Sweet Potato Casserole Recipe (VIDEO)
Sweet Potato Casserole with an irresistible crunchy pecan topping is the ultimate holiday side dish! It’s right up there with classic Mashed Potatoes. The sweet potato center is soft, fluffy, and puffs up slightly like a soufflé. You’ll love that it can be made ahead.
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The Best Sweet Potato Casserole
We are major sweet potato fans over here and we can’t seem to get enough of Sweet Potato Soup and Roasted Sweet Potatoes with Bacon. This Sweet Potato Casserole is a staple for Thanksgiving dinner.
There’s nothing more comforting than a casserole of creamy sweet potatoes. The sweet smells, luxurious texture and that crisp nutty topping. This is like a side dish and dessert in one and is also easy to make. This sweet potato bake is my sister Tanya’s recipe and the dish she brings to every year for Thanksgiving.
Sweet Potato Casserole Video Tutorial
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.
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Ingredients for Sweet Potato Casserole
- Sweet Potatoes – You will need 4 lbs of Sweet potatoes (about 4 large potatoes), resulting in 6 cups of mashed sweet potatoes.
- Egg, Sugar, Butter and Vanilla – we add this mixture to the sweet potatoes which gives the sweet potatoes incredible texture and flavor and cause them to puff up slightly.
- Dried Cranberries – The addition of craisins is optional but that little bit of tang is a nice flavor contrast. Also, the pecans go in raw and toast in the oven.
- Brown sugar, Butter, and Pecans – make an irresistible and crisp topping. You can substitute the pecans with walnuts if you prefer.
How to Make Sweet Potato Casserole
1. Peel and chop sweet potatoes into 1″ chunks. Cover with water and boil 10-15 minutes until fork-tender. Mash or use an electric hand mixer for super creamy potatoes.
2. 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 Pecan 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.
Make Ahead Sweet Potato Casserole
You can make the sweet potato mixture, transfer to a casserole dish then cover and refrigerate overnight. Just before baking, make the simple pecan crumble and bake. If starting with cold sweet potatoes, increase the bake time by 5 minutes. This casserole is a one-pot meal for easier everything, but you can absolutely cook the potatoes in a regular pot and transfer to a 9×13 casserole dish to bake.
Can I Add Marshmallows?
We love the crisp buttery pecan crumble topping which adds a great contrast to the creamy mashed potatoes. You can Make a Marshmallow topped Sweet Potato Casserole if you prefer, stir in about 1 1/2 cups of mini marshmallows into the topping and sprinkle evenly over the top.
More Thanksgiving Recipes
These are the recipes that appear on our holiday table year after year. I hope you find some new favorites on this list.
- Juicy Roast Turkey – with the best Gravy
- Cranberry Sauce – homemade is best
- Prime Rib Roast – don’t forget Horseradish Sauce
- Green Bean Casserole – from scratch!
- Apple Pie – with an all-butter crust
Q: What is your all-time favorite way to prepare sweet potatoes for Thanksgiving? I would love to hear from you in a comment below :).
Sweet Potato Casserole Recipe
Easy Sweet Potato Casserole with an irresistible crunchy pecan topping. This recipe is so flavorful. The sweet potatoes are soft, smooth and puff up slightly while baking.
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
- 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.
This sweet potato casserole recipe was updated 11/15/19. We upgraded the photos and added a video tutorial. Here is an image from the original recipe:
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My Grand-daughter introduce me to sweet potatoes at xmas dinner and since then I loved them sure will be trying this recipe soon
Aren’t they so good! I’m so glad you enjoyed this recipe!
i used real fresh cranberries, and i even added crushed pineapple to the topping. this is total bomb!!!!!! next time i may add a little bourbon to take it to the next level. going by the last name,,Russian? we Slavs know our way in the kitchen i know!!!!
Thank you so much for sharing that with me, Ingrid! I’m happy you enjoyed it! I havne’t tried it with bourbon, but one of my readers mentioned it in the comments.
I made the Sweet Potato Casserole with Pecans for Thanksgiving and everyone totally loved it! I omitted the cranberries, still wonderful. Keep those recipes coming Natasha, I so enjoy your videos!
