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The Best Sweet Potato Casserole Recipe

The Absolute Best Sweet Potato Casserole (My Family’s Favorite!)

There are some smells that instantly transport you back to childhood, and for me, the scent of cinnamon, butter, and sweet potatoes baking in the oven is one of them. I can close my eyes and see my grandmother’s kitchen, sunlight streaming through the window, the low hum of family chatter in the background.

In the center of it all was her legendary Sweet Potato Casserole. It wasn’t just a side dish; it was the heart of our holiday table, a creamy, sweet, and crunchy masterpiece that everyone, from the littlest cousins to the pickiest uncles, reached for first.

Grandma always said that food is love made visible, and this recipe is the perfect example. It’s more than just ingredients; it’s a tradition passed down through generations. Now, with three little ones of my own, I get to recreate that magic.

The moment I pull this beautiful, bubbling casserole from the oven, with its perfectly toasted pecan topping, my kitchen fills with that same comforting aroma, and I know I’m creating those same core memories for my kids. This isn’t a complicated recipe—in fact, its simplicity is part of its charm.

It’s a reliable, soul-warming dish that brings everyone together. I’m so excited to share my family’s treasured sweet potato casserole recipe with you, so you can make it a part of your own traditions.

Why You’ll Love This Easy Sweet Potato Casserole

This recipe has stood the test of time in my family for so many reasons. It consistently outshines other holiday side dishes, and I’m confident it will become a staple in your home as well. Here is exactly why you’ll fall in love with it:

Incredibly Flavorful: The combination of creamy, spiced sweet potato filling with the crunchy, buttery pecan streusel topping is an absolute dream. It’s the perfect balance of sweet and savory.
Perfect Texture Contrast: You get the velvety smooth base of the mashed sweet potatoes, which is then topped with a delightful crunch from the pecans and a slight chewiness from the brown sugar. It’s pure satisfaction in every bite.
A Total Crowd-Pleaser: I have yet to meet someone who doesn’t love this dish. It’s a Thanksgiving and Christmas must-have that both kids and adults devour.
Make-Ahead Friendly: The holidays are busy enough! You can easily prepare the filling and topping a day or two in advance, which makes day-of cooking so much less stressful. Just assemble and bake when you’re ready.
Simple & Approachable: Despite its impressive taste, this recipe uses straightforward ingredients and simple steps. You don’t need any fancy equipment or techniques to achieve a perfect result every time.

Ingredients You’ll Need

For this recipe, we use simple, wholesome ingredients to create two distinct, delicious layers: the creamy sweet potato filling and the crunchy pecan topping. Everything should be easy to find at your local grocery store.

For the Sweet Potato Filling:

Ingredient	Amount	Notes
Sweet Potatoes	4 lbs (about 4-5 medium)	Fresh is best! Look for ones with smooth, firm skin.
Unsalted Butter	1/2 cup (1 stick)	Melted. This adds richness and a creamy texture.
Granulated Sugar	1/2 cup	Adjust to your sweetness preference.
Evaporated Milk	1/4 cup	Creates an incredibly rich and creamy consistency.
Large Eggs	2	They act as a binder and give the casserole structure.
Vanilla Extract	1 teaspoon	Enhances all the sweet flavors.
Ground Cinnamon	1 teaspoon	The essential warm spice for this dish.
Salt	1/2 teaspoon	Balances the sweetness.

For the Pecan Streusel Topping:

Ingredient	Amount	Notes
Light Brown Sugar	1 cup	Packed. Creates a sweet, slightly chewy crust.
All-Purpose Flour	1/2 cup	Helps bind the topping together.
Unsalted Butter	1/2 cup (1 stick)	Cold and cubed. This creates a crumbly texture.
Chopped Pecans	1 1/2 cups	The star of the topping! Provides the perfect crunch.

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Substitutions & Variations

One of the best things about family recipes is making them your own! This sweet potato casserole is wonderfully versatile. Here are a few variations and substitutions you can try:

The Topping: If pecans aren’t your thing, you have options! For a classic twist, skip the pecan streusel and top the casserole with mini marshmallows during the last 10 minutes of baking. You can also swap pecans for chopped walnuts or even add 1/2 cup of rolled oats to the streusel for a heartier, crunchier texture.
Dairy-Free Version: To make this dairy-free, simply substitute the butter with a high-quality vegan butter substitute and replace the evaporated milk with full-fat canned coconut milk. The result is just as rich and creamy.
Sweetener Swap: Feel free to substitute the granulated sugar in the filling with an equal amount of light brown sugar or 1/3 cup of pure maple syrup for a different depth of flavor.
Spice It Up: I love the simplicity of cinnamon, but you can certainly add more warm spices. Try adding 1/4 teaspoon of ground nutmeg and a pinch of ground ginger or cloves to the filling for a cozier flavor profile.
Add a Citrus Twist: For a little brightness, add a teaspoon of orange zest to the sweet potato filling. It cuts through the richness beautifully and adds a subtle, fresh note.

Step-by-Step Instructions

Let’s walk through how to bring this beautiful dish to life. Follow these simple steps, and you’ll have a perfect casserole every time.

