Home / All Recipes / Course / Side Dish
7
This post may contain affiliate links. Read my .
A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!
This is a must at our holiday table! Some other favorites are Snickers Salad, Scalloped Corn and Broccoli, or check out any of my other side dish recipes!
The Best Sweet Potato Casserole Recipe
I love trying new recipes. But when it comes to the holidays, I will admit that there are a few recipes that have to be on my table for it to feel like a holiday. For Thanksgiving, that includes pumpkin pie, Cranberry Salad, and this sweet potato casserole recipe. I first made this recipe back in 2007 and I think there has only been one Thanksgiving since then that I haven’t had this sweet potato recipe. And I have vowed to never let that happen again.
I love, love, love sweet potatoes. I love a good dish of Mashed Sweet Potatoes. And don’t get me wrong, I wouldn’t even pass up the sweet potatoes topped with marshmallows.
But really, nothing tops this sweet potato casserole!
Ingredients
- Sweet Potatoes: You’ll need about 2 pounds of sweet potatoes, which is usually 4 small to medium or 2 large. Mine in the photo were quite large.
- Sugar: Regular granulated sugar is what goes in the filling.
- Milk: I use 2%, but whole or even 1% should be fine. I even have a commenter that likes to use evaporated milk, which is also a great alternate.
- Eggs: I use large eggs. Don’t skip the eggs, because they are what holds everything together!
- Vanilla: I like to use real vanilla extract.
- Salt: To balance the flavors.
- Brown Sugar: The brown sugar is for the topping. You’ll be making a streusel-type topping.
- Flour: All-purpose works best here.
- Butter: I like to use unsalted, but you could use salted in this recipe. Make sure your butter is cold and cut into small cubes.
- Pecans: For more flavor, toast your pecans before chopping them.
How to Make Sweet Potato Casserole
- Start by roasting your potatoes. If they are small/medium potatoes, this should take about 30-45 minutes. If the potatoes are bigger, it will take longer to roast them. You’ll know that they are done when you can pierce them easily with a fork.
- Once roasted, scoop the flesh from the potatoes into a bowl, discarding the skins.
- To the potato, add the sugar, milk, eggs, vanilla and salt.
- Mash this all together. It doesn’t need to be smooth – some lumps are ok.
- Pour the mixture into a baking dish. I use a 3-quart dish.
How to Make the Brown Sugar Topping
- In a separate bowl, combine the brown sugar, flour and butter.
- Use a fork or a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs.
- Stir the pecans into the mixture.
- Top the potatoes with an even layer of the brown sugar topping.
From here, all you need to do is bake the sweet potato casserole until it is golden brown, about 30-40 minutes.
Frequently Asked Questions
Can You Make this Sweet Potato Casserole Recipe ahead of time?
Yes! If you are making it ahead of time, keep the crumble topping separate and add that just before baking. Just cover and refrigerate both the casserole and the topping until you are ready to bake. I would let the sweet potato casserole sit out for a bit before baking as well, just to bring it back to room temperature. Then add the topping and bake as you normally would. If baking straight from the refrigerator, you will need to add on some extra time.
Can you cut back on the sugar?
Yes, it is a lot of sugar. Yes, the casserole is sweet. But it really is so good just how it is. If you are worried about it being too sweet, there have been some commenters that have cut back on the sugar and still loved it!
Can you use gluten free flour?
I haven’t personally tested it, but others have substituted 1:1 with success.
Tips and Tricks
- I love the crunch from the pecans, but if you don’t like them or have an allergy, feel free to leave them out.
- Yams or sweet potatoes? White sweet potatoes or orange? Many times here in the US, sweet potatoes are labeled as yams. But 99% of the time, they will just be sweet potatoes. Yams are actually pretty rare to see in your grocery store. So you’d be pretty safe to use either what is labeled as yams or sweet potatoes. As far as the color, both white or orange will work here, but I find that the orange are better – they are a little sweeter and the appearance is better.
- I prefer to roast my potatoes, but feel free to boil them or cook them in a slow cooker if that is easiest for you.
- The filling will sometimes look runny before it it baked, but will firm up some after cooking in the oven. I have made this recipe dozens of times, and it is different every time. The water content of the potatoes will differ, so sometimes it is runnier than others. But it will set up once cooked.
- Store leftovers covered in the refrigerator for 3-5 days.
Sweet Potato Casserole Video
More Thanksgiving Side Dishes
My Favorite Mashed Potatoes Recipe
Baked Mac and Cheese
Corn Casserole
Glazed Carrots
Snickers Salad
Sausage Stuffing with Apples and Cranberries
Dinner Roll Recipe
The BEST Sweet Potato Casserole
4.72 from 7 votes
Author: Deborah Harroun
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Print Pin Save
A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!