Thank you.
I’m so glad it was a hit at Thanksgiving! Thank you so much for sharing that with me.
So enjoy your recipes, very professional and entertaining!
I only use your site now as I thoroughly your videos and I know your recipes are top class.
I made the roasted sweet-potato-casserole for Thanksgiving and it was a hit!
Keep going lovely Natasha 😍
Hi Valerie, great to hear that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!
Hi Natasha,
I am a big fan of your website & cooking videos !
For Thanksgiving, I prepared the Sweet Potato Casserole with Pecan Topping (thank you for sharing your sister’s recipe!) and it was quite a hit with my family!
It’s easy to prepare and turns out so creamy, yummy & delicious! This dish will most definitely be added to my Thanksgiving (and other holiday recipes!
Great to hear that the recipes that you tried all turned out wonderful!
Hi Natasha,
I am a big fan of your website & cooking videos !
For Thanksgiving, I prepared the Sweet Potato Casserole with Pecan Topping (thank you for sharing your sister’s recipe!) and it was quite a hit with my family!
It’s easy to prepare and turns out so creamy, yummy & delicious! This dish will most definitely be added to my Thanksgiving (and other holiday recipes!
That sounds like the perfect Thanksgiving meal! Thank you so much for sharing that with me, Camille!
Thank you for sharing this recipe, I love your channel. I made it for Thanksgiving and it was delicious! I followed the recipe but only left out the pecans due to allergy and it was still yummy.
I’m so glad you enjoyed it!
This was so good, Natasha! Even better than I thought it would be. It really is a great combination of a side dish and a dessert.
I’ve made so many of your recipes, and every single one is a winner! Now instead of waiting to print the recipes until after I make them, I often just print them out before, because I know they will be good.
I am so glad I found your website. Your videos are very fun and helpful, too. I didn’t really know how to cook much before I found your site, but now I have the confidence to make just about anything. Thank you, Natasha! 😊
That’s lovely feedback, Kim. Thank you so much for your good comments and review!
I made this sweet potato casserole for Thanksgiving and it was a real hit! I will definitely be making it again!
Good to know that it was a hit Sue! Thank you for sharing that with us.
I just realised I beat the eggs butter sugar into the beaten potatoes, will they be over beaten – and could it cause a different texture?
I haven’t experienced that yet but it could cause that if over-beaten.
I like to bake my sweet potatoes instead of boiling them. I think they are sweeter that way. Love this recipe!!
Mmm yes I love the sound of that!
I made this recipe and it was really good. Thank you Natasha for sharing this recipe.
You’re welcome! I’m so happy you enjoyed it, Remy!
Question… why is it better to use unsalted butter in regular and sweet potatoes instead of salted ?
Hi Paula, I use unsalted butter for baking not only because I can control the salt content, but salted butter has additional moisture in it compared to unsalted. I think this would still work with salted butter, but you would want to omit the salt.
Im not a good cook but trying and doing most of your recipes makes me feel im a better cook now in our households. And my son really loves it. especially this breakfast quesadilla and this mashed potato
new version of yours and for my mom is the greek salad. Thankyou so much for sharing your recipes maam. I love and support you all the way here at Philippines 🇵🇭.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
My family has made this recipe for years. We’ve never used cranberries but we do add angel flake coconut to the topping. Thank you for so many wonderful recipes!!
Thank you so much for sharing that with me, Beth!
Like another recent commenter here, I bake my sweet potatoes, rather than boil them, the day before I need to make the dish. After baking the sweet potatoes in the oven, I let them cool then put them in the fridge overnight. The next morning, the skins peel right off with very little effort. Pro Tip: Place the whole baked sweet potatoes in a bowl or plastic bag, as a sticky syrupy liquid will seep out while they cool.
Like in your recipe, I do use eggs, butter, sugar and vanilla, but I cut the sugar to 1/4 cup of packed brown sugar. It is still plenty sweet. I also add in a teaspoon-ish of cinnamon, and if I’m feeling really frisky, perhaps a shot of bourbon.
