A classic sweet potato casserole belongs at the center of every holiday table—whether it’s Thanksgiving, Christmas, or Sunday supper. This easy recipe combines silky, mashed sweet potatoes with warm spices and a touch of sweetness, all finished off with a crisp, buttery pecan topping. It’s rich, comforting, and so good it could double as dessert.
This version is easy to make ahead, stores beautifully, and is a guaranteed crowd-pleaser. You’ll never look at sweet potatoes the same way again.
Table of Contents
Why You’ll Love This Recipe
- 🍠 Ultra creamy base with warm, spiced flavor
- 🥧 Crispy pecan topping gives perfect texture contrast
- 🧁 Feels like dessert, but it’s a side dish
- 🕒 Make-ahead and freezer-friendly
- 🥄 No mixer required – simple, straightforward prep
Ingredients
For the Sweet Potato Filling:
- 4 cups mashed cooked sweet potatoes (about 4 medium potatoes)
- ¾ cup white sugar
- 2 large eggs, lightly beaten
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
For the Pecan Topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare sweet potatoes: In a large bowl, mash cooked sweet potatoes until smooth. Stir in sugar, eggs, milk, melted butter, vanilla, and salt. Mix until creamy and well combined.
- Transfer to baking dish: Spread the sweet potato mixture evenly in the prepared baking dish.
- Make the topping: In a separate bowl, mix brown sugar and flour. Stir in melted butter, then fold in chopped pecans until a coarse crumble forms.
- Top and bake: Sprinkle pecan topping evenly over the sweet potatoes.
- Bake for 30–35 minutes, until topping is golden brown and slightly crisp.
- Cool slightly before serving warm.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8–10
- Difficulty: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 350 kcal
- Carbs: 42g
- Fat: 18g
- Protein: 4g
- Sugar: 24g
- Sodium: 150mg
- Fiber: 3g
Tips & Variations
- 🔁 Make it ahead: Assemble the filling and topping separately, refrigerate up to 2 days. Add topping and bake day-of.
- ❄️ Freezer-friendly: Freeze baked (without topping) or unbaked filling in a foil pan. Add fresh topping when reheating.
- 🥥 Add-ins: Stir in a handful of raisins, crushed pineapple, or a dash of cinnamon or nutmeg for added depth.
- 🍬 Marshmallow topping? Swap pecans for mini marshmallows in the last 10 minutes of baking.
Sweet Potato Casserole
Equipment
- 9×13-inch baking dish
- Mixing bowls
- – Potato masher
- – Wooden spoon
Ingredients
- **Filling:**
- – 4 cups mashed sweet potatoes
- – ½ cup white sugar
- – 2 large eggs
- – ½ cup milk
- – ½ cup melted butter
- – 1 tsp vanilla extract
- – ½ tsp salt
- **Topping:**
- – ⅓ cup all-purpose flour
- – ⅓ cup brown sugar
- – ½ cup chopped pecans
- – 3 tbsp softened butter
Instructions
- Preheat oven to 350°F and grease a 9×13-inch dish.
- Mash sweet potatoes and mix with sugar, eggs, milk, butter, vanilla, and salt.
- Pour into dish and smooth top.
- Combine topping ingredients and sprinkle over filling.
- Bake 30–35 minutes until golden.
- Let cool 10 minutes before serving.
Notes
– Prep ahead and bake later
– Add cinnamon for a warm spice twist
– Use canned yams if short on time
FAQs
Can I use canned sweet potatoes?
Yes—just be sure they are drained and mashed thoroughly before mixing.
Is this recipe very sweet?
It’s mildly sweet with a dessert-like feel, but you can reduce sugar to taste or swap some for maple syrup.
How do I reheat it?
Cover with foil and bake at 350°F for 20–25 minutes until heated through.
Can I use a hand mixer?
Absolutely! It will make the filling extra smooth, but it’s not required.
Conclusion
This sweet potato casserole is more than just a holiday side—it’s a rich, creamy, sweet-and-savory comfort dish that brings the whole table together. With its buttery pecan crunch and velvety filling, it’s bound to become a family tradition.