Sweet Potato Casserole is a classic dish that’s both comforting and full of warmth. It features soft, mashed sweet potatoes with a hint of cinnamon and brown sugar, topped with a crunchy layer of toasted pecans and a buttery, golden crumble. The mix of creamy and crunchy textures makes it a favorite at holiday dinners and family gatherings.
I love making this casserole because it feels like a warm hug in food form. One of my favorite tricks is to add a little orange zest to the sweet potatoes—it adds a fresh, bright touch that makes every bite more interesting. It’s a dish that can easily be made ahead, which is great when you want to spend more time chatting with guests and less time in the kitchen.
This casserole pairs wonderfully with turkey or ham, but I’m just as happy enjoying it on its own. The sweet and nutty flavors are perfect for any cozy meal, and I always find myself going back for seconds. If you’re looking for a simple side that feels special, this sweet potato casserole is a great choice for bringing people together around the table.
Key Ingredients & Substitutions
Sweet Potatoes: The base of this dish. I like using large, fresh sweet potatoes baked or boiled until tender. If you’re short on time, canned sweet potatoes work too—but fresh always tastes better.
Sugar: Granulated sugar sweetens the potatoes evenly. You can swap brown sugar here for a deeper flavor, but the topping uses brown sugar for that caramel-like touch.
Butter: Adds richness and helps bind the topping. I always opt for unsalted butter so I can control the salt levels. If dairy-free, try coconut oil or a plant-based butter alternative.
Milk: Helps make the sweet potato mixture creamy. Whole milk is great, but almond, soy, or oat milk works well for a dairy-free version.
Pecans: The crunchy star topping. If nuts aren’t your thing, chopped walnuts or almonds are good substitutes. You could even leave them out for a simpler crumble.
How Do You Make the Perfect Crunchy Topping?
The topping is what gives this casserole that special texture contrast. It’s a mix of brown sugar, flour, cinnamon, pecans, and cold butter.
- Keep the butter cold and cut it into small pieces. This helps create a crumbly texture instead of a greasy mix.
- Use your fingers or a pastry cutter to gently mix the topping ingredients until it looks like coarse crumbs.
- Spread the topping evenly over the sweet potatoes so every bite has a crunchy surprise.
- Bake until the topping turns golden brown, around 30–35 minutes. Watch closely to prevent burning.
This simple technique gives you a delightful crispness that pairs beautifully with the creamy sweet potatoes underneath.
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it’s the perfect size for the casserole and easy to handle.
- Large mixing bowl – helps you combine all the sweet potato ingredients smoothly.
- Medium bowl – for mixing the pecan topping, and I prefer it for its size and ease of use.
- Pastry cutter or fingers – essential for mixing the cold butter into the topping until crumbly.
- Oven – of course, to bake everything to golden perfection.
- Measuring cups and spoons – for accuracy and consistent results every time.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or almonds for a different nut crunch, or leave out nuts for a simpler topping.
- Add a dash of cayenne pepper or chili powder to the sweet potatoes for a spicy kick.
- Mix in cooked cranberries or raisins into the sweet potato filling for extra tartness and sweetness.
- Top with mini marshmallows during the last 5 minutes of baking for a gooey, toasted finish.
Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Mixture:
- 4 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 30–35 minutes to bake. Overall, you’ll spend about 45 minutes from start to finish, including baking and a short cooling time before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a similar casserole dish with butter or cooking spray to prevent sticking.
2. Make the Sweet Potato Mixture:
In a large bowl, add your cooked and mashed sweet potatoes. Then, stir in the granulated sugar, eggs, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix everything well until the mixture is smooth and creamy.
3. Transfer Mixture to Baking Dish:
Pour the sweet potato mixture into your prepared baking dish. Spread it out evenly so it covers the bottom smoothly.
4. Prepare the Pecan Topping:
In a medium bowl, combine the chopped pecans, brown sugar, all-purpose flour, and cinnamon. Add the cold butter pieces. Use your fingers or a pastry cutter to blend everything together until the mixture turns crumbly and the butter is spread evenly throughout.
5. Add the Topping:
Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish. Make sure it’s spread to cover the surface for that perfect crunchy finish.
6. Bake the Casserole:
Place the dish in your preheated oven and bake for 30 to 35 minutes. You want the topping to turn golden brown and the casserole to be heated through.
7. Cool and Serve:
Remove the casserole from the oven and let it cool for a few minutes. Serve warm as a delicious side dish that’s creamy, sweet, and topped with crunchy pecans.
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes! Just make sure to thaw them completely before mashing. Thaw overnight in the fridge or use the microwave defrost setting, then drain any excess moisture to avoid a watery casserole.
Can I Make Sweet Potato Casserole Ahead of Time?
Absolutely! Prepare the casserole and topping, then cover and refrigerate for up to 24 hours before baking. When ready, bake a few extra minutes if needed to heat thoroughly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crunchy topping.
Can I Substitute Other Nuts in the Topping?
Definitely! Walnuts, almonds, or even hazelnuts work well. If you have a nut allergy, you can omit the nuts and increase the flour and butter slightly for a nice crumble.