Thank you so much for sharing that with me!
I make this recipe, but I don’t use flour, crazins or eggs. That way you have more of the potato taste. I also add a touch of nutmeg and cinnamon.
That sounds yummy! Sounds like you are a great cook!
Good suggestion V Shipp. I’ve made this before boiling the potatoes, and as good as it was, this way definitely concentrates the flavor…made a really good recipe great…in my opinion. 🙂
Thank you, Bill. I’m glad you liked the recipe!
I made this for the first time and while the flavor was delicious, the sweet potatoe filling turned out a bit dry. I was careful to measure all ingredients. Not sure where I went wrong.
Hi Rita, make sure if using more potatoes that you increase the remaining ingredients proportionally. I hope that helps.
Natasha can you make this the day before? If so any suggestions?
Hi Veronica, please see “make-ahead tip” in the third paragraph of the post.
I make my sweet potato casserole much the same way you do, except for one difference. Instead of boiling the sweet potato’s in water, I bake them in the microwave. When microwaving them. I puncture them several times with an ice pick, then slather each with vegetable oil and wrap each tightly in waxed paper before microwaving them. This gives them a very moist cooked, silky, concentrated sweetness that I have never been able to capture any other way. The very best sweet potato to use is an orange-red color of potato. These aren’t seen often outside of Louisiana, but we were able to get some at Walmart here in northern Arkansas this year. We bought a bunch and had the best sweet potato casserole, sweet potato pie, just plain ole baked sweet potatoes, roasted sweet potatoes, you name it, I cooked them! Everything was really great! Love your casserole recipe too!
So nice to know that, thank you so much for sharing your process with us. Definitely a very useful information!
So nice to know that, thank you so much for sharing your process with us. Definitely very useful information!
Interesting technique; how long did it take you to microwave 4#?
thx,
Bill
I made these for Christmas dinner. OH YUM !!!! Rave reviews from the family.
That’s just awesome! Thank you for sharing your wonderful review!
So tasty – yet another one of Natasha’s recipe that will become a staple for future family holiday dinners.
Yay, that is so wonderful! Thank you so much for your good comments.
Thx for your recipes which have been my secret to proving a guy in Greece can cook too. Shhhh. I’m making sweet potato casserole for Xmas but I’m not sure which dried cranberries to use, the sweetened ones or the non sweet. Don’t have craisins here and not sure what they are. Thx once again.
Hi, I use the sweetened ones. I hope you love the sweet potato casserole!
It was the sweet potato casserole.
I had issues, making the recipes. I followed the instructions. And the food came out really bad.
What can I do to get it better.
Hi Justin, what do you mean it came out really bad? Could you explain it a bit more with the important details?
Hi
What can I substitute the regular sugar with in the casserole and what would be the amount? I.e honey, brown sugar, maple syrup, etc
Thank you
Hi Karla, I haven’t tried and tested replacing the sugar in this recipe but I saw that others commented this “Love this recipe! Easy to adapt to a sugar free, grain free version. I used brown sugar swerve. In baking custard type fillings you MUST use erythritol (swerve) or granular Allulose or your custard will crystallize. I also used a grain free maple almond granola, the tbsp butter and 1 cup chopped pecans. Used my clean hands to rub it all in. Yummy tasting topping for folks that refrain from flour.” I hope that helps.
Delicious! My husband didnt even miss the marshmallows and he liked the cranberries too! Will make this every year!
So good to know that your husband liked this recipe, Wiera. Thank you for sharing that with us!
This was the first time I made sweet potato casserole and I used this recipe! It was delicious. i used my Instant Pot to cook the potatoes..no dicing or peeling needed. I left out the cranberries. The topping was sooo delicious. Another recipe from you that is spot on and super yummy!
Hello Elizabeth, I am so glad to know that you loved this recipe! Thank you for sharing your great experience with us, we appreciate it and I hope that you will love every recipe that you will try.
Fantastic recipe, absolute hit on our Thanksgiving dinner! I only had enough sweet potatoes for half the recipe, so I used a half size dish and baked it a little less (about 30 min). Next time we’re definitely making the full size, to be able to enjoy some leftovers 🙂
Thank you for sharing that wonderful review with me, Elena!
