Sweet Potato Casserole is a classic comfort dish that brings together creamy, mashed sweet potatoes topped with a crunchy, buttery pecan and brown sugar crust. It’s the perfect mix of soft and crispy textures, with just the right amount of sweetness that makes it feel like a special treat at any meal.
I love making this casserole during the holidays or any chilly day when I want a little cozy warmth on my plate. What I really enjoy is how easy it is to prepare, yet it always feels like you put in so much effort. Adding a touch of cinnamon and vanilla to the sweet potatoes gives it a gentle spice that everyone loves, and the pecan topping adds a lovely nutty crunch that keeps me coming back for more.
My favorite way to serve Sweet Potato Casserole is right alongside a big family dinner, especially with turkey or roasted chicken. I also think it tastes great for breakfast alongside a cup of coffee or as a simple dessert. It’s one of those dishes that brings people together, sparking smiles and happy conversations at the table each time I make it.
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! Use fresh, medium-sized sweet potatoes. If you’re short on time, canned sweet potato puree works too but fresh offers the best flavor and texture.
Sugar: Both granulated and brown sugars add sweetness and depth. For a healthier option, try maple syrup or honey, but reduce the liquid elsewhere a bit.
Butter: Adds richness to both the potato mix and topping. You can swap for margarine or coconut oil if dairy-free.
Pecans: These bring crunch and a buttery flavor to the topping. Walnuts or almonds can substitute if you prefer or have allergies.
Marshmallows: Totally optional but they add a soft, melty contrast that some love. For a less sweet version, just skip them.
How Do I Get the Perfect Sweet Potato Texture for the Casserole?
Smooth and creamy sweet potatoes make all the difference. Here’s how to prepare them perfectly:
- Cook potatoes by boiling or baking until very tender (a fork should slide in easily).
- Peel while warm—this makes mashing easier.
- Mash thoroughly to avoid lumps. Use a potato masher or hand mixer for smoothness.
- Add melted butter and milk gradually so you get the right creamy consistency without making it runny.
- Mix in eggs and sugar well to ensure the casserole sets up nicely when baked.
Taking your time in this step means your casserole will be soft and well-blended, ready for that crunchy topping!
Equipment You’ll Need
- 9×13 inch baking dish – I recommend this size to hold everything comfortably and ensure even baking.
- Large mixing bowl – helps you combine all the sweet potato ingredients smoothly.
- Pot or microwave-safe bowl – for cooking or steaming the sweet potatoes until tender.
- Whisk or potato masher – for mashing the potatoes to the perfect texture.
- Measuring cups and spoons – to ensure your ingredients are just right.
- Small bowl for mixing the topping – keeps the pecan and sugar mixture neat and easy to sprinkle.
- Spatula or spoon – for spreading the sweet potato mixture evenly in the dish.
Flavor Variations & Add-Ins
- Replace pecans with chopped walnuts or almonds for a different nutty crunch.
- Mix in chopped apples or cranberries before baking for a fruity twist.
- Add a pinch of nutmeg or ginger to spice up the flavor in the sweet potato mash.
- Top with whipped cream or marshmallow fluff instead of or along with mini marshmallows for extra sweetness.
Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potatoes:
- 4 cups cooked and mashed sweet potatoes (about 3-4 medium sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- Optional: Mini marshmallows (for layering or topping if desired)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 30-40 minutes to bake. Allow a few extra minutes to let the casserole set after baking, so plan for about an hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
First, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray so the casserole won’t stick.
2. Mix the Sweet Potato Base:
In a large mixing bowl, combine the cooked and mashed sweet potatoes with granulated sugar, eggs, melted butter, milk, vanilla extract, cinnamon, and salt. Stir everything well until the mixture is smooth and creamy without lumps.
3. Assemble the Base Layer:
Pour the sweet potato mixture evenly into your greased baking dish. Use a spatula to smooth the surface for an even layer.
4. Make the Crumb Topping:
In a separate bowl, mix the chopped pecans, brown sugar, flour, and melted butter. Stir this topping until it looks crumbly and well combined.
5. Add the Topping and Optional Marshmallows:
Sprinkle the pecan topping evenly over the sweet potatoes. If you like, add mini marshmallows either on top of the pecan topping or spread between the sweet potato layer and topping for extra sweetness and creaminess.
6. Bake the Casserole:
Place your dish in the oven and bake for 30 to 40 minutes. You’ll know it’s ready when the pecan topping turns golden brown and the filling is heated through.
7. Rest and Serve:
When done baking, take the casserole out of the oven and let it sit for a few minutes. This helps it set, making it easier to serve. Enjoy warm alongside your favorite main dishes!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps avoid a watery casserole and keeps the texture perfect.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole through step 5 and refrigerate it covered for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking cold.
What Can I Substitute for Pecans in the Topping?
If you’re not a fan of pecans or have allergies, walnuts or almonds work great. You can also leave out the nuts for a simpler crunchy topping using just brown sugar, flour, and butter.