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.
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A Thanksgiving and holiday favorite
Sweet Potato Casserole with its crunchy pecan topping is a favorite on the Thanksgiving or holiday table. Even when everyone is stuffed – we always reach for just one more serving of this sweet, creamy, and crunchy casserole. It makes the perfect side dish for roast turkey, mashed potatoes, and all the fixings.
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.
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 prepare the sweet potatoes
You can cook the sweet potatoes any way you choose. My favorite way of cooking the sweet potatoes is wrapping them each in foil, then roasting for about an hour. 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
- peel and cube the sweet potatoes, then boil in a large pot of water until tender (don't overcook or they'll get watery)
How to make the sweet potato filling
Process cooked and peeled sweet potatoes in a food processor along with the other filling ingredients (eggs, sugar, melted butter, milk, and vanilla) until velvety smooth. This takes about a minute or so in a food processor.
Alternatively, you can use a hand mixer and a large bowl. Or mash the potatoes with a potato masher or press through a potato ricer until well mashed.
Spread the sweet potato filling evenly in a baking dish. I used an oval 2 quart dish that measures 11 by 8 inches. The potatoes in the photo below are not spread evenly 🙂
How to make the streusel topping
The streusel topping couldn’t be easier. Just combine the dry ingredients in a medium bowl, then stir in melted butter with a spoon. Use a gentle hand and mix until everything is moistened and in clumps. Don’t overmix or it will become pasty.
Evenly spread the pecan topping on top of the sweet potatoes.
How to bake
Bake the Sweet Potato Casserole 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.
Make in advance
Preparing the Sweet Potato Casserole ahead of time comes in handy, particularly for a busy holiday dinner.
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.
My signature holiday dish
This Sweet Potato Casserole is perfect as is. However, I make an orange scented variation that’s so special and unique - It knocks everybody’s socks off. It’s the first thing to go on the holiday table.
Adding orange zest and a little orange juice gives the sweet potatoes a lovely brightness. It doesn’t taste orangey. It just elevates the sweet potato flavor to a whole new level.
To make the orange scented variation, to the sweet potato filling add 1-2 teaspoons finely grated orange zest and substitute ¼ cup orange juice and ¼ cup heavy cream for the milk.
Recipe
Sweet Potato Casserole
Ingredients
For the sweet potato filling:
- 3 cups peeled cooked sweet potatoes from about 3 pounds (about 1.36kg sweet potatoes (See Note 1))
- ½ cup granulated sugar 99g
- ½ cup butter, melted and cooled 113g
- 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
- ½ cup unsalted butter, melted 113g
- pinch of cinnamon
Instructions
- Preheat (or reduce temperature after baking potatoes) oven to 350° F.
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.
- Alternatively, use an electric hand mixer to combine well.
- Pour into a greased casserole dish (mine was about 12 by 8-inches) 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
- Preheat oven to 400 degrees.
- Wash sweet potatoes, then prick in several places with a fork.
- Wrap each in foil and bake until cooked through and soft, about 60 - 75 minutes.
- Peel potatoes. The peel should pull right off. Let cool slightly before mixing with eggs.
Nutrition
Enjoy, friends!
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Debbie
Can I bake the casserole a couple of days ahead of time?
Kelly
Hi Debbie, You could bake it in advance, however I would be concerned about the topping getting soggy. If you do bake it in advance, reheating it in the oven may help crisp up the topping.
My preferred way to prepare it in advance would be to prepare the sweet potatoes and put them in the baking dish, and prepare the streusel topping and keep it separate, then on the day you will be serving it, put on the topping and bake it.
John Lawless
My wife makes. A dish called “Southern mashed yams.” It is identical to yours only made with yams instead. It is the bomb and people love it.
Kelly
Sounds fantastic, John!
Sharon Eck
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!
Kelly
It's a keeper! Thanks so much, Sharon!
Jodie Raybould
It was so good! I even had a convert to sweet potatoes who swore he”hated sweet potatoes”. He doesn’t anymore!
Kelly
So happy you liked it! Thanks so much, Jodie!
Amy
Made this following the recipe as is. So delicious and very simple to do. Roasted the sweet potatoes and used the food processor. The sweet potatoes were so smooth and fluffy. Will for sure make it again.
Kelly
So happy you liked it, Amy! Thanks so much!
Melissa Jones
Can this be made ahead of time and freeze?
Kelly
It can be made ahead and frozen, either baked or unbaked. If you freeze it unbaked, let thaw overnight in the refrigerator. It may need a little extra time in the oven since it will be cold. It you freeze it after baking it, let thaw overnight in the refrigerator and warm in the oven before serving.
Karen
I make this every year for Thanksgiving upon request. I can't bring anything else to dinner or I might be disowned! Everyone's FAVORITE!!!!!
Kelly
Definitely our family's favorite as well! Thanks so much, Karen!
EEmmi
If I want to add Maker’s Mark to this dish, how much would I add to the sweet potato purée?
The dish I typically make uses Maker’s Mark and so I enjoy this flavor in the sweet potatoes.
Kelly
I haven't tried adding anything to the puree, so I couldn't say for sure. You could try using the same amount as in the dish you typically make. Otherwise, start with smaller amounts and increase gradually until you get the taste and consistency you like. Thanks so much!
Crystal
This was easy and delicious!! Will definitely be making this again! I used my instapot to cook the potatoes.
Kelly
So happy you liked it, Crystal! Great idea to cook the potatoes in the instapot! Thanks so much!
Eraj Siddiqui
nice recipe .. gonna try it soon 🙂
Kelly
Thanks, Eraj!
David @ Spiced
You're nailing it with awesome Thanksgiving recipes lately, Kelly! My favorite part of sweet potato casserole are the chopped pecans on top - I love pecans! This looks amazing, and now I'm totally craving Thanksgiving food. 🙂
Kelly
David, I'm so ready for Thanksgiving! Sweet Potato Casserole is definitely one of our favorites. I also make a version with brown sugared pecans on top. It's hard to choose which is best! Thanks so much!
David Scott Allen
You know, I think this SHOULD be served fro dessert! What a great idea!
Kelly
David, it certainly seems like dessert to me! There's only one day of the year that I serve it with dinner and that's on Thanksgiving. Any other day, I eat it as dessert. It would be a delicious alternative to sweet potato pie on the dessert table. Thanks so much!
Katherine | Love In My Oven
Ah Kelly, this is like dessert!! It looks so delicious. I always chuckle to myself when I see sweet potato casserole, because I remember being a kid and hating it. What was I thinking!? I adore it now! I'd take 2 big helpings!
Kelly
It's the most popular dish on our Thanksgiving table. Which is funny because I'm the only one in the family who likes sweet and savory combinations. If I were to set it on the dessert table beside the pumpkin pie, I know which one would disappear first! Thanks so much, Katherine!
Mary Ann | The Beach House Kitchen
I want to grab that spoon and scoop myself some right through my screen Kelly! Thanksgiving wouldn't to complete without a sweet potato casserole! Delicious!
Kelly
It's our fave, Mary Ann! And the streusel topping is dreamy! Thanks so much!
Balvinder
I have always loved sweet potatoes and also the streusel. This combo really hits the spot. Thanks for sharing. It looks amazing! I am so excited to give it a try.
Kelly
It's a wonderful combination! Thanks so much, Balvinder!