I made this to go with our thanksgiving dinner yesterday…absolutely delicious!!! My kids don’t normally like sweet potatoes but they loved this casserole! Thank you for sharing this recipe!
That’s so nice. I’m happy to know that your kids enjoyed this recipe too! Thank you for your good comments and feedback Mrs. T.
I’ve made sweet potato casserole for years, but this version was the best! Using the mixer made the texture of the casserole so light fluffy.
Always enjoy your recipes…Happy Thanksgiving!
Perfect! I love that you enjoyed this recipe so much. Happy Thanksgiving!
I will eat this with a side of kasha.
Thank you for this delicious recipe!
You’re welcome, Sonya!
I’m so excited to try this!!!! I’m doing the make-ahead version and will bake tomorrow! Thank you Natasha for all of your awesome recipes!!
Sounds like a great plan, Patricia. Enjoy and I hope it becomes a hit!
I made this last year, minus the dried cranberries, and it was a huge hit! I’m looking forward to making it again this year!
I’m so glad this was a hit, Miranda!
Cutting the recipe in 1/2 for tomorrow.
2 Questions:
1.) Do I need to adjust the cook time?
2.) Does this recipe reheat well? I was planning on making it in the AM before the turkey is put in the oven then popping it back in the oven to reheat. Advise?
Hi Britt, I have not baked it halved, so I cannot advise on the time. Suppose you test that; I’d love to know how that turned out. If you use half the baking dish’s size and the casserole is the same height, you would bake for about the same amount of time (maybe 5 minutes less). This recipe does reheat really well!
I confirm – we used half the recipe and half the size of the baking dish. It was perfect in 30 minutes!
Will be making this tomorrow for Thanksgiving and am so excited to see how it turns out! Any of your recipes that we’ve tried has always been so good. Also, my 3 year old girl adores you! She always asks to “watch Tasha!”
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Why can’t this recipe be made a day ahead and then just reheat the whole casserole in the pan the next day?
Hi Catherine, please see “make-ahead tip” in the third paragraph of the post.
Love this recipe! Easy to adapt to a sugar free, grain free version. I used brown sugar swerve. In baking custard type fillings you MUST use erythritol (swerve) or granular Allulose or your custard will crystallize. I also used a grain free maple almond granola, the tbsp butter and 1 cup chopped pecans. Used my clean hands to rub it all in. Yummy tasting topping for folks that refrain from flour.
Hi Kat, thank you for sharing your sugar-free substitution advice.
I love this recipe but need to scale it down this year.
What would the conversion be for 2 people?
Thank You!
Hi Rosemary, if you click on the servings in the recipe card, you can scale the ingredients list up or down which should help.
My 10 y/o daughter and I just made this together. Absolutely delicious, and super easy!!!
Yay glad you both enjoyed this recipe!
My son has a severe peanut and tree nut (All Nuts) allergy. What other ingredient(s) could I use in place of the pecans?
Thank you!!
Hi Lori, I haven’t tried a substitution to advise but I do recommend reading through the comments if anyone has allergy suggestions.
How about oats?
Can I make this in a crock pot?
Hi Chanelle, I have not tested this in a crock pot to advise.
Hi Natasha,
Quick question…can baked bananas be added to the sweet potato mix? If yes then do I cut down the quantity of sweet potato? Replace 2 bananas for 1 sweet potato? So looking forward to trying the recipe for Thanks giving. Will definitely review it. Tried a couple of ur recipes recently and all of them were a hit. Will ereview them too.
Hi Saba, I have not tried this with a banana to truly advise. If you test this out, I would love to know how you like that!
This is very similar to the recipe I’ve made for years. The only difference is, I usually bake my sweet potatoes instead of boiling them. They peel very easily after being baked, and then you just mash them right up. I’ve never tried boiling, I wonder if the taste is any different?
Sounds great too! The taste should not make a difference, depends on the other ingredients that you will use for the recipe.
Hi, Natasha I am wanting to make this for a church thanksgiving dinner.
