Sweet Potato Casserole
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Take your sweet potato casserole up a notch by replacing the traditional marshmallow topping with a crunchy brown sugar and pecan streusel.
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 is always a big hit. It’s an old Southern specialty 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!”
What You’ll Need To Make Sweet Potato Casserole
- 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 together, creating a crumbly texture.
- 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 soft, 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.
In the meantime, make the 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.)
Add the brown sugar, flour, and cinnamon.
Mix until well combined. It should look a little clumpy.
Add the chopped nuts, and stir to combine.
Place the cooked and drained sweet potatoes in a large bowl.
Mash with a potato masher or large fork until very smooth.
Add the melted butter, salt, and brown sugar and nutmeg.
Mix well, then add the eggs.
Stir to combine. It’s okay if it is not completely smooth.
Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly.
Sprinkle the topping evenly over the sweet potato mixture.
Bake for about 40 minutes, uncovered, or until the topping is nicely browned. Let cool slightly before serving.
If you’d like to break up the preparation of this dish a bit, feel free to make and refrigerate the streusel a few days ahead. Or, if you really want to get a head start, assemble and refrigerate the whole casserole up to two days ahead of time. Bake right before serving for best results.
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Sweet Potato Casserole
Take your sweet potato casserole up a notch by replacing the traditional marshmallow topping with a crunchy brown sugar and pecan streusel.
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
- Preheat the oven to 350°F and set an oven rack in the middle position.
- 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.
- 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.
- 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.
- 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.
- 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
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- 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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I have some home-grown Japanese purple sweet potatoes. Can I use those in your recipe? It looks totally delicious, btw!
thanks
Kirk
Hi Kirk, I can’t guarantee it will work since purple sweet potatoes are denser and drier than sweet potatoes. Sorry!
Jenn, Sorry if you have already answered this question, but could I bake the sweet potatoes instead of boiling them? I make something very similar to this every Thanksgiving & it is always a hit. I can’t wait to try this version! Thanks.
Hi Stephanie, I think you could bake them. The baked potatoes may be just a bit drier than if they were cooked on the stove. When you combine all the ingredients for the sweet potato mixture, use your judgment; if they seem a tiny bit dry, just add a splash of milk. Hope you enjoy!
Thank you! This was my question this morning. So happy to find the answer already posted.
Can you make this ahead of time? Pit in fridge and then add 10 more minutes to the bake time?
Sure, Ally – this reheats well.
I made this today for our early Thanksgiving tomorrow. What are your suggestions for temperature and time to reheat this dish? I doubled the recipe. Thanks!
Hi Jennifer, Place the casserole, covered, in a 350°F oven until warmed through, about 30 minutes. Hope everyone enjoys it!
Is it possible to bake the sweet potatoes for this recipe? Love all your recipes!!!
Glad you like the recipes, Sherri! I’ve never baked the potatoes for this, but I suspect it should work. I’d love to hear how it turns out!
This is listed under the gluten-free section. Just FYI 🙂
Thank you, Laura — and sorry about that! It has been corrected.
Delicious, classic sweet potato casserole. I usually reduce the sugar, especially if the sweet potatoes are really sweet.
I have a recipe that uses canned sweet potatoes, but it can not compare to this recipe. I accidentally cooked it at 400, and the top got too brown, and my husband still went back for seconds. I did cut back on the sugar in the topping to a generous 1/2 cup. That is strictly a matter of taste. I have thrown out all my other similar recipes, and wrote ‘divine’ on this recipe.
I love this recipe. It is almost like a dessert and I could eat it instead of pumpkin pie any day! Great hit for Thanksgiving!
Hello! How should I adjust the recipe for a 9×13 baking dish? It looks fantastic and I can’t wait to make it! Thank you!
Hi Greta, I would multiply the recipe by 1.5. Enjoy!