I still remember the first time I made a sweet potato casserole from scratch rather than relying on canned versions. My grandmother’s kitchen smelled absolutely incredible that November afternoon, and honestly, I was nervous I’d mess it up.
What struck me most wasn’t just how simple it was, but how the combination of creamy sweet potatoes and that buttery pecan topping became an instant family favorite.
This sweet potato casserole recipe has since become my go-to for every holiday gathering, and I love how it bridges the gap between a comforting side dish and something that feels almost dessert-like.
I learned early on that the key to perfection is using real sweet potatoes, not that canned filling that tastes vaguely like pumpkin pie spice. Once you make it the proper way, you’ll understand why this deserves a spot on your holiday table year after year.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 8-10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Sweet Potato Casserole
This isn’t just another holiday side dish that gets pushed around on the plate. A great sweet potato casserole recipe combines natural sweetness with warm spices that make your entire kitchen smell like fall.
The creamy base is rich but not overly heavy, and the topping adds that essential textural contrast that makes each bite interesting. It’s the kind of dish that comes together quickly but tastes like you spent hours perfecting it.
- Naturally sweet with a hint of cinnamon, nutmeg, and vanilla that feels comforting and familiar
- Smooth, velvety texture from the roasted sweet potatoes and eggs that’s utterly satisfying
- That glorious pecan streusel topping provides a crunchy contrast and buttery richness
- Works beautifully as a bridge between savory sides and dessert at any meal
- Preparation is straightforward enough for beginners but impressive enough to serve at formal dinners
- Makes your home smell like holiday magic even hours before serving
You may also like my Pecan pie recipe.
Ingredients
I’ve tested this recipe dozens of times, and I’m particular about each ingredient. The sweet potatoes need to be fresh and flavorful, the spices should be warm (not stale), and the pecans absolutely must be quality since they’re the star of the topping.
- 3 pounds (1.4 kg) fresh sweet potatoes – I prefer medium-sized ones that roast evenly; avoid gigantic ones that might have fibrous centers
- 1/2 cup (115g) unsalted butter, softened – Use good quality butter that tastes like actual butter
- 1/2 cup (100g) granulated sugar – This sweetens the base without making it cloying
- 1/4 cup (50g) brown sugar – Adds depth and a slight molasses note
- 2 large eggs – These bind everything and create that custard-like texture
- 1 teaspoon vanilla extract – Pure vanilla is worth the investment here
- 1 teaspoon ground cinnamon – The backbone of the warm spice profile
- 1/2 teaspoon ground nutmeg – Use freshly ground if possible; it makes a noticeable difference
- 1/4 teaspoon ground ginger – Adds a subtle warmth
- 1/4 teaspoon ground cloves – Just enough for complexity without overpowering
- 1/2 teaspoon salt – Balances the sweetness
- 1/4 cup (60ml) whole milk – Creates the right consistency for the filling
- 1 cup (100g) chopped pecans – The texture hero of this dish
- 1/2 cup (60g) all-purpose flour – Creates the streusel texture
- 1/2 cup (110g) brown sugar, packed – For the topping
- 1/4 cup (60g) melted butter – Binds the topping mixture
You might also enjoy pairing this with my cranberry sauce recipe for a complete holiday spread.
Kitchen Equipment Needed
You don’t need fancy equipment for this recipe, but having the right tools makes the process smoother and ensures better results. I’ve streamlined my setup over the years to include only what truly matters.
- 9×13 inch (23×33 cm) baking dish – The standard size that ensures even cooking and the perfect depth for that topping
- Baking sheet – For roasting the sweet potatoes
- Electric mixer or hand mixer – Makes blending the filling smooth and effortless
- Large mixing bowl – You’ll need space to combine everything properly
- Potato masher or fork – For breaking down the potatoes initially
- Measuring cups and spoons – Accuracy matters with spices
- Sharp chef’s knife – For cutting potatoes into uniform pieces that roast evenly
- Vegetable peeler or knife – For peeling the roasted sweet potatoes easily
- Wooden spoon – For stirring and combining ingredients
- Oven thermometer – Ensures your oven is at the correct temperature for perfect results
Another favorite: Pecan Pie Dump Cake Recipe.
Recommended Products for This Recipe
Over years of making this casserole, I’ve invested in a few key items that genuinely elevate the final result. These are products I personally use and recommend based on real kitchen experience, not arbitrary suggestions.
