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
Natasha – Wow ! I made this for Thanksgiving and it was fabulous. I followed the receipe EXCEPT I added about 1/4 tsp. maple extract to the potatoe mixture and it really gave it a special flavor. Thank you for all your great recipes ! LOVE your book!!
That sounds delicious, Deborah! Thank you for sharing that with us.
What can I use to substitute for the pecans. My son has a nut allergy. And I would love to make this dish.
Hi Gladys! They can be omitted to be allergy-friendly.
Natasha, excellent recipe, using the hand mixer to mash the potatoes and blend in all the other ingredients made it so nice and creamy. I chose not to use the Craisins. Everybody loved it.
That’s wonderful to hear, Gerard! Thank you for the feedback.
I love this recipe, I have been making this recipe since I found this recipe online .
It’s been a few years now. I did the 1/4 cup
Granulated sugar, also added 1 tsp vanilla
And 1tsp cinnamon to the sweet potato mixture. also 1 tsp cinnamon to the topping.
I always throw in a bunch of whole FRESH cranberries and it gives the most delightful, tart, pop in contrast to the sweetness of the sweet potatoes! Mmmm! This recipe is a Thanksgiving must have and my children request pans of it!
Hi! I was wondering if I could refrigerate 1 day before bakeing? I noticed you have “Freeze” it’s ok to refrigerate, right? Just 1 day? Thanks
Hi Brenda, yes you can. I have a note on that in the recipe post under the “Prep Ahead” section of the post. I hope that helps.
Thank you for the quick response!!! I just finished the topping that Looks more like a ball of dough? But, I just broke it up into pcs and will add it to casserole tomorrow with the chopped up pecans, before baking. I’ve made this before, just never the day before! We love this recipe 😋 Have a wonderful Thanksgiving🌺
Do I need to toast the pecans first ? I m not sure because when I try last year, I toasted them first and after give the time in the oven in the toping almost they burn
Hi there! No, you do not need to toast them first. I hope you love this recipe!
Your recipes are my go to a for anything and everything. I am a very good cook too but thanks to you – I am a better cook today. Keep cooking and smiling.
This is the best sweet potato casserole I’ve ever made!! Thank you for the wonderful recipe ❤️
I’m so happy you loved it, Cristin!
Hi Natasha! If I want this to have the texture of candied yams, do I leave the potatoes in the cube form and then mix with the egg/butter/sugar mixture?
Hi Christine! Yes, I have a note about this above under “variations.”
Where is the “variations” section located? Btw,I love your recipes.
Hi Monica, its on this recipe post just underneath the photo of all of the ingredients.
Hi Natasha! Can canned yams be used? TIA!
Hi Michelle! I’ve never tested that. I assume it would work.
If I make ahead but want to freeze it do I cook it first, freeze, thaw in fridge then reheat on day I plan to have?
Hi Marcia! Yes, you’ll cook it first, cool it and then proceed with freezing.
I think baking the potoes is best. They come out already creamy and ready to go. What do you think
Hi Joyce. You can, but boiling is quicker.
She’s not lying about this recipe. It is very good.!!!!
Hi Lola! I’m glad you like it!
Is it better to bake the potato’s or boil them to make this and how does it affect the outcome of the casserole. Thank you.
Hi Regina! We like to boil them. It’s so much faster.
Hi Natasha, Thank you for this recipe. I am not a fan of sweet potato casserole with marshmallow topping because the marshmallow get gross once it cools. I am definitely making this one this year. I’m hoping this will be a hit with my family.
I hope you love this recipe, Sonia!
Hi Natasha,
This Sweet Potato Casserole is going to be on my Thanksgiving Table this year and many years to come:) Thank You Natasha & Natasha’s Sister. I’m also going to make the lovely mashed potatoes. Thanks for helping me out with my sides!!!! I’m going to be loved for
Thanksgiving this year(I Hope)
Happy Thanksgiving to you and your family and you sister too!!!!
You are my Hero!!!!
I make mine without the dried cranberries and instead add orange zest and fresh OJ. It turns out great and makes a second appearance at brunch……I fold it into make waffle mix. Makes sweet potato waffles! I also serve it with maple syrup which I add leftover cranberry sauce 1/2 and 1/2.
I’m so happy you enjoyed that. Thank you for sharing that with us, Margaret!
Margaret
How much orange juice and orange zest do you use in the casserole
Do you have a sweet potato pie recipe?’
Hi Moira! I do not, I’m sorry.
Love this sweet potato recipe. Could I just peel, cut, cook and mash potatoes and refridgerate them and the next day add all other ingredients and topping to bake?
Hi Regina! Yes- see my note in the “make-ahead” section for instructions on this.