Prepare the Sweet Potatoes: First, you need to cook your sweet potatoes until they are very tender. You can do this by either boiling or baking. To boil, peel and chop the sweet potatoes into 1-inch chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes, or until you can easily pierce them with a fork. Drain them thoroughly. To bake, preheat your oven to 400°F (200°C), pierce the potatoes all over with a fork, and bake for 45-60 minutes until soft. Once cool enough to handle, scoop the flesh out of the skins.
Preheat Oven and Prepare Dish: Next, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish (or a similar 2.5 to 3-quart casserole dish) with butter or cooking spray.
Make the Filling: In a large bowl, place your cooked and drained sweet potatoes. Using a potato masher or an electric hand mixer on low speed, mash the potatoes until they are mostly smooth. Then, add the melted butter, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, and salt. Mix everything together until it’s well combined and creamy. Be careful not to overmix!
Assemble the Casserole Base: Pour the sweet potato mixture into your prepared baking dish. Use a spatula to spread it into an even layer.
Make the Pecan Topping: Now, in a separate medium bowl, combine the brown sugar and flour. Add the cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Finally, stir in the chopped pecans.
Add the Topping and Bake: Sprinkle the pecan topping evenly over the sweet potato filling, covering the entire surface. Place the dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the filling is set and the topping is golden brown and bubbly around the edges.
Rest and Serve: Let the casserole rest for at least 10 minutes before serving. This allows it to set up properly, making it easier to scoop. Serve warm and enjoy!

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Pro Tips for Success

Over the years, I’ve learned a few little tricks that take this sweet potato casserole from great to absolutely unforgettable. Keep these tips in mind for a flawless result.

Bake, Don’t Boil: While boiling is faster, baking the sweet potatoes deepens their natural sweetness and results in a less watery mash. This creates a richer, more intensely flavored casserole filling. It’s a small step that makes a big difference.
Use Room Temperature Ingredients: For the filling, allow your eggs and evaporated milk to come to room temperature before mixing. This helps them incorporate more easily into the warm potatoes, resulting in a smoother, more uniform texture.
Don’t Overmix the Filling: Mix the filling ingredients just until they are combined. Overmixing, especially with an electric mixer, can develop the starches in the potatoes and lead to a gummy texture. A few small lumps are perfectly fine!
Toast the Pecans: For an extra layer of nutty flavor, spread the chopped pecans on a baking sheet and toast them at 350°F for 5-7 minutes before adding them to the streusel. Keep a close eye on them so they don’t burn!
Let It Rest: This is crucial! Letting the casserole sit for 10-15 minutes after it comes out of the oven allows the filling to set. If you cut into it immediately, it will be runny. Patience pays off here.

Storage & Reheating Tips

This casserole is a holiday champion partly because it’s so easy to manage. Here’s how to handle leftovers or make it ahead to save time.

Make-Ahead Instructions: You can prepare the casserole up to 2 days in advance. Make the sweet potato filling and spread it in your baking dish. Separately, prepare the pecan topping and store it in an airtight container or zip-top bag.

Cover both and refrigerate. When you’re ready to bake, simply sprinkle the topping over the filling and bake as directed, adding 5-10 minutes to the baking time since you’re starting from cold.

Storing Leftovers: Tightly cover the casserole dish with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.

Reheating: For the best results, reheat the casserole in the oven. This helps the topping stay crisp. Place the desired portion in an oven-safe dish and warm it at 350°F (175°C) for 15-20 minutes, or until heated through. You can use the microwave in a pinch, but the topping will lose its crunch.

What to Serve With This Recipe

This sweet potato casserole is the ultimate team player on a holiday table. It’s sweet enough to feel like a treat but savory enough to pair perfectly with all your main courses. Some of our family’s favorite pairings include:

Classic Roast Turkey with Gravy
Honey-Glazed Ham
Green Bean Casserole
Creamy Mashed Potatoes
Homemade Cranberry Sauce
Fluffy Dinner Rolls

Frequently Asked Questions About Sweet Potato Casserole

Can I make this sweet potato casserole ahead of time?

Absolutely! This is one of the best parts of the recipe. You can prepare both the filling and the topping up to two days in advance.

Just store them separately in airtight containers in the refrigerator. When you’re ready to serve, spread the filling in your dish, sprinkle on the topping, and bake. You may need to add about 5-10 extra minutes of baking time to account for the cold ingredients.

Should I use canned or fresh sweet potatoes?

While you can use canned sweet potatoes (yams) in a pinch, I strongly recommend using fresh sweet potatoes for the best flavor and texture. Fresh potatoes provide a more natural, complex sweetness that you just can’t get from a can. If you do use canned, make sure to get the kind packed in water, not syrup, and drain them very well.

How do I keep my pecan topping from burning?

The brown sugar in the topping can sometimes brown faster than the casserole cooks. If you notice the topping is getting too dark before the 30-minute mark, simply lay a piece of aluminum foil loosely over the top of the dish. This will shield it from the direct heat and prevent it from burning while the filling finishes cooking.

Is this recipe gluten-free?

This recipe is not gluten-free as written because the topping contains all-purpose flour. However, it’s incredibly easy to adapt! To make a gluten-free version, simply substitute the all-purpose flour in the topping with a cup-for-cup gluten-free all-purpose flour blend. The filling itself is naturally gluten-free.

Final Thoughts

This sweet potato casserole is so much more than a recipe to me; it’s a warm hug on a plate. It’s the taste of Thanksgiving, the comfort of family, and the joy of sharing a meal made with love. I hope it brings as much happiness to your table as it has to mine for all these years. Enjoy every creamy, crunchy bite!

With love,
Emilia

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