Name: Sweet Potato Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 5-6 cups mashed sweet potatoes (about 4-5 large sweet potatoes); 4 tablespoons butter; 1 cup sugar; 2 eggs; ½ cup milk; 2 teaspoons vanilla; ½ teaspoon salt; ½ cup brown sugar, packed; 1/3 cup flour; ¾ cup chopped pecans; ½ teaspoon cinnamon; 4 tablespoons butter, melted

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Last year my sister-in-law, Lisa, made a yummy sweet potato casserole for our Thanksgiving dinner. I don’t typically love these but hers made me change my mind; this sweet potato casserole was that good! I got the recipe from her and modified it a bit to make it my own.

The sweet potato casserole is really simple, it’s perfect to make ahead of Thanksgiving, and it’s a delicious side dish. What’s not to love? My husband also gives his stamp of approval for all things sweet potato, so he says you don’t have to just take my word for it.

Sweet Potato Casserole

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A warm sweet potato casserole is like a taste of home. It’s comfort food if you ask me. This casserole is a perfect balance of soft, smooth, mashed sweet potatoes, and a crunchy, buttery, brown sugar pecan topping. It’s the best of both worlds.

This sweet potato casserole is perfect for whenever you want a side dish that feels extra special. It’s great for family gatherings and holiday dinners alike, and trust me, no one will be able to resist going back for more. Plus it’s easy to make ahead and simply pop in the oven when you’re ready to serve, which makes it ideal for busy cooks.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: serves about 8-10 as a side 1x

Ingredients

Scale

Casserole-

5–6 cups mashed sweet potatoes (about 4–5 large sweet potatoes)

4 tablespoons butter

1 cup sugar

2 eggs

½ cup milk

2 teaspoons vanilla

½ teaspoon salt

Topping-

½ cup brown sugar, packed

1/3 cup flour

¾ cup chopped pecans

½ teaspoon cinnamon

4 tablespoons butter, melted

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Instructions

Casserole-

Preheat oven to 350 and spray a 10×10 baking dish with cooking spray.

Peel and chop each sweet potato into large chunks and set in a large pot. Cover with water so the water is about 1-2 inches above the sweet potatoes. Cover the pot with a lid and turn the heat on high.

Once it reaches a boil, reduce heat to medium and uncover. Cook until the sweet potatoes are fork tender.

Drain the potatoes and return the cooked potatoes to the pot. Mash the sweet potatoes with a potato masher, potato ricer, or using a handheld mixer. Add the butter and sugar and mix until melted and combined.

In a small mixing bowl combine the eggs, milk, vanilla, and salt until thoroughly mixed. Add the egg mixture into the sweet potato mixture and mix until combined.

Pour into prepared baking dish and set aside.

Topping-

Make the topping by combining the brown sugar, flour, pecans, and cinnamon in a small mixing bowl with a fork. Add the melted butter and mix until crumbly.

Sprinkle topping evenly over the sweet potato mixture.

Bake 30 minutes covered then 10 minutes uncovered.

Notes

Step-by-step pictures and Frequently Asked Questions below recipe card.

Frequently Asked Questions – Sweet Potato Casserole

Can Sweet Potato Casserole be made in advance?

Yes, sweet potato casserole can be made in advance. Before adding the topping you cover with foil or plastic wrap. Can refrigerate up to 3 days before baking. When taking out of the fridge, sprinkle on topping, re-cover, and bake covered for 5-10 minutes while cold from the fridge. Then bake as directed.

Can this Sweet Potato Casserole be made in a 9x13 pan instead?

This Sweet Potato Casserole can be made in a 9x13. I would recommend 1.5x the topping though so there's enough to cover the casserole or 1.5x the whole recipe even.

Is this Sweet Potato Casserole overly sweet?

I think this Sweet Potato Casserole has the perfect sweetness but definitely not overly sweet at all. If you like yours extra sweet, add another 1/4 cup of sugar, or more brown sugar in the topping.