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
Could you add Granny Smith apples along with the cranberries?
Thanks in advance for your response
Hi Shanna! I think you can make it work, but I haven’t tested it.
Do you have a recipe using can sweet potatoes only two people out of 12 like sweet potatoes here but using your topping. Thank you so much for showing us a lot of good recipes.❤️
Hi Judy! I’m sorry, I do not I think canned sweet potato could work here, but I haven’t tested it.
Could I do an extra topping and add it to the bottom?
Everyone loves the topping
Hi Jamie! I’m not sure how it would work on the bottom and how it would bake up.
I plan on making this for a Friendsgiving, however will it affect the overall flavor if I leave the pecans out? What can I substitute instead as a friend has a nut allergy
Hi Sandy, 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.
Will this recipe still cook ok if doubled (and cooked in one 9×13 casserole dish)?
Hi Jen! I have not tried doubling this recipe. It may work, but will take longer to bake. If it starts to burn on top, you may want to tent it with foil.
I am just wondering , why put sugar when sweet potatoes have natural sweetness . I am a little hesitant to try the Recepie because of the sugar content . Can I leave it out or half the portion . do not use white sugar as well .
Hi Patricia! You can adjust the sugar to your liking, or replace with your favorite sugar substitute.
Looks delicious!! Natasha, not only are you the best cook, but you are also a great teacher!!! Thank you for sharing!!
You’re so sweet. Thank you, Jane.
Came upon this recipe looking to switch up the standard mini marshmallow topped sweet potatoes and so happy we did! This sweet potato casserole is sheer perfection in every way and a party for the palate! Fluffy, creamy, super tasty, perfect blend of sweet and crunchy, presents beautifully and yes very delicious! Leftovers can pass for a dessert too ; )
I’m so glad you enjoyed the recipe. Thank you so much for sharing.
When you say make ahead of time does that include baking in the oven or can you make the sweet potatoes filling, keep in the fridge for 2-3 days and then bake?
Hello! You can make the sweet potato filling up to 2–3 days ahead, keep it covered in the fridge (unbaked), and add the topping right before baking. Bake when ready—just add a few extra minutes if it’s cold from the fridge.
Can one substitute margarine for the butter and have it still taste great?
Hi Sherri! I haven’t tried margarine so I’m not sure how it will taste but it should work. Real butter has always been our go to since. It just tastes so much better.
Thank you for responding to my question and for this wonderful recipe. I can only imagine how delicious this would be with butter, as we needed to be dairy free for this meal. Yet, everyone said it was soooo good. I loved that it wasn’t cloyingly sweet. Thx again!
You’re so welcome!
Hello! I was wondering if I could make this with yams instead of sweet potatoes? Thx!
Hi Denise, I haven’t tested this with yams to advise, but it may be worth a try! If you happen to experiment, I’d love to know how you like it!
Can I omit the craisins or sub for something similar?
Yes, that would be fine.
Natasha do you think I could leave the eggs out.. family members are allergic.. or do you recommend a substitution for them.. everything you make is fabulous.. thank you so much for sharing your self with all of us..
Hi Jamie! We always make this with eggs, but I think it will still work out them, or you can replace the eggs with 3/4 cup applesauce. It just won’t be as airy.
Wouldn’t toasting the pecans first add more flavor?
Hi Jeanette! They will get toasted in the oven during the baking process.
Amazing so tasty when down really well.
Love your recipes & videos. Thank you Natasha 😘
You’re very welcome, Debbie! So glad you enjoyed it.
This was such a big hit last Thanksgiving, that I will make it every year now. I love this also.
I add orange juice and cinnamon to the potatoes and put marshmallows on top! Of course it’s insanely full if butter and sugar that’s why we do it only a couple of times a year!!!!! Enjoy everyone!
Thank you so much for sharing that with me, Kathleen! This is definitely a treat!
I’m curious if this can be made ahead and warmed when it’s needed?
Hi Sarah! See the make ahead and storage section above.
How much orange juice and cinnamon do you add to the potatoes?
So very good. I like to add a little maple syrup, as suggested, as well as a little orange zest. This is dessert to me!:) Yummm
Delicious. We made it for TG and again for Christmas. So good. You almost want to add whipped cream and eat it like pie!
Natasha, I made this for Thanksgiving along with your Cranberry Sauce recipe with Maple Syrup everyone loved it 😊 Thank You for sharing and also love your cookbook ❤️