Our Sweet Potato Casserole with pecan streusel topping is the ultimate holiday side dish. This classic recipe features a fluffy and satisfying sweet potato layer topped with a streusel topping that’s so crunchy and buttery. It’s so easy to make that this family favorite is sure to earn a permanent spot at your family’s table.
This is the best sweet potato casserole recipe I’ve ever tasted, so it is always served on our Thanksgiving menu alongside our Juicy Roast Turkey, an unforgettable Turkey Gravy, Green Bean Casserole, and Pumpkin Pie. In fact, we love it so much it makes an appearance at Christmas, Easter, and sometimes family meals throughout the year.
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Sweet Potato Casserole Video
Watch Natasha make this sweet potato casserole and you’ll see just how easy this is! If you make this recipe for Thanksgiving or Christmas, I’d love to hear about it.
The Best Sweet Potato Casserole
We are major sweet potato fans over here, and we can’t seem to get enough. This sweet potato bake is my sister Tanya’s recipe and the dish she brings every year for Thanksgiving.
There’s nothing more comforting than the sweet smells, luxurious texture, and crisp nutty topping. It’s sweet enough for dessert, but not too sweet to be served beside Prime Rib Roast on Christmas.
Here’s why you’ll love it this holiday season—and all year around:
- So simple and easy to make
- Make ahead and freezer-friendly
- Easy to scale up or down for big or small parties
- Crowd-pleasing that doubles as a side dish and dessert in one
- Can be made vegan and gluten-free
- Customizable topping—including marshmallows!
Ingredients
Our sweet potato casserole recipe features the best Fall ingredients combined to make the ultimate comfort dish.
- 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
- Egg, Sugar, Butter, and Vanilla – give the potato layer incredible texture, flavor, and airiness. It almost puffs like a souffle. See below for vegan substitutes
- Dried Cranberries – while optional, Craisins give the mixture a bit of tang to contrast the heavy flavors and sweetness.
- Brown Sugar – use light brown sugar for a more subtle flavor and dark brown sugar for a more deep caramel sweetness
- Flour – all-purpose works great, or swap with your favorite gluten-free flour substitute for gluten-free sweet potato casserole
- Butter – binds the streusel topping and balances the sweetness. Replace with vegan butter for dairy-free sweet potato casserole
- Pecans – adds great crunch, substitute with walnuts or they but can be omitted to be allergy-friendly, coarsely chop or leave whole
Pro Tip
While fresh sweet potatoes taste best in this recipe, you can use canned yams. You’ll need 3 large 29 oz cans, but be sure to drain well and cut the butter in the filling to 3 Tbsp to account for the added moisture.
Substitutions
Try some of these easy swaps to make the casserole your own:
- Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup applesauce or you can omit them, but it won’t be as airy. Also, replace the butter with your favorite butter substitute.
- Sweet Potato Casserole with Marshmallows: cover the streusel or replace the streusel topping with mini marshmallows.
- Adjust the white sugar to your liking. For example, make a less sweet filling by reducing sugar to 1/4 cup or replacing it with your favorite sugar substitute.
- Add a splash of maple syrup to the filling for a hint of maple flavor
- Change the texture: Leave the sweet potatoes in chunks for a dish similar to Southern candied yams, or on the other hand, try to whip the potatoes in a stand mixer for a more airy potato layer.
How to Make Sweet Potato Casserole
In just a few easy steps, you can make this irresistible recipe for sweet potato casserole.
Make the Sweet Potato Filling
- 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.
- Preheat Oven to 350˚F. In a bowl, whisk together: 3 eggs and 1/2 cup sugar. Whisk in 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into sweet potatoes then fold in 1 cup craisins and spread into a 9×13 casserole dish.
How to Make the Streusel Topping
This is the easiest pecan topping for a sweet potato casserole and you’ll love the crunchy texture.
- 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. You can use a pastry blender to keep your hands clean.
- Sprinkle mixture evenly over sweet potato mixture and bake uncovered at 350˚F uncovered for 35-40 minutes or until hot and sweet potatoes start to puff at the edges.
Pro Tip
For a sweeter flavor, bake the sweet potatoes. Simply wash the outside, pierce the skin with a fork several times, and then place on a rimmed baking sheet. Bake at 400 degrees for 45 minutes. Then remove skins before mashing.
