Sweet Potato Casserole is a classic holiday side dish made with creamy mashed sweet potatoes, butter, and warm spices, baked to perfection with a crunchy pecan topping. This easy sweet potato casserole recipe is rich, comforting, and perfect for Thanksgiving, Christmas, or any family gathering.
Making sweet potato casserole is simple and stress-free. Just mash up tender sweet potatoes with butter, sugar, and a few cozy spices, spread everything into a baking dish, and finish it off with your favorite topping. Pop it in the oven and let it bake until warm, fluffy, and golden on top-easy comfort food that always feels special.
We'd love to hear from you in the comments below if you try this recipe!
Try some of our other side dishes: Homemade Cubed Stuffing, Tortellini Pasta Salad, Zucchini Au Gratin or Spinach Au Gratin.
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Ingredients for Sweet Potato Casserole
- sweet potatoes
- pecans
- eggs
- butter
- flour
- sugar
- brown sugar
- vanilla
- salt
- milk
FAQs
Yes! You can assemble it up to 2 days in advance, cover it tightly, and store it in the fridge. Add the topping right before baking for the best texture.
Make sure your sweet potatoes are well-drained and fully mashed. Avoid adding too much milk or butter, which can make it watery.
Yes. Freeze the casserole without the topping for best results. Thaw overnight in the fridge, add the topping, and bake as directed.
Stored in an airtight container, it will keep for 3–4 days.
Top Tips
- Use real sweet potatoes when possible. Fresh sweet potatoes give the best flavor and texture compared to canned.
- Mash until smooth. For the creamiest casserole, mash well or use a hand mixer to remove lumps.
- Add topping last if prepping ahead. This keeps marshmallows or streusel from getting soggy.
- Let it rest before serving. A short rest helps it set and makes serving easier.
- Taste before baking. Always sample the filling so you can adjust sweetness and spices.
- Refrigerator: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
- Freezer: For best results, freeze the casserole without the topping. Wrap tightly in plastic wrap and foil, or use a freezer-safe container. Freeze for up to 2 months.
How to make Sweet Potato Casserole
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil or bake sweet potatoes until tender. Peel and mash until smooth. In a large bowl, mix mashed sweet potatoes, melted butter, granulated sugar, milk, eggs, vanilla, and salt until creamy.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, combine pecans, brown sugar, flour, and softened butter. Sprinkle evenly over the filling.
- Bake uncovered for 25-30 minutes. Let cool for 5-10 minutes before serving.
Sweet Potato Casserole
Ingredients
Sweet Potatoes
- 4-5 large sweet potatoes, peeled and cubed
- 2 large eggs
- ½ cup granulated sugar
- 4 tablespoon butter, melted
- 1 teaspoon vanilla extract
- ½ cup evaporated milk
- ½ teaspoon kosher salt
Pecan Topping
- 1 cup brown sugar, packed
- ¼ cup all purpose flour
- 1 cup pecans, chopped
- 3 tablespoon butter, softened
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil or bake sweet potatoes until tender. Peel and mash until smooth.
- In a large bowl, mix mashed sweet potatoes, melted butter, granulated sugar, milk, eggs, vanilla, and salt until creamy.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, combine pecans, brown sugar, flour, and softened butter. Sprinkle evenly over the filling.
- Bake uncovered for 25-30 minutes. Let cool for 5-10 minutes before serving.
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