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
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.