The BEST Sweet potato casserole recipe - velvety smooth sweet potatoes topped with the most amazing, sweet, crunchy, pecan and brown sugar streusel. A must have side dish on the Thanksgiving or holiday table.
FEATURED READER COMMENT:
This is my favorite recipe ever! I have had this for years! It is a must for Thanksgiving and in between! My friends who hate the standard sweet potatoes with marshmallows and I have made them try this recipe, have changed their minds about sweet potatoes!
~ Sharon
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🦃 A Thanksgiving and holiday favorite
Sweet Potato Casserole with its crunchy pecan topping is one of our favorite Thanksgiving recipes for the holiday table. This sweet, creamy, and crunchy casserole makes the perfect side dish for roast turkey, mashed potatoes, and all the fixings. Serve it with our family favorite green bean casserole made from scratch, classic Thanksgiving stuffing, and fresh cranberry orange relish.
🍠 Side dish or dessert?
Sweet Potato Casserole is a must have on the holiday table. We always serve it as a side with dinner. Its sweet potato flavor comingles perfectly with everything on the holiday plate.
The streusel topping makes it sweet enough and delicious enough to be served as a dessert as well. It makes a great alternative to pumpkin pie.
For a version topped with brown sugared pecans, try my sweet potato souffle.
❤️ This streusel is everything!
The pecan crumble topping on this Sweet Potato Casserole is crispy, crunchy perfection! It’s sweet, it’s crunchy. It’s the perfect texture with buttery brown sugar nubs and chunks of pecans.
As it bakes it forms a syrupy glaze underneath the crunchy top that keeps everything moist and delicious.
📝 Ingredients
- Sweet potatoes
- Granulated sugar – I use white sugar so the delicate taste of the sweet potatoes shines through
- Milk
- Eggs
- Melted butter – makes it rich and creamy
- Vanilla extract
- Salt – salt brings out the natural sweetness of the sweet potatoes
And in the streusel:
- Light brown sugar – for that caramely, praline flavor that’s so wonderful with pecans
- Pecans – for that Southern flavor that complements the sweet potatoes perfectly
- Melted butter – for a streusel with the most amazing texture
- flour
🧑🏻🍳 How to make sweet potato casserole
COOK THE SWEET POTATOES
Wrap in foil and bake until soft
MAKE THE FILLING
Process sweet potatoes, eggs, sugar, butter, milk, and vanilla until smooth and spread in a baking dish
MAKE THE STREUSEL TOPPING
Combine the brown sugar, pecans, flour, cinnamon, and melted butter and sprinkle on top of sweet potato filling
BAKE
Bake until golden brown
⏰ How to make in advance
Both the sweet potatoes and the streusel topping can be made up to three days in advance then chilled separately in the fridge. Let rest at room temperature 30 minutes before baking, then add the topping and bake.
🧡 Make-Ahead and Freezing Instructions
This Sweet Potato Casserole is perfect for prepping ahead of the holidays! You can make it in stages so everything is ready to bake when you need it.
To make ahead (1–2 days):
Prepare the sweet-potato filling and spread it into your baking dish. Cover tightly with plastic wrap and refrigerate for up to 2 days. Mix the pecan streusel topping separately, store it in an airtight container in the fridge, and sprinkle it on just before baking.
To freeze:
You can freeze the casserole before baking for up to 3 months — just leave the topping off and freeze separately. Let the sweet-potato filling cool completely, then cover the dish well with plastic wrap and a layer of heavy-duty foil. Label and freeze. When ready to serve, thaw overnight in the refrigerator, top with the pecan-streusel mixture, and bake as directed.
Freezing the topping separately:
The brown-sugar-pecan streusel also freezes beautifully on its own. Mix the topping, crumble it into pieces, chill for 15–20 minutes, then freeze in a zip-top bag or airtight container for up to 3 months. When ready to use, sprinkle it straight from the freezer over the thawed casserole — no need to defrost.
Pro tip: For best texture and flavor, let the casserole cool completely before freezing. Add the crunchy topping right before baking to keep it crisp and delicious!
📝 Recipe notes
Cooking the sweet potatoes:
My favorite way of cooking the sweet potatoes is wrapping them each in foil, then roasting for about 1 ½ hours. I find it to be the most foolproof method for sweet potatoes that turn out perfect every time. Here’s why:
- the flavor intensifies with roasting
- they don’t become watered down from boiling
- they don’t get overcooked and dried out in the microwave
- the foil catches any sugary drips that come out of the sweet potatoes and seals in moisture
- the peels can be pulled off easily after baking
Alternatively, you can:
- prick the sweet potatoes with a fork and bake on a foil lined baking sheet until soft, about 1 hour
- prick the sweet potatoes with a fork and microwave until soft, about 10 minutes
Recipe
Sweet Potato Casserole
Ingredients
For the sweet potato filling:
- 3 lbs sweet potatoes
- ¼ cup granulated sugar 50g
- 4 tablespoons butter, melted and cooled 57g
- ½ cup milk 113g
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
For the streusel topping:
- 1 cup light brown sugar, packed 213g
- ½ cup all-purpose flour 71g
- 1 cup chopped pecans 113g
- 6 tablespoons unsalted butter, melted 85g
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350° F.
To cook the sweet potatoes
- Prick the sweet potatoes with a fork, wrap in foil, and bake until soft, about 1 ½ hours
For the sweet potato filling:
- In a food processor, combine peeled, cooked sweet potatoes, sugar, melted butter, milk, eggs, vanilla, and salt. Puree until very smooth, about 1 minute.
- Pour into a greased 2-quart casserole dish (mine was a 12 by 8-inch oval) and spread into an even layer.