Can I make this the day before
and then reheat it before the dinner?
Hi Abigail, please see “make-ahead tip” in the third paragraph of the post.
I made this today and was a success. So yummy. Thank you for sharing your recepies.
That’s just awesome Carole! Thank you for sharing that great review!
Can this be frozen there only 2 of us and I would like to divide into 2 pans and freeze one?
Hi Teresa, If you experiment, let me know how you liked the recipe.
Yes, you can freeze it. You need to freeze the sweet potato mixture separate from the topping. I put mine in 2 separate zip top freezer bags and thaw them before putting it in the casserole dish. Bake following the recipe directions.
I (we) just love your recipes. Yours never fail me. Thank you so much for sharing. Made your meatballs again last night. Would love a cookbook of yours. Where could I order one? Have a great day. Marva
You are most welcome, Marva. I am still working on a cookbook, hopefully, I can complete and share it with you all soon!
hi
in the list of ing. it says 5 tbsp melted butter
but in the instructions it says 6 tbsp butter
it probably doesnt matter as it would jut make potatoes moe buttery…yum
Thanks
Hi, 6 Tbsp of melted butter is correct. I agree – more butter for potatoes is better!
Can I cut this recipe in half. I only have 4 people over for dinner. Thanks
Hello Carol, yes you can. When you’re at the recipe, click on Jump to recipe and click the number of servings. You can adjust it so the ingredients will be adjusted too.
Hi awesome recipes. I cut the recipe down to 4 servings but i dont understand the measurements Sorry. Please advise.
Hi Pearle, this weight chart can also help. I haven’t tried measureing it any other way but I hope that helps!
Do you think I could make this dish with squash instead of sweet potatoes? Thanks.
Just saw the previous comment from Terry! No need to reply again.
Can I substitute oven roasted squach for the boiled sweet potatoes?
Hi Terry, I haven’t tasted that but if you do I would love to know how you like that! It sounds delicious!
Hi Natasha! I’ve been watching your videos and I really love your recipes. Just earlier, I tried your sweet potato casserole recipe and it tastes really good. So sad I couldn’t go out and buy pecans so I made use of what’s on hand. I used almond instead but it still tastes great. I’m Mae Prias from the Philippines, by the way.
I am so glad that you loved this recipe even without the pecans! Almond is a great substitute too so it’s good that you used that instead.
My family has been making this recipe for years with slightly different amounts of the same ingredients except the craisins. It is really delicious and special to my family each year.
Hi Sarah. Good to know that you’ve already been making this recipe for years now. It’s also an all-time favorite in our household.
I boil my potatoes and let cool.too much work to peel and dice.
Thank you so much for sharing that with me, Jean! I hope you give our recipe a try soon
Made your sweet potato casserole for Christmas dinner.Was a big hit ,delicious and so easy.Thanks
You’re welcome! I’m so glad you enjoyed that!
I saw this recipe on Facebook and had to try it for my family Chanukah/Turkey dinner. It was a hit! Not a crumb left! Thanks for an easy and delicious new recipe that is sure to become a family favorite.
That’s so great! It sounds like you have a new favorite!
Made this yummy casserole for Christmas! Even my picky 91 year old father in law loved it !!!
I’m so happy to hear that! Thank you for sharing your great review!
I made the sweet potato casserole for Christmas Eve family dinner and it was a HIT.
There was not a bite left.
It will now be my go to sweet potato casserole for every holiday.
I’m so happy you enjoyed that. Thank you for sharing that with us, April!
We made this for Thanksgiving! It was very yummy. Love the cranberries in it.
That’s so great, Michelle! Thank you so much for sharing that with me!
Hi Natasha.
I made this sweet potato casserole for Thanksgiving and it was a big hit. My daughter actually requested that I make it for Christmas Eve to go with the ham. Thank you for all your great recipes.
Sounds like you found a new family favorite, Carol!
I have arthritic hands and peeling the hard sweet potatoes is impossible. Would canned sweet potatoes work?