Make-Ahead
The holidays can get busy so you’ll appreciate that this is make-ahead friendly and no one will know you prepped it early.
- Prep Ahead – You can make the sweet potato layer and spread it into the dish. Make the topping, but keep it separately in the refrigerator for 2-3 days. When ready to bake, add the topping to the potatoes before baking.
- Refrigerate Leftovers – Once completely cooled, cover and refrigerate for 3-5 days
- Freezing Leftovers – Cover with foil or in a freezer-friendly container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat – Bake in a preheated 350˚F oven for 20 minutes or until heated through.
Common Questions
Yes, but we encourage you to consider cooking your own sweet potatoes since they taste that much better than canned. You’ll need 3 large cans. Also, don’t forget to drain the yams well and reduce the sugar to make up for the moisture and syrup.
If you’re wondering what’s the difference between sweet potatoes and yams, check out this explanation from Eating Well Magazine. The canned yams are actually sweet potatoes by the wrong name and are usually packed in a sugary syrup. Fresh sweet potatoes are packed with fiber, beta-carotene, vitamin C, and potassium, and you control the sugar. Try using fresh! You’ll love the flavor and it’s so easy!
Absolutely. This doubles well, although you may need to increase cooking time. Just be sure the casserole is warmed all the way through.
We love the crunchy pecan topping, but here’s a trick if your guests are used to sweet potato casserole with marshmallows. Add about 1 1/2 cups of mini marshmallows on top of the streusel topping. The best of both versions! You can also substitute mini marshmallows for the streusel topping.
What to Serve with Sweet Potato Casserole
We make this casserole year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious sides:
With its crunchy pecan topping and sweet spiced mashed sweet potato layer, our sweet potato casserole recipe is the perfect addition to your holiday table. Wow your guests with a scoop of this delicious dish at your next potluck.
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
- Maple Roasted Sweet Potatoes and Bacon
- Air Fryer Sweet Potato Fries
- Roasted Sweet Potato Salad
- Creamy Sweet Potato Soup
- Baked Sweet Potato
Sweet Potato Casserole Recipe
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 cup craisins, dried cranberries
- 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
Instructions
How to Make Mashed 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).
How to Make Sweet Potato Casserole:
- Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into a 9×13 casserole dish.
- In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at edges.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, quick question, does it taste better eaten cold? Or does it have to be warm/room temp?
Hi DW! We enjoy it both ways. It’s really just a preference. Hope you love the recipe!
Another great recipe! What would you think about using fresh cranberries instead of craisins? Some at my house would prefer a little less sweet but like cranberries.
Hi Cat, 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.
Can I leave out the craisins in the sweet potato casserole ? I love your recipes thank you so much for sharing them with us .
Hi Liz! You’re very welcome. Yes, you can omit the craisins if you prefer.
Being able to prepare this casserole in advance of a busy holiday, and the fact that everyone loved it, made it a winner in my book! I baked the potatoes before mashing. The streusel topping was prepared separately, and I baked everything together the next day. Served it alongside my Easter ham, mac and cheese, broccoli salad and carrot cake.
Hey Joni! I’m glad to hear that it was a huge success! Thanks a lot for sharing.
After reading the reviews, I thought I would try this for Easter. I liked the idea of making early, even a day before, and just popping it into an oven for 20 minutes to heat up before serving. Unfortunately, although easy to make, I found the dish way too sweet and I boiled the potatoes. If i try the recipe again, I would cut out the 1/3 cup granulated sugar, or cup back to 1/4 cup and then cut back on the brown sugar. Only one of 8 people enjoyed the sweetness of this dish.
Hi IG, this is pretty traditional to how a sweet potato casserole is made for Thanksgiving, but that said, you can adjust the sugar topping to your preference. We also don’t love things overly sweet but you can can cut back even more.
I’m serving this Easter, tomorrow. Should I refrigerate and cook tomorrow or cook now and reheat tomorrow?
Hi Linda! Both ways will work, whatever is your preference. See my make ahead notes above for instructions on both ways.
Made this yesterday, served it today. It was stellar! Wish I could give it more points for being able to make it in advance. I did roast the potatoes.
That’s wonderful, Karen! I’m so glad you’re enjoying the recipe.
