Sweet Potato Casserole
A true Southern Thanksgiving staple. Sweet Potato Casserole made with the perfect amount of cinnamon and a delicious buttery pecan topping. This Thanksgiving favorite is always a crowd pleaser.
No Thanksgiving meal is complete without some sort of sweet potato dish. My favorite is this Sweet Potato Casserole. I'm not a huge fan of marshmallow topping so I use a buttery pecan streusel topping. It's just so much better than a marshmallow topping. In my opinion, of course.
Maybe it's technically a dessert, sweet, almost pie like with a brown sugar and pecan topping. I don't really know. What I do know is that we can all agree, this side dish is a true winner at Thanksgiving.
Green Bean Casserole from Scratch
The full recipe is in the recipe card below.
Cook Sweet Potatoes- Peel, cut and boil your sweet potatoes until tender. Or bake them until tender.
Mash Sweet Potatoes- Mash the sweet potatoes until smooth and set aside to cool while you make the crumb topping. Do not add in the eggs until the sweet potatoes are cool.
Make Crumb Topping- Whisk together the flour, both sugars, chopped pecans, cinnamon, nutmeg and vanilla extract. Cut in the cold butter. The mixture should resemble coarse crumbs.
Make Filling- Combine the mashed sweet potatoes with the eggs, milk, melted butter, maple syrup, brown sugar, spices and salt. Whisk to fully combine.
Assemble & Bake- Add to a greased casserole dish, top with crumb topping and bake in a 350° F oven for 45-55 minutes. Enjoy!
Absolutely! I'm all about prepping food to make life easier. You can prepare the casserole filling and crumb topping in advance and store them in separate containers in the refrigerator for up to two days.
When you're ready to bake, set both the filling and topping out on the counter while the oven preheats. The topping might need a bit more time to sit out, so it crumbles more easily. Once ready, sprinkle the topping over the filling and bake as directed.
Yes, you can use canned Yams in place of the fresh sweet potatoes. Two cans should be enough for this recipe.
Did you know that the canned Yams sold in American grocery stores are actually canned sweet potatoes. Yams have a dry, starchy flesh that is white.
Store leftover Sweet Potato Casserole in an airtight container in the refrigerator for up to 5 days.
Store Sweet Potato Casserole in an airtight container in the freezer for 3-4 months.
A true Southern Thanksgiving staple. Sweet Potato Casserole made with the perfect amount of cinnamon and a delicious buttery pecan topping. This Thanksgiving favorite is always a crowd pleaser.
- 2 lb sweet potatoes (cooked *See Notes)
- 1/4 Cup unsalted butter (melted)
- 2 Large eggs
- 1/4 Cup milk
- 2 tbsp maple syrup
- 3 oz brown sugar
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/2 Teaspoon ground allspice
- 1/2 Teaspoon salt
- 1/4 Cup unsalted butter (cubed and cold)
- 3 oz all-purpose flour
- 1/4 Cup brown sugar
- 1/4 Cup granulated sugar
- 1/2 Cup pecans (chopped)
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon vanilla extract
Preheat an oven to 350° F and lightly grease an 9x9 baking dish. Set aside to cool.
To make the pecan crumb topping whisk together the flour, both sugars, chopped pecans, cinnamon, nutmeg and vanilla extract. Cut in the cold butter. The mixture should resemble coarse crumbs. Set aside.
In a large bowl, mash the cooled sweet potatoes until smooth. Add in the eggs, melted butter, milk, maple syrup, brown sugar, spices and salt. Mix until fully combined.
Pour into the prepared baking dish. Spread out into an even layer. Sprinkle the pecan crumb topping in an even layer over the filling.
Bake for 45-55 minutes or until the center is mostly set. Enjoy!
Cooking Sweet Potatoes- Peel, cut and boil your sweet potatoes until tender. Or bake them until tender.
Thank you for stopping by!