FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Holiday > Thanksgiving > Sweet Potato Casserole Recipe

Sweet Potato Casserole Recipe

Sweet Potato Casserole with an irresistible crunchy pecan topping is the ultimate Thanksgiving 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.

We are major sweet potato fans over here! Some of our favorites include Scalloped Sweet Potatoes, Sweet Potato Soup and Roasted Sweet Potatoes with Bacon. This Sweet Potato Casserole is a staple for our holiday dinners.

Sweet potato casserole recipe with pecan topping with serving spoon

This post may contain affiliate links. Read my disclosure policy.

Sweet Potato Casserole Recipe

There’s nothing more comforting than a sweet potato casserole. The sweet smells, luxurious texture and that crisp nutty topping! This is like a side dish and dessert in one. It is satisfying and truly flavorful. It’s also really 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 portion on a plate with a fork

Can Sweet Potato Casserole be Made Ahead?

Yes! 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.

Sweet Potato Casserole in baking casserole dish

Ingredients for Sweet Potato Casserole:

You will need 4 lbs of Sweet potatoes (about 4 large sweet potatoes), which results in 6 cups of mashed sweet potatoes. We add an egg/sugar/butter mixture to the sweet potatoes which gives the sweet potatoes incredible texture and flavor and causes them to puff up slightly.

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.

Ingredients for sweet potato casserole with sweet potatoes, eggs, craisins, pecans, sugar topping and butter

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 Sweet potato casserole step by step photos

How to Make Pecan Topping:

1. This is the easiest topping for a sweet potato casserole. In a bowl, 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.

2. 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.

Sweet potatoes before and after topping

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, just stir in about 1 1/2 cups of mini marshmallows into the topping and sprinkle evenly over the top.

More Thanksgiving Menu Ideas:

These are the recipes that appear on our holiday table year after year. I hope you find some new favorites in this list.

Watch Natasha Make Easy Sweet Potato Casserole:

Watch the video tutorial 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.

If you enjoyed this Sweet Potato Casserole video tutorial, please subscribe to our Youtube Channel (P.S. Make sure you click the BELL icon and you will be the first to know when we post a new video).

Sweet Potato Casserole

5 from 24 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Sweet potato casserole recipe with serving spoon

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Keyword: sweet potato casserole
Calories: 483 kcal
Servings: 10 as a side dish

Ingredients

Instructions

How to Make Mashed Sweet Potatoes:

  1. 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:

  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 a 9x13 casserole dish.

  2. 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 Facts
Sweet Potato Casserole
Amount Per Serving
Calories 483 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 76mg25%
Sodium 124mg5%
Potassium 699mg20%
Carbohydrates 75g25%
Fiber 7g29%
Sugar 40g44%
Protein 5g10%
Vitamin A 26135IU523%
Vitamin C 4.5mg5%
Calcium 85mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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:

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

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

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Carol Desormeaux
    September 21, 2020

    Can I cut this recipe in half. I only have 4 people over for dinner. Thanks

    Reply

    • Natasha's Kitchen
      September 22, 2020

      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.

      Reply

  • Glenda
    September 9, 2020

    Do you think I could make this dish with squash instead of sweet potatoes? Thanks.

    Reply

    • Glenda
      September 9, 2020

      Just saw the previous comment from Terry! No need to reply again.

      Reply

  • Terry
    September 1, 2020

    Can I substitute oven roasted squach for the boiled sweet potatoes?

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Terry, I haven’t tasted that but if you do I would love to know how you like that! It sounds delicious!

      Reply

  • Mae Prias
    March 20, 2020

    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.

    Reply

    • Natasha's Kitchen
      March 20, 2020

      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.

      Reply

  • Sarah Vargason
    February 5, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 5, 2020

      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.

      Reply

  • Jean
    January 15, 2020

    I boil my potatoes and let cool.too much work to peel and dice.

    Reply

    • Natashas Kitchen
      January 15, 2020

      Thank you so much for sharing that with me, Jean! I hope you give our recipe a try soon

      Reply

  • Linda Collins
    December 27, 2019

    Made your sweet potato casserole for Christmas dinner.Was a big hit ,delicious and so easy.Thanks

    Reply

    • Natashas Kitchen
      December 27, 2019

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Aliza Scheinfeld
    December 26, 2019

    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.

    Reply

    • Natashas Kitchen
      December 26, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Lori
    December 26, 2019

    Made this yummy casserole for Christmas! Even my picky 91 year old father in law loved it !!!

    Reply

    • Natashas Kitchen
      December 26, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • April
    December 25, 2019

    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.

    Reply

    • Natashas Kitchen
      December 26, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, April!

      Reply

  • Michelle
    December 23, 2019

    We made this for Thanksgiving! It was very yummy. Love the cranberries in it.

    Reply

    • Natashas Kitchen
      December 23, 2019

      That’s so great, Michelle! Thank you so much for sharing that with me!

      Reply

  • Carol Linhart
    December 16, 2019

    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.

    Reply

    • Natashas Kitchen
      December 16, 2019

      Sounds like you found a new family favorite, Carol!

      Reply

  • Carole Hada
    December 13, 2019

    I have arthritic hands and peeling the hard sweet potatoes is impossible. Would canned sweet potatoes work?

    Reply

    • Natasha
      December 13, 2019

      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.

      Reply

      • Patricia A WIlson
        January 11, 2020

        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

        Reply

    • Lee
      January 12, 2020

      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.

