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 with pecans. I'm not a huge fan of marshmallow topping so I use a buttery pecan topping. And it is delicious!
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Side dish or dessert? I still can't decide! With its creamy sweet potatoes and that brown sugar pecan topping, it's basically pie in disguise. Either way, it's a must have on our Thanksgiving table.
Cooking from scratch has always been at the heart of my kitchen, especially during the holidays when everything feels a little more special. A couple of my favorite made from scratch sides are Homemade Green bean Casserole and Cranberry Sauce, both perfect for your holiday table.
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.
- Egg - You'll need 1 large egg for this recipe.
- Sweeteners - A combination of maple syrup 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
- 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.
- In a small bowl combine the brown sugar, melted butter, flour, spices and pecans. Mix until fully combined.
- To the mashed sweet potatoes add in the melted butter, egg, milk, maple syrup, brown sugar, spices, salt and vanilla extract. Mix until fully combined.
- Pour into the prepared baking dish. Spread out into an even layer.
- Sprinkle over pecan crumb topping in an even layer.
- Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes. Enjoy!
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.
This Thanksgiving staple is always a treat that I enjoy making during the holiday season. I hope you and your family enjoy it as much as we do!
-Sky🩷
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📖 Recipe
Sweet Potato Casserole
Ingredients
- 2 pounds sweet potatoes cooked *See Notes
- ¼ cup unsalted butter melted
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons maple syrup optional
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Pecan Crumb Topping
- ½ cup brown sugar
- 2 ½ tablespoons unsalted butter melted
- 2 ½ ounces all-purpose flour ¼ cup + 1 tablespoon
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup pecans chopped
Instructions
- Preheat the oven to 350°F and lightly grease an 9x13 baking dish.
- In a large bowl, mash the sweet potatoes until smooth. Set aside to cool while you prepare the topping.
- Pecan Crumb Topping: In a small bowl combine the brown sugar, melted butter, flour, spices and pecans. Mix until fully combined. Set Aside.
- Sweet Potato Mixture: To the mashed sweet potatoes add in the melted butter, egg, milk, maple syrup, brown sugar, spices, salt and vanilla extract. Mix until fully combined. (If the mixture seems too thick stir in a little more milk to thin it out. About 1 tablespoon at a time.)
- Pour into the prepared baking dish. Spread out into an even layer. Sprinkle over pecan crumb topping in an even layer. Cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes. Enjoy!
Notes
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.
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