Ingredients
- 2 lbs sweet potatoes about 4 small/medium or 2 large
- 1 cup sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 6 tablespoons butter cut into small cubes
- 1 cup pecans chopped
Instructions
Preheat the oven to 375ºF.
Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.
Raise the oven temperature to 400ºF.
To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth - lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)
In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.
Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.
Video
Recipe Notes:
source: The Pioneer Woman via Serious Eats
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1/10 of recipe, Calories: 399kcal (20%), Carbohydrates: 61g (20%), Protein: 5g (10%), Fat: 16g (25%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 2g, Cholesterol: 57mg (19%), Sodium: 359mg (16%), Fiber: 3g (13%), Sugar: 29g (32%)
Keywords: sweet potato casserole, sweet potato casserole recipe
You may also like...
Sweet Potato Buttermilk Crescent Rolls
Sweet Potato Soup
Sweet Potato Hash
Sweet Potato Biscuits
Receive Free Recipes in Your Inbox
Subscribe to email updates for new recipes delivered to your inbox!
Meet Deborah
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
Reader Interactions
Leave a Comment...
5 Star Reviews
Shared the Recipe
Made this recipe for Thanksgiving and it was a hit with the family! I have already shared the recipe with several others.
Jordan
Absolutely the Best
Absolutely the best – no more globby melted marshmallows ! Family loved on first Thanksgiving dinner (had early) and am taking to my sons house for the next Thanksgiving dinner.
Leslie
Gluten Free
This was absolutely delicious…Candy sweet potato.. Yum. Will definitely make again. Used gluten free flour 1:1 Bob mills.
Rebecca
Comments
Deed says
This is THE bomb!! I made it for Thanksgiving and my 16 year grandson said it was his favorite dish of of the meal. It’s like eating dessert!Reply
Deborah says
I’m so glad you and your grandson loved it!
Reply
Helen says
The topping on this recipe is not as good as mine, I use melted butter, brown sugar and corn flake crumbs and pecan pieces. You sprinkle over and bake ten min.
Reply
Michelle says
Recipe is really good, I make it easy with canned yams.
Reply
Melissa says
Can this be made in a crock pot instead of the oven?
Reply
Deborah says
I have not tried it in the crock pot before. My only concern would be the topping – I’m not sure how much it would set up, or if it would just get wet and gooey.
Reply
d.coffman says
I have got to try this sweet potato recipe for Thanksgiving, I looks so good. Thanks for recipe
Reply
Susan P says
Try adding 2 T of Bourbon, it really takes it over the top. I do reduce the milk by 2 T.
Reply
Nay Dunnaway says
This recipe is good BUT I like using evaporated milk as it makes it richer and more flavorful.Reply
Darlene Schueler says
My grown son insists on a sweet potato casserole for holiday meals. This one was superior. I dislike sweet potato’s but ate a spoonful of this and it was really tasty, even for me. Not too sweet. I may have cut some of the sugar, but it was a great side dish.Reply
Jordan says
Made this recipe for Thanksgiving and it was a hit with the family! I have already shared the recipe with several others.Reply
Skip says
I need to make a large quantity using 4 lbs of sweet potatoes. How should I adjust the other ingredients?
Thank you, SkipReply
WIlma says
Can the sweet potato casserole be put together and baked the next day?
Reply
Deborah says
If you are making it ahead, I would make everything until the topping, then just add the topping before baking.
Reply
Tammy S says
I love this recipe! It’s one of my longtime favorites! Do you know what’s easier and faster than baking the sweet potatoes? Boiling them! Like regular potatoes– no pre-skinning necessary. Just place them in a pot filled with water and boil until they’re tender. They get done much quicker, and the skins are easily removed afterwards. Our family has been making it this way for years, so I know that it works!
Reply
Deborah says
I have never tried the potatoes that way, but I may need to give it a try! Thanks!
Reply
Susan S says
You loose a lot of the nutrients boiling!
STEVEN L. SCHULTZ says
excellent recipe. l added a little cinnamon with the brown sugar instead of pecans (we don’t like nuts). my wife loved it.Reply
Deborah says
I’m so glad you loved it!
Reply
Shannon says
Hi,
Can almond milk be used in place of the whole milk?Reply
Deborah says
I have never tried it with almond milk so I couldn’t say for sure. I would guess that it would, but would have to try it to know for sure.
