Sweet Meets Savory—You’ll Want My Sweet Potato Casserole All Year Long!
Many would say Thanksgiving is not complete without Sweet Potato Casserole.
- 3 large sweet potatoes (peeled and cubed, (about 2 lbs.,) $3.39)
- ½ cup salted butter (divided, (113g) $0.92)
- ¼ cup whole milk (2 fl oz., $0.06)
- 2 eggs (beaten, $0.39)
- ½ cup brown sugar (divided, (100g) $0.25)
- ½ tsp ground cinnamon ($0.02)
- ½ tsp salt ($0.04)
- 1 tsp vanilla extract ($0.67)
- ½ cup chopped pecans (55g, $1.69)
- ¼ cup all-purpose flour (30g, $0.04)
- Gather and prep all ingredients. Grease a 9x9 baking dish and preheat the oven to 350°F (177°C).
- Boil cubed sweet potatoes in salted water until fork-tender, about 12-15 minutes. Drain.
- Mash sweet potatoes until smooth.*
- Add in 4 Tbsp (¼ cup) butter, milk, eggs, ¼ cup brown sugar, cinnamon, salt, and vanilla until smooth. Spread evenly in the prepared baking dish.
- In a small bowl, combine the pecans, flour, and remaining ¼ cup brown sugar. Pour in the remaining ¼ cup melted butter, and stir until a sandy, crumbly consistency forms.
- Sprinkle the pecan streusel evenly over the sweet potato layer.
- Bake uncovered for 25-30 minutes, until the topping is golden and the casserole is set.
- Allow to cool slightly before serving.
This lightened-up version is IT (in my humble opinion). I love how simple it is to make, yet it stays budget-friendly. The sweet potatoes are light and fluffy, and the pecan streusel adds a satisfying crunch and a nutty, buttery flavor.
The combination of sweet and savory, with just a hint of cinnamon and vanilla, makes every bite irresistible. Although this is a perfect recipe to include in your holiday feasts, it’s easy enough to enjoy any night of the week!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Sweet Potato Casserole with Pecan Topping
Sweet potato casserole is a classic Southern dish that usually makes an appearance around the holidays—Thanksgiving, Christmas, or any special occasion where comfort food is a must.
It’s similar to twice baked sweet potatoes, but in a casserole form, and is incredibly simple to make. My recipe for sweet potato casserole starts with a base of mashed sweet potatoes mixed with butter, brown sugar, cinnamon, and vanilla, then gets topped with a homemade pecan streusel.
I also use milk and eggs to add creaminess without making it too heavy. It might sound like a dessert, but it’s traditionally served as a side dish with dinner!
Recipe Tips & Suggestions
- Are you team marshmallow or streusel topping? Personally, I’m team streusel all the way. But if you love that gooey, toasted marshmallow layer, you can sprinkle ½ cup of mini marshmallows on top during the last 5 minutes of baking. Or, if you’re firmly in camp marshmallow, swap the streusel for a full layer of marshmallows and bake until golden and bubbly.
- Add citrus. Try stirring in ¼ cup of orange juice or some zest to the mashed sweet potatoes for a bright citrus note!
- Swap the nuts. Feel free to swap the pecans for walnuts or almonds if that’s what you’ve got.
- Make ahead. Save yourself some time on Thanksgiving Day by prepping this mashed sweet potato casserole up to 48 hours in advance. Store the sweet potato layer and streusel topping separately in the fridge, then assemble and bake when you’re ready. Add a few extra minutes to the baking time since it’ll be cold.
Instructions
- Gather and prep all ingredients. Grease a 9×9 baking dish and preheat the oven to 350°F (177°C).
How to Make Sweet Potato Casserole Step-by-Step Photos
Gather all of your ingredients.
Grease a 9×9 baking dish and preheat your oven to 350°F (177°C). Boil the sweet potatoes: Add 3 large peeled and cubed sweet potatoes to a saucepan of salted water and boil for about 12-15 minutes until tender.
Drain the sweet potatoes and return them to the saucepan. Mash the sweet potatoes: Use a potato masher to mash the sweet potatoes until smooth. Or for the smoothest, creamiest consistency, use a hand mixer instead of a potato masher.
Make the casserole filling: Add 4 Tbsp (¼ cup) butter, ¼ cup milk, 2 beaten eggs, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp salt, and 1 tsp vanilla to the mashed sweet potatoes and combine. Spread the sweet potato mixture evenly in the prepped baking dish.
Make the streusel topping: Mix ½ cup chopped pecans, ¼ cup flour, and remaining ¼ cup brown sugar in a small bowl. Now, melt the remaining ¼ cup of butter and pour it in.
Stir until the mixture appears sandy and crumbly. Assemble the casserole: Top the sweet potato mixture with the pecan topping.
Bake: Add the baking dish to the preheated oven and bake uncovered for 25-30 minutes, until the topping is golden and the filling is set. Let your sweet potato pecan casserole cool slightly before serving. Enjoy!
Serving Suggestions
If you’re serving this easy sweet potato casserole for Thanksgiving, you can’t go wrong with the classic pairing of roast turkey and sausage stuffing.
The sweet, buttery potatoes taste amazing next to all those savory sides (trust me!!). I sometimes add extra toasted pecans or a sprinkle of cinnamon on top before serving for even more texture and flavor.
It’s also delicious any time of year with roasted chicken or pork chops. Or if you really want to indulge, top it with a drizzle of maple syrup or a dollop of whipped cream—your call!
Storage & Reheating
Store any leftover pecan sweet potato casserole in an airtight container in the fridge for up to 3–4 days. To reheat, pop it in the oven at 325°F for 10–15 minutes to keep the topping crisp.
If you’re planning ahead, you can also freeze the whole casserole (covered with foil) for up to 2 months. Just thaw it overnight in the fridge and reheat it in the oven before serving.
