Recipe: Sweet Potato Peanut Butter Casserole

Kitchen-tested in Glendale – sweet potatoes with peanut butter and a pretzel topping? Who knew?

Thanksgiving is full of traditions — turkey, cranberry sauce, pie, and stuffing. What’s your favorite? Every family knows there’s always room for a new favorite. Sweet potatoes with peanut butter and a pretzel topping? Who knew? This casserole brings an unexpected twist to a familiar holiday classic, blending the natural sweetness of sweet potatoes with the rich, nutty flavor of peanut butter and the salty crunchiness of a pretzel topping. 

Nuts and legumes have long played a role in Jewish culinary traditions, particularly in Sephardic kitchens, where layered flavors are common. This casserole follows that spirit, taking pantry staples and creating a dish that feels both comforting and unconventional. 

Its velvety texture and warm, nutty flavor make it a perfect complement to any festive Thanksgiving spread. More than just a side dish, this casserole reflects the shared values at the heart of both Thanksgiving and Jewish life: gathering with loved ones, expressing gratitude, and celebrating the abundance of the season. One bite, and it may earn a permanent place among your family’s holiday favorites. 

Happy Thanksgiving!

Sweet Potato Peanut Butter Casserole 

Serves 6-8 

Ingredients: 

For the Sweet Potatoes: 

• 3 Large sweet potatoes (about 2½–3 lbs total weight) 
• 3 Tablespoons olive oil 
• ½ Teaspoon kosher salt 
• ¼ Teaspoon ground cinnamon 
• ¼ Cup creamy peanut butter 
• 3 Tablespoons unsalted butter, cut into pieces 
• 2 Tablespoons brown sugar 

For the Pretzel Topping: 

• 1½ Cups crushed pretzels 
• 4 Tablespoons unsalted butter, melted   
• 2 Tablespoons brown sugar 

Directions: 

1. Preheat oven to 425°F. 
2. Cut the sweet potatoes into chunks. In a large bowl, toss the sweet potatoes with the olive oil, salt, and cinnamon. Spread in a single layer onto a rimmed baking sheet and roast at 425°F for 30–35 minutes, until potatoes are soft and caramelized. 
3. Spray a 9×9 baking dish with nonstick cooking spray. Set aside.   
4. Put hot potatoes in a large heat-resistant bowl. Add the peanut butter, butter and brown sugar. Mash the potatoes until almost smooth and other ingredients are fully incorporated. 
5. Spread the sweet potato mixture into the greased 9×9 dish. Set aside.  
6. To make the pretzel topping. In a medium bowl, add the crushed pretzels with the melted butter and brown sugar. Mix until well combined.   
7. Scatter the pretzel topping evenly over the sweet potatoes. 
8. Bake at 350° Fahrenheit for 20 minutes, until the pretzels are golden and the edges bubble. 
9. Serve warm. 
10. Cover tightly and refrigerate leftovers for up to 4 days. To reheat: warm at 325°F for 15–20 minutes.   

Make‑ahead note 

Day‑before prep: Roast the sweet potatoes. Mash with the peanut butter, butter, and brown sugar. Spread into the greased baking dish and let cool to room temperature. Cover tightly and refrigerate. The next day, add the pretzel topping just before baking and bake as instructed above.  

Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.