Why You’ll Love This Breakfast Sweet Potato Casserole
- It’s a Make-Ahead Dream. You can assemble this entire casserole the night before, pop it in the fridge, and just slide it into the oven in the morning. This means a stress-free, impressive breakfast with zero morning fuss.
- The Perfect Balance of Savory and Sweet. We’re using the natural sweetness of the potatoes and a touch of maple syrup, but balancing it beautifully with savory eggs, a hint of garlic, and a salty, crunchy pecan topping. It’s a flavor adventure in every bite.
- Incredibly Versatile and Forgiving. Don’t have pecans? Use walnuts. Want it spicier? Add a pinch of cayenne. This recipe is a fantastic template you can make your own. It’s also very forgiving if you’re a little off on measurements—it just wants to be delicious.
- It Feels Indulgent but is Packed with Goodness. With protein from the eggs and fiber from the sweet potatoes, this casserole is genuinely satisfying and will keep you fueled for hours. It feels like a treat, but it’s built on a foundation of real, whole foods.
Ingredients & Tools
- 2 lbs sweet potatoes (about 2 large or 3 medium), peeled and cubed
- 1 tbsp olive oil or avocado oil
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 8 large eggs
- 1/2 cup milk (any kind—dairy or unsweetened plant-based)
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic powder
- 1 cup shredded sharp cheddar cheese, divided
- 4 oz cream cheese, softened
- For the Topping: 1/2 cup chopped pecans, 2 tbsp melted butter, 1 tbsp maple syrup, pinch of salt
Tools: A 9×13 inch baking dish, a large pot for boiling, a mixing bowl, a whisk, a sharp knife, and a vegetable peeler.
The quality of your sweet potatoes really makes a difference here—look for firm ones with smooth skin. And that cream cheese? It’s the secret to an unbelievably creamy, rich texture that sets this casserole apart.
Serves: 6-8 | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Cube your potatoes evenly. This isn’t just for looks—it ensures they all cook at the same rate. Aim for 1/2-inch cubes so they become perfectly tender without turning to mush.
- Don’t skip softening the cream cheese. Taking the cream cheese out of the fridge about 30 minutes before you start is crucial. If it’s too cold, it will create little lumps in your egg mixture instead of blending in smoothly.
- What kind of milk is best? Honestly, any milk works! Whole milk will give you the richest result, but 2%, or even unsweetened almond or oat milk, will do the job beautifully. The goal is just to add a little liquid to the eggs.
- Toasting the nuts is a game-changer. While the recipe calls for raw pecans, if you have an extra five minutes, toast them in a dry skillet over medium heat until fragrant. This deepens their flavor and makes the topping even more incredible.
How to Make Breakfast Sweet Potato Casserole
Step 1: Prep and Cook the Sweet Potatoes. Start by preheating your oven to 375°F (190°C). Place your peeled and cubed sweet potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, just until they are fork-tender. You want them soft but not falling apart. Carefully drain them and let them sit in the colander for a minute to steam off any excess water—this helps prevent a soggy casserole.
Step 2: Create the Creamy Egg Base. In a large mixing bowl, whisk the eggs vigorously until they are pale and uniform. Add the milk, 1/4 cup of maple syrup, cinnamon, nutmeg, garlic powder, and 3/4 teaspoon of the salt. Whisk it all together. Now, add the softened cream cheese. The trick is to whisk it in slowly, maybe adding a spoonful at a time at first, until it’s fully incorporated and the mixture is relatively smooth.
Step 3: Combine and Assemble. Gently fold the cooked, drained sweet potato cubes into the egg mixture. Try to coat all the pieces evenly. Stir in about 3/4 cup of the shredded cheddar cheese. Now, pour this entire mixture into your greased 9×13 inch baking dish, spreading it out into an even layer. You’ll notice it’s quite liquidy—that’s perfect! It will set up as it bakes.
Step 4: Make the Crunchy Topping. In a small bowl, mix the chopped pecans with the melted butter, the remaining 1 tablespoon of maple syrup, and a pinch of salt. Stir until the nuts are evenly coated. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining 1/4 cup of cheddar cheese.