Hi Carole, I honestly haven’t tried that. it may be worth experimenting though. I think it could still work with well-drained canned sweet potatoes. Please let me know if you test that out.
you could microwave the sweet potatoes in that potato bag or just like a baked potato-it comes out nice and moist and then easy peasy to peal and cut up skipping the boiling water and then go ahead with the rest of the recipe and easy on the hands
I make a similar recipe which calls for baking the sweet potatoes, then split and scoop out with a spoon. If canned doesn’t work for you perhaps baking would be a solution.
Carole, try cooking the sweet potatoes in the oven, let them cool and then scoop the meat out. That is a much easier way than peeling them. It works great.
You should be able to bake the sweet potatoes and peel them after they are soft and cooled.
H I Carole, I f you rub the potatoes with vegetable oil and wrapping them in foil before baking them in a 400° oven, the peeling will slip right off with ease.
Thanks for the tip!
Made this recipe for Thanksgiving this year and it was an absolute hit! There were no leftovers and everyone asked for the recipe. Made your mashed potato recipe last year as well and got the same response. Amazing!! Thank you Natasha
That’s just awesome, Jessica! Thank you for sharing that awesome feedback and review with us!
Hi Natasha,I made this recipe this year for Thanksgiving and OMG it became my favorite dish,I’m not waiting for next year to make this again,I’ll be probably making this every week and freeze it in small portions. It’s so so delicious. I pretty much cooked the Thanksgiving dinner using your recipes for the Turkey,the turkey gravy and the green beans.I love al your recipes,thank you!
You’re welcome, Angela! I’m so glad you liked this dish & so inspired knowing you used several of our recipes for Thanksgiving! That’s so great!
Wow! Just wow! This was amazing. I made it for Thanksgiving and everyone was reluctant to try it because we have never had sweet potato casserole before. Everyone, including my super picky husband, loved it. Will be making again for Christmas!
Don’t you just love it when that happens! Thank you for the great review, Amber!
Same here,we’ve never made sweet potato casserole before.It was so easy to make this and absolutely delicious
I’m so glad to hear that! Thanks for sharing that with me.
Did you realize that your directions for the topping don’t say to include the pecans in it?
Oh my goodness you’re right! I had it in the print-friendly recipe but not at the top. Thank you so much for pointing that out. Fixed! wouldn’t be the same without them.
Hi Natasha,
Looks fabulous, is there a substitute for the flour, grandma is
Gluten free?
Thank you
Hi Kathy, I would suggest using a 1:1 gluten-free flour to substitute to keep this a gluten-free sweet potato casserole.
Hi Natasha! I need to 1/2 this recipe. What do you think the cooking time should be? I will prepare in advance so it will be baked cold. Thank you. Love your recipes!
Hi Doreen, I have not baked it halved so I cannot advise on the time. If you test that I’d love to know how that turned out. If you use half the size of baking dish and the casserole is the same height, you would bake for about the same amount of time (maybe 5 minutes less).
Thanks Natasha! I’ll wing it since I’m the only sweet potato lover in my house. Wish me luck on the egg and a half! Happy Holidays!
Happy Holidays, Doreen! I hope you love this recipe!
One of my favorite Sweet Potato Casseroles is to drain large can of juice from a pineapple can (rings) and mix the juicewith sour cream (1 sm. tub). Cut about 5 to 6 cooked potatoes into 1/2″ to 1″ slices to coat sides in flour to fry in butter for a light brown crust. Layer slices into a casserole dish, pour sour cream mixture, sprinkle brown sugar, and top with crushed or rings of pineapple. Repeat layers and bake at 350 degrees until sour cream mixture looks like a puffy cream and dish is slightly toasted on top or until fully baked (approx. 45 min.). You may need 2 large cans of pineapple, 1-rings for top, 1- chunks or crushed for layers. Delicious! Our family tradition for Sweet Potato Casserole!
Thank you so much for sharing that with me!
My recipe is similar and also delicious. Will have to try it with the berries. Where did you get that 9×13 dish I love it!!
Hi Mindy, that dish is from Fred Meyer. I have a similar one linked in the post above.
Hi Mindy, we used this pan here. I hope that helps.
