Sweet Potato Casserole
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Fork-mashed sweet potatoes topped with a crisp, buttery pecan streusel—this sweet potato casserole is the dish everyone will be asking you to make again next year.
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 exactly what this sweet potato casserole does. The filling is creamy and lightly spiced, with just enough brown sugar to enhance the natural sweetness of the potatoes, and instead of the usual marshmallows, it’s topped with a buttery brown sugar-pecan streusel. It’s crunchy, nutty, and, in my opinion, a major upgrade.
In my house, it’s “that dish”—the one everyone keeps sneaking forkfuls of long after the meal is over. Best of all, the casserole can be assembled ahead of time, so there’s one less thing to worry about on Thanksgiving Day. Serve it alongside your Thanksgiving turkey and turkey gravy for the complete holiday spread.
“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. If you’re in a pinch, canned sweet potatoes (well-drained) can be substituted, though fresh gives the best texture and flavor.
- Brown Sugar: Adds a warm, caramel-like sweetness to both the filling and the streusel topping without overpowering the natural sweetness of the potatoes.
- Butter: Adds richness to the sweet potato filling and gives the streusel its buttery, crumbly texture.
- Cinnamon and nutmeg: A cozy mix of spices that brings out the natural sweetness of the potatoes.
- Eggs: Bind and add moisture to the sweet potato mixture, and help it set as it bakes.
- All-Purpose Flour: Gives the streusel topping structure and helps it bake up crisp and crumbly.
- Pecans: Add nutty flavor and plenty of crunch to contrast with the creamy filling.
- Jump to the printable recipe for precise measurements
How To Make Sweet Potato Casserole
Step 1: Boil the sweet potatoes. Bring a large pot of water to a boil—no need to salt it, since the potatoes will be salted later in the mixture. Add the sweet potatoes and cook until they’re soft enough to pierce easily with a fork. They should be very tender so they’re easy to mash. Drain well and let cool slightly before handling.
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, drained sweet potatoes in a bowl and mash with a potato masher or fork until very smooth. Mix in the melted butter, salt, brown sugar, and nutmeg, then stir in the eggs. It’s fine if there are few lumps—it’s impossible to get rid of all of them.
Step 4: Assemble. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture. At this point, you can refrigerate it overnight until you’re ready to bake it or freeze it for longer storage.
Step 5: Bake. Bake, uncovered, for about 40 minutes, or until the topping is deeply golden brown and the filling is set. Let the casserole cool slightly before serving; it holds its shape better once it’s had a few minutes to rest. If you have leftovers, they’re likely to disappear before the dishes are done. If not, they’re just as good the next day.
Making It for Marshmallow Fans Too?
If you’ve got marshmallow loyalists in the family, you don’t have to choose sides. Make half the streusel topping and spread it over half the casserole, then top the other half with mini marshmallows during the last 20 minutes of baking. Keep an eye on them near the end, as marshmallows can go from golden to burnt quickly.
More Holiday Side Dishes You’ll Love
Sweet Potato Casserole
Ingredients
For the Sweet Potato Mixture
- 3 lb sweet potatoes (about 3 large), peeled and cut into 1-in (2.5-cm) 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 all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C) 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-qt (2L) 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.
Notes
Nutrition Information
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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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.