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.
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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.
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Key Ingredients & Substitutions
- Sweet Potatoes – Fresh sweet potatoes work best for this recipe. Their natural sweetness and creamy texture really shine through after baking.
- Milk – Any type of milk will work here, so use whatever you have on hand — whole, 2%, or even a non-dairy milk like almond or oat milk.
- Eggs – You’ll need large eggs for this recipe.
- Sweeteners – A combination of maple syrup, granulated sugar, and brown sugar gives the best depth of flavor. You can use either light or dark brown sugar depending on what you prefer or have in your pantry.
- Spices – A warm blend of cinnamon, nutmeg, allspice, and a pinch of salt.
- Pecans – Chopped pecans add the perfect crunch to the crumb topping. Feel free to swap them out for walnuts if you like!
How To Make Sweet Potato Casserole
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!
Frequently Asked Questions
Absolutely! 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.
Storage Tips
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.
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📖 Recipe
Sweet Potato Casserole
Ingredients
- 2 pounds sweet potatoes cooked *See Notes
- ¼ Cuc unsalted butter melted
- 2 large eggs
- ¼ cup milk
- 2 tablespoons maple syrup
- 3 ounces brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
Pecan Crumb Topping
- ¼ cup unsalted butter cubed and cold
- 3 ounces all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pecans chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
Instructions
- 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!
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