Sweet Potato Casserole Recipe
This Sweet Potato Casserole brings cozy flavor and irresistible texture with a brown sugar pecan topping that makes it a standout Thanksgiving side dish. It’s sweet, buttery, and wonderfully nostalgic.
Creamy mashed sweet potatoes form the rich base, while the crunchy pecan topping adds a warm, caramelized finish. It’s simple to make and always leaves a lasting impression on the holiday table.
Main Stars in This Sweet Potato Casserole
- Sweet potatoes – Naturally sweet and velvety, these form the comforting, creamy base of the dish.
- Eggs – Help bind the mixture and provide structure without making it dense.
- Evaporated milk – Adds richness and a slightly nutty depth, making the casserole irresistibly smooth.
- Brown sugar – Sweetens the topping with a deep molasses note that complements the sweet potatoes beautifully.
- Pecans – Add crunch and toasty flavor, balancing the soft texture of the filling with a buttery crispness.
- Butter – Melted into both the base and topping, bringing richness and golden flavor throughout.
Let’s Make It: Sweet Potato Casserole in Easy Steps
Start by boiling sweet potatoes until fork-tender, then peel and mash them while still warm for the smoothest texture. Blend in eggs, milk, sugar, vanilla, and melted butter to create a creamy base.
Pour the mixture into a greased baking dish and prepare the crumble topping. Combine flour, brown sugar, chopped pecans, and butter, mixing until crumbly. Sprinkle it generously over the casserole.
Bake until golden and lightly puffed, letting that sugary pecan crust turn deliciously crisp. It’s ready when it bubbles around the edges and smells like the holidays.
Recipe Tips & Topping Twists
For an ultra-smooth filling, blend the sweet potatoes with a hand mixer after mashing to eliminate any lumps. If your potatoes are on the dry side, add a splash more milk to loosen the mixture.
To make it extra festive, try topping with mini marshmallows instead of pecans—add them in the last 10–15 minutes of baking so they brown without burning. For a nut-free version, substitute pecans with oats or crushed gingersnap cookies for a fun twist.
Make it ahead to reduce holiday stress: assemble the base and topping separately, then store in the fridge and bake just before serving. It tastes even better when the flavors have had time to meld.
Storing Your Sweet Potato Casserole: Keep It Fresh
Store leftovers in an airtight container in the fridge for up to five days. To reheat, cover with foil and warm in a 300°F oven until heated through. If you’re short on time, microwave single portions, but the oven keeps the topping crispy.
You can also freeze the unbaked casserole. Wrap tightly in foil and freeze for up to three months. Thaw overnight, let it sit at room temp for 30 minutes, then bake as directed for a fuss-free side that’s ready to shine.
Sweet Potato Casserole Recipe
Ingredients
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 4 –5 large sweet potatoes orange yams
- 1/4 cup melted butter
- 1/2 cup evaporated milk or substitute with cream or half and half
- 1 teaspoon vanilla extract
For the topping:
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1 cup light brown sugar
Instructions
- Place the sweet potatoes into a large pot and add water until it reaches just over halfway up the potatoes. Bring to a boil, then reduce to a medium simmer and cover. Cook until the potatoes are fork-tender, approximately 20 to 40 minutes depending on size. Avoid overcooking to prevent mushiness.
- Drain the water and set the potatoes aside on a cutting board or plate to cool. Once manageable, peel and discard the skins and transfer the potatoes to a large mixing bowl.
- Incorporate the eggs, evaporated milk, sugar, vanilla, salt, and melted butter. Begin mashing with a potato masher, then switch to a hand mixer on low speed for about 45 seconds to achieve a smooth consistency.
- Spread the sweet potato mixture evenly into a greased casserole dish—an 8×11”, 9×13”, or deep 10” pie pan is suitable.
- For the topping, combine brown sugar, flour, and chopped pecans in a bowl. Cut in the butter using a fork or pastry blender until the mixture becomes coarse and crumbly. Distribute this topping uniformly over the sweet potatoes.
- Bake in a preheated oven at 350°F for 35 to 40 minutes until the top is golden and crisp.
- Store any leftovers covered in the refrigerator for up to 4–5 days.
Notes
If avoiding nuts, replace pecans with ½ cup of rolled oats for added texture.
To prepare in advance, assemble the sweet potato base and place it in a dish. Prepare the topping separately. Store both covered in the refrigerator for 1–2 days, then add topping just before baking.
For freezing, assemble the unbaked casserole, wrap tightly with double layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and allow it to sit at room temperature for 30 minutes prior to baking.
