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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Made this for our Thanksgiving feast. I didn’t change a thing. It was wonderful, and now will be my go to recipe for sweet potatoes.
This recipe looks wonderful, but I’m wondering if I can make it ahead of time? If so, what stages of the recipe can be done the day before, and what needs to be done right before cooking?
Thanks!
Hi Sandy, You can make the whole thing ahead of time and just reheat it until crisp on top before serving. Please come back and let me know how it comes out. Thanks!
Yum!!!! Oh my this was good!
I’d love to make this for thanksgiving but my daughter is allergic to tree nuts 🙁
What can you suggest that I substitute for the
1 cup of pecans? Something other than nuts
Thanks!
Hi Lauren, you can just leave them out. Hope you enjoy!
will be doing this one for x-mas day.thanksgiving,christmas time i love this so much.got a bag full of sweet taters waitin on me to make this
This is the way my mom has always made it, and in my opinion it’s the ONLY way to go….nothing better than the yummy, crisp topping with the smooth, creamy sweet potatoes. Don’t wait till Thanksgiving to make this!
I also made this for Thanksgiving and got rave reviews, especially since none of us are fans of marshmallows on our sweet potatoes. This is the perfect combination, smooth, sweet, crunchy sweet potato deliciousness. Can’t wait to have it again.
I made this for Thanksgiving last year, and it was a huge hit. I don’t like marshmellows, so it is the perfect sweet potato recipe for me. I got huge raves from everyone at the table… this will be on my menu for years now!
This is a wonderful recipe! My entire family loves it!
I discovered this recipe a couple of years ago here and LOVE IT! I like to take veggies to family get togethers and this one is always a hit, with people asking for the recipe. I use more sweet potatoes as the topping is pretty sweet and plentiful. Don’t wait for the holidays it is great with roasted chicken or grilled turkey all year long.
These were the best sweet potatoes I’ve made for Christmas dinner. My future son-in-law said they were the best he ever ate!