Sweet Potato Casserole
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Sweet Potato Casserole is my go-to when I need a side dish that feels festive without being fussy. The sweet potatoes get all creamy and buttery, and that brown sugar pecan topping adds the best crunch. The marshmallows toast up golden and gooey, and honestly? You’ll be scraping the dish clean.
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I make this for Thanksgiving and Christmas every year, and it’s always the first dish to disappear. It’s a total crowd-pleaser that feeds a crowd without breaking the bank and travels well to potlucks. You can make it up to 3 days in advance and keep it in the fridge, or freeze it for up to 3 months. Just reheat in the oven when you’re ready.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sweet Potato Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make the best sweet potato casserole from scratch.
Make the Streusel Topping
In a large or medium bowl, stir together granulated sugar, brown sugar, all-purpose flour, and optional cinnamon. Use light brown sugar for mild sweetness or dark brown sugar if you prefer it deeper.
Add cold butter cubes and use a fork or dough blender to cut the butter into the sugar-flour mixture until it becomes a coarse mixture. The cold butter creates those crumbly, crunchy bits that’ll caramelize on top of the casserole.
Prepare the Sweet Potatoes
Either bake or boil your sweet potatoes. Baking brings out more natural sweetness of the fresh sweet potatoes, but the baking time takes longer and boiling them is faster if you’re short on time. You can still prep other ingredients while they’re in the oven, though.
For boiling, peel the sweet potatoes first using a vegetable peeler, cut them into chunks, and cook in a large pot of water until fork-tender. You could also use pre-cooked canned yams for even more convenience.
Mix the Filling
Preheat your oven to 375°F (190°C) and grease a casserole dish. Place the cooked sweet potatoes in a large mixing bowl, along with the sugar, eggs, vanilla, and melted butter.
Using a hand mixer or a potato masher, beat or mash until the sweet potato mixture is smooth and fluffy, then fold in half the pecans. The mixer makes it incredibly creamy, but a masher works if you prefer a more rustic texture.
Assemble and Bake
Transfer the mixture to the baking dish in an even layer, scatter the streusel topping evenly, and sprinkle the remaining pecans over the top. For extra sweetness, add mini marshmallows, then bake for 25 minutes.
The streusel will turn golden and the marshmallows will puff up and toast nicely. Remove from the oven, serve, and enjoy!
Sweet Potato Casserole travels beautifully to potlucks and holiday gatherings. Let it cool completely, then cover the whole casserole dish tightly with aluminum foil or a silicone casserole lid.
The marshmallows will deflate slightly as the casserole cools, but they will still taste great. If you want to keep the casserole warm, transport it in an insulated casserole carrier or wrap it in a thick towel to retain heat.
Equipment
- Casserole dish 9×13
Ingredients
For the Topping
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon optional
- ¼ cup butter cubed and cold
For the Filling
- 4 large sweet potatoes baked or boiled
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter melted
- 1 cup pecans roughly chopped, divided
- 2 cups mini marshmallows (vegetarian) optional
Video
Instructions
For the Topping
- In a large bowl, stir together granulated sugar, brown sugar, all-purpose flour, and optional cinnamon.½ cup granulated sugar, ½ cup brown sugar, ½ cup all-purpose flour, 1 teaspoon cinnamon
- Add cold butter cubes and use a fork or pastry cutter to cut the butter into the sugar-flour mixture until it becomes a coarse mixture.¼ cup butter
For the Filling
- Either bake or boil your sweet potatoes as preferred.4 large sweet potatoes
- Preheat your oven to 375°F (190°C) and grease an 8"x 8" baking dish.
- Place the cooked sweet potatoes in a large mixing bowl, along with the sugar, eggs, vanilla, and butter. Using a handheld electric mixer or a potato masher, beat or mash until the mixture is smooth and fluffy, then fold in half the pecans.½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup butter, 1 cup pecans
- Transfer the mixture to the baking dish in an even layer, scatter the topping evenly, add the remaining pecans over the potato mixture (for extra sweetness, add mini marshmallows), and bake for 25 minutes.1 cup pecans, 2 cups mini marshmallows (vegetarian)
- Remove from the oven, serve, and enjoy.
Notes
Nutrition
How to Store Leftovers
You can make this sweet potato casserole ahead of time. Let it cool on the counter at room temperature before refrigerating in an airtight container for up to 3 days. The streusel will soften slightly in the fridge, but you can crisp it back up by reheating uncovered in the oven.
For longer storage, freeze the portions in a freezer-safe container or wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 350°F for 20-25 minutes until warmed through.
The texture stays creamy, and the pecans keep their crunch surprisingly well after freezing.
What to Serve With Sweet Potato Casserole
I serve it with green bean casserole, cranberry sauce, stuffing, and dinner rolls for a complete Thanksgiving table. It’s also delicious alongside roasted Brussels sprouts, wild rice pilaf, or a hearty autumn salad with candied pecans and dried cranberries.
It works just as well for family dinners with grilled vegetables, cornbread, and mac and cheese. You can also serve it with roasted root vegetables or a simple mixed greens salad for a lighter meal.
More Easy Recipes for You to Try at Home
Check out these other delicious casserole recipes perfect for holidays and potlucks.
