Sweet Potato Casserole
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Give your holiday sweet potato casserole a major upgrade by swapping the marshmallows for a brown sugar pecan topping—it’s a game changer!
When it comes to Thanksgiving dinner, I think most of us would say, “Don’t get fancy on me, just make the standards really special.” That’s why this down-home sweet potato casserole recipe is always a big hit. It’s an old Southern side dish that graces almost every holiday table. Instead of the traditional marshmallow topping (yes, a classic, but let’s be honest, a gourmet dish marshmallows do not make!), I cover the sweet potatoes with a crunchy brown sugar-pecan streusel. It absolutely makes the dish.
Like many Thanksgiving sweet potato sides, it’s almost sweet enough to be dessert. In my house, it’s “that dish”— the one everyone reaches their fork into long after the meal is done.
“My mom and I used your recipe for Thanksgiving and loved it so much that we are making it again for Christmas.”
What You’ll Need To Make Sweet Potato Casserole
- Sweet potatoes – Note that most supermarkets use the names “sweet potato” and “yam” interchangeably. This can be confusing since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. Chances are you won’t find real yams at the grocery store, so if you see “yams,” you’re probably looking at sweet potatoes.
- Butter & light brown sugar: A classic combo that adds richness, sweetness, and warm molasses flavor to both the creamy base and the crunchy topping.
- Cinnamon & nutmeg: A cozy mix of spices that brings out the natural sweetness of the potatoes.
- Eggs: Help bind the sweet potato mixture and give it a light, custardy texture.
- Flour & pecans: Form the base of the crisp, nutty streusel that adds just the right contrast on top.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Boil the sweet potatoes. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 to 25 minutes. Drain and let cool.
Step 2: Make the topping. Melt the butter in a medium bowl the microwave, then add the brown sugar, flour, and cinnamon. Mix until well combined (it will be a bit clumpy), then mix in the chopped nuts.
Step 3: Make the sweet potato filling. Place the cooked and drained sweet potatoes in a large bowl and mash with a potato masher or fork until very smooth. Add the melted butter, salt, and brown sugar and nutmeg. Mix well, then add the eggs. Stir to combine. It’s okay if it is not completely smooth.
Step 5: Assemble. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture.
Step 6: Bake. Bake the casserole for about 40 minutes, uncovered, or until the topping is nicely browned. Let it cool slightly before serving, then spoon out and enjoy!
More Holiday Side Dishes You’ll Love
Sweet Potato Casserole
This sweet potato casserole has everything you want in a holiday side—creamy potatoes, a buttery brown sugar-pecan topping, and just the right touch of sweetness.
Ingredients
For the Sweet Potato Mixture
- 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
- ¼ cup (½ stick) unsalted butter, melted
- ¾ teaspoon salt
- ½ cup packed light brown sugar
- ⅛ teaspoon ground nutmeg
- 2 large eggs, lightly beaten
For the Streusel Topping
- ¼ cup (½ stick) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
- Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
- In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
- Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
- Make-Ahead/Freezer-Friendly Instructions: The assembled casserole can be refrigerated for 2 days or frozen for up to 3 months. If frozen, allow a few extra minutes in the oven to bake.
Nutrition Information
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- Per serving (8 servings)
- Calories: 489
- Fat: 22 g
- Saturated fat: 8 g
- Carbohydrates: 70 g
- Sugar: 35 g
- Fiber: 7 g
- Protein: 6 g
- Sodium: 348 mg
- Cholesterol: 77 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can this be made with butternut squash?
Sure, I think that would work. Please LMK how it turns out!
The best! My family asks for this every year. Delicious.
Hi Jenn
If I want to make ahead and freeze, do I bake it first, then freeze or freeze unbaked?
Thanks always
Hi Ellen, I would assemble and freeze it on baked. Hope you enjoy!
if i am preparing it for the next day, should i still bake it right away or can i leave that step for the following day?
Hi Taylor, I’d assemble the casserole, and bake it before you plan to serve it.
Can you use leftover baked sweet potatoes instead of boiled sweet potatoes?
Hi Heather, It should work, but the baked potatoes may be just a bit drier than if they were cooked on the stove. When you combine all the ingredients for the sweet potato mixture, use your judgment; if they seem a tiny bit dry, just add a splash of milk. Enjoy!
That is helpful, thank you! This might seem like a weird question, but could I possibly do a mix of some boiled and some baked?
I don’t see why not.
Could canned sweet potatoes be substituted for fresh.
Sure Barb, that’s fine.
Can I use oil instead of butter?
Hi Annette, I like the flavor that butter adds but if you’re looking to avoid dairy, oil will work. Enjoy!