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
Can I make this sweet potato part the night before, and then add the topping on and bake it the next day?
Hi Amanda, please see “make ahead tip” in the third paragraph of the post.
My mom made it, tastes so good!
Would you be able to substitute the sweet potato with canned yams? Bought so many 😅.
Hi LeeAnn, I havne’t tested this with canned yams to advise, but it may be worth a try! If you happen to experiment, I’d love to know how you like it!
My husband made this just this morning for his work Thanksgiving potluck. His coworkers raved about it and multiple people asked him for the recipe. Natasha, your recipes are amazing! Thank you for sharing them with us! ❤️
You’re welcome! I’m so happy you enjoyed it, Alyssa!
Does this recipe come out very sweet? My family tends to not like super sweet casseroles, if I decrease the sugar will it change the taste dramatically or should still be ok.
Thank you!
We don’t care for overly sweet recipes and believe we found the perfect balance with this recipe. I hope you love it!
Hi Pokey, I made this recipe several times, It’s really good; I taste the sweet potatoes mixed before adding the sugar. Most of the time I do not add sugar to the sweet potatoes mix since it is sweet enough for me; the sugar from the topping will be enough… I hope this helps…
Natasha, I just had to tell you, I made the Sweet Potato Soup and my husband loved it. Me too. I used sweet potatoes from my garden and it was wonderful. Definitely a keeper.
So glad you loved it, Sandra!
Hi Natasha!
I wonder if I can leave the sweet potatoes in small chunks or thin slices for this. My crew isn’t crazy about mashed sweet potatoes, and I’m not really either. Thanks!
Tina
Hi Tina! You can definitely experiment with it. I just don’t know how it would turn out since the egg mixture would not be incorporated well like with using mashed sweet potatoes.
This looks amazing! Can’t wait to make it! I love your recipes!
I hope you love this too, Mary!
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 enjoy your recipes so much so does my family. I was if putting marshmallows on top would be good also. But so excited to try this new recipe thank you so much!
You’re welcome! I hope your family will love all the recipes that you will try.
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!