This recipe is the result of years spent perfecting my ideal sweet potato casserole—one that’s creamy and rich but not overwhelmingly sweet. After much tweaking in my kitchen, I finally cracked the code, balancing every element to create the perfect Old-Fashioned Sweet Potato Casserole.
What makes this recipe stand out is its incredible texture and flavor contrast. The filling is unbelievably smooth and velvety, with a deep sweetness beautifully enhanced by cinnamon and vanilla. However, the real star is the pecan streusel. It’s a buttery, crunchy, perfectly salted counterpoint that transforms every single bite into something truly special.
Ingredients
For the Sweet Potato Filling
- 4 pounds sweet potatoes, peeled and cut into large, roughly same-sized chunks
- 8 tablespoons unsalted butter
- ½ cup heavy whipping cream, room temperature
- 1 tablespoon ground cinnamon
- ¾ cup white granular sugar
- 1 tablespoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs, room temperature
For the Pecan Streusel Topping
- 1 cup all-purpose flour
- 12 tablespoons unsalted butter, cold and cut into chunks (the butter MUST be cold!)
- ½ cup light brown sugar
- ½ cup white granular sugar
- 1.5 teaspoons ground cinnamon
- ¾ teaspoon kosher salt
- 16 ounces pecan pieces or halves
How to Make Old-Fashioned Sweet Potato Casserole
Step 1: Cook the Sweet Potatoes
Place the peeled and chunked sweet potatoes in a large pot of cold, salted water. Bring it to a boil and cook for about 15-20 minutes, until they are fork-tender. Drain the potatoes thoroughly and let them steam in the colander for a few minutes to prevent a watery filling. Then, transfer the hot potatoes to a large mixing bowl.
Step 2: Create the Creamy Filling
To the bowl with the hot potatoes, add the butter. Using a potato masher or a hand mixer, mash them together until the mixture is completely smooth. Next, mix in the room temperature heavy cream, cinnamon, sugar, vanilla, and salt. Finally, add the room temperature eggs one at a time, mixing gently until just incorporated.
Step 3: Make the Crunchy Streusel Topping
In a separate bowl, whisk together the flour, both sugars, cinnamon, and salt. Add the cold butter chunks and use a pastry blender or your fingertips to cut the butter into the dry ingredients until it resembles coarse crumbs. Lastly, gently stir in the pecan pieces.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Pour the sweet potato filling into the dish and spread it evenly. Sprinkle the pecan streusel topping over the entire surface. Bake for 30-35 minutes, until the filling is set and the topping is golden brown. Be sure to let it cool for at least 10 minutes before serving.
My Best Old-Fashioned Sweet Potato Casserole Tips
The Secret to the Creamiest Filling
For the richest flavor, I always recommend baking the sweet potatoes instead of boiling. Baking concentrates their natural sugars and reduces water content, resulting in a more intensely flavored filling that perfects this Old-Fashioned Sweet Potato Casserole.
Achieving the Perfect Topping Texture
Using cold butter is non-negotiable for a crispy streusel. As the cold butter melts in the oven, it releases steam, which creates a light, crumbly topping instead of a greasy, dense one.
Choosing the Right Sweet Potatoes
For the best results, look for sweet potatoes with dark orange or reddish skin, like Red Garnet or Jewel varieties. These types are moister and have a sweeter flavor, which creates a more luxurious filling.
Don’t Overmix the Filling
When you add the eggs, mix only until they are just combined. Overmixing incorporates too much air, which can cause the casserole to puff up dramatically while baking and then sink as it cools.
Variations of Old-Fashioned Sweet Potato Casserole
While the pecan streusel is my favorite, this recipe is wonderfully versatile. For a nostalgic twist, you can swap the streusel for mini marshmallows; just add them in the last 5-10 minutes of baking until they are puffed and golden. To brighten up the flavor, try mixing a tablespoon of fresh orange zest into the filling. You could also add a pinch of nutmeg or allspice for an extra layer of warmth.
FAQs
Can I make this sweet potato casserole ahead of time?
Yes. Prepare the filling and topping but store them in separate airtight containers in the refrigerator for up to two days. When you’re ready, assemble the casserole and add 5-10 minutes to the baking time.
