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    Home » Best Sweet Potato Casserole Recipe

    Best Sweet Potato Casserole Recipe

    Published: Oct 18, 2020 · Modified: Nov 15, 2022 by Laura · This post may contain affiliate links.

    Jump to 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! 

    Overhead view of sweet potato casserole 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, 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! 

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

    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. 
    overhead view of the ingredients in this sweet potato casserole recipe

    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.

    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) 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. 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 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.

    two overhead photos showing How to Make Sweet Potato Casserole

    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. 

    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.

    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 or try this cornbread dressing.
    • 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. 
    overhead view of a sweet potato casserole in a baking dish

    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

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Sweet Potato Casserole

    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 25 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    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
     
     

    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
    Prevent your screen from going dark

    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, 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 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. 

    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!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Deronda

      November 03, 2022 at 11:27 am

      Can you prep it and then freeze it before baking?

      Reply
      • Laura

        November 03, 2022 at 12:28 pm

        Yes absolutely.

        Reply
    2. Casey

      November 26, 2021 at 8:14 pm

      5 stars
      Just made this for our thanksgiving and it was delicious!! I am dairy free so I subbed full fat coconut milk (I prefer Thai kitchen) for the milk and dairy free butter for the butter and the casserole turned out amazing! Still full of flavor & so good! I will definitely be keeping this recipe in my thanksgiving line up for years to come!

      Reply
    3. Karli Knack

      November 24, 2021 at 7:35 pm

      I noticed that the recipe calls for maple syrup but out is not in the video. Should I still use it in the recipe?

      Reply
      • Laura

        November 24, 2021 at 7:52 pm

        Yes definitely don’t leave it out!

        Reply
    4. Karli

      November 24, 2021 at 6:02 pm

      Can I cook this in a 9x13 dish? If so should I adjust the baking time?

      Reply
    5. Angellica

      November 23, 2021 at 8:31 am

      5 stars
      I made these last night, and oh boy!! They were such a huge hit! My husband even tells me I need to bring these to thanksgiving with his extended family (not sure his aunts will enjoy a sweet potato better than theirs lol 😆). This recipe has the perfect amount of sweetness for those of you who like sweet. If you prefer less sweet, I bet you could cut the brown sugar back just a bit and still get an amazing balance! I followed the recipe exactly, and this will be my ONLY sweet potato recipe from now on!

      I Will be making your Oreo pie, pumpkin pie, and carrot cake today and tomorrow. Can’t wait to see how those come out. Oh, and those amazing chocolate chip cookies of yours will grace the dessert table as well, this Thanksgiving. Thank you Laura, our family is blessed by you. May the joy of the Lord fill you this holiday season!

      Reply
    6. Sonia

      November 15, 2021 at 9:18 am

      Would it be ok to omit either the brown sugar or the maple syrup to reduce sweetness?

      Reply
      • Laura

        November 16, 2021 at 6:50 am

        Yes!

        Reply
    7. Addison

      July 07, 2021 at 4:32 pm

      5 stars
      This is truly the best Sweet Potato Casserole! The filling is creamy and the topping is to die for.

      Reply
      • Rachel Call

        November 24, 2021 at 7:30 pm

        hii! I was wondering if I could use canned yams for this??

        Reply
        • Cindi Allen

          November 23, 2022 at 9:12 am

          I have used canned sweet potatoes for a similar casserole many times, and it works fine. Huge time-saver. The only caveat is that it’s difficult to get exactly 3 lbs if using canned, but a few ounces more or less doesn’t seem to make a difference.

        • Laura

          November 23, 2022 at 3:37 pm

          Yes, this recipe is very forgiving when it comes to the "exact" amount of sweet potatoes!

    8. Tara

      November 26, 2020 at 8:01 am

      Do you ever make this ahead of time? Would you just put it in the fridge (without baking) until the day to eat?

      Reply
      • Laura

        November 26, 2020 at 11:04 am

        That's exactly what I did! We prepped it yesterday and will bake it today!

        Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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