Hello Natasha! I love your recipes! I’ve turned into a better chef (mom cook) after watching your videos! I have one question about this casserole, I admidtly am making wayy too much food for Thanksgiving and wondering if the base casserole could be halfed and frozen? I’ve noticed alot of the marshmallow comments so I’ve decided to swap the craisins for tiny hot cocoa marshmallows. I’ll let you know know how it turns out! Thank you! Happy Holidays!
Hi Nathalie, I have not tested freezing it but halving the recipe should work great.
Hi, can i omit the eggs.
Hi Alesha, we always make it with the eggs but I think it would still work without them. It would be a slightly different texture but still will work.
Hi Alesha, we always make it with the eggs but I think it would still work without them. It would be a slightly different texture but still will work.
hi Natasha! I’m making this recipe today but all I have on hand are walnuts. Do you think they will be okay, or will the walnuts overpower the flavor? I’m trying to avoid driving to the store again!
Hi Adrianna, I haven’t tested that with walnuts to advise but I think it could work. If you experiment, let me know how you liked the recipe
Can you make this ahead of time?
Hi Pam, yes please see the make-ahead instructions in the post which should help.
Hi Natasha, love your recipes so much. And so does my family. Do you have any Turkey stuffing recipe or just stuffing recipe? Would like to make one with your help.
I’m so glad you love our recipes. That is so wonderful to hear. Unfortunately, we don’t have a stuffing recipe posted yet, but when I come up with something wonderful, I will be sure to share it.
mmm this is so amazing! An awesome way to prepare those sweet potatoes. Just in time for the holidays. Thanks!
You’re welcome, Matt! Thank you for sharing your wonderful review
This is the only way I will eat sweet potatoes. So so good!
That’s so great Katie! I’m so glad you enjoyed this recipe!
Natasha,
ALL of your recipes are amazing!
Actually I am using your turkey and gravy recipes for Thanksgiving. My son happen to see your sweet potato casserole on my Facebook page and requested it for Thanksgiving.
Thank you so much for turning this 70 year old ( not so great cook) into an amazing cook
Have a blessed Thanksgiving
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
It’s not the holidays without this at the table. Looks amazing!
I agree! Sweet Potatoes are a must!
I can not wait to try this recipe for Thanksgiving! What an EXCELLENT idea adding a bit of chopped cranberry to the recipe! I was happy to see how to add the marshmallows as my [adult /lol] daughter would be very disappointed with out them…but personally I would love this recipe better “without ” the marshmallows. Thank you so much for this Amazing Cooking site! It is definitely my favorite Food site!
I’m so happy to hear that! Thank you for sharing your great review, Cindy!
This is the same recipe my mom makes, however, she adds 2 T of bourbon. It takers it over the top. Alcohol cooks out, so it’s safe for kids.
Thank you so much for sharing that with me.
This casserole is perfection! We loved all the flavors and how easy it is to make!
I’m so glad you enjoyed it!
I had Friendsgiving last weekend and made this as one of my sides. All of it was gone and everybody asked me for the recipe.
Thank you Natasha for a great dish as always!
That’s so great! It sounds like you have a new favorite!
After it’s baked, do you eat it hot or cold?
We love it hot or warm 🙂
I am taking the sweet potato casserole for a Thanksgiving dinner. As the oven will have the turkey, can I cook the casserole at home and then warm it up in the oven when the turkey comes out 4 hours later.
I think that may work well Carol! I hope you like it!
I made this recipe for Thanksgiving 2 ways. I had to divide it because my nephew is allergic to nuts. So I made half following the recipe and the other half substituting marshmallows for the pecans. They both came out FANTASTIC. There were no leftovers (which made me very sad because I was looking forward to leftovers). Can’t wait to make it again next week when I have friends over.
Thank you, Natasha, for a delicious recipe.
You’re welcome Renee! I’m happy to hear the recipe is such a success! Thanks for sharing your excellent review!
I made this dish for this Thanksgiving. Everybody loved it! I used yams instead. Will make it again for next holiday!
Awesome, I’m happy to hear that!
Delicious! Just the right amount of sweetness without tasting like dessert.
