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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My family loved it!
What a great side to add to my repertoire for holiday feasts. I followed the recipe as is and it turned out wonderful. The topping mixture is substantial so you could probably spread it over a larger sized pan. I served it with the beef tenderloin; which is also excellent. Serving it with the brisket this weekend!! Jenn, I asked Santa for your cookbook. I’m very hopeful!!
I am going to bring this to our family Christmas dinner. I have never made it, so I wanted to do a practice this week. Any suggestions of a good main dish to pair it with for a week night dinner?
Hi Heather, how about this Turkey Meatloaf or these short ribs?
Good idea, thank you!
Good Morning Jenn
One week before Christmas and I am getting my menu and grocery lists prepared. This is going to be a truly Jenn Segal Christmas dinner. I have never made this dish before but know it will be delicious. My question is, if I pre-make my sides Christmas eve – this dish, the make ahead creamy potatoes, the easy sausage stuffing, the roasted brussel sprouts, can they all be reheated at the same temp and for the same length of time while the turkey rests? The make ahead gravy and the cranberry sauce will be in the wings waiting to go! The ginger cookies and pecan squares are done, as is a big container of chili and all in the freezer!! You have no idea how much you have helped me plan my Christmas dinner. Also, thank you for the book plates, such a fun addition to the cookbook:)
Hi Kathy, Yes they can all be reheated together. So glad the recipes came in handy! ☺️
I took a gamble on this at and the last minute decided to stray from our usual Thanksgiving sweet potato recipe which we love… So glad we did as this is amazing! Even my kids – who only tried a taste to be polite 🙂 – actually went back for thirds!
Amazing, I made it today for a work party and everyone loved it. It’s incredibly easy to make and it’s the best sweet potato casserole I’ve ever eaten. This will definitely be added to my favorite recipes.
It’s 2 days before Thanksgiving – Option #1 should I bake (with topping) and freeze OR
Option #2 just freeze mashed sweet potatoes and then assemble on Thanksgiving and cook?
If option #1, will the top get mushy by freezing?
Thanks!
Hi Shelley, I would assemble the whole thing today and refrigerate, then bake on Thursday (no need to freeze). Hope that helps!
Hi Jenn,
Can I go ahead and make the topping now, assemble the whole thing and then freeze it uncooked?
Sure, Sarah. Enjoy!
The picture for this recipe looks different than before. Are the instructions different? In the previous picture, the toppings on top looked smaller to me.
Hi Heather, I just re-shot the picture last week as I didn’t love the old pic. I’ve made some minor tweaks to the wording of the recipe, but nothing significant. (Hope that clarifies!)
Ok thanks!
This looks great, and I would love to try at Thanksgiving! Do you recommend baking this dish the day before and reheating on Thanksgiving or assembling the day prior and waiting to bake the day of? Overall, trying to figure out whether to bake ahead of time or just assemble ahead of time.
Thank you very much!
Hi Rachel, You could honestly go either way – this dish reheats well – so whatever is most convenient for you.