This Sweet Potato Casserole with crunchy pecan topping is the ultimate holiday side dish. This is my sister Tanya’s recipe, and it is famous at our family’s Thanksgiving dinners. It’s a classic recipe with a fluffy and soufflé-like sweet potato layer topped with a crunchy pecan streusel. It’s also EASY to make.
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Sweet Potato Casserole Video
Watch the video tutorial where I walk you through step by step how to make this sweet potato casserole and see just how easy it is! If you make this recipe for Thanksgiving or Christmas, let me know.
The Best Sweet Potato Casserole Recipe
This easy sweet potato casserole recipe is the best I’ve ever tasted. Without fail, it is always served on our Thanksgiving menu alongside our Juicy Roast Turkey, an unforgettable Turkey Gravy, Au Gratin Potatoes, and Pumpkin Pie.
My sister Tanya taught me how to make her famous sweet potato casserole, and wow, is it good! As with my Stuffing Recipe, I love that it’s make-ahead friendly, and I’m always happy when we have leftovers from this dish because it reheats well (see make-ahead tips below).
There’s nothing more comforting than the sweet smells, the luxurious texture, and the crisp, nutty topping. It’s also terrific served with Prime Rib Roast on Christmas or Easter.
Sweet Potato Casserole Ingredients
- Sweet Potatoes – You’ll need 4 lbs or 4 large potatoes for about 6 cups once mashed. Choose firm potatoes with dark, blemish-free, and even-colored skin.
- For the Filling – Egg, Sugar, Butter, Vanilla, and a pinch of salt- give the potato layer incredible texture, flavor, and airiness. Eggs are an important binder and help the casserole puff up almost like a soufflé. You can adjust the sugar to taste or use your favorite sugar substitute.
- Dried Cranberries – while optional, they add a nice tangy bite to balance the richness of the casserole.
- For the Crumble Topping – Light brown sugar, flour, and butter for a crisp and buttery streusel-like topping. The pecans add a nutty crunch, but you can leave them out if needed.
Variations and Substitutions
Try some of these easy swaps to make the casserole your own:
- Sweet Potato Casserole with Marshmallows: cover the streusel or replace the streusel topping with 2 cups mini marshmallows in the last 25 minutes of baking.
- Add a splash of maple syrup to the filling for a hint of maple flavor
- Change the texture: Coarsely mash sweet potatoes for a rustic texture, or whip them in a stand mixer for an airy texture.
- Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup applesauce. Also, replace the butter with your favorite butter substitute.
How to Make Sweet Potato Casserole
In just a few easy steps, you can make this irresistible recipe for sweet potato casserole.
- Cook Sweet Potatoes – Peel and chop sweet potatoes into 1″ chunks. Cover with water and boil for 10-15 minutes until fork-tender. Mash with a potato masher or use an electric hand mixer for super creamy potatoes.
- Make the Filling – Preheat Oven to 350˚F. In a medium bowl, whisk together: 3 eggs and 1/2 cup sugar. Whisk in 6 Tbsp melted butter and 1/2 Tbsp vanilla, and a pinch of salt. Stir butter mixture into sweet potatoes, then fold in 1 cup dried cranberries and spread into a 9×13 casserole dish.
- Make the Pecan Crumble Topping – Combine 2/3 cup brown sugar and 1/3 cup flour. Add 3 Tbsp of diced cold butter and rub the butter with the sugar mixture using your fingertips until pea-sized crumbs form. Stir in the pecans.
- Assemble and Bake – Sprinkle streusel mixture evenly over sweet potato mixture, put your baking dish in the oven and bake uncovered at 350˚F for 35-40 minutes or until hot and sweet potatoes start to puff at the edges.
Pro Tip
For a sweeter flavor, start with Baked Sweet Potatoes. Simply wash the outside, pierce the skin several times with a fork, and then place on a rimmed baking sheet. Bake at 400 degrees for 45 minutes. Then remove skins before mashing.
Serve Sweet Potato Casserole With
We make this casserole year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious mains and sides:
- Spatchcock Turkey
- Deviled Eggs
- Au Gratin Potatoes
- Pear Salad
- Mashed Potatoes
- Soft Dinner Rolls
- Cornbread
Can I Make Sweet Potato Casserole Ahead of Time?
The holidays can get busy so you’ll appreciate that this is make-ahead friendly and no one will know you prepped your sweet potato casserole early.
- Make Ahead – Assemble the casserole and store the topping separately. Refrigerate both for 2-3 days. Add the topping to the potatoes before baking, and add a few minutes to the bake time if starting with a cold casserole.
- Refrigerate Leftovers – Once completely cooled, transfer to an airtight container and refrigerate for 3-5 days, or freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
- To Reheat – Bake in a preheated 350˚F oven for 20 minutes or until heated through.
This sweet potato casserole recipe is the perfect addition to your holiday table with its crunchy pecan topping and sweet, spiced sweet potato layer. I hope your family adores this dish as much as mine does!
Sweet Potato Casserole
Ingredients
- 4 lbs sweet potatoes, 6 cups mashed
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter, melted and slightly cooled
- 1/2 Tbsp vanilla extract
- 1/8 tsp fine sea salt, or a pinch of salt
- 1 cup dried cranberries, optional
- 2/3 cup brown sugar, packed
- 1/3 cup all-purpose flour, or gluten-free flour substitute
- 3 Tbsp unsalted butter, cold, diced
- 1 cup pecans, coarsely chopped, optional
Instructions
How to Make Sweet Potato Casserole
- Cook Sweet Potatoes – Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier).
