Sweet Potato Casserole
This post may contain affiliate links. Read my full disclosure policy.
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
So glad to have found this! My mom had memory issues her last years of life and she gave me the recipe she used, but the amounts were… off.
This is it. Have used it for several years.
My favorite Thanksgiving side!
I prepared this ahead, and I realized after putting in the fridge that I did not add the sugar to the sweet potato mix. Could the topping make it sweet enough, or I just ruined the recipe and have to do it again? … thanks for your help
Hi Anna, I don’t think it will be ruined at all – just not quite as sweet. I’d serve it. Enjoy!
I’ve been making this recipe for thanksgiving for over 5 years and everyone loves it- total 10/10! I recently watched a cooking show where they talked about the best way to concentrate the sweet potato flavors to roast them and then use them however you were planning. I’m wondering if roasting the sweet potatoes before mashing them and adding the rest of the ingredients might work here. Very last minute question for the holiday, so if I don’t hear from you, I might just try it and report back!
Hi Adriana, 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!
This is one of my all-time favorite recipes, but I have to make a dairy free this year due to my son’s new allergies. I was thinking about using olive oil in place of all of the butter. Is this a good idea? Or do you suggest I do coconut oil, avocado oil or a different oil? And would you alter the bake time because of the oil?
Hi Lindsay, So glad you like this! I’d go with either a dairy-free butter alternative or coconut oil. The coconut oil may lend a very subtle coconut flavor, but that would be fine here.
I ended up roasting the potatoes and that part worked out great. I will say that the casserole tasted quite a bit sweeter than I remember (still very good!). I didn’t make any other modifications so I’m thinking the roasting step help concentrate the natural sweetness of the potatoes. Might be a good option for folks who would prefer to reduce the “added” sugar in the recipe 🙂
I have used a recipe almost identical. It’s really a good dish. One difference, I bake the sweet potatoes instead of boiling. When they come out of the oven, I scoop the potatoes out of the skins and mash while still warm. Very easy
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 unbaked. Hope you enjoy!
Jenn
I wanted to make ahead and freeze it. Once frozen, do I defrost prior to baking?
Hi Laura, I thaw it prior to baking. 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.
If I’m making this ahead do I bake it first and then refrigerate once cooled? And then warm in oven next day? Worried since there are raw eggs in it thanks
Hi Cara, you can just assemble the casserole and refrigerate it. If you’d prefer to bake it first, once it has cooled just a bit, pop it in the fridge and then reheat it the next day until crisp on top and heated throughout.
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!