This Sweet Potato Casserole with crunchy pecan topping is the ultimate holiday side dish. This is my sister Tanya’s recipe, and it is famous at our family’s Thanksgiving dinners. It’s a classic recipe with a fluffy and soufflé-like sweet potato layer topped with a crunchy pecan streusel. It’s also EASY to make.
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Sweet Potato Casserole Video
Watch the video tutorial where I walk you through step by step how to make this sweet potato casserole and see just how easy it is! If you make this recipe for Thanksgiving or Christmas, let me know.
The Best Sweet Potato Casserole Recipe
This easy sweet potato casserole recipe is the best I’ve ever tasted. Without fail, it is always served on our Thanksgiving menu alongside our Juicy Roast Turkey, an unforgettable Turkey Gravy, Au Gratin Potatoes, and Pumpkin Pie.
My sister Tanya taught me how to make her famous sweet potato casserole, and wow, is it good! As with my Stuffing Recipe, I love that it’s make-ahead friendly, and I’m always happy when we have leftovers from this dish because it reheats well (see make-ahead tips below).
There’s nothing more comforting than the sweet smells, the luxurious texture, and the crisp, nutty topping. It’s also terrific served with Prime Rib Roast on Christmas or Easter.
Sweet Potato Casserole Ingredients
- Sweet Potatoes – You’ll need 4 lbs or 4 large potatoes for about 6 cups once mashed. Choose firm potatoes with dark, blemish-free, and even-colored skin.
- For the Filling – Egg, Sugar, Butter, Vanilla, and a pinch of salt- give the potato layer incredible texture, flavor, and airiness. Eggs are an important binder and help the casserole puff up almost like a soufflé. You can adjust the sugar to taste or use your favorite sugar substitute.
- Dried Cranberries – while optional, they add a nice tangy bite to balance the richness of the casserole.
- For the Crumble Topping – Light brown sugar, flour, and butter for a crisp and buttery streusel-like topping. The pecans add a nutty crunch, but you can leave them out if needed.
Variations and Substitutions
Try some of these easy swaps to make the casserole your own:
- Sweet Potato Casserole with Marshmallows: cover the streusel or replace the streusel topping with 2 cups mini marshmallows in the last 25 minutes of baking.
- Add a splash of maple syrup to the filling for a hint of maple flavor
- Change the texture: Coarsely mash sweet potatoes for a rustic texture, or whip them in a stand mixer for an airy texture.
- Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup applesauce. Also, replace the butter with your favorite butter substitute.
How to Make Sweet Potato Casserole
In just a few easy steps, you can make this irresistible recipe for sweet potato casserole.
- Cook Sweet Potatoes – Peel and chop sweet potatoes into 1″ chunks. Cover with water and boil for 10-15 minutes until fork-tender. Mash with a potato masher or use an electric hand mixer for super creamy potatoes.
- Make the Filling – Preheat Oven to 350˚F. In a medium bowl, whisk together: 3 eggs and 1/2 cup sugar. Whisk in 6 Tbsp melted butter and 1/2 Tbsp vanilla, and a pinch of salt. Stir butter mixture into sweet potatoes, then fold in 1 cup dried cranberries and spread into a 9×13 casserole dish.
- Make the Pecan Crumble Topping – Combine 2/3 cup brown sugar and 1/3 cup flour. Add 3 Tbsp of diced cold butter and rub the butter with the sugar mixture using your fingertips until pea-sized crumbs form. Stir in the pecans.
- Assemble and Bake – Sprinkle streusel mixture evenly over sweet potato mixture, put your baking dish in the oven and bake uncovered at 350˚F for 35-40 minutes or until hot and sweet potatoes start to puff at the edges.
Pro Tip
For a sweeter flavor, start with Baked Sweet Potatoes. Simply wash the outside, pierce the skin several times with a fork, and then place on a rimmed baking sheet. Bake at 400 degrees for 45 minutes. Then remove skins before mashing.
Serve Sweet Potato Casserole With
We make this casserole year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious mains and sides:
- Spatchcock Turkey
- Deviled Eggs
- Au Gratin Potatoes
- Pear Salad
- Mashed Potatoes
- Soft Dinner Rolls
- Cornbread
Can I Make Sweet Potato Casserole Ahead of Time?
The holidays can get busy so you’ll appreciate that this is make-ahead friendly and no one will know you prepped your sweet potato casserole early.
- Make Ahead – Assemble the casserole and store the topping separately. Refrigerate both for 2-3 days. Add the topping to the potatoes before baking, and add a few minutes to the bake time if starting with a cold casserole.
- Refrigerate Leftovers – Once completely cooled, transfer to an airtight container and refrigerate for 3-5 days, or freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
- To Reheat – Bake in a preheated 350˚F oven for 20 minutes or until heated through.
This sweet potato casserole recipe is the perfect addition to your holiday table with its crunchy pecan topping and sweet, spiced sweet potato layer. I hope your family adores this dish as much as mine does!
Sweet Potato Casserole
Ingredients
- 4 lbs sweet potatoes, 6 cups mashed
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter, melted and slightly cooled
- 1/2 Tbsp vanilla extract
- 1/8 tsp fine sea salt, or a pinch of salt
- 1 cup dried cranberries, optional
- 2/3 cup brown sugar, packed
- 1/3 cup all-purpose flour, or gluten-free flour substitute
- 3 Tbsp unsalted butter, cold, diced
- 1 cup pecans, coarsely chopped, optional
Instructions
How to Make Sweet Potato Casserole
- Cook Sweet Potatoes – Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier).
- Make Sweet Potato Filling – Preheat Oven to 350˚F. In a large bowl, whisk together eggs, granulated sugar, melted butter, vanilla, and a pinch of salt. Stir butter mixture into cooked sweet potatoes, then stir in dried cranberries. Spread sweet potato mix evenly into a 9×13 casserole dish.
- Make Pecan Crumble Topping – In a small bowl, combine brown sugar and flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in chopped pecans.
- Assemble & Bake – Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at the edges.
Nutrition Per Serving
Filed Under
More Sweet Potato Recipes
If you love this sweet potato casserole recipe, then you won’t want to miss these other sweet potato recipes.
- Scalloped Sweet Potatoes
- Roasted Sweet Potatoes and Bacon
- Air Fryer Sweet Potato Fries
- Sweet Potato Salad
- Creamy Sweet Potato Soup
- Baked Sweet Potato
- Mashed Sweet Potatoes
I 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!