Creamy mashed sweet potatoes topped with a buttery, brown sugar-pecan crumble — this sweet potato casserole is the kind of dish I always look forward to during the holidays. It’s rich, comforting, and just sweet enough to sit right on the line between a side and a dessert. Perfect for Thanksgiving, Christmas, or any cozy fall gathering, this recipe is a crowd-pleasing classic that never goes out of style.
Why You’ll Love This Recipe
I love how this casserole brings together creamy, spiced sweet potatoes and a crunchy, sweet pecan topping in perfect balance. It’s incredibly easy to make, feeds a crowd, and can be made ahead of time — a huge bonus during the busy holiday season. The combination of warm spices, buttery crumble, and nutty pecans makes each bite feel like a celebration. Plus, it’s vegetarian-friendly and naturally gluten-free (if I swap the flour topping with a gluten-free option), so it fits a variety of dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large sweet potatoes (about 3 lbs), peeled and cubed
1/2 cup whole milk
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
For the Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup unsalted butter, melted
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
In a large pot, I cover the sweet potato cubes with water and bring them to a boil. I let them cook until fork-tender, which takes about 15 minutes, then drain them well.
Once drained, I mash the sweet potatoes in a large bowl until they’re smooth and creamy.
I add the milk, brown sugar, melted butter, cinnamon, nutmeg, vanilla, and salt, mixing until fully combined.
I beat in the eggs one at a time, making sure the mixture isn’t too hot so the eggs don’t scramble.
I spread the sweet potato mixture evenly into the prepared baking dish.
For the topping, I mix the flour, brown sugar, and pecans in a separate bowl, then stir in the melted butter until the mixture turns crumbly.
I sprinkle the crumble evenly over the sweet potatoes and bake for 30–35 minutes, or until the top is golden brown and the center is set.
I let it cool slightly before serving so everything holds together nicely on the plate.
Servings and timing
This recipe makes 8 servings, perfect for a holiday meal or potluck.
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Calories per serving: Approximately 320 kcal
Variations
Nut-free option: I skip the pecans and use oats or crushed pretzels for a crunchy topping instead.
Mini casseroles: Sometimes I bake the mixture in ramekins for individual servings — it’s great for portion control and presentation.
Marshmallow topping: For a sweeter twist, I replace the crumble with mini marshmallows during the last 10 minutes of baking.
Spiced-up version: I like adding a pinch of cayenne or ginger for a hint of heat.
Vegan version: I substitute the milk with almond or oat milk, the butter with a vegan spread, and use flax eggs instead of regular eggs.
Storage/Reheating
If I have leftovers, I cover the casserole tightly and refrigerate it for up to 4 days. For longer storage, I freeze individual portions in airtight containers for up to 2 months.
To reheat, I warm it in a 350°F oven until heated through (about 15–20 minutes). For a quicker option, I microwave individual servings on medium heat for 1–2 minutes.
Related Recipes:
- The Best Sweet Potato Casserole with Butter Pecan Crumble Topping
- Apple Crumble
- Homemade Pumpkin Spice Crumble Cake
FAQs
Can I make sweet potato casserole ahead of time?
Yes, I usually prepare the sweet potato mixture and topping separately, then assemble and refrigerate the casserole up to a day ahead. I just bake it fresh before serving.
Can I use canned sweet potatoes instead of fresh?
I can use canned sweet potatoes in a pinch, but I make sure to drain them well and reduce the added sugar slightly, since they’re often packed in syrup.
What’s the best way to mash sweet potatoes for this dish?
I prefer using a hand masher for a rustic texture, but for a smoother consistency, I sometimes use a hand mixer or food processor.
Can I freeze sweet potato casserole before baking?
Yes, I assemble the casserole (without the topping), wrap it tightly, and freeze it. When I’m ready to bake, I thaw it in the fridge overnight, add the topping, and bake as directed.
How do I keep the topping crunchy when reheating?
To keep the topping crisp, I reheat the casserole uncovered in the oven. If needed, I sprinkle on a bit of extra chopped pecans before reheating for added texture.
Conclusion
This sweet potato casserole is one of those recipes I come back to year after year. It’s simple, satisfying, and always a hit at the holiday table. Whether I serve it alongside turkey or as part of a vegetarian feast, its rich flavor and comforting texture never disappoint. I love that it can be made ahead, customized in so many ways, and still delivers that nostalgic, homemade taste everyone loves.
📖 Recipe:
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Sweet Potato Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Creamy mashed sweet potatoes topped with a buttery, brown sugar-pecan crumble — this sweet potato casserole is a classic holiday favorite that blends sweet, spiced, and crunchy elements into one irresistible dish.
Ingredients
4 large sweet potatoes (about 3 lbs), peeled and cubed
1/2 cup whole milk
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
For the Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large pot, cover the sweet potato cubes with water and bring to a boil. Cook until fork-tender, about 15 minutes, then drain well.
- Mash the sweet potatoes in a large bowl until smooth and creamy.
- Add the milk, brown sugar, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix until fully combined.
- Beat in the eggs one at a time, ensuring the mixture is not too hot to avoid scrambling the eggs.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, mix the flour, brown sugar, and chopped pecans. Stir in the melted butter until crumbly.
- Sprinkle the crumble topping evenly over the sweet potatoes.
- Bake for 30–35 minutes, or until the top is golden brown and the center is set.
- Let the casserole cool slightly before serving for easier slicing and serving.
Notes
Swap pecans with oats or crushed pretzels for a nut-free version.
Use ramekins for mini individual casseroles.
Top with mini marshmallows in the last 10 minutes for a sweeter variation.
Add a pinch of cayenne or ginger for a spiced twist.
Make it vegan by substituting with plant-based milk, vegan butter, and flax eggs.
Refrigerate leftovers up to 4 days or freeze individual portions for up to 2 months.
Reheat in a 350°F oven uncovered for 15–20 minutes to retain crunchiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg
