave a few lumps for texture.
• Allergic to nuts? Sub crumble topping with oats and cinnamon.
• Serve with turkey, ham, or just…spoon to face. No rules here.

How to Store & Reheat:

Room Temp: Cool completely before leaving out for serving — max 2 hours.
Fridge: Store in airtight container or wrap dish in foil — up to 4 days.
Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in fridge. Reheat covered at 350°F ‘til warm.

Nutrition Facts (Approx. per serving):

Calories: 270
Sodium: 180mg
Protein: 3g
Fat: 12g
Carbs: 38g
Fibre: 3g
Sugar: 20g

FAQs:

Can I make sweet potato casserole ahead of time?
Yup. Make the base and topping separately the night before. Assemble and bake the next day.

Can I use canned sweet potatoes?
Technically yes. Drain ‘em well and reduce the sugar slightly — they’re sweeter already.

Is it gluten-free?
Not as written. Use a GF flour in the topping and you’re golden.

Can I skip the pecan topping?
Yeah but…why would you? That crunch is everything.

What if I don’t have vanilla?
Skip it. Or use a splash of maple syrup if you’re feelin’ clever.