This traditional recipe for The Best Sweet Potato Casserole is an indulgent dessert-like side everyone will rave about! You’ll love the sweet blend of mashed sweet potatoes, crunchy pecans, fragrant cinnamon, and brown sugar.
Sweet potato casserole is one of my family’s favorite dishes for Thanksgiving, and it often makes its way onto our Christmas menu, too. While we adore savory sides like roasted veggies, ham, turkey, mashed potatoes with gravy, and green bean casserole, this sweet spiced casserole adds a great contrast. The base of the casserole is a buttery mash of golden sweet potatoes blended with brown sugar, chopped pecans, pumpkin pie spice, and a shot of additional cinnamon. From there, a crumbly topping and more chopped pecans add a wonderful crunch!
Sweet Potato Casserole Ingredients
- Sweet Potatoes
- Eggs: I recommend using large, whole eggs.
- Brown Sugar: Light or dark will both work, or you can use maple syrup or honey.
- Butter: Melted.
- Vanilla: Pure vanilla extract is my go-to.
- Pecans: Coarsely chop the pecans. Walnuts are a good substitute.
- Pumpkin Pie Spice and Cinnamon
- Brown Sugar
- Flour: All-purpose flour is fine, or you could use gluten-free.
- Butter: Melted butter binds the topping together into a crumbly crisp.
- Cinnamon: You can omit this if you want more contrast between the topping and the casserole.
- Pecans: Coarsely chop the pecans for the topping.
How to Make Sweet Potato Casserole
This recipe is so easy to make! All you have to do is pre-cook the sweet potatoes and then mix everything together! Bonus: Your house is going to smell amazing!
- Pre-Cook and Mash the Sweet Potatoes. Peel the sweet potatoes and cut them into 1-inch chunks. Transfer them to a large saucepan, cover with cold water, and boil for 15 minutes or until cooked through. Drain all of the water and mash the sweet potatoes. Allow them to cool before adding the remaining ingredients.
- Combine the Casserole Ingredients. Once the sweet potatoes are cool, preheat the oven to 350°F. Whisk together the mashed sweet potatoes, eggs, melted butter, sugar, vanilla extract, pumpkin pie spice, and cinnamon. Fold in the chopped pecans. Pour this mixture into a 9×13 casserole dish, and use a spoon or spatula to spread it out evenly.
- Make the Topping. Mix together the melted butter, sugar, cinnamon, and flour in a separate bowl. It should be the texture of coarse crumbs. You may find it easier to use your hands to combine it thoroughly.
- Bake. Sprinkle the topping evenly over the sweet potato mixture, and bake the casserole uncovered at 350°F for 30 to 40 minutes, until the casserole is hot all the way through and the topping is golden-brown.
- Enjoy! This is best served hot or warm.
Tips for Success
- Sweet Potato Alternatives: If you’d like to use yams, you will need one large (29-ounce) can of yams, drained.
- Topping Alternatives: To put a different spin on this casserole, try topping it with whole marshmallows, or stirring mini marshmallows into the crisp topping recipe! You can also replace the flour in the topping with rolled oats, for even more texture.
- Let It Stand: While the casserole is best served on warm or hot side, be sure to let it stand for ten to fifteen minutes before serving. It will firm up, making it easier to serve and eat.
- Baked Sweet Potato Option: If you have a little more time, try baking the sweet potatoes instead of boiling! Wash your sweet potatoes and prick them all over with a fork. Then bake on a parchment-lined baking sheet at 375°F, for 1.5 hours or until tender (depending on the thickness of the potatoes). Once the potatoes are cool, peel the skins off, and mash. You can do this up to two days in advance, and refrigerate the potatoes in an airtight container until ready to use.
How to Store and Reheat Leftovers
- To store, cover the casserole dish with foil, plastic wrap, or a lid. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat, place the desired portion in an ovenproof dish and cover with foil. Bake at 350°F for 20 minutes or until hot.
More Easy Holiday Recipes
- The Best Green Bean Casserole
- Scalloped Potatoes
- Soft Parmesan Dinner Rolls
- Perfect Roast Turkey
- Easy Homemade Biscuits
The Best Sweet Potato Casserole
For the Casserole
- Peel the sweet potatoes and cut them into 1-inch chunks. Cover with cold water, and boil for 15 minutes or until cooked through.
- Mash the sweet potatoes, and allow them to cool.
- Preheat the oven to 350°F.
- In a bowl, whisk together the cooled mashed sweet potatoes, eggs, melted butter, sugar, vanilla extract, pumpkin pie spice, and cinnamon. Fold in the chopped pecans.
- Spread the mixture into a 9×13 casserole dish.
- Prepare the topping by combining the melted butter, sugar, cinnamon, and flour in a separate bowl. Mix the ingredients with your hands until they are the texture of coarse crumbs. Stir in the chopped pecans.
- Sprinkle the topping evenly over the sweet potato mixture, and bake uncovered at 350°F for 30 to 40 minutes or until the casserole is hot all the way through and the topping is golden-brown.
- Remove from the oven and let rest for 5 to 10 minutes. Serve it hot.
- Topping Alternatives: Skip the topping and arrange whole marshmallows over the top. You could also stir mini marshmallows into the crisp topping. Replace the flour in the topping with rolled oats for even more texture.
- Sweet Potato Alternatives: If you’d like to use yams, drain a large can (29 to 30 ounces).
- Let It Stand: While the casserole is best served hot, let it stand for 10 to 15 minutes before serving. It will firm up, making it easier to serve and eat.
- Baked Sweet Potato: Try baking the sweet potatoes instead of boiling them. Prick them all over with a fork, then bake them at 375°F for 1.5 hours or until tender. You can bake them up to two days in advance and refrigerate until ready to use.