Sweet Potato Casserole
This post may contain affiliate links. Read my full disclosure policy.
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, thaw overnight in the fridge and proceed with baking instructions.
Nutrition Information
Powered by 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve already bought a big can of Bruce’s Sweet Potatoes (Yams). I am sure I can just make your topping and put it on top, but should I add anything to the canned sweet potatoes, too? Thank you! Karen
Yes, I’d recommend adding the other ingredients (the butter, salt, sugar, nutmeg, and egg). Hope you enjoy!
Please don’t use canned sweet potatoes. I am so surprised people change up such a wonderful recipe. I would suggest you bake the sweet potatoes at 400 degrees for 1 hour, cool and peel. the flavor is amazing compared to canned sweet potatoes. Easy Peasy!!!!!!
My son INSISTS I make this side dish every Thanksgiving, and who am I to argue? ;-). They’re like a dessert…decadent and delicious. This year he did the supermarket run and brought back three ginormous sweet potatoes – not quite the 3 lbs the recipe calls for (more like 2 lbs. 11 oz.), but I didn’t adjust anything and it still came out great. So easy to prep, and the crunchy sweet pecan topping is downright addictive. So good with leftovers.
Made these last year for Christmas and plan to make them for Thanksgiving. My go to for sweet potatoes! Easy to make and delicious! Everyone asks for the recipe. I have one fan who always wants more pecans and brown sugar so I have extra for him.
Thank you for the quick response to doubling this recipe. I’m making this along with your herb stuffing. I follow a couple of food bloggers and many don’t respond to questions. That can be quite frustrating so thanks again! Karen
I’m going to double the recipe. Anything I need to do differently with ingredients or just double them? I’m going to put them in a 9 by 13 pan so what about time?
Thanks so much. I have your pumpkin bread in the oven now. A real family favorite!
Glad you like the pumpkin bread! To double it, just multiply the ingredients by 2. If you use a 9 x 13-inch baking dish, it may take just a few minutes longer in the oven so keep an eye on it. Enjoy!
Hello! I was wondering if I could bake the sweet potatoes the same way you do in the “easy make ahead mashed potatoes” recipe?? I love how convenient that method is.
Hi Brooke, I think you could bake them but they 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 bit dry, just add a touch of milk. Hope you enjoy!
I made this recipe and added a 1/4 Cup Grand Marnier. Awesome!
This was fantastic! Used about half the sugar as others suggested. Everyone asked for the recipe. Thanks very much Jenn.
This was delicious! Made it for Christmas, everyone loved it! I’ll use this recipe for all the holiday feasts!
Can I cook this in an 8×8 2 quart baking dish??
Hi Rae, Yes, that’s the right size.