Sweet Potato Casserole

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Give your holiday sweet potato casserole a major upgrade by swapping the marshmallows for a brown sugar pecan streusel—it’s a game changer!

Sweet potato casserole with a scoop missing.

When it comes to Thanksgiving dinner, I think most of us would say, “Don’t get fancy on me, just make the standards really special.” That’s why this down-home sweet potato casserole recipe is always a big hit. It’s an old Southern side dish that graces almost every holiday table. Instead of the traditional marshmallow topping (yes, a classic, but let’s be honest, a gourmet dish marshmallows do not make!), I cover the sweet potatoes with a crunchy brown sugar-pecan streusel. It absolutely makes the dish. Like many Thanksgiving sweet potato sides, it’s almost sweet enough to be dessert. In my house, it’s “that dish”— the one everyone reaches their fork into long after the meal is done.

“My mom and I used your recipe for Thanksgiving and loved it so much that we are making it again for Christmas. Thank you for such an easy, delicious dish that we will enjoy for years to come!”

Phyllis L.

What You’ll Need To Make Sweet Potato Casserole

Sweet potato casserole ingredients including butter, eggs, and pecans.
  • Sweet potatoes – Note that most supermarkets use the names “sweet potato” and “yam” interchangeably. This can be confusing since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. Chances are you won’t find real yams at the grocery store, so if you see “yams,” you’re probably looking at sweet potatoes.
  • Unsalted butter – Adds richness and flavor to both the sweet potato base and the streusel topping.
  • Salt – Enhances the flavor of the sweet potatoes and balances the sweetness.
  • Light brown sugar – Sweetens the base and adds a warm, molasses flavor to both the sweet potatoes and the crunchy streusel topping.
  • Ground nutmeg – Adds a hint of warmth and spice to the sweet potatoes, complementing their natural flavor.
  • Eggs – Help bind the sweet potato mixture and give the casserole structure.
  • Flour – The base of the streusel topping.
  • Ground cinnamon – Adds a warm, spiced flavor to the streusel topping.
  • Pecans – Incorporated in the streusel topping to lend a crunchy, nutty contrast to the sweet potato base.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 to 25 minutes. Drain and let cool.

Sweet potatoes boiling on a stovetop.

In the meantime, make the brown sugar and pecan topping: Melt the butter in a medium bowl the microwave. (Alternatively, melt the butter in a small pan or over low heat and transfer to a medium bowl.)

Melted butter in a glass bowl.

Add the brown sugar, flour, and cinnamon.

Butter, brown sugar, flour, and seasoning combined in a bowl.

Mix until well combined. It should look a little clumpy.

Spatula in a brown sugar and butter mixture.

Add the chopped nuts, and stir to combine.

Chopped nuts in a bowl with a brown sugar mixture.

Place the cooked and drained sweet potatoes in a large bowl.

Pieces of cooked sweet potato in a glass bowl.

Mash with a potato masher or large fork until very smooth.

Fork mashing sweet potato in a bowl.

Add the melted butter, salt, and brown sugar and nutmeg.

Mashed sweet potato topped with butter and other toppings.

Mix well, then add the eggs.

Eggs in a bowl with mashed sweet potatoes.

Stir to combine. It’s okay if it is not completely smooth.

Fork in a bowl of sweet potato mixture.

Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly.

Casserole dish full of mashed sweet potato mixture.

Sprinkle the topping evenly over the sweet potato mixture.

Streusel topping on mashed sweet potatoes in a casserole dish.

Bake for about 40 minutes, uncovered, or until the topping is nicely browned. Let cool slightly before serving.

Sweet potato casserole with a scoop missing.

Make-Ahead, Storage & Freezing Instructions

The assembled casserole can be refrigerated for up to 2 days or frozen for up to 3 months. If refrigerated, allow it to sit at room temperature for 30 minutes before baking. For a frozen casserole, thaw in the refrigerator overnight. In either case, add a few extra minutes to the baking time. For best results, bake just before serving.

For leftovers, cover the casserole with foil and reheat in a 350°F oven for about 20 minutes, or until warmed through. If you want a crispier topping, remove the foil for the last 5 minutes of reheating. It’s also delicious as a snack cold from the fridge!

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Sweet Potato Casserole

Give your holiday sweet potato casserole a major upgrade by swapping the marshmallows for a brown sugar pecan streusel—it’s a game changer!

Servings: 6-8
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes

Ingredients

For the Sweet Potato Mixture

  • 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
  • ¼ cup (½ stick) unsalted butter, melted
  • ¾ teaspoon salt
  • ½ cup packed light brown sugar
  • ⅛ teaspoon ground nutmeg
  • 2 large eggs, lightly beaten

For the Streusel Topping

  • ¼ cup (½ stick) unsalted butter
  • 1 cup packed light brown sugar
  • ⅓ cup flour
  • 1 teaspoon ground cinnamon
  • 1 cup pecans, coarsely chopped

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
  3. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
  4. In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
  5. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
  6. Make-Ahead/Freezer-Friendly Instructions: The assembled casserole can be refrigerated for 2 days or frozen for up to 3 months. If frozen, allow a few extra minutes in the oven to bake.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 489
  • Fat: 22 g
  • Saturated fat: 8 g
  • Carbohydrates: 70 g
  • Sugar: 35 g
  • Fiber: 7 g
  • Protein: 6 g
  • Sodium: 348 mg
  • Cholesterol: 77 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn,

    I am planning to double the recipe so what is the best size baking pan to use? This recipe is delicious and have made it many times for Thanksgiving.

    Maria

    • — Maria Hahn on November 21, 2024
    • Reply
    • Hi Maria, so glad you like it! If you want to double it, I’d use a 9 x 13-inch baking dish.

  • Can this be kept warm in the crock pot after making?

    • — peggy on November 21, 2024
    • Reply
    • Sure, Peggy, just keep in mind that you’ll lose that crispy texture of the streusel. It will still be delicious though.

  • Love all of your recipes Jen! If I omit the eggs will it make a big difference: have some egg allergies I’m trying to cater to. Could I add milk instead of eggs?

    • — Tamara on November 20, 2024
    • Reply
    • Hi Tamara, so glad you like the recipes! It’s fine to omit the eggs; the sweet potatoes won’t be quite as fluffy but it will still be delicious. And, yes, feel free to add a little milk in place of the eggs.

  • This is almost identical to the sweet potato casserole multiple generations of our family have been making forever. It really is the best and everyone loves it. In fact, I think it’s the main reason my in-laws were happy for me to join the family!

    • — Sarah KK on November 17, 2024
    • Reply
  • Jen, have you tried baking the potatoes (in their jackets) and then peeling? Sweet potatoes are just so hard to peel and cut up when they are raw.

    • — MEG MAYO LUCAS on November 17, 2024
    • Reply
    • Hi Meg, no I’ve never done that. Sorry!

    • Hey Meg! I always roast my potatoes in the oven for this recipe. The caramelization adds depth to the casserole. Long ago, a restaurant in the area put crushed pineapple in theirs and called it sweet potato soufflé. Delicious!! Happy Thanksgiving!

      • — Teresa Valeri on November 20, 2024
      • Reply
    • Meg, I cook mine in the instant pot and then peel them and it still turns out perfect 👌

      • — Haley Suskauer on November 20, 2024
      • Reply
  • Planning to make this ahead of Thanksgiving. Will freezing with streusel topping decrease the crispness? Will applying after casserole is thawed work any differently. Thanks

    • — Viki on November 14, 2024
    • Reply
    • Hi Viki, no, freezing it with the streusel topping should be fine as it will crisp up while in the oven. Hope you enjoy!

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