Our Sweet Potato Casserole with pecan crumble 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 souffle-like sweet potato layer topped with a crunchy pecan streusel.
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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, Green Bean Casserole, and Pumpkin Pie.
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, I’d love to hear about it.
The Best Sweet Potato Casserole Recipe
My sister Tanya taught me how to make her famous sweet potato casserole, and wow, is it good! 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 and storage tips below).
There’s nothing more comforting than the sweet smells, luxurious texture, and crisp nutty topping. It’s sweet enough for dessert but not too sweet to be served beside Prime Rib Roast on Christmas or Easter.
Ingredients for Sweet Potato Casserole
Our sweet potato casserole recipe features the best Fall ingredients combined to make the ultimate comfort dish.
- 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.
- Egg, Sugar, Butter, and Vanilla – give the potato layer incredible texture, flavor, and airiness. It almost puffs like a souffle. See below for vegan substitutions.
- Dried Cranberries – while optional, Craisins give the mixture a bit of tang to contrast the heavy flavors and sweetness.
- Brown Sugar – use light brown sugar for a more subtle flavor and dark brown sugar for a more deep caramel sweetness.
- Flour – all-purpose works great, or swap with your favorite gluten-free flour substitute for gluten-free sweet potato casserole.
- Butter – binds the streusel topping and balances the sweetness. Replace with vegan butter for dairy-free sweet potato casserole.
- Pecans – adds great crunch, substitute with walnuts or they but can be omitted to be allergy-friendly, coarsely chop or leave whole.
Variations
Try some of these easy swaps to make the casserole your own:
- Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup applesauce or you can omit them, but it won’t be as airy. Also, replace the butter with your favorite butter substitute.
- 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.
- Adjust the white sugar to your liking. For a less sweet filling, reduce sugar to 1/4 cup or replace with your favorite sugar substitute.
- Add a splash of maple syrup to the filling for a hint of maple flavor
- Change the texture: Leave the sweet potatoes in chunks for a dish similar to Southern candied yams, or on the other hand, try to whip the potatoes in a stand mixer for a more airy potato layer.
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 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.
- 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. You can use a pastry blender to keep your hands clean.
- 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, bake the sweet potatoes. Simply wash the outside, pierce the skin with a fork several times, and then place on a rimmed baking sheet. Bake at 400 degrees for 45 minutes. Then remove skins before mashing.
What to Serve with Sweet Potato Casserole
We make this casserole year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious mains and sides:
Make-Ahead & Storage
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.
- Prep Ahead – You can make the sweet potato layer and spread it into the dish. Make the topping, but keep it separately in the refrigerator for 2-3 days. When ready to bake, add the topping to the potatoes before baking.
- Refrigerate Leftovers – Once completely cooled, transfer to an airtight container and refrigerate for 3-5 days
- To Freeze Sweet Potato Casserole – Cover with foil or in a freezer-friendly container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat – Bake in a preheated 350˚F oven for 20 minutes or until heated through.
Our sweet potato casserole recipe is the perfect addition to your holiday table with its crunchy pecan topping and sweet spiced sweet potato layer. Impress your guests with a scoop of this delicious dish at your next potluck.
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
Sweet Potato Casserole Recipe
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 cup craisins, dried cranberries
- 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
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 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 9×13 casserole dish.
- Make Pecan Crumble Topping – 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.
- 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
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.