Brenda Gantt Sweet Potato Casserole Recipe

For Thanksgiving dinner or dessert, many of us just want the classic dishes done really well, without overcomplicating things. That’s why this simple, down-home sweet potato casserole is always a favorite.

I love Sweet Potato Casserole, but when it comes to a good one, Brenda Gantt Sweet Potato Casserole Recipe is always perfect.

I love making this dish in my own kitchen. It fills the whole house with a warm, sweet smell. I also love her Brenda Gantt Chicken and Dumplings Recipe.

My version of this casserole is inspired by Brenda Gantt’s way of cooking. She shows us that food does not need to be complicated to be great. Her style is simple, honest, and full of love.

This recipe is just like that. It is simple, homemade, and full of warm flavor. It is the kind of food that makes everyone feel good.

Choosing the Right Sweet Potatoes

Getting a great casserole starts with picking the right sweet potatoes. You want potatoes that are soft and sweet when they are cooked. Some types are better for mashing than others.

The best varieties for a smooth, creamy casserole are Garnet, Jewel, and Beauregard. These kinds often have dark orange or red skin and bright orange flesh inside.

They get very soft and have a lot of natural sugar. This makes them perfect for mashing into a smooth filling.

Now, what about fresh versus canned? I almost always use fresh sweet potatoes. The flavor is deeper and richer.

You can taste the “from-scratch” difference. Canned sweet potatoes are a good shortcut when you are in a big hurry.

They save you time from peeling and boiling. But sometimes, they can be a little too soft or have a different texture. If you use canned, be sure to drain them well before you mash them.

When you are at the store, look for firm sweet potatoes. They should not have any soft spots, cuts, or bruises.

Choose ones that are heavy for their size and have a smooth skin. This usually means they are fresh and full of moisture, which is good for your casserole.

Brenda Gantt Sweet Potato Casserole Ingredients

Main Ingredients

• Sweet Potatoes: You will need about 3 to 4 large sweet potatoes, about 4 pounds. They are the base of the casserole.
• Unsalted Butter: Use 1 stick (1/2 cup). The butter makes the potatoes rich and creamy and adds great flavor. You can use salted butter, but reduce the added salt a little.
• Granulated Sugar: Use 3/4 cup. It makes the sweet potatoes sweeter and gives the casserole that classic sweet flavor. You can use all brown sugar or a mix of both.
• Milk or Half-and-Half: Use 1/4 cup. This helps the mashed potatoes turn smooth and easy to spread. Any milk works, including evaporated milk.
• Large Egg: Use 1 egg. It helps bind the mixture so the casserole sets well.
• Vanilla Extract: Use 1 teaspoon. It adds a warm, sweet flavor that pairs well with the potatoes.
• Salt: Use 1/2 teaspoon. It brings out all the flavors and keeps the casserole from tasting flat.

For the Topping

• Light Brown Sugar: Use 3/4 cup packed. It adds a rich, caramel-like sweetness.
• All-Purpose Flour: Use 1 cup. It mixes with the butter and sugar to form a crisp, crumbly topping.
• Unsalted Butter: Use 1 stick (1/2 cup), softened. It helps create the crumbly topping that gets crispy in the oven.
• Pecans: Use 1 cup chopped. They add crunch and a nutty flavor. If you have a nut allergy, leave them out or use rolled oats for crunch.
• Ground Cinnamon: Use about 1/4 teaspoon. It adds a warm, cozy spice to the topping.

Essential Tools and Equipment You’ll Need

1. Large Pot: For boiling the sweet potatoes.
2. Colander: To drain the hot water from the potatoes.
3. Electric Mixer or Potato Masher: To mash the potatoes until they are smooth.
4. Large Mixing Bowl: For combining all the casserole ingredients.
5. Medium Mixing Bowl: For making the crumb topping.
6. 8×8 inch or 2-Quart Casserole Dish: The perfect size for baking.
7. Measuring Cups and Spoons: To get your amounts just right.
8. Knife and Cutting Board: For peeling and cutting the potatoes.
9. Oven: To bake the casserole to perfection.

How to Make Brenda Gantt Sweet Potato Casserole

Step 1 | Prep Your Sweet Potatoes

Take your big sweet potato and slice it into circles. Make them about half an inch thick. This makes them easier to peel. After you slice them, peel off the skin. It comes off much easier when you cut them first. This trick saves a lot of time.

Step 2 | Boil the Potatoes

Fill a large pot with water and bring it to a boil. Once the water is boiling, add your sliced sweet potatoes. Let them cook for about 15 to 20 minutes, until they get tender. You can poke them with a fork to check. The fork should slide in easily when they are ready.