I made the Sweet Potato Casserole. It is so easy to make. Everyone at the table wanted seconds. This recipe is A+++…absolutely scrumptious!
Thank you for your wonderful review, Mary! I’m so happy you loved this recipe!
Natasha,
I wanted to let you know that I made your sister’s Sweet Potato Casserole today for our family’s dinner. It was a hit! I did add a little mini marshmallows on top of the streusel topping. Everyone needs to try this!
Thank you once again.
I LOVE your recipes.
I even asked Santa for your cookbook.
Wonderful, Pamela! You are so welcome. Thank you for the feedback.
We live overseas, and I hosted 30 people for a Thanksgiving dinner over the weekend. As we had over 18 nationalities represented (many of whom had never experienced Thanksgiving before!), I wanted a traditional sweet potato casserole and was recommended this recipe. Wow, wow, wow, it did not disappoint! Everyone was debating whether it was a side dish or dessert, but regardless, it was the only dish that had no leftovers!
I substituted approx. 1 tbsp of orange zest for the cranberries (to keep the center smooth) and added about a 1/2 cup marshmallows to the top. Next time, I might reduce the granulated sugar to turn down the sweetness a bit.
Thank you for the fabulous recipe. I’m already getting requests to repeat this dinner next year, and for sure this will become an annual staple!
That is wonderful, Abby! Thank you so much for trying my recipe. I’m so glad it was such a hit.
I made it yesterday for Thanksgiving and it was amazing!! I also love that it doesn’t have marshmallows because I really don’t like them. Thank you for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Galina.
I made the Sweet Potato Casserole for Thanksgiving and it was a tremendous hit. I also got a lot of praises for the delicious, moist Turkey. It was my best one yet! Thanks for all your fabulous recipes.
You’re very welcome, Adrienne! I’m glad you’re loving the recipes!
This casserole was a big hit my my house. I didn’t follow the recipe exact because a downsided it a bit. I also omitted the fried fruit and the nuts had to go because of an allergy. I did add some oats to the topping to help with a nutty flavor and vibe. I also roasted my sweet potatoes. It looked beautiful, presented will and tasted fabulous. I got a request to add this to our upcoming Christmas menu.
That’s wonderful, Patty. Thank you for sharing.
OMG Natasha, this is the best sweet potato casserole ever! My family loved it, said this is a keeper and to make it again. Substituted walnuts for the pecans (family allergy) and used a 1/2 cup of raisins instead of cranberries. Love all your recipes and your cookbook too!
That’s wonderful, Pam! I’m so glad you loved it.
Could I make this in a crock pot for an office potluck? Any tips on high/low or amount of time?
Hi Katie! I have not tested it in a crock pot. You can likely keep it warm with a crockpot.
We tried this casserole a few of years ago and now it’s our Thanksgiving staple! (It’s been a few hours after the family dinner and I just saw my husband walking away from the fridge with a small bowl of this casserole leftovers and a spoon, lol). Thank you Natasha for yet another easy and delicious recipe!
You’re so welcome! It always makes me smile to see good comments and feedback. I appreciate it!
This is my first year where my kids are doing the entire Thanksgiving meal and they don’t cook!! I am making this right now to insure that I have a delicious dish that is edible:) I think you are adorable and I love your fun videos….I have made sooo many of your recipes and every one is a hit! Wish me luck tomorrow…I’ll be the one in the corner enjoying your delicious sweet potato casserole:) haha Happy Holidays!
I hope you love everything they make! Happy Thanksgiving Brenda!
Can I prepare the sweet potato casserole on the Tuesday before Thanksgiving? Thanks!
Hi Patty, please see “make ahead tip” in the third paragraph of the post
Wow this was excellent. I don’t like things too sweet so I wasn’t sure if I would like it but I was going to a pot luck and made it for others. I didn’t put any sugar in the sweet potatoes but otherwise made it as written. Wow I loved it and so did everyone else. It didn’t serve 10 it served 8 and they were fighting over the little bit left in the dish lol. This is a regular going forward. I might cut back a bit on the sugar in the topping for health reasons but it is delicious
Good to know that iot was a huge hit! Thank you so much for this review.
I made this last year for Thanksgiving and it was just wonderful! It made a lot, but my husband and I finished it all~!
Hi Cristin, thanks for sharing. Great to hear that you both enjoyed it!