- Make Sweet Potato Filling – Preheat Oven to 350˚F. In a large bowl, whisk together eggs, granulated sugar, melted butter, vanilla, and a pinch of salt. Stir butter mixture into cooked sweet potatoes, then stir in dried cranberries. Spread sweet potato mix evenly into a 9×13 casserole dish.
- Make Pecan Crumble Topping – In a small bowl, combine brown sugar and flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in chopped pecans.
- Assemble & Bake – Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at the edges.
Nutrition Per Serving
Filed Under
More Sweet Potato Recipes
If you love this sweet potato casserole recipe, then you won’t want to miss these other sweet potato recipes.
- Scalloped Sweet Potatoes
- Roasted Sweet Potatoes and Bacon
- Air Fryer Sweet Potato Fries
- Sweet Potato Salad
- Creamy Sweet Potato Soup
- Baked Sweet Potato
- Mashed Sweet Potatoes
I made this yesterday and it was SUPERB!! Paired with stuffed pork chops for a delicious dinner. Thank you for sharing this recipe. 🙂
I’m so happy to hear you loved it, Melissa! Sounds amazing!
This holiday season I have used fresh cranberries in baked goods and the tart flavor really adds a pop. I wonder about replacing the dried cranberries with fresh. Your thoughts?
C
Hello there! It can be done. Here’s what one of my readers wrote: “I used real fresh cranberries, and i even added crushed pineapple to the topping. this is total bomb!” I hope that helps.
Another fantastic recipe for the holidays, will be adding to our Easter meal as well. Thank you!!
You’re welcome, Gloria! We love this one too.
This recipe was a massive hit at our Thanksgiving dinner! Only one person out of 16 wasn’t a fan of the dried cranberries. He doesn’t like fruit, so I don’t think it counts. I also roasted the sweet potatoes and loved the flavor change! Side note – I made enough have a little extra for breakfast the day after Thanksgiving.
Out with the old and in with the new! THIS SWEET POTATO CASSEROLE IS THE BOMB!! No contest. Everyone said that this was the best part of the whole meal! It’s too good to just have once a year and is going into the regular rotation. Kudos to Natsha’s sister!
Hi Steve, thank you for the amazing review! That makes me so happy that everyone loved it. I hope you had a wonderful Thanksgiving!
This was the best sweet potatoes we have ever eaten! My husband absolutely loved it! I actually halved the recipe, because it would have been too much for two people. I also used walnuts and added cinnamon to the topping and the creamy sweet potatoes. We will be making these again!
I’m so glad you found a favorite on my blog, Deanne! Thank you for sharing that with me.
My friend shared this recipe with me a few years ago and it’s been a favorite at our family Thanksgiving since then. The only thing is there is so much of it for our small family that I think I’ll half the recipe this year. Would you recommend one egg or two for the halved version?
Hi Kathy, I’m so glad the sweet potato casserole has become a family favorite! I would do 1 egg plus 1 egg yolk if you are cutting everything in half. Happy Thanksgiving!
I love this recipe, however this year, the grocery store misidentified Sweet Potatoes and Yams as the same and my shopper picked up the wrong type. Yams are Darker in Color, and have a higher moisture content and mash softer than Sweet Potatoes. Can you use Sweet Potatoes instead of Yams?
Hi Jocelyne, we use sweet potatoes in this recipe, so that will work great.
Hi, do you recommend sweetened or unsweetened cranberries?
Thank you,
Dina
Hi Dina, either will work depending on your preference.
Amazing! Was the most popular part of thanksgiving!! I just added some cinnamon to the topping as well as the sweet potato mixture…delicious would definitely recommend!!
I’m so happy you loved the Sweet Potato Casserole! I’ll have to tell my sister. It is her famous recipe after all.
Absolutely delicious!! It was a hit at our church family Thanksgiving dinner everyone lo ed it! I will definitely be making this again and again
Hi Natasha!
Can I make & bake the day before and still have it be light & fluffy when I reheat for Thanksgiving?
Hi there! It reheats well, so you can make it ahead.
Can I mix everything in sweet potato mixture including eggs and keep it in the fridge without baking? For couple of days? Won’t go bad?
Make Ahead – Assemble the casserole and store the topping separately. Refrigerate both for 2-3 days. Add the topping to the potatoes before baking, and add a few minutes to the bake time if starting with a cold casserole.
I love sweet potato casserole. Currently at the end of the grilling season, I have several extra butternut squash. Have you ever made this recipe with a different kind of squash like butternut squash? Would that work?
Hi Lidia, I haven’t tried that but I think it would still be delicious with a butternut squash. Let me know if you test that out. I also have a great Butternut Squash Soup and a great one for Roasted Butternut Squash. It’s also delicious instead of sweet potatoes in Sweet Potato Salad.
I love this recipe and make it every year, but I was wondering if I could substitute the egg with something else? My daughter is allergic but loves sweet potatoes. TIA
Hi Jennifer, we always make this with eggs, but I think it will still work out them, or you can replace the eggs with 3/4 cup applesauce. It just won’t be as airy.
I believe that the ingredient of cream was left out. I say that as this was so very dry…had a good flavor BUT so dry it really didn’t taste right/great.
Hi Karin! It shouldn’t be dry with the addition of sugar, eggs, butter. Did you make any changes, bake too long, or use too much flour? I have this How to Measure Ingredients (Wet and Dry) VIDEO here.
Hi Natasha,
If I roast the sweet potatoes according to your Pro Tip instead of boiling them, will it be a little dryer? Should I add cream? Thank you!
Hi Karen! The skin helps keep them from drying out too much. It’s not necessary to add cream.