Step 3 | Drain and Prepare for Mashing

When the potatoes are soft, remove them from the heat. Pour them into a colander and let all the water drain out. Let them sit for a minute so they can dry. This helps keep your casserole from turning runny.

Step 4 | Mash the Potatoes

Put your drained potatoes into your mixer bowl or a large mixing bowl. Mash them with a mixer or potato masher until smooth. Look for any stringy parts. Sweet potatoes sometimes have long strings. Pull them out, then mix again until smooth.

Step 5 | Add Butter and Sugar

Melt half a stick of butter and pour it into your mashed potatoes. Add about a quarter cup of sugar. Mix well and taste. Add more sugar if you want it sweeter.

Step 6 | Add Eggs for Binding

Crack one or two eggs into your potato mixture. The eggs help hold everything together. They also make it more creamy. Beat the eggs in really well. Mix until you don’t see any egg streaks.

Step 7 | Mix in Milk and Vanilla

Add a splash of milk or half and half. Mix it in until the potatoes are creamy but not runny. Add a teaspoon of vanilla extract. Taste again and adjust the butter, sugar, or vanilla until it tastes just right.

Step 8 | Spread in Baking Dish

Lightly butter an 8×8 baking dish. Spoon in your sweet potato mixture and spread it out evenly. Smooth the top with your spoon or spatula.

Step 9 | Make the Crunchy Topping

In a clean bowl, mix brown sugar with melted butter. Add a cup of flour and stir until thick. Add a small sprinkle of cinnamon and your pecans. Mix everything until it turns crumbly.

Step 10 | Add Topping to Casserole

Sprinkle the topping all over the sweet potatoes. Cover the whole surface. Lightly pat it down, but don’t press too hard so it stays crumbly.

Step 11 | Bake

Preheat your oven to 350°F. Bake the casserole uncovered for 25 to 30 minutes. The top should turn golden brown and crunchy. Since the potatoes are already cooked, you just need to heat everything and crisp the topping.

Step 12 | Serve and Enjoy

Take the casserole out of the oven and let it cool for a few minutes. Scoop and serve the homemade Brenda Gantt Sweet Potato Casserole Recipe.

The creamy sweet potatoes with the crunchy topping taste amazing together.

Recipe Note & Tips

• Don’t Overcook Your Potatoes: Watch your potatoes when they boil. You want them tender but not falling apart. Check them at 15 minutes.
• Taste as You Go: The best cooks taste their food. Try your potato mixture before you put it in the pan. This is when you can fix the flavor. Add more sugar, butter, or vanilla until it tastes right to you.
• Keep Extra Topping for Later: Your topping mixture keeps well. Put any extra in a container or bag. Store it in your fridge. You can use it to make cookies later. Add a little vanilla and maybe an egg. Roll into balls and bake.
• Adjust Sweetness: Sweet potatoes vary in sweetness. Taste yours before adding sugar. Start with a smaller amount. You can always add more if you need it.

What to Serve With This Sweet Potato Casserole

This sweet potato casserole fits well with many simple dishes, so it can complete a meal without extra stress.

It pairs gently with grilled chicken or turkey, since the mild, savory taste balances the warm sweetness of the potatoes.

Baked pork chops also match well, adding a steady, rich flavor beside the soft casserole.

For a fresh touch, green beans or steamed broccoli recipe bring a light crunch and bright color to the plate. Soft rolls or cornbread add a warm finish and blend well with the gentle sweetness of the dish.

A small green salad can also help bring balance, keeping the whole meal calm, fresh, and easy to enjoy.

How to Store & Reheat Leftovers

Storing: Let the casserole cool to room temperature before storing. Transfer it to an airtight container or cover the dish tightly with foil. Keep it in the fridge for up to 3 – 4 days.

Reheating: For small portions, microwave in 30 – 60 second intervals until warmed through.

For a larger portion, reheat in a 325°F oven for 10–15 minutes. This method helps the topping stay crisp while the sweet potatoes stay creamy.

If the topping has softened, you can broil it for 1–2 minutes at the end to bring back a light crunch – just watch closely so it doesn’t burn.

Brenda Gantt Sweet Potato Casserole Recipe FAQs

1. How do I keep the topping crisp?

The topping turns crisp when the oven heat stays steady and the mix has the right balance of butter, flour, and brown sugar. Spread the topping in an even layer so it cooks the same all over. Keep the oven at a gentle temperature and let it bake until it firms up.

If the dish cools, warming it in the oven later can also bring back the light crunch.

2. Can I use marshmallows instead of the pecan topping?

Yes! You can swap the pecan topping for marshmallows. Prepare the sweet potato base the same way, spread it in the dish, and cover the top with large or mini marshmallows.

Bake at 350°F for about 20 minutes, then broil for 2–3 minutes until golden – watch closely so they don’t burn. Marshmallows make it sweeter and more dessert-like compared to the nutty pecan topping.