1. Le Creuset Enameled Cast Iron Baking Dish
I switched to this baking dish years ago, and it’s transformed how my sweet potato casserole bakes. The heavy-duty construction distributes heat so evenly that you get those perfectly caramelized edges without any burnt spots.
The enameled interior makes cleanup surprisingly easy, even with the sticky topping. It’s an investment that’ll last decades and work beautifully for countless dishes beyond this one.
2. KitchenAid Stand Mixer
While a handheld mixer works fine, a stand mixer completely changes the game when you’re blending the sweet potato filling. You can walk away while it whips the eggs and creates that airy, custard-like texture.
The consistency is more uniform, and you get better incorporation of all the spices and ingredients. It’s particularly helpful if you’re making this for a crowd.
3. OXO Good Grips Vegetable Peeler
This peeler glides through roasted sweet potato skin like butter. After you’ve roasted your potatoes, you need a tool that removes the skin efficiently without wasting precious potato flesh.
The ergonomic design means your hand doesn’t get tired, which matters when you’re processing three pounds of sweet potatoes.
4. Pure Vanilla Extract
This is where you shouldn’t compromise. Real vanilla extract makes an actual difference in the flavor profile of your casserole, adding depth that imitation vanilla simply can’t match.
The flavor is noticeably superior, and it’s worth the extra cost for a recipe that feeds a crowd and showcases this ingredient.
5. Ghirardelli Premium Pecans
The pecans make or break that topping layer. I use high-quality, fresh pecans that taste rich and buttery without any hint of rancidity.
Stale or low-quality pecans are noticeable immediately, so invest in the good stuff. Your casserole deserves it.
Step-by-Step Instructions: How to Make Sweet Potato Casserole
1. Prepare and Roast Your Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) and position the rack in the center
- Scrub the sweet potatoes under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel
- Using a sharp knife, cut each sweet potato into quarters lengthwise, then cut those quarters in half to create roughly 2-inch (5 cm) chunks
- Spread the potato pieces skin-side down on a large baking sheet in a single layer, ensuring they’re not overlapping
- Place the baking sheet in your preheated oven and roast for 30 to 35 minutes, until the potatoes are completely tender and the flesh flakes easily when pressed with a fork
- Remove from the oven and let cool for about 5 minutes until you can handle them safely
2. Peel and Mash the Roasted Potatoes
- Once the sweet potatoes have cooled slightly, peel away the skin using your vegetable peeler or the edge of a knife, discarding the skin
- Place the peeled potato flesh into a large mixing bowl
- Using a potato masher or sturdy fork, mash the potatoes until they’re mostly smooth, leaving just a few small lumps for texture
- You should have approximately 3 cups (720ml) of mashed sweet potatoes after cooking
3. Combine Dry Ingredients and Spices
- In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt
- Mix thoroughly to distribute the spices evenly so you don’t end up with pockets of concentrated flavor
- This step is crucial because spices can clump together, and whisking breaks those clumps apart
4. Create the Sweet Potato Filling
- Add the softened butter (1/2 cup or 115g) to your mashed sweet potatoes
- Using an electric mixer on medium speed, beat the mixture until the butter is completely incorporated and the potatoes become creamy, about 2 to 3 minutes
- Add the eggs one at a time, beating well after each addition to ensure proper incorporation
- Pour in the vanilla extract and milk
- Add the spice mixture you prepared earlier
- Continue beating on medium speed until the filling is smooth, creamy, and uniform in color, about 3 to 4 minutes total
- The mixture should have a thick but spreadable consistency, resembling soft pudding
5. Prepare the Casserole Dish
- Lower your oven temperature to 350 degrees Fahrenheit (177 degrees Celsius)
- Lightly butter the 9×13 inch (23×33 cm) baking dish to prevent sticking
- Pour the sweet potato mixture into the prepared dish, using a spatula to spread it in an even layer
- Smooth the top so it’s relatively level, though slight variations don’t matter
6. Make the Pecan Streusel Topping
- In a medium bowl, combine the chopped pecans, all-purpose flour, and packed brown sugar
- Stir the mixture with a wooden spoon until everything is evenly distributed
- Pour the 1/4 cup (60g) of melted butter over the pecan mixture
- Mix thoroughly until the topping resembles coarse breadcrumbs and everything is evenly moistened
- The mixture should clump slightly when pressed but still have distinct pieces
7. Top and Bake
- Spread the pecan topping evenly over the sweet potato filling, covering the surface completely
- You can press it down gently to ensure even coverage, but don’t compress it too tightly or it’ll become dense
- Place the casserole dish on a baking sheet (this catches any drips and makes handling easier)
- Bake in your preheated 350-degree Fahrenheit (177 degrees Celsius) oven for 30 to 35 minutes
- The casserole is done when the topping is golden brown and the edges are bubbling slightly
8. Cool and Serve
- Remove the casserole from the oven and let it rest at room temperature for 10 to 15 minutes
- This resting period allows the filling to set slightly while the topping stays crispy
- Scoop into serving bowls and top with a dollop of whipped cream if desired
Read also: Thanksgiving Stuffing Recipe
Tips for The Best Sweet Potato Casserole
After countless holiday gatherings and testing various techniques, I’ve discovered certain practices that consistently yield the best results. These aren’t just minor suggestions but genuine game-changers that elevate your final dish.