      Reply

    • Carolyn Brennan
      September 13, 2020

      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.

      Reply

  • Jessica
    December 2, 2019

    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

    Reply

    • Natashas Kitchen
      December 2, 2019

      That’s just awesome, Jessica! Thank you for sharing that awesome feedback and review with us!

      Reply

  • Angela
    November 29, 2019

    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!

    Reply

    • Natashas Kitchen
      November 29, 2019

      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!

      Reply

  • Amber
    November 29, 2019

    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!

    Reply

    • Natashas Kitchen
      November 29, 2019

      Don’t you just love it when that happens! Thank you for the great review, Amber!

      Reply

    • Angela
      November 29, 2019

      Same here,we’ve never made sweet potato casserole before.It was so easy to make this and absolutely delicious

      Reply

      • Natasha
        November 29, 2019

        I’m so glad to hear that! Thanks for sharing that with me.

        Reply

  • Kris
    November 27, 2019

    Did you realize that your directions for the topping don’t say to include the pecans in it?

    Reply

    • Natasha
      November 27, 2019

      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.

      Reply

  • Kathy
    November 27, 2019

    Hi Natasha,
    Looks fabulous, is there a substitute for the flour, grandma is
    Gluten free?
    Thank you

    Reply

    • Natasha
      November 27, 2019

      Hi Kathy, I would suggest using a 1:1 gluten-free flour to substitute to keep this a gluten-free sweet potato casserole.

      Reply

  • Doreen
    November 26, 2019

    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!

    Reply

    • Natashas Kitchen
      November 26, 2019

      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).

      Reply

      • Doreen
        November 26, 2019

        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!

        Reply

        • Natashas Kitchen
          November 26, 2019

          Happy Holidays, Doreen! I hope you love this recipe!

          Reply

  • Helen Sedillo
    November 26, 2019

    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!

    Reply

    • Natashas Kitchen
      November 26, 2019

      Thank you so much for sharing that with me!

      Reply

  • Mindy
    November 24, 2019

    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!!

    Reply

    • Natasha
      November 25, 2019

      Hi Mindy, that dish is from Fred Meyer. I have a similar one linked in the post above.

      Reply

    • Natashas Kitchen
      November 25, 2019

      Hi Mindy, we used this pan here. I hope that helps.

      Reply

  • Nathalie Lockhart
    November 21, 2019

    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!

    Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Nathalie, I have not tested freezing it but halving the recipe should work great.

      Reply

  • Alesha
    November 21, 2019

    Hi, can i omit the eggs.

    Reply

    • Natasha
      November 21, 2019

      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.

      Reply

    • Natashas Kitchen
      November 21, 2019

      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.

      Reply

  • Adrianna
    November 20, 2019

    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!

    Reply

    • Natashas Kitchen
      November 20, 2019

      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

      Reply

  • Pam foleen
    November 18, 2019

    Can you make this ahead of time?

    Reply

    • Natasha
      November 18, 2019

      Hi Pam, yes please see the make-ahead instructions in the post which should help.

      Reply

  • Irene
    November 18, 2019

    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.

    Reply

    • Natasha
      November 18, 2019

      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.

      Reply

  • Matt Taylor
    November 16, 2019

    mmm this is so amazing! An awesome way to prepare those sweet potatoes. Just in time for the holidays. Thanks!

    Reply

    • Natashas Kitchen
      November 17, 2019

      You’re welcome, Matt! Thank you for sharing your wonderful review

      Reply

  • Katie
    November 16, 2019

    This is the only way I will eat sweet potatoes. So so good!

    Reply

    • Natashas Kitchen
      November 17, 2019

      That’s so great Katie! I’m so glad you enjoyed this recipe!

      Reply

  • Mary Nolan
    November 16, 2019

    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

    Reply

    • Natashas Kitchen
      November 17, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Demeter
    November 16, 2019

    It’s not the holidays without this at the table. Looks amazing!

    Reply

    • Natashas Kitchen
      November 17, 2019

      I agree! Sweet Potatoes are a must!

      Reply

  • Cindy
    November 16, 2019

    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!

    Reply

    • Natashas Kitchen
      November 17, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Cindy!

      Reply

  • Susan P
    November 16, 2019

    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.

    Reply

    • Natashas Kitchen
      November 17, 2019

      Thank you so much for sharing that with me.

      Reply

  • Toni
    November 15, 2019

    This casserole is perfection! We loved all the flavors and how easy it is to make!

    Reply

    • Natashas Kitchen
      November 16, 2019

      I’m so glad you enjoyed it!

      Reply

  • Ejesha
    November 12, 2019

    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!

    Reply

    • Natashas Kitchen
      November 13, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Dalia
    October 17, 2018

    After it’s baked, do you eat it hot or cold?

    Reply

  • Carol Shepherd
    September 26, 2018

    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.

    Reply

    • Natashas Kitchen
      September 26, 2018

      I think that may work well Carol! I hope you like it!

      Reply

  • 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

    • Ani
      November 26, 2019

      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!

      Reply

      • Natasha
        November 27, 2019

        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.

        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

  • Sabrina
    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

      • Pat
        November 27, 2019

        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?

        Reply

        • Natasha
          November 27, 2019

          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.

          Reply

  • Inna
    November 16, 2017

    This is so pretty to eat Natasha 😊

    Reply

    • Natasha's Kitchen
      November 16, 2017

      Thanks Inna! I agree 🙂

      Reply

  • 2pots2cook
    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

      • 2pots2cook
        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

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.