A sweet, decadent side dish — truly the BEST Sweet Potato Casserole. Perfect for holiday tables.
This casserole is a holiday staple at our table. If you like festive sides, consider tried-and-true favorites like Snickers Salad, Scalloped Corn and Broccoli, or explore other side dish recipes for more inspiration.
The Best Sweet Potato Casserole Recipe
When the holidays arrive, there are a few dishes I insist on serving. For Thanksgiving that includes pumpkin pie, cranberry salad, and this sweet potato casserole. I first made this recipe in 2007, and it’s been on our table almost every year since. It’s rich, comforting, and simple enough to prepare alongside a big holiday meal.
I adore sweet potatoes in many forms, from mashed with brown butter to the classic marshmallow-topped version. But this casserole — creamy sweet potato filling topped with a crunchy brown sugar-pecan streusel — is the one that always steals the show.
Ingredients
- Sweet Potatoes: About 2 pounds (roughly 4 small/medium or 2 large).
- Sugar: Granulated sugar for the filling.
- Milk: 2% works well; whole or 1% also fine. Evaporated milk can be used as an alternative.
- Eggs: 2 large eggs to bind the filling.
- Vanilla: Real vanilla extract for flavor.
- Salt: Balances the sweetness.
- Brown Sugar: For the streusel topping.
- Flour: All-purpose flour to hold the topping together.
- Butter: Cold, cubed (unsalted preferred).
- Pecans: Toast and chop for the best crunch and flavor; optional if allergic.
How to Make Sweet Potato Casserole
1: Preheat the oven to 375ºF and roast whole sweet potatoes on a baking sheet until fork-tender. Small to medium potatoes take about 30–45 minutes; larger potatoes will need more time.
2: When cool enough to handle, scoop the flesh into a large bowl and discard the skins.
3: Add sugar, milk, eggs, vanilla, and salt to the potato flesh.
4: Mash the ingredients together. A few small lumps are fine — the mixture does not need to be completely smooth.
5: Pour the filling into a 3-quart (or similar-sized) baking dish.
How to Make the Brown Sugar Topping
1: In a bowl, combine brown sugar and flour.
2: Cut cold butter into the mixture with a fork or pastry cutter until it forms coarse crumbs.
3: Stir in chopped pecans.
4: Spread the crumb topping evenly over the sweet potato filling.
5: Increase the oven temperature to 400ºF and bake until the topping is golden and the casserole is heated through, about 30–40 minutes. Allow the casserole to rest a few minutes before serving.
Frequently Asked Questions
Yes. Prepare the casserole and keep it covered in the refrigerator, but leave the streusel topping separate. Bring the casserole closer to room temperature before baking, add the topping, and bake as directed. If baking directly from cold, add a few extra minutes to the baking time.
Yes. The recipe is sweet, but several cooks have reduced the sugar and still enjoyed the results. Adjust to taste.
While I haven’t tested it personally, readers report success substituting a 1:1 gluten-free flour blend for the all-purpose flour in the topping.
Tips and Tricks
- Pecans add a lovely crunch, but omit them for nut allergies or personal preference.
- Yams vs. sweet potatoes: Most grocery stores sell sweet potatoes labeled as yams. Either labeled variety will work, and orange-fleshed sweet potatoes tend to be sweeter and give a richer color.
- Roasting brings out the best flavor, but you can also boil or slow-cook the potatoes if you prefer.
- The filling may seem a bit loose before baking; differences in potato moisture will affect texture, but it firms up as it bakes.
- Store leftovers covered in the refrigerator for 3–5 days.
Sweet Potato Casserole Video
More Thanksgiving Side Dishes
My Favorite Mashed Potatoes Recipe
Baked Mac and Cheese
Corn Casserole
Glazed Carrots
Snickers Salad
Sausage Stuffing with Apples and Cranberries
Easy Dinner Rolls
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The BEST Sweet Potato Casserole
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Ingredients
- 2 lbs sweet potatoes about 4 small/medium or 2 large
- 1 cup sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 6 tablespoons butter cut into small cubes
- 1 cup pecans chopped
Instructions
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Preheat the oven to 375ºF.
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Scrub sweet potatoes and pierce them with a fork. Place on a baking sheet and bake until fork-tender, 30–45 minutes. When cool enough, scoop the flesh into a large bowl.
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Raise the oven temperature to 400ºF.
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Add sugar, milk, eggs, vanilla, and salt to the sweet potato flesh. Mash until combined—some lumps are fine. Pour into a 3-quart baking dish.
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In another bowl combine brown sugar, flour, and butter; cut butter in until coarse crumbs form. Stir in pecans and sprinkle over the potatoes.
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Bake until golden brown, 30–40 minutes. Let rest a few minutes before serving.
Video
Recipe Notes:
Nutrition information is an estimate and may vary based on ingredients and portion sizes.