Best Sweet Potato Casserole

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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! 

overhead view of sweet potato casserole with pecans in a baking dish


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, candied yams, 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 in a baking dish with a serving spoon

Sweet Potato Casserole Recipe: Ingredients & Substitutions 

I recommend making this Thanksgiving sweet potato casserole as written, however here are some possible substitutions. 

overhead view of the ingredients in this sweet potato casserole recipe
  • 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. 
Best Sweet Potato Casserole Recipe in a baking dish with a serving spoon

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 the potatoes’ thickness. Check at 40 minutes if they are small.

Open foil and set the sweet potatoes aside to cool.

two overhead photos showing How to Make Sweet Potato Casserole

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.

two overhead photos showing How to Make Sweet Potato Casserole

Add pecans and stir until evenly distributed in the mixture. Set aside.

two overhead photos showing How to Make Sweet Potato Casserole with pecans

Rice (or Mash) Cooked 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. Or you can put the sweet potato, along with the other filling ingredients, in the container of a blender and blend until smooth.

two overhead photos showing How to Make Sweet Potato Casserole

Make the 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.

two overhead photos showing How to Make Sweet Potato Casserole

Assemble the Sweet Potato Casserole

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. 

two overhead photos showing How to Make Sweet Potato Casserole

Bake & Cool

Bake in preheated oven until the top is slightly puffed and the topping is lightly browned. Let cool slightly and serve.

overhead view of a sweet potato casserole in a baking dish

Serve

Serve warm with your favorite main dishes and sides. Here are some recipes that pair really well with this sweet potato casserole recipe. Check out all my favorite Thanksgiving recipes.

Overhead view of sweet potato casserole in a baking dish

Sweet Potato Casserole Recipe FAQs

How do you 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 completely, cover and freeze it in an airtight container for up to 2 months. 

Why are there eggs in sweet potato casserole?

Eggs are used to bind and lighten up this casserole. They are an important part of the dish!

How far ahead can you make sweet potato casserole?

I prefer to make/assemble this recipe a day in advance and then bake it on the day I want to serve it (like Thanksgiving). You can make it up to 2 months in advance if you store it in the freezer. Just let it thaw at room temperature or in the refrigerator before baking.

How do you know when sweet potato casserole is done?

You know this sweet potato casserole is done when the top is slightly puffed and set and the topping is lightly browned.

Can I cook sweet potatoes ahead of time?

Absolutely. You can cook and mash the sweet potatoes a day or two before making this recipe.

up close view of a sweet potato casserole and it's layers

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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 32 votes
Course Side Dish
Cuisine American
Servings 16 Servings
Calories 231
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes

Ingredients 
 

Sweet Potato Layer:

Pecan Topping:

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.

Assemble

  • Decrease oven temperature to 350 degrees F. Grease an 8×8” 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, milk, 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

  • Bake in preheated oven for 40 minutes, or until slightly puffed and the topping is lightly browned.
  • Let cool slightly and serve.

Video

Notes

*Or put the sweet potato, along with the other filling ingredients, in the container of a blender and blend until smooth.
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. 
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. 
Freeze
Let it cool completely, cover and freeze in an airtight container for up to 2 months. 
Prepare 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: 0.5cup | Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 343mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12282IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




32 Comments

  1. 5 stars
    Let me start by saying this was my first time making a sweet potatoe casserole. I was in a pinch with time and tried to cut a few corners aka didn’t read the directions fully. I made the fatal mistake of not piercing my sweet potatoes AND I didn’t wrap them in foil. Rookie move. Naturally they took hours to cook and I had to purée them to get the perfect consistency. Sigh…

    I also decided to top them with marshmallows and I proceeded to almost burn the house down as they lit on fire. Nothing says thanksgiving quite like flames roaring from the oven!! We did have to sadly scrape off a little over half of the crunchy topping.

    However! This recipie must be fool proof because this was the stand out dish at the table (according to all the guests!) saying that the sweet potatoe was their favorite! I will definitley be making this one again (no marshmallow next time 🙂 )

    1. Fires in the kitchen are what Thanksgiving memories are made of! 😉 I’m glad that this dish still came through for you even with some hiccups along the way!

  2. 5 stars
    This last minute addition to our Thanksgiving dinner STOLE THE SHOW! We normally make a simple sweet potato casserole but decided to try something different. All of our guests raved about this dish so this will be making an appearance EVERY year!

  3. 5 stars
    I’ve made this recipe for maybe the last 4 Thanksgivings. (And I’m making it tomorrow!) The crunchy topping is the best. My kids love it. I’ve never been a fan of sweet potato casseroles and this is the only one I will eat!

      1. 5 stars
        Made this the last 3 Thanksgivings and it is so good! I’m actually making it right now!

  4. 5 stars
    I had planned of cooking this recipe for Christmas but I I did t get a chance to get all the stuff ingredients I needed. Today I finally did it and it was hit, my family loves it. I love it so much. Thank you