Hey, y'all! Sweet Potato Casserole is one of those recipes that never goes out of style. Creamy mashed sweet potatoes are topped with a buttery pecan crumble that bakes until perfectly golden, making it a classic side dish that's just as welcome at a holiday meal as it is at a family dinner.
Sweet Potato Casserole
What I love most is that it's simple to make and can be prepared ahead of time, which is always a bonus during the busy holiday season. Serve it alongside your favorite main dishes, and don't be surprised when everyone goes back for another helping.
Subscribe To Receive New Posts Straight In Your Inbox
Sweet Potato Casserole Ingredients
Sweet Potato Filling
- 4 cups canned sweet potatoes or yams, mashed
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- ⅔ cup unsalted butter, melted (1⅓ sticks)
Pecan Streusel Topping
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1¼ cups chopped pecans
- ⅓ cup unsalted butter, melted (⅔ stick)
- 1 tablespoon vanilla extract
How to Make Sweet Potato Casserole
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, salt, vanilla extract, and melted butter. Beat for 2–3 minutes, or until the mixture is smooth and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, stir together the brown sugar, flour, chopped pecans, melted butter, and vanilla extract until the mixture is evenly moistened and crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30 minutes, or until the casserole is heated through and the topping is golden brown.
- Let the casserole rest for 5–10 minutes before serving warm.
Pro Tips For Making This Recipe
- Use canned sweet potatoes packed in water or syrup, and drain them well before mashing to prevent a watery casserole.
- Mix the filling until smooth, but don't overbeat it once the eggs are added.
- Chop the pecans into small, even pieces so every bite gets a little crunch.
- Make it a day ahead, then refrigerate and bake just before serving for an easy holiday side.
- Let the casserole rest for 5–10 minutes after baking so the filling sets and serves neatly.
Frequently Asked Questions
Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes if it's going into the oven cold.
Absolutely. Peel, boil, and mash about 4 cups of cooked sweet potatoes before preparing the filling.
Yes. Assemble the casserole without baking, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Yes! If you prefer a marshmallow topping, sprinkle mini marshmallows over the casserole during the last 10 minutes of baking so they become golden and toasted.
Other Recipes You'll Love
Recipe
Sweet Potato Casserole
Ingredients
Sweet Potato Filling
- 4 cups canned sweet potatoes or yams mashed
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs beaten
- 1 tablespoon vanilla extract
- ⅔ cup unsalted butter melted (1⅓ sticks)
Pecan Streusel Topping
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1¼ cups chopped pecans
- ⅓ cup unsalted butter melted (⅔ stick)
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, salt, vanilla extract, and melted butter. Beat for 2–3 minutes, or until the mixture is smooth and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, stir together the brown sugar, flour, chopped pecans, melted butter, and vanilla extract until the mixture is evenly moistened and crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30 minutes, or until the casserole is heated through and the topping is golden brown.
- Let the casserole rest for 5–10 minutes before serving warm.
Notes
- Use canned sweet potatoes packed in water or syrup, and drain them well before mashing to prevent a watery casserole.
- Mix the filling until smooth, but don't overbeat it once the eggs are added.
- Chop the pecans into small, even pieces so every bite gets a little crunch.
- Make it a day ahead, then refrigerate and bake just before serving for an easy holiday side.
- Let the casserole rest for 5–10 minutes after baking so the filling sets and serves neatly.
Nutrition
Y'all come back now, ya hear?
My best,
JC
Leif Price says
Yum! That looks like really the best sweet potato casserole. Can't wait to give it a try.