- Use fresh spices, not old ones gathering dust in your cabinet. Ground spices lose potency over time, so if your cinnamon has been sitting for more than a year, replace it with fresh ground before making this casserole
- Don’t skip the roasting step by using canned sweet potatoes. Fresh roasted potatoes have a complex, natural sweetness that canned versions can’t replicate, and the texture is vastly superior
- Let your butter soften to room temperature naturally rather than microwaving it. This prevents the butter from becoming greasy or separated, which affects the final texture
- Toast your pecans lightly before chopping them. This intensifies their flavor and adds another layer of nuttiness to the topping
- Don’t overmix the filling once you add the eggs. Overmixing incorporates too much air and can make the texture slightly spongy rather than creamy
- Make this dish up to 2 days ahead and refrigerate it unbaked. Just add 10 to 15 extra minutes to the baking time if baking from cold
- Use an oven thermometer to verify your oven temperature. Many home ovens run hot or cold, and this simple tool prevents over or underbaking
- Cover the top loosely with foil if the topping is browning too quickly. This allows the filling underneath to cook through without burning the pecans
This is where I learned one of my biggest lessons about this dish. Early on, I used canned filling out of convenience, and the results were honestly disappointing. Fresh really does make a difference.
Another favorite: Pumpkin Bar Recipe.
Serving Suggestions
This casserole shines as the centerpiece of a holiday table, but it’s remarkably versatile for other occasions too. I serve mine in specific ways depending on the meal and the season.
- Serve warm with a generous dollop of freshly whipped cream or vanilla ice cream for a dessert-forward approach
- Pair with roasted turkey and all the classic fixings for your holiday feast
- Offer alongside homemade biscuits for a brunch spread
- Combine with creamed spinach and roasted vegetables for a complete vegetarian meal
- Present cold or at room temperature the next day with breakfast as a surprising twist
- Serve smaller portions as part of a holiday appetizer spread rather than a main course
- Top with a sprinkle of fresh cinnamon or a small marshmallow for extra visual appeal
Variations of Sweet Potato Casserole
Once you master the classic version, experimenting with variations keeps the recipe feeling fresh and interesting. I rotate through several versions depending on my mood and what ingredients I have on hand.
- Marshmallow-Topped Version: Replace the pecan streusel with a layer of mini marshmallows spread over the sweet potato filling, then bake at 350 degrees Fahrenheit (177 degrees Celsius) for 25 to 30 minutes until the marshmallows are golden brown
- Spiced Pecan Topping: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to your pecan topping mixture for extra warmth and depth
- Candied Pecan Version: Toss your chopped pecans with 2 tablespoons of melted butter, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of salt before making the topping mixture
- Orange-Infused Casserole: Add 1 tablespoon of fresh orange zest and 1/4 cup (60ml) of fresh orange juice to the sweet potato filling for brightness and complexity
- Maple Version: Replace 1/4 cup of the granulated sugar with pure maple syrup for a deeper, more sophisticated flavor profile
- Ginger-Forward Recipe: Increase the ground ginger to 1/2 teaspoon and add 1/4 teaspoon of fresh grated ginger to the filling for pronounced warmth
- Brown Butter Topping: Brown your butter before making the streusel topping to add a rich, nutty undertone to the pecans
- Bourbon Pecan Version: Add 1 tablespoon of bourbon to the pecan topping mixture for an adult-oriented variation that’s subtly sophisticated
Storage and Reheating
Knowing how to properly store and reheat your casserole ensures you can make this ahead of time or enjoy leftovers without compromising quality. I’ve developed reliable methods that work every single time.