What is the difference between sweet potatoes and yams?
In most American grocery stores, what is labeled as a “yam” is actually a type of sweet potato and is perfect for this recipe. They can be used interchangeably.
How do I store and reheat leftover sweet potato casserole?
Cover and refrigerate leftovers for up to four days. To reheat, warm individual portions in the microwave or place the dish in a 350°F oven for 15-20 minutes to re-crisp the topping.
Can I use canned sweet potatoes for this recipe?
Fresh sweet potatoes will give you the best flavor, but you can use canned ones in a pinch. Be sure to drain them very well and consider reducing the sugar in the filling if they are packed in syrup.
Old-Fashioned Sweet Potato Casserole
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Old-Fashioned Sweet Potato Casserole, a timeless holiday favorite perfected for modern tastes. This recipe features an incredibly smooth and velvety sweet potato filling, beautifully spiced with cinnamon and vanilla. The true star, however, is the crunchy, buttery pecan streusel topping, providing the perfect textural contrast. It’s a rich, creamy, and satisfying side dish that’s balanced in sweetness and guaranteed to be a showstopper at any Thanksgiving or holiday table.
Ingredients
For the Sweet Potato Filling
4 pounds sweet potatoes, peeled and cut into large, roughly same-sized chunks
8 tablespoons unsalted butter
½ cup heavy whipping cream, room temperature
1 tablespoon ground cinnamon
¾ cup white granular sugar
1 tablespoon vanilla extract
¾ teaspoon kosher salt
2 large eggs, room temperature
For the Pecan Streusel Topping
1 cup all-purpose flour
12 tablespoons unsalted butter, cold and cut into chunks
½ cup light brown sugar
½ cup white granular sugar
1.5 teaspoons ground cinnamon
¾ teaspoon kosher salt
16 ounces pecan pieces or halves
Instructions
Cook the Sweet Potatoes:
Place the peeled and chunked sweet potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain thoroughly and let them steam dry in the colander for a few minutes before transferring to a large mixing bowl.
Create the Creamy Filling:
Add the butter to the hot potatoes and mash with a potato masher or hand mixer until completely smooth. Mix in the room temperature heavy cream, cinnamon, sugar, vanilla, and salt. Add the eggs one at a time, mixing gently until just incorporated.
Make the Crunchy Streusel Topping:
In a separate bowl, whisk together the flour, both sugars, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Gently stir in the pecans.
Assemble and Bake:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the sweet potato filling into the dish and spread evenly. Sprinkle the pecan streusel topping over the entire surface. Bake for 30-35 minutes, or until the filling is set and the topping is golden brown. Let cool for at least 10 minutes before serving.
Notes
Creamiest Filling:
For a richer, more concentrated flavor, bake the sweet potatoes at 400°F (200°C) for 45-60 minutes until tender, instead of boiling them. This reduces water content and deepens their natural sweetness.
Perfect Topping:
Using cold butter for the streusel is essential. It creates steam as it melts in the oven, resulting in a light, crispy topping rather than a dense or greasy one.
Make-Ahead Tip:
You can prepare the filling and the streusel topping up to two days in advance. Store them separately in airtight containers in the refrigerator. When ready to bake, assemble the casserole and add 5-10 minutes to the baking time.
Don’t Overmix:
When adding the eggs to the filling, mix only until they are just combined. Overmixing can cause the casserole to puff up dramatically and then sink as it cools.
Variations:
For a classic marshmallow topping, skip the streusel and top with mini marshmallows during the last 5-10 minutes of baking until puffed and golden.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving (1/12th of casserole)
- Calories: 735 kcal
- Sugar: 41g
- Sodium: 320mg
- Fat: 50g
- Saturated Fat: 19g
- Unsaturated Fat: 29g
- Trans Fat: 1g
- Carbohydrates: 67g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 95mg
Keywords: sweet potato casserole, old-fashioned sweet potato casserole, pecan streusel topping, Thanksgiving side dish, holiday recipe, creamy sweet potato recipe, southern sweet potato casserole, baked sweet potato casserole, holiday baking
