Sweet Potato Casserole Recipe

Sweet Potato Casserole with irresistible crunchy pecan topping. Sweet potato casserole is perfect for Thanksgiving! It's smooth and puffs up while baking. | natashaskitchen.com

My sister made this sweet potato casserole with an irresistible crunchy pecan topping for Thanksgiving last year and it was a big hit! We are major sweet potato fans over here and knew immediately this would become a staple for many Thanksgiving dinners to come.

This sweet potato casserole is so flavorful. The sweet potatoes are soft, smooth and puff up slightly while baking – I almost want to call it a sweet potato soufflé!

Make-Ahead Tip: You can cook and mash the sweet potatoes ahead then refrigerate overnight. 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.

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Sweet Potato Casserole with irresistible crunchy pecan topping. Sweet potato casserole is perfect for Thanksgiving! It's smooth and puffs up while baking. | natashaskitchen.com

Ingredients for Sweet Potato Casserole:

4 1/2 lbs sweet potatoes (6 cups mashed)
3 large eggs
1/2 cup granulated sugar
6 Tbsp butter, melted and slightly cooled
1/2 Tbsp vanilla extract (click for DIY recipe)
1 cup craisins (dried cranberries)
2/3 cup packed brown sugar
1/3 cup all-purpose flour
3 Tbsp cold unsalted butter
1 cup pecans, coarsely chopped

Sweet Potato Casserole with irresistible crunchy pecan topping. Sweet potato casserole is perfect for Thanksgiving! It's smooth and puffs up while baking. | natashaskitchen.com

How to Make Mashed Sweet Potatoes:

1. Peel and chop sweet potatoes into 1″ chunks. Add to a 5 1/2 qt dutch oven with enough water to cover the surface of potatoes and bring to a boil. Adjust heat to keep at a medium/low boil and cook uncovered until easily pierced with a fork (about 10 minutes). Drain and mash (use an electric mixer to make it even creamier). You’ll get about 6 cups mashed sweet potatoes.

Tip: We transfer cooked potatoes to a big mixing bowl to do the mashing so a metal potato masher doesn’t scratch the dutch oven. 

How to Make Sweet Potato Casserole:

1. Preheat Oven to 350˚F. In a large bowl, whisk together: 3 eggs, 1/2 cup granulated 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 mixture evenly into a 5 1/2 Qt Dutch oven or a 9×13 casserole dish.

2. For the topping: in a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in 1 cup chopped pecans. Sprinkle over sweet potato mixture and bake in preheated oven at 350˚F uncovered for 35-40 minutes (bake 30-35 minutes if using a casserole baking dish) or until hot and sweet potatoes start to puff at the edges.

Sweet Potato Casserole with irresistible crunchy pecan topping. Sweet potato casserole is perfect for Thanksgiving! It's smooth and puffs up while baking. | natashaskitchen.com

⬇Print-Friendly Sweet Potato Casserole Recipe:

Sweet Potato Casserole

5 from 7 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
A sweet potato casserole with an irresistible crunchy pecan topping. This sweet potato casserole is so flavorful. The sweet potatoes are soft, smooth and puff up slightly while baking.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Calories: 483 kcal
Servings: 10 as a side dish

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 packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 Tbsp cold unsalted butter
  • 1 cup pecans coarsely chopped

Instructions

How to Make Mashed Sweet Potatoes:

  1. Peel and chop sweet potatoes into 1" chunks. Add to a 5 1/2 qt dutch oven 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 minutes). Drain and mash (using an electric mixer will make it even creamier).

How to Make Sweet Potato Casserole:

  1. 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 5 1/2 Qt Dutch oven or a 9x13 casserole dish.
  2. In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1 cup chopped pecans. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min (bake 30-35 min if using casserole dish) or until hot and sweet potatoes start to puff at edges.
Nutrition Facts
Sweet Potato Casserole
Amount Per Serving
Calories 483 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 124mg 5%
Potassium 699mg 20%
Total Carbohydrates 75g 25%
Dietary Fiber 7g 28%
Sugars 40g
Protein 5g 10%
Vitamin A 522.7%
Vitamin C 5.4%
Calcium 8.5%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Potato Casserole with irresistible crunchy pecan topping. Sweet potato casserole is perfect for Thanksgiving! It's smooth and puffs up while baking. | natashaskitchen.com

Love sweet potatoes?? Check out all of our favorite sweet potato recipes here!

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 with irresistible crunchy pecan topping. Sweet potato casserole is perfect for Thanksgiving! It's smooth and puffs up while baking. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Renee Robertazzi
    November 29, 2017

    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. Reply

    • Natasha's Kitchen
      November 29, 2017

      You’re welcome Renee! I’m happy to hear the recipe is such a success! Thanks for sharing your excellent review! Reply

  • Anya
    November 27, 2017

    I made this dish for this Thanksgiving. Everybody loved it! I used yams instead. Will make it again for next holiday! Reply

    • Natasha's Kitchen
      November 27, 2017

      Awesome, I’m happy to hear that! Reply

  • Ellen K
    November 27, 2017

    Delicious! Just the right amount of sweetness without tasting like dessert. Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad you love it! Thanks for sharing! Reply

  • JoAnn
    November 24, 2017

    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. Reply

    • Natasha's Kitchen
      November 24, 2017

      My pleasure JoAnn! I hope you love the recipe! Please let me know what you think. Reply

  • Gosha
    November 23, 2017

    Thank you for the recipe!
    Do you serve it hot, worm or cold? Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Gosha, I would serve it warm or hot. It reheats easily. Reply

  • Karen
    November 22, 2017

    This looks great. I make something similar, but due to an egg allergy, I use orange juice. Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      That is a great tip! Thank you for sharing! Are you omitting the eggs? Reply

  • Mary
    November 21, 2017

    Hi Natasha, how far in advance would it be k to prepare this ? Thank you and have a very happy thanksgiving! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Mary, please see “make ahead tip” in the third paragraph of the post. Reply

      • Mary
        November 21, 2017

        Thanks – I didn’t read thoroughly lol 😏 Reply

  • Tommy
    November 21, 2017

    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! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Thank you for sharing!! I do like the idea of marshmallows and it is clever to stripe the top! Reply

  • Brianne Toma
    November 20, 2017

    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! Reply

    • Natasha's Kitchen
      November 20, 2017

      That does sound good! Thanks for sharing Brianne! Reply

  • November 18, 2017

    thank you for this recipe, a nice new version, at least to me, of what I usually make, so thank you for this twist! Reply

    • Natasha's Kitchen
      November 20, 2017

      My pleasure Sabrina! I hope you love the recipe! Reply

  • Fatima
    November 18, 2017

    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!) Reply

    • Natasha's Kitchen
      November 18, 2017

      I’m happy to hear how much you are enjoying my site Fatima! Thanks you for your sweet and encouraging comments! Reply

  • Inna
    November 16, 2017

    This is so pretty to eat Natasha 😊 Reply

    • Natasha's Kitchen
      November 16, 2017

      Thanks Inna! I agree 🙂 Reply

  • November 14, 2017

    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 ! Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      I hope you love it! And I would like to hear more about your version. Sounds interesting and I always love to experiment! 🙂 Reply

      • November 16, 2017

        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 🙂 Reply

        • Natasha
          natashaskitchen
          November 16, 2017

          Thank you so much for sharing! I love the idea of a savory sweet potato casserole 🙂 Reply

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