This sweet potato casserole recipe is silky smooth with rich fall spices and perfectly sweetened. A classic holiday side dish, this sweet potato casserole with pecans is topped with a buttery, nutty crumb topping (no marshmallows) and will become a family favorite!
Everyone has their favorite holiday side dish – you know, the one that you go back for seconds (or thirds), even if you’re full. Sweet potato casserole is definitely my mine (along with homemade dinner rolls, roasted Brussels sprouts, etc.).
This sweet potato casserole recipe is is the best of the best. It’s silky smooth with rich fall spices and perfectly sweetened. It’s topped with a buttery, nutty crumb topping (no marshmallows) and is certain to become a holiday tradition!
Sweet Potato Casserole Recipe: Ingredients & Substitutions
I recommend making this Thanksgiving sweet potato casserole as written, however here are some possible substitutions.
- Salted Butter. Unsalted butter can be used in place of salted butter, you may just need to increase the salt.
- Eggs. I do not recommend making a substitution for the egg.
- Whole Milk. Half and half, heavy cream, or 2% milk can be used in place of whole milk. Fat content is important to the final outcome of this sweet potato casserole recipe.
- Brown Sugar. light or dark brown sugar can be used with great results.
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free flour.
- Pecans. Walnuts are a great substitute for pecans.
How to make Sweet Potato Casserole
This sweet potato casserole is easy to make, but as always we’ll walk through the process step-by-step, and don’t forget to watch the video.
Roast the sweet potatoes
To easily roast sweet potatoes, wash and pierce them with a fork. Then, individually wrap the potatoes in foil and put them on a baking sheet. You can roast them directly on an oven rack, just be sure the foil is completely closed so there’s no dripping.
Bake until the sweet potatoes are tender and compress when touched. The baking time depends on how thick your potatoes are. Check at 40 minutes if they are small.
Open foil and set the sweet potatoes aside to cool.
Make the Pecan Crumb Topping
While the sweet potatoes are roasting, make the crumb topping. In a medium bowl, use a fork or pastry cutter to combine butter, brown sugar, flour sea salt and cinnamon until a coarse meal forms.
Add pecans and stir until evenly distributed in the mixture. Set aside.
Rice (or mash) the sweet potatoes
Scoop the slightly-cooled sweet potato flesh out of the skins and transfer to a large bowl. Use a potato ricer to mash the cooked sweet potato flesh – discard any stringy pieces left in the ricer.
Note: you can use a potato masher but I don’t not recommend it, as sometimes the flesh of a sweet potato is stringy, and a ricer will remove any unpleasant texture.
Make the Sweet Potato Casserole Filling
Once the sweet potato is riced/mashed, add eggs, butter, brown sugar, maple syrup, sea salt, cinnamon, ginger and nutmeg and stir to combine.
Putting it together
Decrease oven temperature to 350 degrees F and grease an 8×8” baking dish. Pour sweet potato mixture into the prepared pan and smooth out the top so it is flat and even.
Sprinkle the pecan crumb topping evenly over the top of the sweet potato mixture, gently pressing it into the mixture.
Bake & Cool
Bake in preheated oven until the sweet potato casserole is slightly puffed and the topping is lightly browned. Let cool slightly and serve!
Serve
Serve warm with your favorite main dishes and sides. Here are some recipes that pair really well with this sweet potato casserole recipe!
- Roasted Brussels sprouts are a great green vegetable side dish to serve with this Thanksgiving sweet potato casserole, also this Brussel sprouts salad.
- Green beans: these roasted green beans are so delicious, as well as these sautéed green beans (in apple cider – yum)!
- You can’t forget the stuffing – this sausage stuffing is the best ever!
- These herb-infused garlic mashed potatoes are the best you’ll ever eat, no joke.
- Have guests who to roast their sweet potatoes? Try these roasted sweet potatoes and apples or cinnamon roasted sweet potatoes.
- 5-minute stovetop cinnamon apples are a great pair to this sweet potato casserole.
How to store sweet potato casserole
Store any leftovers of this sweet potato casserole with pecans in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through.
Can you freeze sweet potato casserole?
Yes! Let it cool and freeze it in an airtight container for up to 2 months.
More sweet potato recipes
If you love this sweet potato casserole, try these recipes!
- For an even healthier twist, try this healthy sweet potato casserole that’s paleo and vegan.
- These maple cinnamon roasted sweet potatoes and roasted sweet potatoes and apples are delicious side dishes for those who love their sweet potatoes a little crispier!
- I make these sweet potato tacos weekly!
- This sausage and kale soup with sweet potatoes is so good even my kids love it!
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Sweet Potato Casserole Recipe
Ingredients
Sweet Potato Layer:
- 3 lbs. sweet potatoes about 4 medium
- 2 large eggs
- ¼ cup salted butter melted
- ¼ cup whole milk
- ¼ cup brown sugar dark or light
- 1 tsp sea salt
- 1 ½ tsp ground cinnamon
- pinch ground nutmeg
Pecan Topping:
- ¼ cup salted butter softened
- ½ cup light brown sugar
- ½ cup flour
- ¼ tsp sea salt
- ½ tsp cinnamon
- 1 cup pecans finely chopped
Instructions
Roast the sweet potatoes:
- Preheat oven to 450 degrees F.
- Wash and pierce sweet potatoes with a fork about 10 times. Wrap in foil and put on a baking sheet.
- Bake for 50-60 minutes or until tender (sweet potatoes compress when touched). The baking time depends on how thick your potatoes are. Check at 40 minutes if they are small.
- Open foil and set the sweet potatoes aside to cool.
Make the topping:
- In a medium bowl, use a fork or pastry cutter to combine butter, brown sugar, flour sea salt and cinnamon until a coarse meal forms.
- Add pecans and stir until evenly distributed in the mixture. Set aside.
Putting it together:
- Decrease oven temperature to 350 degrees F. Grease an 8x8” baking dish, set aside.
- Scoop the sweet potato flesh out of the skins and transfer to a large bowl. Use a potato ricer to mash the cooked sweet potato flesh. (Note: you can use a potato masher but I don’t not recommend it, as sometimes the flesh of a sweet potato is stringy, and a ricer will remove any unpleasant “strings”).
- Add eggs, butter, brown sugar, maple syrup, sea salt, cinnamon, ginger and nutmeg and stir to combine.
- Pour sweet potato mixture into the prepared pan and smooth out the top so it is flat and even.
- Sprinkle the topping mixture evenly over the top of the sweet potato mixture, gently pressing it into the top.
- Bake in preheated oven for 40 minutes, or until slightly puffed and the topping is lightly browned.
- Let cool slightly and serve.
Video
Notes
Ingredient Substitutions
- Salted Butter. Unsalted butter can be used in place of salted butter, you may just need to increase the salt.
- Whole Milk. Half and half, heavy cream, or 2% milk can be used in place of whole milk
- Brown Sugar. light or dark brown sugar can be used with great results.
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free flour.
- Pecans. Walnuts are a great substitute for pecans.
How to store sweet potato casserole
Store any leftovers of this sweet potato casserole with pecans in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through.How to freeze sweet potato casserole
Let it cool and freeze it in an airtight container for up to 2 months.Nutrition
Photos in this post were taken by Jamie from Dishing out Health!
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