Baked Sweet Potato Casserole

Baked sweet potato casserole is a classic Thanksgiving side dish. If you're looking for the best sweet potato casserole recipe, this one will be a crowd pleaser.

I will admit sweet potato casserole was never a part of my Thanksgiving growing up. However, after having Thanksgiving dinner with several families in my adulthood, I have to say baked sweet potato casserole is a dish I look forward to eating each Thanksgiving. This baked sweet potato casserole has a little flare with orange spice that brings out the perfect bright and fresh flavor from this otherwise sweet dish!

How to Make Sweet Potato Casserole:

To make this sweet potato casserole, you start by cooking your potatoes in the microwave until tender. Then you scoop the flesh out into a bowl and mash. Then you're going to mix in your orange zest, orange juice, brown sugar, 3 tbsp  butter, eggs, and maple syrup. 

Then to make the topping you'll crush some graham crackers, and then add in your sugar, two tbsp butter, sugar, cinnamon, and salt to your crumbs and then mix until well combined. 

Put your sweet potato mixture into a 9x13 baking dish, and then top with your crumb mixture and bake in the oven! It's pretty straight forward and easy!

Can I make Baked Sweet Potato Casserole ahead of time?

Yes! Make the sweet potato mixture and store in the fridge in an airtight container for up to 24 hours. Then make the crumb mixture and store in a zip lock bag in the fridge for up to 24 hours as well. Allow to come to room temperature for one hour before baking, and then place your crumb mixture onto your sweet potato mixture. 

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Baked Sweet Potato Casserole

Yield: 8

Author: Paige Flamm

Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 4 M

Baked sweet potato casserole is a classic Thanksgiving side dish. If you're looking for the best sweet potato casserole recipe, this one will be a crowd pleaser.

Ingredients

• 3 lbs sweet potatoes
• non stick cooking spray
• 1 tbsp orange zest
• 1/2 cup fresh squeezed orange juice
• 1/4 cup plus 1 tbsp brown sugar, divided
• 5 tbsp unsalted butter, melted, divided
• 2 eggs, lightly beaten
• 2 tbsp pure maple syrup
• 1/2 tsp plus 1/8 tsp salt, divided
• 1/2 tsp cinnamon, divided
• 1/4 tsp nut meg
• 1/4 tsp ginger
• 6 graham crackers

Instructions

1. Prick the sweet potatoes all over with a fork. Place on paper towels in the microwave and cook on high power for 15 to 20 minutes or until tender, turning after 10 minutes. Remove from microwave and cool slightly. When potatoes are just cool enough to handle, slice each one in half and scoop the flesh into a large bowl. Mash well with a potato masher (you should have about 4 cups).
2. Coat a 2-quart square baking dish with nonstick cooking spray; set aside. To the sweet potato flesh, add the orange zest, orange juice, 1/4 cup of the sugar, 3 tablespoons of the butter, eggs, maple syrup, 1/2 teaspoon of the salt, half of the cinnamon, all of the nutmeg, and the ginger. Stir to combine. Spoon mixture into prepared dish, spreading evenly. Cover and chill until baking time or up to 24 hours.
3. Place the graham crackers in a quart-size resealable plastic bag. Seal and use a rolling pin to crush into fine crumbs (you should have 1 cup crumbs). Add remaining butter, sugar, cinnamon, and salt to crumbs. Seal bag and shake and knead to combine. Chill crumbs until baking time or up to 24 hours.
4. If chilled, allow sweet potato mixture to stand at room temperature for 1 hour before baking. Preheat oven to 350 degrees F. Sprinkle the crumbs over the sweet potato mixture. Bake for 35 minutes or until heated through (165 degrees F) and crumbs are golden.

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