The BEST Sweet Potato Casserole

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    Mashed sweet potatoes topped with toasted pecans and a delicious brown sugar crumble. Add in marshmallows to make this sweet potato casserole the ultimate holiday side dish. 

    We always make this delicious dish for our Christmas dinner and Thanksgiving menu. It’s a holiday staple and one that family requests every year, along with my cheesy green bean casserolecorn casserole and cranberry sauce.

    close up of sweet potato casserole

    My husband and I have never been huge fans of sweet potato casserole. I always filled my plate up with all of the other Thanksgiving side dishes instead. But once we tried this recipe, we have NEVER gone back. This is the BEST sweet potato casserole. Hands down!

    My #1 tip when making this dish is to pre-bake the sweet potatoes. It brings out all the best flavors and really takes this casserole up a notch. If you’re in a hurry, you could always boil them or use canned, but I promise it’s super easy to bake them. I usually bake them the night before Thanksgiving and then mix together the casserole in the morning. Then I’ll add the topping right before baking.

    baked sweet potato in foil

    How to bake sweet potatoes

    Baking your sweet potatoes is the key for making the best sweet potato casserole. It brings out such amazing flavor and makes them tender and caramelized. It’s super easy and my favorite way to cook them.

    1. Preheat oven to 400°F.
    2. Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
    3. Bake for 45-60 minutes, or until fork tender.

    mixing crumb topping in bowl

    How to make sweet potato casserole

    Scroll down for the printable recipe.

    1. MIX. Scoop cooked potatoes into a bowl and mash. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9×13″ baking dish (or 11×8″ dish if you’d like your casserole a little thicker).
    2. TOPPING. In separate bowl, mix together the brown sugar, flour, cinnamon and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans.
    3. BAKE. Sprinkle the topping over the sweet potatoes and then bake at 325°F for 25-30 minutes.

    unbaked sweet potato casserole in baking dish

    Toppings

    • Crumb topping: The crumble topping on this casserole is seriously the BEST part, so don’t skip out on it! It pretty much tastes like candied pecans on top of the sweet potatoes and will become your new favorite after just one bite. It’s made with a mixture of brown sugar, cinnamon, flour, butter and pecans. Just mix it up into crumbles, then sprinkle the mixture on top before baking.
    • Marshmallows: If you want to take the dish up a notch, try adding some mini marshmallows. You can add them during the last few minutes of cooking. All you need to do is sprinkle 1 1/2 cups over the top and broil for 2 minutes, or until golden. Sometimes I’ll even just add them to half of the pan, for those who like them. YUM!

    sweet potato casserole with marshmallows

    More holiday side dishes:

    sweet potato casserole

    Sweet Potato Casserole

    Course: Side Dish
    Cuisine: American
    Keyword: Sweet Potato Casserole
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 244
    Author: Jamielyn Nye
    Mashed sweet potatoes topped with toasted pecans and a delicious brown sugar crumble. Add in marshmallows to make this sweet potato casserole the ultimate holiday side dish. 

    Ingredients

    • 5 sweet potatoes (pre-baked)
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1/2 teaspoon kosher salt
    • 1/4 cup butter (slightly melted)
    • 1/3 cup evaporated milk (can use milk or cream)
    • 1 teaspoon vanilla extract

    Brown Sugar Topping:

    • 1/2 cup brown sugar
    • 1/3 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/4 cup butter (softened)
    • 1/2 cup pecans (chopped)

    Optional: 1 1/2 cups mini marshmallows

      Instructions

      • Preheat oven to 325°F. 
      • Scoop cooked potatoes into a bowl and mash. It should be about 3 cups. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9x13" or 11x8" baking dish if you'd like it a little thicker. 
      • In separate bowl, mix together the brown sugar, flour, cinnamon and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans. Sprinkle the topping over the sweet potatoes. 
      • Bake for 25-30 minutes, or until the topping is lightly browned and caramelized. 
      • If you'd like to add marshmallows, sprinkle over the top and broil for 2 minutes, or until golden. 

      Notes

      Make ahead: 
      This recipe can be made 1-2 days in advance. Simply pour the sweet potato mixture into your pan and cover tightly and store in the refrigerator. You can make and store the topping separately. Wait to add the topping until ready to bake.

      Nutrition

      Calories: 244kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 214mg | Potassium: 247mg | Fiber: 2g | Sugar: 20g | Vitamin A: 7980IU | Vitamin C: 1.4mg | Calcium: 53mg | Iron: 0.8mg
      PIN THIS RECIPE

      sweet potato casserole in baking dish

      Other holiday dishes you'll love

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Did you make this recipe? Rate it:




      What type of comment do you have?

      Comments

    • Karen wrote:
      • Jamielyn Nye wrote:
    • Petronila Kuchto wrote:
    • Andrea wrote:
      • Jamielyn Nye wrote:
    • Tara wrote:
    • I Heart Nap Time