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 forgot to take a picture of it but I made this to serve with some prepared meals for homebound through my church. Of course I tried it first and it is YUMMY! I may make it for my daughter without pecans and gluten free. I think she will enjoy it too!
That’s wonderful, Andrea!
Peanut allergy question. I really would love a streusel topping but have a peanut allergy? Besides marshmallows is there another suggestion for a streusel topping?
Hi Jackie! The pecans can be substituted with walnuts (or another nut) but can be omitted completely to be allergy-friendly. I haven’t tried another substitute.
I made this last Easter and it was a hit! I am dairy free so I substituted dairy free butter where needed and it was still amazing. I am the only one dairy free but everyone ate it without realizing it wasn’t made with real butter. My son despises mashed potatoes but he has asked for this recipe numerous times since I made it.
That’s wonderful, Brandy! Thank you for sharing.
Absolutely amazing! Again, another “Natasha dish” that my whole family loved. Thanks!
I’m so glad it was a hit with the family, Renee!
I’m curious why you don’t use milk in your recipe, and you add 3 eggs?
Hi Karen, we believe we found the perfect balance here without it. However, if you are trying to avoid eggs, you can replace the eggs with 3/4 cup applesauce or you can omit them, but it won’t be as airy.
Natasha, I’m making ahead for Thanksgiving, should I bake then freeze or freeze then bake on Thanksgiving? I love your videos & your recipes, thank you!
Hi Cheryl! See my “make-ahead” note above for recommendations. I’m glad you’re loving the recipes!
We harvested a 8 and 1/2 pound sweet potato last week. Is that big enough for one meal?!
Hi Daniel! We used 4lbs for this recipe.
Hi Natasha…..was wondering how to make this dish Keto…..what are your suggestions
Hi Donna! I don’t have a suggestion for that.
I make this casserole with some grated orange rind. I will try it with dried cranberries. Sounds like a good combination. I double mine, as I freeze and fold into my waffle batter for Christmas morning sweet potato waffles served with 1/2 maple syrup and 1/2 cranberry sauce. Superb combination and a great was to use leftovers. They are a family favorite!
I’m so happy you found a favorite, Margaret! Thank you so much for sharing that with me.
I make similar casserole but add orange zest along with the vanilla. I have not added dried cranberries…..but will try, sounds good. FYI I double the recipe and fold left over casserole into waffle batter fo sweet potato waffles for Christmas brunch. ( I freeze them from Thanksgiving). top them with 1/2 maple syrup and 1/2 homemade cranberry sauce. INCREDIABLE! Love reusing leftovers!
Thank you so much for sharing that with me, Margaret!
I agree with Cal, your recipes are great and you should be on television.
Thank you, Adrienne!
I halved the recipe and baked it in my toaster oven. This casserole is delicious and easy to make, I will definitely make it again.
I’m so glad you enjoyed it, Irma.
I don’t like commenting on recipes I haven’t made yet, but I have to tell you I must be on 50% of recipe sites, but yours is the only one I need. All your recipes are 5 stars and that makes you a BIG HIT.
We need to get you television show to show others how great you are. Your videos are wonderful. Love you and your family. God Bless The People of Ukraine.
You’re so sweet, thank you so much for your kind words. We appreciate all the love and support.
This recipe is so delicious and easy to make. Now a family favorite for holidays.
So glad to hear that, Theresa! Thank you for sharing.
I used monkfruit instead of the granulated and brown sugar and it was very good. Next time, I’m going to try replacing the flour with almond flour.
I’m so glad you enjoyed it, John!
It’s a lot easier if you boil the potatoes till they get soft and then just peel their jackets off and the whip them.
Thank you so much for sharing that with us!
Am I able to make ahead and freeze? This looks so delicious!
Hi Christine, I haven’t tried freezing this myself to advise on the outcome, but here is what one of my readers wrote: “Yes, you can freeze it. You need to freeze the sweet potato mixture separately 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 hope you love it!
Thank you for providing your sweet potato casserole. It was a hit out of the Houston Astros PARK. Everyone who came for Thanksgiving loved it. It was so creamy and the cranberries added a unique flavor. Every recipe of yours is always 110% amazing. Thank you so much.
I’m so glad it was a hit! Thank you so much for sharing that with me, Nora!
If I add marshmallows, it still gets baked 35 to 40 minutes?
Hi Agatha, See this note in the recipe: “Can I Add Marshmallows?”
I omit the sugar and push large marshmallows down into the potatoes, add the topping and bake
I am an “ok” cook – this recipe has been requested more than once and is asked for every thanksgiving since I first brought it for a dinner. Although Mom’s first preference was “real sweet” potatoes halved with syrup, she never turned away any vegtables, and strived to taste/learn about them all.
Mom was a Fan and since her passing I look to your site for info when I need it – never disappoints.
I was wondering if this is make ahead and freezable? looking forward to your answer.
Happy Holidays to you and your family.
I’m so glad you and your family loved it DG! It sounds like you found a part favorite! I haven’t tried freezing this myself to advise on the outcome, but here is what one of my readers wrote: “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 hope you love it!
I have made this recipe the last 2 years and it is amazing. My questions is at the potato’s sweet potato’s or Yams? The first year I made them they were orange last year and this year the sweet potato’s are white. If I remember right this was amazing both was wonder your thoughts on this?
Hi Nikki! Yams and sweet potatoes are different. I prefer to use sweet potatoes that are orange. They have a softer flesh (when cooked), and a sweet flavor.