Step 5: Bake to Perfection. Place the casserole in the preheated oven and bake for 40-50 minutes. You’re looking for the edges to be bubbly and set, the top to be a beautiful golden brown, and the center to jiggle just slightly when you shake the pan. A knife inserted near the center should come out clean. If the top is browning too quickly, you can loosely tent it with a piece of foil for the last 10-15 minutes of baking.
Step 6: Rest and Serve. This is the hardest part—waiting! Let the casserole rest on a wire rack for at least 10-15 minutes before slicing. This allows the eggs to fully set, making it much easier to cut into neat squares. It will be piping hot, and the flavors will have a chance to meld together beautifully.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, acidic bite of the salad cuts through the richness of the casserole perfectly, creating a wonderfully balanced plate.
- Crumbled breakfast sausage or crispy bacon on the side — For the ultimate savory breakfast feast, a little extra protein never hurts. The salty, meaty flavor is a classic pairing.
- Sliced avocado or a dollop of cool Greek yogurt — Adding a creamy, cool element provides a lovely contrast in temperature and texture that’s really refreshing.
Drinks
- A hot cup of strong coffee — The bitterness of coffee is a timeless partner to sweet and savory breakfast dishes, waking up your palate with every sip.
- A crisp, cold glass of orange juice — The bright, citrusy sweetness complements the spices in the casserole and feels like a sunny morning in a glass.
- A spicy Bloody Mary or a Virgin Mary — If you’re serving this for brunch, the savory, spicy notes of a Bloody Mary are an unexpectedly fantastic match.
Something Sweet
- Warm blueberry muffins — A lightly sweet muffin is the ideal follow-up to this casserole, continuing the cozy breakfast vibe without being overly decadent.
- A small bowl of fresh mixed berries — The natural sweetness and slight tartness of berries like strawberries and raspberries are a light, palate-cleansing finish.
- A drizzle of extra maple syrup over individual servings — For those with a serious sweet tooth, letting everyone add an extra dash of syrup at the table is a nice personalized touch.
Top Mistakes to Avoid
- Mistake: Overcooking the sweet potatoes before baking. If they turn to mush when you boil them, they’ll disappear into the casserole and you’ll lose that wonderful chunky texture. Aim for tender but still holding their shape.
- Mistake: Adding cold cream cheese directly to the eggs. I’ve messed this up before too—it creates little white lumps throughout your casserole. Let it soften on the counter first for a silky-smooth result.
- Mistake: Skipping the rest time after baking. Cutting into the casserole straight from the oven will cause it to fall apart. The resting time is non-negotiable for clean slices.
- Mistake: Not seasoning the sweet potatoes as you go. That divided salt? Use some when boiling the potatoes. Seasoning in layers builds a much deeper, more complex flavor profile.
Expert Tips
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents that can prevent melting. A block of sharp cheddar grated fresh will give you a much creamier, more luxurious melt.
- Tip: Add a layer of sautéed veggies. For extra nutrition and flavor, try sautéing some spinach, mushrooms, or onions and spreading them on the bottom of the dish before adding the potato mixture.
- Tip: Make it individual. This recipe works beautifully in a muffin tin! Just grease the cups well, fill them 2/3 full, and reduce the baking time to about 20-25 minutes. Perfect for portion control and on-the-go breakfasts.
- Tip: Play with the spices. Love ginger? Add a 1/2 teaspoon of ground ginger. Want a smoky kick? A 1/4 teaspoon of smoked paprika is fantastic. Treat the spice list as a starting point for your own creations.
FAQs
Can I make this casserole completely ahead of time?
Absolutely, and it’s a fantastic strategy! You have two great options. First, you can fully assemble the casserole (without baking), cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready, bake it straight from the fridge, but add 5-10 minutes to the baking time. Second, you can bake it fully, let it cool, cover, and refrigerate. Then, reheat individual portions in the microwave or the whole casserole, covered with foil, in a 350°F oven until warm throughout.
Can I freeze Breakfast Sweet Potato Casserole?
