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, thaw overnight in the fridge and proceed with baking instructions.
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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I will be making this for Xmas dinner. I have a guest that has requested “marshmallows & pecans in their sweet potato casserole. Can I add Marshmallows ? Or would this change the flavor of the casserole in your recipe?
Hi Annie, I don’t recommend adding marshmallows to this recipe – sorry!
Hi Jen. Thinking of making this for Christmas. Could I substitute butternut squash for the sweet potatoes in this recipe?
Sure, I think that would work. Please LMK how it turns out!
This was a perfect Thanksgiving showstopper for the second year in a row!!! This year, I made it without adding sugar to the sweet potato and it was still perfectly delicious (of course I kept it in the yummy streusel topping). Easy to make and simply delicious!
One word – AMAZING! Perfect balance of crunchy topping and smooth sweet potato. This recipe was not overly spiced and has much less butter than other sweet potato casseroles I’ve tried. This is THE new family holiday staple. I’ll be making this again for Christmas and for family New Years celebration. A houseful of Southerners said this was better than sweet potato pie! Pure fall perfection!
Once Upon a Chef is my go-to recipe site. I have never been disappointed. Made this recipe for Thanksgiving in vegan form and it turned out great! Thanks for all the wonderful recipes!
Loved this! It was a hit at Thanksgiving dinner!
Amazing dish! Followed directions exactly and added 1 tsp of vanilla.
Everyone loved it!
Thank you Jenn!
Edie
I’ve made this twice — the first time exactly as written, and the second time substituting chopped walnuts for the pecans. It’s excellent both ways but I think I might like it with walnuts even more than pecans. Thanks Jenn!
Hi! I doubled the recipe but forgot to double the eggs until after I assembled. I scraped most of the crumble off but some had to be mixed in when I stirred in the rest of the eggs. Think I should add more crumble? Or don’t overthink it? Thanks!!!
Hi Brenna, I vote for not overthinking it – it will still be delicious with a bit of the topping mixed in!
Hi Jen,
I didn’t realize that I should just assemble this and then bake it the day of Thanksgiving. I’ve prepared and baked the whole thing and it’s 2 days before Thanksgiving! Should I refrigerate or freeze it today? Thanks!
Hi Judy, I would just refrigerate it.
Thanks Jenn! Is there anything I can do at this point to make it taste better since I made the mistake of baking it too soon?
Hi Judy, Honestly I wouldn’t worry about it one bit – it will still be delicious and the topping will crisp up when you reheat it.