Reply
Leslie W. says
Absolutely the best – no more globby melted marshmallows ! Family loved on first Thanksgiving dinner (had early) and am taking to my sons house for the next Thanksgiving dinner.Reply
Kelly Bergen says
Making this for Thanksgiving this week. Can you use heavy whipping cream instead of a milk? Or will this give it the wrong consistency & flavor?
Reply
Deborah says
I’m sure it would work just fine with cream – will probably just be a little richer!
Reply
Carolyn says
Sure, but the calories aren’t worth it, IMO. I used 30 calorie almond-coconut milk instead of regular milk and it tastes great.
-half the sugars, too.
Always experiment. It’s fun!Reply
Rebecca says
This was absolutely delicious…Candy sweet potato.. Yum. Will definitely make again. Used gluten free flour 1:1 Bob mills.Reply
Eva says
YUMMM!! I made these for Thanksgiving, and oh boy this is amazing! I am gluten free so I used Cup4Cup GF flour instead of all purpose. I doubled it and put it in a 9×13 inch pan. Amazing!
Reply
Barbara Smith says
Could you add a small can of pineapple tidbits drained.
Reply
Carolyn says
Heck yeah! Would be good!
Reply
BONNIE KIRKPATRICK says
Could these be made with canned yams?? Looks Ymmy!!
Reply
Deborah says
I haven’t tried them with canned, but I’m guessing it would work.
Reply
Carolyn says
I don’t recommend it because of the carcinogens used in metal cans to preserve food. If you can find them in a glass jar, then you should be safer.
Always buy fresh or frozen. Frozen veggies will still have the vitamins in them!Reply
Paula C Pitts says
I want to make these. I was wondering if it is possible to freeze the sweet potatoes after they are mixed up. But not put the nut topping on until I am ready to bake it.
Reply
Carolyn says
You can freeze it even with the nuts on. I freeze pecans all the time. Then, it’s ready to go right in the oven after thawed.
Reply
Pat says
Can you make this the day before.
Reply
Sara says
Oh my goodness!! I’m so excited to serve this tomorrow BUT, in my rush I put the brown sugar IN the potato mix. Did I just ruin them? Will it work out if I make a crumble topping without sugar?
Reply
Deborah says
I’m not sure how pretty the crumble will be without the sugar, but it’s definitely still worth a try! I’m sure they will still be delicious. 🙂
Reply
Natalie says
Can I make this dish a day or two adhead of time?
Reply
Deborah says
I haven’t tried, but I’m guessing it would work!
Reply
Carolyn says
Yes, it will work but make sure it’s tightly covered so that it doesn’t dry out.
Reply
Gina says
will the topping come out right if I don’t put the pecans
In?Reply
Deborah says
I haven’t tried them without the pecans, but I’m guessing it would work just fine without them. Good luck!
Reply
Carolyn says
You can use other nuts, such as walnuts, but you could throw in some cranberries or raisins instead. A crumble by itself without nuts is done in many recipes. So, absolutely!
Reply
Claire Baxter says
Is milk really needed? I saw a recipe for the famous sweet potato casserole from Ruth Chris and they do t add milk.
Reply
Deborah says
I haven’t tried them without the milk, so I couldn’t say for sure, but I’m guessing they would still be great. Just a little thicker.
Reply
Mary Woodward says
Try putting coconut in your sweet potatoes…. It really makes your dish pop! 💕
Reply
Carolyn says
Yes! You can put them in the potatoes or in the topping, or both. IMO, toasted coconut on top is awesome!
Reply
Rachel says
After baking my sweet potatoes for 45 minutes, they were (what I thought) fork tender, but after they cooled a bit, there was no way I was able to “scoop” them out… Also, Im afraid because my sweet potato mixture is REALLY runny… can you please post the link to the recipe this copied from? Thanks!
Reply
Deborah says
Hi Rachel, the baking time for the potatoes will depend on the size of the potatoes. And the mixture is a little runny before baking, but if you want to see the original recipe, it is linked at the bottom of the recipe where it says “the Pioneer Woman via Serious Eats”.
Reply
Rachel says
Thank you! I will let you know how they turn out, but honestly, even if they are runny, I’ll devour them nonetheless! 🙂 Sweet potatoes are one of my most favorite things..EVER. ha
Half Baked says
Those sweet potatoes are a staple at our family Thanksgiving. Everyone loves them. I think there would be a riot if we didn’t have them every year! Your Thanksgiving looks yum:)
Reply
Emiline says
Those sweet potatoes look really good. I’ll have to check out her blog.
I love making fudge, too.
I wonder if you could make the fudge more sturdier? If only we had Alton Brown here….Reply
Abby says
You REALLY turned around when it comes to sweet potatoes! Both the fudge and the potatoes look fabulous. Hope your Turkey Day was great!
Reply