3. How do I know when my sweet potatoes are boiled enough?

Your sweet potatoes are done when a fork slides in easily – no resistance at all. Check the largest piece; if it feels soft and breaks apart easily, they’re ready. If the fork hits a firm spot, keep boiling and test again in a few minutes.

4. My casserole filling is too runny. What did I do wrong?

A runny filling usually happens if the sweet potatoes had too much water. Next time, after you boil and drain them, let them sit in the hot pot for a few minutes off the heat. This lets some of the extra steam and water evaporate. Also, be sure you are using the right amount of milk and butter.

5. Can I leave out the eggs?

You can, but eggs help the casserole set up and not be runny. If you can’t have eggs, mash extra good and bake 5-10 minutes longer. It still tastes wonderful.

6. Why are my sweet potatoes stringy?

Some sweet potato varieties are just more stringy than others. That is why it is important to check after mashing.

The Garnet and Jewel varieties I mentioned are usually less stringy. If you find strings, you can remove them with a fork or even press the mashed potatoes through a fine-mesh sieve.

Continue to Content

Brenda Gantt Sweet Potato Casserole Recipe

Yield: Serves 6–8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Brenda Gantt Sweet Potato Casserole – creamy sweet potatoes with a crunchy pecan topping in 50 min. Perfect Thanksgiving side dish!

Print

Ingredients

For the Sweet Potato Base:

• Sweet Potatoes – 3 to 4 large (about 4 lbs)
• Unsalted Butter – 1 stick (1/2 cup), melted
• Granulated Sugar – 3/4 cup (adjust to taste)
• Milk or Half-and-Half – 1/4 cup
• Large Egg – 1
• Vanilla Extract – 1 teaspoon
• Salt – 1/2 teaspoon

For the Topping:

• Light Brown Sugar – 3/4 cup, packed
• All-Purpose Flour – 1 cup
• Unsalted Butter – 1 stick (1/2 cup), softened
• Pecans – 1 cup, chopped (optional for nut-free: use rolled oats)
• Ground Cinnamon – 1/4 teaspoon

Instructions

1. Take your big sweet potato and slice it into circles. Make them about half an inch thick. This makes them easier to peel. After you slice them, peel off the skin. It comes off much easier when you cut them first. This trick saves a lot of time.
2. Fill a large pot with water and bring it to a boil. Once the water is boiling, add your sliced sweet potatoes. Let them cook for about 15 to 20 minutes, until they get tender. You can poke them with a fork to check. The fork should slide in easily when they are ready.
3. When the potatoes are soft, remove them from the heat. Pour them into a colander and let all the water drain out. Let them sit for a minute so they can dry. This helps keep your casserole from turning runny.
4. Put your drained potatoes into your mixer bowl or a large mixing bowl. Mash them with a mixer or potato masher until smooth. Look for any stringy parts. Sweet potatoes sometimes have long strings. Pull them out, then mix again until smooth.
5. Melt half a stick of butter and pour it into your mashed potatoes. Add about a quarter cup of sugar. Mix well and taste. Add more sugar if you want it sweeter.
6. Add a splash of milk or half and half. Mix it in until the potatoes are creamy but not runny. Add a teaspoon of vanilla extract. Taste again and adjust the butter, sugar, or vanilla until it tastes just right.
7. Lightly butter an 8x8 baking dish. Spoon in your sweet potato mixture and spread it out evenly. Smooth the top with your spoon or spatula.
8. In a clean bowl, mix brown sugar with melted butter. Add a cup of flour and stir until thick. Add a small sprinkle of cinnamon and your pecans. Mix everything until it turns crumbly.
9. Sprinkle the topping all over the sweet potatoes. Cover the whole surface. Lightly pat it down, but don’t press too hard so it stays crumbly.
10. Preheat your oven to 350°F. Bake the casserole uncovered for 25 to 30 minutes. The top should turn golden brown and crunchy. Since the potatoes are already cooked, you just need to heat everything and crisp the topping.
11. Take the casserole out of the oven and let it cool for a few minutes. Scoop and serve. The creamy sweet potatoes with the crunchy topping taste amazing together.

Nutrition Information:

Serving Size: (Per Serving) (Based on 8 servings, including sweet potato base and pecan topping)
Amount Per Serving: Calories: 360Total Fat: 16gSaturated Fat: 9gCholesterol: 45mgSodium: 180mgCarbohydrates: 50gSugar: 28gProtein: 4g

This Brenda Gantt’s Sweet Potato Casserole Recipe brings warm comfort to the table in a simple way. The smooth mash and crisp topping create a steady Southern-style dish that fits many meals.

The steps stay easy, the flavor stays cozy, and the recipe stays true to real home cooking.