Ultimate Sweet Potato Casserole Recipe: Best Easy Holiday Side Dish

This classic recipe for The Best Sweet Potato Casserole is a rich, dessert-like side that guests will love. It combines creamy mashed sweet potatoes with brown sugar, warm spices and crunchy pecans, finished with a buttery crumb topping for an irresistible contrast of textures and flavors.

Sweet potato casserole is a favorite side for Thanksgiving and often appears at Christmas dinner as well. While savory dishes like roasted vegetables, ham, turkey, and green bean casserole are staples, this sweet, spiced casserole provides a lovely balance. The base is a buttery mash of sweet potatoes blended with brown sugar, pecans, pumpkin pie spice and cinnamon. A crumbly topping and extra chopped pecans add crunch and color.

Ingredients

• Sweet potatoes: 3 to 4 large (or one 29–30 oz can of drained yams as an alternative)
• Eggs: 3 large
• Brown sugar: ½ cup for the casserole; ¾ cup for the topping
• Butter: 1/2 cup melted for the casserole; 1/2 cup melted for the topping
• Vanilla: ½ tablespoon pure vanilla extract
• Pecans: ½ cup chopped into the casserole; ¾ cup coarsely chopped for the topping (walnuts can be substituted)
• Pumpkin pie spice: ½ tablespoon
• Cinnamon: ½ teaspoon in the casserole; 1 teaspoon for the topping
• Flour: ¾ cup all-purpose (or gluten-free alternative) for the topping — rolled oats can replace flour for extra texture

How to Make Sweet Potato Casserole

This recipe is straightforward. Pre-cook the sweet potatoes, combine the filling ingredients, add the topping and bake. The kitchen will smell wonderful as it cooks.

1. Pre-cook and mash the sweet potatoes. Peel and cut into 1-inch chunks. Place in a large pot, cover with cold water and boil about 15 minutes or until tender. Drain, mash, and let cool before adding other ingredients.
2. Combine the casserole filling. Preheat the oven to 350°F (175°C). In a bowl, whisk the cooled mashed sweet potatoes with eggs, ½ cup melted butter, ½ cup brown sugar, ½ tablespoon vanilla, ½ tablespoon pumpkin pie spice and ½ teaspoon cinnamon. Fold in ½ cup chopped pecans. Spread the mixture into a 9×13-inch casserole dish.
3. Make the topping. In a separate bowl combine ¾ cup brown sugar, ¾ cup all-purpose flour, 1 teaspoon cinnamon and ½ cup melted butter. Mix until coarse crumbs form, then stir in ¾ cup coarsely chopped pecans. Using your hands helps achieve the right texture.
4. Bake. Sprinkle the topping evenly over the sweet potato mixture. Bake uncovered at 350°F for 30 to 40 minutes, until heated through and the topping is golden.
5. Rest and serve. Remove from the oven and let rest 5–15 minutes to firm up slightly, then serve warm.

Tips for Success

• Use canned yams if preferred: Drain a 29–30 ounce can if you want a shortcut.
• Marshmallow variation: Omit the crumb topping and layer whole marshmallows on top, or stir mini marshmallows into the topping before baking.
• Oat topping: Replace the flour in the topping with rolled oats for added chew and texture.
• Make ahead: You can bake the sweet potatoes instead of boiling them. Prick them with a fork and bake at 375°F for about 1½ hours until tender. Once cool, peel and mash. Baked potatoes can be prepared up to two days in advance and refrigerated.
• Let it rest: Let the casserole stand 10–15 minutes before serving so it firms up and slices neatly.

Storing and Reheating

• To store: Cover the dish with foil or plastic wrap and refrigerate up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To reheat: Place a portion in an ovenproof dish, cover with foil and bake at 350°F for about 20 minutes or until hot throughout.

More Easy Holiday Recipes

• The Best Green Bean Casserole
• Scalloped Potatoes
• Soft Parmesan Dinner Rolls
• Perfect Roast Turkey
• Easy Homemade Biscuits

The Best Sweet Potato Casserole

Traditional Sweet Potato Casserole is an indulgent side everyone will rave about. It pairs creamy mashed sweet potatoes with crunchy pecans, cinnamon and brown sugar.

Prep Time: 20 minutes

Cook Time: 30 minutes

Resting Time: 10 minutes

Total Time: 1 hour

Servings: 10

Ingredients

For the Casserole

• 3 to 4 large sweet potatoes
• 3 large eggs
• ½ cup brown sugar
• ½ cup melted butter
• ½ tablespoon pure vanilla extract
• ½ cup pecans, coarsely chopped
• ½ tablespoon pumpkin pie spice
• ½ teaspoon ground cinnamon

For the Topping

• ¾ cup brown sugar
• ¾ cup all-purpose flour
• ½ cup melted butter
• 1 teaspoon ground cinnamon
• ¾ cup pecans, coarsely chopped

Instructions

• Peel and cut sweet potatoes into 1-inch chunks. Cover with cold water and boil 15 minutes or until tender. Drain and mash, then let cool.
• Preheat oven to 350°F.
• In a bowl, whisk mashed sweet potatoes with eggs, melted butter, ½ cup brown sugar, vanilla, pumpkin pie spice and cinnamon. Fold in ½ cup chopped pecans and spread into a 9×13-inch casserole dish.
• Combine topping ingredients — melted butter, ¾ cup brown sugar, ¾ cup flour and cinnamon — until coarse crumbs form. Stir in chopped pecans and sprinkle evenly over the casserole.
• Bake uncovered at 350°F for 30–40 minutes until hot and the topping is golden. Remove from oven and let rest 5–15 minutes before serving warm.

Equipment

• Measuring cups and spoons
• Cooking pot
• Mixing bowls
• Whisk and spatula
• 9×13-inch casserole dish

Notes

• Topping alternatives: Use whole marshmallows on top or stir mini marshmallows into the topping. Substitute rolled oats for the flour for more texture.
• Sweet potato alternative: For a shortcut use one drained 29–30 oz can of yams.
• Let it stand: Allow 10–15 minutes before serving so the casserole firms up.
• Baked sweet potatoes: Bake at 375°F for about 1½ hours until tender, peel and mash. You can bake the potatoes up to two days ahead and refrigerate.

Nutrition

Calories: 468 kcal |
Carbohydrates: 50 g |
Protein: 5 g |
Fat: 29 g

Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and portion sizes.