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Sweet Potato Casserole

Image of the prepared Sweet Potato Casserole recipe
  • prep time: 15 min
  • total time: 1 hr 10 min
  • serves: 12 people

No holiday table is complete without sweet potato casserole.  When it comes to the holidays, the side dishes make the meal and sweet potato casserole is as integral to a Thanksgiving table as turkey and cranberry sauce. In our easy and delicious sweet potato casserole recipe, cooking the sweet potatoes in chicken broth brings a subtle savory flavor that perfectly complements the natural sweetness of this side dish. A traditional brown sugar and pecan topping provides great flavor and texture for the sweet potato casserole without requiring too many ingredients- no need to have cinnamon, marshmallows, or vanilla extract on hand for our sweet potato casserole recipe.  Best of all, you can put this side dish together up to 2 days in advance.  See Tips to learn how.


  • 8 tablespoons (1 stick) butter
  • 4 pounds sweet potato, peeled and cut into 1-inch pieces (about 12 cups)
  • 2 cups Swanson® Chicken Broth
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup all purpose flour
  • 1/2 cup chopped pecans


  • Tips

    • Make Ahead: Prepare the sweet potato mixture and the pecan mixture as directed but keep separate and do not bake.  Cover the sweet potato mixture and refrigerate for up to 48 hours.  Refrigerate the pecan mixture in a resealable plastic bag.  To bake, heat the oven to 350°F.  Sprinkle the pecan mixture over the sweet potato mixture and bake, uncovered, for 30 minutes or until hot.
  • Step 1

    Set the oven to 350°F.  Let 2 tablespoons butter stand to soften.  Reserve the remaining butter.  Stir the sweet potatoes and broth in a 4-quart saucepan.  Cover and heat over medium-high heat to a boil.  Reduce the heat to low.  Cook for 20 minutes or until the sweet potatoes are tender. Do not drain.

  • Step 2

    Mash the sweet potatoes and broth in the saucepan with 1/4 cup brown sugar, the softened butter and the salt.  Spoon the mixture into an 11x8x2-inch baking dish.

  • Step 3

    Mix the reserved butter, remaining brown sugar and the flour in a medium bowl with a fork or pastry blender until the mixture resembles coarse crumbs.  Stir in the pecans.  Sprinkle the pecan mixture over the sweet potato mixture.

  • Step 4

    Bake the sweet potato casserole for 30 minutes or until the pecan mixture is lightly browned.

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Made With

Calories 301
Total Fat 11 g
Sat. Fat 5.1 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 387 mg
Total Carb 48 g
Dietary Fiber 5 g
Sugar 20 g
Protein 3 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 8 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.