For the streusel topping:
- In a separate bowl, stir together flour, brown sugar, cinnamon, and pecans (breaking up brown sugar clumps as needed).
- Pour in melted butter and stir until mixture is evenly moistened. Use a gentle hand and mix until everything is moistened and in clumps. Don’t overmix or it will become pasty.
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in the lower third of a 350° F oven for about 30 minutes. The topping should get golden brown. If it starts to get too brown, cover with a piece of foil. The inside temperature of the casserole should reach about 170° F.
- Serve warm.
Notes
Nutrition
Enjoy, friends!
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Susan says
This would definitely be dessert for me! How beautiful and delicious it looks. I can't believe we are in countdown mode already!
Kelly says
I'm so ready for Thanksgiving! Seeing all the recipes online is making me so hungry!! Thanks so much, Susan!
Marissa says
I'm just sitting here gawking at my computer screen thinking, "This Sweet Potato Casserole is happening this Thanksgiving!" Thank you for the inspiration!
Kelly says
I'm so ready to eat Thanksgiving Dinner! Thanks so much, Marissa!
marcie says
Your sweet potato casserole is along the lines of the version that I've been making for years. It has a pecan streusel too, which is so much better than marshmallows in my opinion! Your filling looks so velvety smooth, too -- this would be such a hit here!
Kelly says
It's my family's favorite dish on the Thanksgiving table! Thanks so much, Marcie!
Nancy@acommunaltable.com says
I definitely could eat this for dessert - that streusel is gorgeous and such a nice contrast with the creamy sweet potatoes! I'm with you - I love orange juice and zest with sweet potatoes - truly a magical combination!!!
Kelly says
Yay! I'm so glad you love the sweet potato and orange combination, too! It really brings out a wonderful flavor in the sweet potatoes! Thanks so much, Nancy!
Valentina says
I love when a dish can be served with a savory meal or afterwards as a dessert. Never mind my Aunt's marshmallow covered sweet potatoes, I want these at our Thanksgiving table. 🙂 ~Valentina
Kelly says
It's funny how that works! I love sweet potato casserole as a substitute for sweet potato pie, and at the same time Thanksgiving dinner wouldn't be complete without it on the dinner table! Thanks so much, Valentina!
John / Kitchen Riffs says
Terrific dish! LOVE sweet potatoes. And this not only makes a great side, sweeten it up just a touch more and it'd make a great dessert, too. Really good stuff -- thanks.
Kelly says
It's a family fave! Thanks so much, John!
Alexandra @ It's Not Complicated Recipes says
This is the perfect addition to any Thanksgiving table for sure. So delicious 🙂
Kelly says
It's definitely a family fave! Thanks so much, Alexandra!
Dawn - Girl Heart Food says
One of my faves, especially during the holidays! Love that top, especially with those pecans! This would disappear fast on our table 🙂
Kelly says
Dawn, the streusel topping is crazy delicious! Thanks so much!
Mimi says
This is really beautiful! Those sweet potatoes are so pretty as is. Personally, I would omit the sugar from the sweet potatoes since they’re already sweet, (most people wouldn’t agree with me) but I love the streusel topping and the crunch. So pretty for the Thanksgiving table.
Kelly says
I could agree with you on that, Mimi! Especially if it's served as a side with the dinner. The streusel adds a fair amount of sweetness, too. And there's lots of it! Thanks so much!
sherry says
i'm sure this is delightful but i just can't think of having it with a main meal. when we stayed with our friends in philly some years ago, they served something similar (plus sweet blueberry muffins) with the turkey. oh dear. it just isn't something we do in australia. but i bet it makes a lovely dessert. cheers sherry
Kelly says
I know what you mean, Sherry! For 364 days of the year I would never serve it at dinner. But for some reason, the Thanksgiving table in our house wouldn't be complete without it! And it's the dish everyone gets most excited about! Thanks so much!
Andrea says
Dear Kelly, what a stunning side dish/dessert! If I served this gorgeous Sweet Potato Casserole everybody would think of this as dessert - around here we do not really have a dish that compares to this one. But I have tasted a similar dish in the past and loved it. It looks stunning, beautifully photographed and with tons of tips and ideas to guide us through your lovely recipe.
Thank you for another wonderful inspiration!
Kelly says
Andrea, it makes a lovely dessert! Very similar to sweet potato pie without the trouble of rolling out a crust and with an amazing streusel. Thanks so much!
Casanova says
Sweet Potato Casserole is perfect
Kelly says
Thanks so much!
angiesrecipes says
o my ... I am drooling seriously over this gorgeous creation, esp. that topping! I would probably make an extra portion of topping so that I could snack on it while preparing the dish LOL!
Kelly says
Angie, the streusel is so yummy! And there's lots of it! It's so good with the sweet potatoes! Thanks so much!
Haylie / Our Balanced Bowl says
Kelly...WOW!! First of all, the texture of those sweet potatoes look absolutely out of this world! So luscious and creamy and velvety smooth!! And then that delicious crunchy and sweet topping...YES PLEASE!! So in love with this. Definitely pinning!
Kelly says
They're so creamy and delicious! And the streusel topping is amazing! Thanks so much, Haylie!
Leanne says
Would you believe that I've never made a sweet potato casserole?! This looks incredible Kelly. So perfect for the holiday season!
Kelly says
Oh wow! It's our favorite dish on the holiday table, for old and young alike! Thanks so much, Leanne!
Shawanna says
Can I pre make this refrigerate and finish it that day ?
Kelly says
Sure, that works! Just keep the topping separate and put it on right before baking. And let the casserole rest at room temperature for about 30 minutes before baking.