Yes, but with a caveat. The texture of the potatoes and eggs can change slightly upon thawing, becoming a bit more watery. For best results, bake the casserole completely, let it cool entirely, then wrap it tightly in both plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating. I find it reheats best in the oven (covered) rather than the microwave to help re-crisp the topping.
I don’t have pecans. What can I use for the topping?
No problem at all! Walnuts are a fantastic substitute with a similar texture. If you’re avoiding nuts, try using pumpkin seeds (pepitas) or sunflower seeds for a great crunch. For a different twist, a crunchy streusel made from oats, a little flour, brown sugar, and butter would also be delicious.
Is there a way to make this dairy-free?
Easily! Use a plant-based milk like almond or oat. Substitute the butter in the topping with coconut oil or vegan butter. For the cheese, omit it or use your favorite brand of dairy-free shredded cheese and cream cheese. The casserole will still be wonderfully flavorful and satisfying.
How do I know when the casserole is done baking?
This is the key question! The top should be golden brown and the edges should look set and be bubbling slightly. The real test is the jiggle: give the pan a gentle shake. The center should have a slight jiggle, but it shouldn’t look liquidy or sloshy. For absolute certainty, you can insert a knife near the center; it should come out clean, with no wet egg mixture clinging to it.
Breakfast Sweet Potato Casserole
Wake up to a cozy Breakfast Sweet Potato Casserole! This make-ahead recipe is packed with protein, savory-sweet flavor, & a crunchy pecan topping. Perfect for easy brunch or weekday mornings.
Ingredients
Ingredients
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2 lbs sweet potatoes (about 2 large or 3 medium, peeled and cubed)
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1 tbsp olive oil or avocado oil
-
1 tsp salt (divided)
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1/2 tsp black pepper
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8 large eggs
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1/2 cup milk (any kind—dairy or unsweetened plant-based)
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1/4 cup pure maple syrup
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp garlic powder
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1 cup shredded sharp cheddar cheese (divided)
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4 oz cream cheese (softened)
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1/2 cup chopped pecans (for the topping)
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2 tbsp melted butter (for the topping)
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1 tbsp maple syrup (for the topping)
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pinch salt (for the topping)
Instructions
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Prep and Cook the Sweet Potatoes. Start by preheating your oven to 375°F (190°C). Place your peeled and cubed sweet potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, just until they are fork-tender. You want them soft but not falling apart. Carefully drain them and let them sit in the colander for a minute to steam off any excess water—this helps prevent a soggy casserole.01
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Create the Creamy Egg Base. In a large mixing bowl, whisk the eggs vigorously until they are pale and uniform. Add the milk, 1/4 cup of maple syrup, cinnamon, nutmeg, garlic powder, and 3/4 teaspoon of the salt. Whisk it all together. Now, add the softened cream cheese. The trick is to whisk it in slowly, maybe adding a spoonful at a time at first, until it's fully incorporated and the mixture is relatively smooth.02
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Combine and Assemble. Gently fold the cooked, drained sweet potato cubes into the egg mixture. Try to coat all the pieces evenly. Stir in about 3/4 cup of the shredded cheddar cheese. Now, pour this entire mixture into your greased 9x13 inch baking dish, spreading it out into an even layer. You'll notice it's quite liquidy—that's perfect! It will set up as it bakes.03
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Make the Crunchy Topping. In a small bowl, mix the chopped pecans with the melted butter, the remaining 1 tablespoon of maple syrup, and a pinch of salt. Stir until the nuts are evenly coated. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining 1/4 cup of cheddar cheese.04
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Bake to Perfection. Place the casserole in the preheated oven and bake for 40-50 minutes. You're looking for the edges to be bubbly and set, the top to be a beautiful golden brown, and the center to jiggle just slightly when you shake the pan. A knife inserted near the center should come out clean. If the top is browning too quickly, you can loosely tent it with a piece of foil for the last 10-15 minutes of baking.05
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Rest and Serve. This is the hardest part—waiting! Let the casserole rest on a wire rack for at least 10-15 minutes before slicing. This allows the eggs to fully set, making it much easier to cut into neat squares. It will be piping hot, and the flavors will have a chance to meld together beautifully.06
