Sweet potato casserole is a beloved comfort dish that graces many holiday tables. Whether you’re hosting Thanksgiving, Christmas dinner, or simply craving a cozy side dish, this recipe delivers a perfect balance of creamy sweet potatoes and a buttery, crunchy topping. In this article, we’ll walk you through how to make an easy, crowd-pleasing sweet potato casserole that tastes just like grandma’s—with a few modern twists for convenience and flavor.
Why You’ll Love This Sweet Potato Casserole
Rich and creamy texture thanks to butter and eggs
Perfectly sweet with brown sugar and cinnamon
Irresistible topping made of pecans and brown sugar crumble
Make-ahead friendly – perfect for holiday prep
Customizable for both traditional and marshmallow lovers
Ingredients You’ll Need
For the sweet potato filling:
4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
½ cup brown sugar
2 large eggs
½ cup milk
¼ cup unsalted butter, melted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
For the pecan topping:
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup unsalted butter, softened
1 cup chopped pecans
Optional: Mini marshmallows for a fun topping twist.
Easy Chile Relleno Casserole Recipe
Instructions
1. Prep Your Sweet Potatoes
Preheat your oven to 350°F (175°C). Boil or bake sweet potatoes until fork-tender. Remove the skins and mash until smooth. You can also use canned sweet potatoes in a pinch—just be sure to drain them thoroughly.
2. Make the Filling
In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Mix until smooth and creamy.
3. Pour into a Baking Dish
Transfer the sweet potato mixture into a greased 9×13-inch casserole dish and spread it out evenly.
4. Make the Topping
In a separate bowl, combine brown sugar, flour, softened butter, and chopped pecans. Mix until crumbly. Sprinkle evenly over the sweet potato layer.
5. Bake
Bake uncovered for 30–35 minutes, or until the top is golden brown and slightly crisp. If using marshmallows, sprinkle them on during the last 10 minutes of baking and allow them to melt and brown slightly.
6. Serve and Enjoy!
Let the casserole cool for 5–10 minutes before serving. It pairs perfectly with turkey, ham, or as a sweet side dish to any savory meal.
Make-Ahead Tips
You can assemble the casserole (without baking) a day ahead and refrigerate it. Just add the topping right before baking for best results.
Variations
No Nuts? Substitute with rolled oats or crushed cornflakes for a crunchy texture without allergens.
Vegan? Use plant-based milk and butter, and swap the eggs for flax eggs or a cornstarch slurry.
More Dessert-like? Add a splash of maple syrup or a pinch of nutmeg for extra depth.
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes?
Yes! Canned sweet potatoes or yams work great—just make sure they’re packed in water or light syrup and fully drained before mashing.
Can I freeze sweet potato casserole?
Absolutely. Freeze the casserole (unbaked) for up to 2 months. Thaw in the refrigerator overnight, then bake as instructed.
How do I keep the topping from getting soggy?
Add the pecan topping just before baking. If making ahead, store the topping separately and sprinkle it on right before the casserole goes into the oven.
Is sweet potato casserole a dessert or side dish?
Traditionally served as a side dish, this casserole can definitely pass as dessert due to its sweet flavor and creamy texture.
How do I reheat leftovers?
Reheat in the oven at 300°F for 15–20 minutes, or microwave individual portions for 1–2 minutes.
Final Thoughts
This sweet potato casserole recipe is everything you want for a comforting, nostalgic dish—simple to make, full of fall flavor, and a guaranteed crowd-pleaser. Whether you’re bringing it to a potluck or serving it at your own table, expect rave reviews and clean plates.
Try it once, and you’ll see why it’s a staple at so many holiday gatherings!