Sweet Potato Casserole is a holiday classic that never goes out of style. Creamy mashed sweet potatoes form the base, while a buttery pecan topping delivers a sweet, nutty crunch. The contrast between the velvety smooth filling and the caramelized, crisp topping makes every bite irresistible.
This recipe is often found on Thanksgiving tables, but it’s equally welcome at Sunday dinners or potlucks. Balanced between savory and sweet, it works as both a festive side dish and a cozy comfort food. If you’re looking for a dish that feels indulgent but still celebrates simple ingredients, this is it.
Ingredients
Sweet Potatoes:
- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping:
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
Step-by-Step Method
Step 1: Cook and mash the sweet potatoes
Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15 minutes, or until fork-tender. Drain thoroughly to prevent excess water. Mash until smooth and slightly fluffy. Let them cool for 5 minutes so the eggs don’t scramble when added.
Step 2: Mix the filling
In a large mixing bowl, combine the mashed sweet potatoes, beaten eggs, white sugar, milk, softened butter, vanilla extract, and salt. Stir until smooth and creamy. The mixture should be thick but pourable, with a light sweetness balanced by the richness of butter and vanilla.
Step 3: Transfer and smooth
Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Use a spatula to level the top so the casserole bakes evenly and looks neat when topped.
Step 4: Make the pecan topping
In a medium bowl, combine brown sugar, flour, and softened butter. Mix with a fork or your fingertips until crumbly. Fold in the chopped pecans so every bite of topping has a nutty crunch.
Step 5: Bake
Sprinkle the pecan topping evenly over the sweet potato base. Bake at 350°F (175°C) for 30–35 minutes, until the top is golden brown and crisp. You’ll know it’s ready when the topping looks slightly caramelized and your kitchen fills with a warm, nutty aroma.
Step 6: Cool slightly and serve
Allow the casserole to cool for 10 minutes before serving. This helps the filling set and makes slicing easier. Serve warm as a Thanksgiving side or as a comforting addition to any meal.
Expert Tips for Success
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Thoroughly mash the potatoes: Any chunks can make the filling uneven. A potato masher or hand mixer gives the smoothest consistency.
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Drain properly: Excess liquid leads to a watery casserole. Make sure the sweet potatoes are fully drained before mashing.
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Balance the topping: The pecan crumble is rich and sweet, so don’t be tempted to overpack it on top. An even layer keeps the casserole balanced.
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Bake uncovered: This ensures the topping browns and crisps properly. Covering would steam the pecans instead of toasting them.
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Make ahead option: You can assemble the filling a day before and refrigerate. Add the topping just before baking for the best crunch.
Tasty Variations to Try
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Add spice: Stir ground cinnamon, nutmeg, or ginger into the filling for a warmer, more festive flavor.
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Marshmallow twist: For a classic holiday tradition, sprinkle mini marshmallows over half of the casserole in the last 10 minutes of baking so you can serve it two ways.
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Oat crumble topping: Mix rolled oats with the brown sugar and butter for a slightly chewier crumble instead of using all flour.
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Lightened version: Use less sugar in the filling or swap the milk for unsweetened almond milk to keep it lighter while still creamy.
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Individual servings: Bake the casserole in ramekins for personal portions with perfect topping-to-filling ratios.
Frequently Asked Questions
Can I make this ahead?
Yes. Prepare the sweet potato mixture a day before and store it covered in the fridge. Add the pecan topping just before baking to keep it crisp. This makes holiday hosting much less stressful.
Can I freeze Sweet Potato Casserole?
You can freeze the baked casserole for up to 2 months. Let it thaw overnight in the refrigerator and reheat, uncovered, in the oven at 350°F until warmed through. The texture of the topping may soften slightly but can be refreshed under the broiler.
Can I make it without nuts?
Absolutely. You can replace the pecans with sunflower seeds or pumpkin seeds for crunch, or swap in a marshmallow topping if you prefer.
How sweet is this dish?
The casserole is naturally sweet from the potatoes and sugar, but the richness of butter and nuts balances it out. For a slightly less sweet version, reduce the sugar in the filling by a couple of tablespoons.
Is it a dessert or side dish?
Traditionally, Sweet Potato Casserole is served as a side dish with turkey or roasted meats. However, its sweet flavor profile makes it enjoyable as a dessert-style dish as well.
Print
Sweet Potato Casserole
- Total Time: 55
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A holiday classic with creamy mashed sweet potatoes and a buttery pecan topping, balancing velvety smooth filling with a crisp, caramelized crunch. Perfect for Thanksgiving or cozy dinners.
Ingredients
Sweet Potato Filling
4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
Pecan Topping
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans
Instructions
- Place sweet potato cubes in a large pot of water. Bring to a boil and cook 15 minutes or until fork-tender. Drain well to remove excess water. Mash until smooth and slightly fluffy. Let cool 5 minutes before adding eggs.
- In a mixing bowl, stir together mashed sweet potatoes, eggs, sugar, milk, butter, vanilla, and salt until smooth and creamy.
- Spread mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
- In a bowl, combine brown sugar, flour, and butter. Mix until crumbly, then fold in pecans.
- Sprinkle topping over sweet potato base. Bake at 350°F (175°C) for 30–35 minutes, until golden brown and crisp.
- Let casserole cool for 10 minutes before serving warm.
Notes
Thorough draining prevents a watery casserole.
Mash potatoes fully for smooth texture.
Bake uncovered so the topping crisps instead of steaming.
Can be made ahead: keep the filling refrigerated overnight, then add topping before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 21g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: thanksgiving casserole, sweet potato side, pecan sweet potato, holiday side dish, southern casserole, sweet potato bake
