Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large sweet potatoes (about 3 pounds), peeled and cubed; 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 1/4 cup milk (or non-dairy milk); 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup all-purpose flour; 1 cup packed light brown sugar; 1/2 cup unsalted butter, cold and cubed; 1 cup chopped pecans; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

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Sweet Potato Casserole is a beloved holiday classic that delivers creamy, spiced sweet potatoes under a golden, buttery pecan crumble topping. This comforting dish is both sweet and savory, making it the perfect side for Thanksgiving, Christmas, or any family gathering. Whether served alongside roasted meats or as a standalone star, it’s sure to be a crowd-pleaser.

Sweet Potato Casserole

Why You’ll Love This Recipe

A perfect balance of sweet and savory
Rich, creamy sweet potato base
Crunchy, buttery pecan crumble topping
Easy to prepare ahead of time
Feeds a crowd—great for potlucks and gatherings
Easily customizable with marshmallows, spices, or nuts
Naturally gluten-free if using gluten-free flour
A comforting side or dessert-like dish
Reheats beautifully
Kid-friendly and festive

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sweet potato base:
4 large sweet potatoes (about 3 pounds), peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup milk (or non-dairy milk)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the pecan crumble topping:
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup unsalted butter, cold and cubed
1 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

directions

Boil the sweet potatoes: Place peeled, cubed sweet potatoes in a large pot. Cover with cold water and a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
Drain and mash: Drain well and return to the pot. Mash until smooth using a potato masher, hand mixer, or food processor.
Make the filling: Add melted butter, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined, but don’t overmix.
Make the topping: In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Add cubed butter and use fingers or a pastry blender to form coarse crumbs. Stir in pecans.
Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Assemble the casserole: Spread the sweet potato mixture into the prepared dish. Evenly sprinkle the pecan topping over the top.
Bake: Bake for 30–35 minutes, or until the topping is golden and the edges are bubbly.
Rest and serve: Let rest for 10–15 minutes before serving.

Servings and timing

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Marshmallow Topping: Add mini marshmallows on top during the last 5–10 minutes of baking.
Nut-Free Option: Omit the pecans or replace with seeds like pumpkin or sunflower seeds.
Bourbon Twist: Add 1–2 tablespoons of bourbon or rum to the sweet potato mixture for depth.
Citrus Note: Stir in 1 teaspoon of orange zest for a fresh, zesty flavor.
Spice it up: Add ground ginger, cloves, or allspice for extra warmth.
Lower Sugar: Reduce the granulated sugar in the base or brown sugar in the topping to taste.
Dairy-Free: Use non-dairy milk and plant-based butter.
Thicker Filling: Add 1 tablespoon of cornstarch to the sweet potato mixture if it seems too watery.
Topping Texture: Add rolled oats for a crispier, granola-style topping.
Mini Casseroles: Bake in individual ramekins for a personalized touch.

storage/reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze assembled (unbaked) casserole for up to 1 month. Thaw in fridge overnight before baking.
Reheat:

Oven: Reheat at 350°F (175°C) for 15–20 minutes until heated through.
Microwave: Warm individual portions in 1-minute intervals.
Note: Cover with foil during reheating to prevent the topping from over-browning.

FAQs

Can I make sweet potato casserole ahead of time?

Yes, assemble the casserole without baking and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if cold.

Can I use canned sweet potatoes?

Yes, but drain them well and reduce the sugar since canned sweet potatoes are often packed in syrup.

How do I keep the topping from burning?

Cover loosely with foil during the last 10–15 minutes of baking if the topping is browning too quickly.

Can I use different nuts in the topping?

Yes, walnuts, almonds, or chopped macadamia nuts work well.

Why is my casserole watery?

Ensure sweet potatoes are fully drained and not overmixed. You can also add a tablespoon of cornstarch to thicken the mixture.

Is this dish gluten-free?

Not by default. Use gluten-free flour in the topping to make it gluten-free.

Can I use non-dairy milk?

Absolutely. Almond milk, oat milk, or soy milk are great substitutes.

What’s the best way to mash sweet potatoes?

Use a potato masher for a chunkier texture or a food processor for an ultra-smooth result.

How do I add more flavor?

Try mixing in spices like ginger, cloves, or a splash of citrus juice or zest.

Can I freeze leftovers?

Yes, freeze baked casserole portions in airtight containers for up to 2 months. Reheat from frozen or thaw overnight.

Conclusion

Sweet Potato Casserole is the ultimate holiday comfort dish—warm, creamy, and topped with a nutty, crunchy crumble that takes it over the top. Whether you serve it as a side dish or dessert-style treat, it’s sure to win hearts at any holiday table. With options to prep ahead, customize, and store, this is a must-have recipe for festive meals all year long.