Best Sweet Potato Casserole Recipe

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 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 8x8” 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 top 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!

•  
• Serve it as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy! 
• 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. 

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Sweet Potato Casserole Recipe

Laura

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! 

5 from 2 votes

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Prep Time 10 mins

Cook Time 1 hr 40 mins

Total Time 1 hr 50 mins

Course Side Dish

Cuisine American

Servings 16 Servings

Calories 231 kcal

Equipment

• ▢
  baking sheet
• ▢
  glass batter bowl
• ▢
  measuring cups
• ▢
  measuring spoons
• ▢
  potato ricer

Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• ▢ ¼ cup pure maple syrup
• ▢ 1 tsp sea salt
• ▢ 1 ½ tsp ground cinnamon
• ▢ ¼ tsp ground ginger
• ▢ 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. 

To Store

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 completely, cover and freeze in an airtight container for up to 2 months. 

To make in advance:

You can make this sweet potato casserole in advance in a few ways: 

1. Make and assemble the casserole the day before. Store in tightly covered in the refrigerator and then bake it the next day. 
2. Make and assemble the casserole, tightly cover it and freeze it for up to 2 months. To bake, remove it from the freezer and let it thaw in the refrigerator or at room temperature - then bake according to the recipe. 
3. Roast and mash the sweet potatoes the day before you want to serve this dish.  Then mix it together and bake. 

Nutrition

Serving: 0.5cupCalories: 231kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 4gCholesterol: 36mgSodium: 292mgPotassium: 343mgFiber: 3gSugar: 14gVitamin A: 12282IUVitamin C: 2mgCalcium: 51mgIron: 1mg

Tried this recipe?Let us know how it was!

Photos in this post were taken by Jamie from Dishing out Health! 

More sweet potato recipes

If you love this recipe, try these:

• 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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