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
Hi, quick question, does it taste better eaten cold? Or does it have to be warm/room temp?
Hi DW! We enjoy it both ways. It’s really just a preference. Hope you love the recipe!
Another great recipe! What would you think about using fresh cranberries instead of craisins? Some at my house would prefer a little less sweet but like cranberries.
Hi Cat, it can be done. Here’s what one of my readers wrote: “i used real fresh cranberries, and i even added crushed pineapple to the topping. this is total bomb!!!!!!” I hope that helps.
Cab you bake this in a Nija Foodi Toaster Oven that has a “bake” setting?
Hi Susan! I haven’t tested that to know if any modifications need to be made to the time/temp.
Can I leave out the craisins in the sweet potato casserole ? I love your recipes thank you so much for sharing them with us .
Hi Liz! You’re very welcome. Yes, you can omit the craisins if you prefer.
Being able to prepare this casserole in advance of a busy holiday, and the fact that everyone loved it, made it a winner in my book! I baked the potatoes before mashing. The streusel topping was prepared separately, and I baked everything together the next day. Served it alongside my Easter ham, mac and cheese, broccoli salad and carrot cake.
Hey Joni! I’m glad to hear that it was a huge success! Thanks a lot for sharing.
After reading the reviews, I thought I would try this for Easter. I liked the idea of making early, even a day before, and just popping it into an oven for 20 minutes to heat up before serving. Unfortunately, although easy to make, I found the dish way too sweet and I boiled the potatoes. If i try the recipe again, I would cut out the 1/3 cup granulated sugar, or cup back to 1/4 cup and then cut back on the brown sugar. Only one of 8 people enjoyed the sweetness of this dish.
Hi IG, this is pretty traditional to how a sweet potato casserole is made for Thanksgiving, but that said, you can adjust the sugar topping to your preference. We also don’t love things overly sweet but you can can cut back even more.
I’m serving this Easter, tomorrow. Should I refrigerate and cook tomorrow or cook now and reheat tomorrow?
Hi Linda! Both ways will work, whatever is your preference. See my make ahead notes above for instructions on both ways.
Made this yesterday, served it today. It was stellar! Wish I could give it more points for being able to make it in advance. I did roast the potatoes.
That’s wonderful, Karen! I’m so glad you’re enjoying the recipe.
I made the Sweet Potato Casserole. It is so easy to make. Everyone at the table wanted seconds. This recipe is A+++…absolutely scrumptious!
Thank you for your wonderful review, Mary! I’m so happy you loved this recipe!
Natasha,
I wanted to let you know that I made your sister’s Sweet Potato Casserole today for our family’s dinner. It was a hit! I did add a little mini marshmallows on top of the streusel topping. Everyone needs to try this!
Thank you once again.
I LOVE your recipes.
I even asked Santa for your cookbook.
Wonderful, Pamela! You are so welcome. Thank you for the feedback.
We live overseas, and I hosted 30 people for a Thanksgiving dinner over the weekend. As we had over 18 nationalities represented (many of whom had never experienced Thanksgiving before!), I wanted a traditional sweet potato casserole and was recommended this recipe. Wow, wow, wow, it did not disappoint! Everyone was debating whether it was a side dish or dessert, but regardless, it was the only dish that had no leftovers!
I substituted approx. 1 tbsp of orange zest for the cranberries (to keep the center smooth) and added about a 1/2 cup marshmallows to the top. Next time, I might reduce the granulated sugar to turn down the sweetness a bit.
Thank you for the fabulous recipe. I’m already getting requests to repeat this dinner next year, and for sure this will become an annual staple!
That is wonderful, Abby! Thank you so much for trying my recipe. I’m so glad it was such a hit.
I made it yesterday for Thanksgiving and it was amazing!! I also love that it doesn’t have marshmallows because I really don’t like them. Thank you for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Galina.
I made the Sweet Potato Casserole for Thanksgiving and it was a tremendous hit. I also got a lot of praises for the delicious, moist Turkey. It was my best one yet! Thanks for all your fabulous recipes.
You’re very welcome, Adrienne! I’m glad you’re loving the recipes!
This casserole was a big hit my my house. I didn’t follow the recipe exact because a downsided it a bit. I also omitted the fried fruit and the nuts had to go because of an allergy. I did add some oats to the topping to help with a nutty flavor and vibe. I also roasted my sweet potatoes. It looked beautiful, presented will and tasted fabulous. I got a request to add this to our upcoming Christmas menu.
That’s wonderful, Patty. Thank you for sharing.
OMG Natasha, this is the best sweet potato casserole ever! My family loved it, said this is a keeper and to make it again. Substituted walnuts for the pecans (family allergy) and used a 1/2 cup of raisins instead of cranberries. Love all your recipes and your cookbook too!
That’s wonderful, Pam! I’m so glad you loved it.
Could I make this in a crock pot for an office potluck? Any tips on high/low or amount of time?
Hi Katie! I have not tested it in a crock pot. You can likely keep it warm with a crockpot.
We tried this casserole a few of years ago and now it’s our Thanksgiving staple! (It’s been a few hours after the family dinner and I just saw my husband walking away from the fridge with a small bowl of this casserole leftovers and a spoon, lol). Thank you Natasha for yet another easy and delicious recipe!
You’re so welcome! It always makes me smile to see good comments and feedback. I appreciate it!
This is my first year where my kids are doing the entire Thanksgiving meal and they don’t cook!! I am making this right now to insure that I have a delicious dish that is edible:) I think you are adorable and I love your fun videos….I have made sooo many of your recipes and every one is a hit! Wish me luck tomorrow…I’ll be the one in the corner enjoying your delicious sweet potato casserole:) haha Happy Holidays!
I hope you love everything they make! Happy Thanksgiving Brenda!
Can I prepare the sweet potato casserole on the Tuesday before Thanksgiving? Thanks!
Hi Patty, please see “make ahead tip” in the third paragraph of the post
Wow this was excellent. I don’t like things too sweet so I wasn’t sure if I would like it but I was going to a pot luck and made it for others. I didn’t put any sugar in the sweet potatoes but otherwise made it as written. Wow I loved it and so did everyone else. It didn’t serve 10 it served 8 and they were fighting over the little bit left in the dish lol. This is a regular going forward. I might cut back a bit on the sugar in the topping for health reasons but it is delicious
Good to know that iot was a huge hit! Thank you so much for this review.
I made this last year for Thanksgiving and it was just wonderful! It made a lot, but my husband and I finished it all~!
Hi Cristin, thanks for sharing. Great to hear that you both enjoyed it!