I’m glad you love it! Thanks for sharing!
Hi! I was thrilled to see this featured in an email, because my husband recently tried a similar recipe at work. He raved about it and even emailed it to me. I took one look and was shocked because it calls for so much added sugar. Your recipe uses half the amount, perhaps even less. I was going to try adjusting it myself, but wasn’t sure about how much. This looks perfect. Thank you.
My pleasure JoAnn! I hope you love the recipe! Please let me know what you think.
Thank you for the recipe!
Do you serve it hot, worm or cold?
Gosha, I would serve it warm or hot. It reheats easily.
This looks great. I make something similar, but due to an egg allergy, I use orange juice.
That is a great tip! Thank you for sharing! Are you omitting the eggs?
Hi Natasha! Excited to make this for thanksgiving, however I wonder if I could substitute sugar with maple syrup or maybe not add any sugar at all inside the sweet potatoes since they are already sweet and there’s some sugar on top? I don’t know if that would alter the taste much. Thank you for the recipe!
Hi Ani, it would cause the casserole to be less sweet but if you are looking to reduce sugar, that would still work, the flavor just wouldn’t pop quite as much.
Hi Natasha, how far in advance would it be k to prepare this ? Thank you and have a very happy thanksgiving!
Mary, please see “make ahead tip” in the third paragraph of the post.
Thanks – I didn’t read thoroughly lol 😏
I use my mom’s recipe, which is much the same without the craisins. I don’t use orange juice, but many do with the marshmallow topped sweet potatoes instead of this crunchy topping. Since I will have both lovers of each this year, I will not add the orange juice (it’s too prominent, and not needed with the crunch topping), but I will alternately “stripe” the top, crunch mixture and marshmallow topping. Maybe all will be happy this way!
Thank you for sharing!! I do like the idea of marshmallows and it is clever to stripe the top!
Ah! I have a similar recipe and it’s a fan favorite. Mine has more streusel on top with small diced nuts, no berries. I add orange juice for acidity and flavor. So delicious!
That does sound good! Thanks for sharing Brianne!
thank you for this recipe, a nice new version, at least to me, of what I usually make, so thank you for this twist!
My pleasure Sabrina! I hope you love the recipe!
Natasha – I am a huge fan of your Apple Cinnamon Slab Pie! This will be the 3rd time that I will be making it for my siblings, parents, and friends. I stumbled across it while searching for similar apple recipes online. I was attracted to your blog because it was so down to earth and easy to follow. I love trying new things and I will definitely keep up with your blog. New fan! (P.S you are absolutely stunning… I cannot get over your amazing skin!)
I’m happy to hear how much you are enjoying my site Fatima! Thanks you for your sweet and encouraging comments!
Hi! If I make the Ahead of time and add the egg mixture to the hot potatoes and the right into my refrigerator, will the texture get funny because the eggs will kind of cook from the hot potato’s?
Hi Pat, it won’t get funny if the eggs are mixed into the butter and sugar before mixing with the sweet potatoes. It will work to make this ahead, but you will need to bake a little longer if baking this right from the refrigerator. Make sure it is hot in the center and you can double-check with an instant-read thermometer that it reaches a minimal internal temperature of 165˚F in the center since there are raw eggs added to the casserole.
This is so pretty to eat Natasha 😊
Thanks Inna! I agree 🙂
Glad to find this way of preparing sweet potatoes. I usually prepare the bake using mozzarella but this one is new thing to me. Thank you for sharing !
I hope you love it! And I would like to hear more about your version. Sounds interesting and I always love to experiment! 🙂
Dear Natasha,
Glad you’re interested in this savory version. It combines sweet potatoes with mozzarella, Parmesan, bacon and poppy seeds. I do not know if it is OK to attach the link of the dish I have published so you can see the details. Anyway here it is:
http://www.2pots2cook.com/2016/12/29/savory-sweet-potato-cheesy-casserole/
Of course, if you do not prefer to show other people’s posts, feel free to delete my answer, no problem at all.
I hope you will enjoy our savory version 🙂
Thank you so much for sharing! I love the idea of a savory sweet potato casserole 🙂