- Refrigerator Storage: Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days after baking
- Freezer Storage: Allow the casserole to cool completely, wrap tightly with plastic wrap and then foil, and freeze for up to 2 months
- Reheating from Refrigerator: Cover loosely with foil and bake at 350 degrees Fahrenheit (177 degrees Celsius) for 15 to 20 minutes until heated through
- Reheating from Frozen: Thaw in the refrigerator overnight, then reheat following the refrigerator reheating instructions
- Stovetop Reheating: Scoop individual portions into a small saucepan, cover with a lid, and warm over low to medium heat for 5 to 8 minutes, stirring occasionally
- Microwave Option: Transfer portions to a microwave-safe bowl, cover loosely, and microwave in 30-second intervals, stirring between each, until heated through
- Best Texture Tip: Reheating in a 350-degree Fahrenheit (177 degrees Celsius) oven preserves the topping’s crispness better than other methods
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrates: 52g
- Dietary Fiber: 4g
- Sugars: 32g
- Protein: 5g
Health Benefits of Key Ingredients
While this is undoubtedly an indulgent dish, the base ingredient does offer genuine nutritional benefits. Sweet potatoes bring more to the table than just delicious flavor and beautiful color.
- Sweet Potatoes: Rich in beta-carotene, vitamin A, and fiber, sweet potatoes support eye health, boost immunity, and aid digestion even in this prepared form
- Pecans: Contain heart-healthy monounsaturated fats, antioxidants, and minerals like manganese that support bone health and reduce inflammation
- Eggs: Provide complete protein with all essential amino acids, plus choline which supports brain health and cognitive function
- Cinnamon: May help regulate blood sugar levels and possess anti-inflammatory properties that benefit overall health
- Nutmeg: Contains compounds that may aid digestion, reduce inflammation, and support better sleep quality
- Butter: Contains fat-soluble vitamins A, D, E, and K that your body needs for proper absorption and cellular function
FAQs About Sweet Potato Casserole
1. Can I use canned sweet potatoes instead of fresh ones?
Technically yes, but I honestly don’t recommend it. Canned sweet potatoes have a mushy texture and often contain added sugar that affects the final flavor profile.
Fresh roasted sweet potatoes create a noticeably superior casserole that tastes more complex and sophisticated. The small extra effort truly pays off.
2. What if I don’t have an electric mixer?
You can absolutely mix everything by hand using a sturdy whisk and some elbow grease. It’ll take longer, but the results are identical.
Just take your time incorporating the eggs and ensure the mixture becomes smooth and creamy before baking.
3. Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour in the pecan topping with a gluten-free 1-to-1 baking flour, which works as a direct substitute.
The rest of the recipe is naturally gluten-free, so only that single ingredient modification is needed.
4. How far in advance can I prepare this casserole?
You can assemble the casserole completely and refrigerate it unbaked for up to 2 days before baking. Just increase the baking time by 10 to 15 minutes since you’re starting from cold.
Alternatively, you can roast the sweet potatoes up to 2 days ahead and refrigerate them, then complete the recipe when you’re ready to bake.
5. What should I do if my topping is browning too quickly?
Cover the top loosely with aluminum foil to shield it from direct heat while allowing steam to escape. This prevents burning while the filling finishes cooking.
Remove the foil in the last 5 minutes of baking if you want to crisp up the topping again before serving.
Final Thoughts
Making a sweet potato casserole recipe from scratch connects you to generations of home cooks who’ve perfected this dish through practice and love. There’s something genuinely special about creating comfort food that brings your people together.
This casserole has earned its place at my table for good reason, and I hope it becomes a beloved tradition in your home too. Please leave a comment below sharing your favorite way to enjoy this dish, or tag me on social media with photos of your creation. I’d genuinely love to see how you make it!
Recommended:
- Pumpkin Pie
- Pecan Pie
- Thanksgiving Stuffing
- Apple Crisp
- Sweet Potato Bread
- Maple Glazed Carrots
- Fall Dinner Recipes
- Dinner Rolls
- Roasted Brussels Sprouts with Bacon
- Healthy Mashed Potatoes
