There’s nothing quite like a warm, comforting Sweet Potato Casserole fresh out of the oven, its golden, crunchy topping mingling with a velvety, spiced sweet potato filling. It’s the kind of dish that makes holiday gatherings feel complete, filling the house with aromas of cinnamon, brown sugar, and toasted pecans.
This recipe is special to me because it was a highlight at every family Thanksgiving. My grandmother used to make it, and I’ve adapted her classic, no-fail method with a few modern tweaks that make it even more irresistible. Let's dive into the details that will make this casserole the star of your holiday table!
Why You'll Love This Sweet Potato Casserole
Get ready to fall head over heels for this indulgent side dish. It’s packed with flavor and textures, making it a must-have for any holiday feast.
First, this recipe is a breeze to prepare, despite its impressive appearance. You can even make it ahead of time, a lifesaver when you’re juggling multiple dishes. Just mix, top, and bake when you’re ready to serve!
The combination of smooth, creamy sweet potatoes and a crisp, nutty topping makes each bite irresistible. The filling is perfectly sweetened, balanced with warm spices, while the pecan-streusel topping adds a delightful crunch.
You’ll also love the versatility here. With a few simple swaps, this dish can be made to suit dietary restrictions or personal preferences. Whether you’re making a gluten-free version or cutting back on sugar, this recipe adapts beautifully.
Best of all, it’s kid-approved. Even the little ones who usually shun sweet potatoes can’t resist the dessert-like quality of this casserole. Trust me, you’ll be asked for the recipe over and over again.
Ingredients Notes

The beauty of this Sweet Potato Casserole is in its thoughtfully selected ingredients, each bringing something unique to the dish.
The base starts with fresh sweet potatoes, boiled or roasted until soft. Roasting will give a deeper, caramelized flavor, but boiling works well if you’re short on time. The key is to whip them until ultra-smooth, ensuring a luscious, creamy filling.
To sweeten the potatoes, I use a mix of brown sugar and pure maple syrup. Brown sugar provides a rich, molasses-like depth, while maple syrup adds a subtle, natural sweetness. If you prefer a less sweet dish, feel free to adjust the quantities to taste.
Adding cinnamon, nutmeg, and a pinch of salt elevates the natural sweetness of the potatoes. The spices are essential for a cozy, autumnal flavor, and the salt enhances all the other flavors.
For the topping, you’ll need pecans and more brown sugar. The crunchy topping is what truly sets this dish apart. Chopped pecans add a nutty, buttery note that contrasts beautifully with the soft filling. If you’re not a fan of pecans, you can use walnuts or leave the nuts out entirely.
Don’t forget butter! Both the filling and topping benefit from rich, melted butter, which adds a luxurious, melt-in-your-mouth quality to the casserole. If you’re dairy-free, feel free to substitute with vegan butter or coconut oil.
Finally, if you want a marshmallow topping instead, use a layer of mini marshmallows. They’ll melt into a gooey, golden layer that’s beloved by kids and adults alike.
How To Make This Sweet Potato Casserole

Creating this Sweet Potato Casserole is simpler than you might expect. Here’s a step-by-step guide to getting it just right.
Start by peeling and cutting your sweet potatoes into chunks. Boil them in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well, and let them sit for a few minutes to release excess moisture.
Transfer the cooked sweet potatoes to a large mixing bowl. Add butter, brown sugar, maple syrup, cinnamon, nutmeg, and a touch of salt. Using a hand mixer, whip everything together until smooth and creamy. Taste and adjust the sweetness or spices if necessary.
Next, preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
In a separate bowl, prepare the topping. Combine chopped pecans, brown sugar, all-purpose flour, and melted butter. Stir until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the sweet potato filling, covering it completely.
If you’re opting for the marshmallow version, layer mini marshmallows over the top instead. Or, for a hybrid approach, use half marshmallow and half pecan streusel – the best of both worlds!
Bake the casserole for 25-30 minutes or until the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
Once out of the oven, let the casserole cool for 5-10 minutes before serving. This rest period allows the flavors to meld and makes it easier to serve.
Storage Options
Leftover Sweet Potato Casserole? No problem! It keeps beautifully in the fridge and tastes just as delicious the next day.
For refrigeration, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It will stay fresh for up to 4 days. To reheat, pop individual servings in the microwave or warm the entire dish in a 350°F oven until heated through.
If you want to make it ahead of time, prepare the filling and topping separately. Store the filling in the baking dish and the topping in a zip-top bag. Refrigerate both for up to 2 days. When ready to bake, sprinkle the topping over the filling and bake as directed.
To freeze, assemble the casserole without baking. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake until hot and bubbly.
Variations and Substitutions
This Sweet Potato Casserole is incredibly flexible. Here are a few ideas to customize it for your needs.
For a healthier twist, try reducing the sugar or swapping in honey for the maple syrup. You can also use coconut milk in place of butter and cream to make it dairy-free while keeping it creamy.
If you’re gluten-free, use almond flour or oat flour in the topping instead of all-purpose flour. The texture will be slightly different, but the flavor will remain delightful.
Want to add a citrusy kick? A bit of fresh orange zest in the filling can really brighten up the dish and balance the sweetness.
For a nut-free version, leave out the pecans and add crushed gingersnap cookies or granola for a crunchy topping. It’s equally delicious and safe for those with nut allergies.
Feel free to experiment with different spices, too. A hint of allspice or cardamom can add a unique, aromatic twist that your guests won’t see coming!
This Sweet Potato Casserole is a classic for good reason, but don’t be afraid to put your own spin on it. No matter how you make it, this dish is sure to bring warmth and joy to your holiday gatherings!
PrintSweet Potato Casserole Recipe
Sweet Potato Casserole is a classic side dish featuring creamy mashed sweet potatoes with a sweet and crunchy pecan topping, making it a must-have for any festive meal. Perfect for Thanksgiving or Christmas dinners, this recipe balances savory and sweet flavors effortlessly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups mashed sweet potatoes (about 4-5 medium sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs, beaten
- ⅓ cup unsalted butter, melted
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Topping:
- ½ cup all-purpose flour
- 1 cup chopped pecans
- 1 cup packed brown sugar
- ⅓ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix until smooth.
- Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
- For the topping, mix the flour, chopped pecans, and brown sugar in a medium bowl. Stir in the melted butter until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Let cool for a few minutes before serving.
Notes
- For added flavor, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture.
- This casserole can be prepared a day in advance. Just cover and refrigerate before baking.
- Use canned sweet potatoes in a pinch, but be sure to drain them well.
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
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