Best Sweet Potato Casserole Recipe — The Best Sweet Potato Casserole for Holidays

I’ll never forget the first time I made this sweet potato casserole for a family holiday — the house smelled like cinnamon and butter, my aunt smiled the whole time, and my kids kept sneaking pecans from the topping bowl. Sweet potato casserole has long been a comforting centerpiece on many American holiday tables, especially in the South where sweet potatoes are a staple crop and seasonal recipes get passed down through generations. I love this version because it’s simple, wonderfully sweet-but-not-too-sweet, and the crunchy pecan streusel balances the silky sweet potatoes perfectly. It’s warm, nostalgic, and always a crowd-pleaser.

Who is this recipe for?

• This recipe is perfect for busy parents, holiday hosts, beginner bakers, and anyone who wants an easy, classic side dish that looks and tastes like effort went into it.

Core ingredients overview:

• This casserole blends 4 cups sweet potatoes (cooked and mashed) with brown sugar, milk, melted butter, vanilla, eggs, and a pinch of salt, then gets finished with a pecan and flour streusel made from pecans, flour, brown sugar, melted butter, and cinnamon for a crunchy, aromatic topping.

Tools & Ingredients

Tools

• 9×13-inch (or similar) baking dish — for even baking and easy serving
• Large mixing bowl — to combine the sweet potato filling
• Medium bowl — for mixing the streusel topping
• Electric mixer or potato masher — for smooth, lump-free sweet potatoes
• Measuring cups and spoons — for accurate ingredient amounts
• Spatula or wooden spoon — for folding and spreading
• Whisk — to beat the eggs and combine wet ingredients
• Oven mitts — for safe handling of hot dishes
• Knife and cutting board — for chopping pecans if needed

Ingredients (with benefits)

• 4 cups sweet potatoes, cooked and mashed — rich in beta-carotene and naturally sweet, forming the creamy base
• 1/2 cup brown sugar — adds caramel-like sweetness and moisture
• 1/2 cup milk — provides creaminess and helps achieve a smooth texture
• 1/4 cup butter, melted — adds richness and enhances flavor
• 1 teaspoon vanilla extract — brightens and rounds the flavors
• 2 eggs, beaten — bind the casserole and add structure
• 1/2 teaspoon salt — balances sweetness and enhances flavor
• 1 cup pecans, chopped — add crunchy texture and nutty flavor
• 1/2 cup flour — helps create a crisp, crumbly streusel topping
• 1/2 cup brown sugar (for topping) — provides sweetness and caramelization for the topping
• 1/4 cup butter (for topping), melted — yields a golden, buttery streusel
• 1 teaspoon cinnamon — brings warmth and cozy spice to the dish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, 1/2 cup brown sugar, 1/2 cup milk, 1/4 cup melted butter, vanilla extract, beaten eggs, and 1/2 teaspoon salt. Mix well until the mixture is smooth and uniform.
3. Pour the sweet potato mixture into a greased baking dish and spread it evenly.
4. In another bowl, mix the 1 cup chopped pecans, 1/2 cup flour, 1/2 cup brown sugar (for topping), 1/4 cup melted butter (for topping), and 1 teaspoon cinnamon together until the streusel is crumbly and evenly combined.
5. Evenly sprinkle the streusel topping over the sweet potato mixture, covering it completely.
6. Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.
7. Serve warm, spooning portions onto plates and enjoying while still cozy and fragrant.

FAQ

Q: Can I freeze this recipe?
A: Yes. You can bake the casserole, let it cool completely, then wrap it tightly in foil and freeze for up to 2 months. Reheat in a 350°F (175°C) oven until heated through. Alternatively, you can freeze before baking — cover tightly and add a few extra minutes to the baking time.

Q: Can I make this ahead of time?
A: Absolutely. Prepare the casserole up to the point of baking, refrigerate overnight, then bake about 10–15 minutes longer than the recipe calls for (to ensure it’s warmed through). Add the streusel just before baking if you prefer extra crunch.

Q: What can I use instead of pecans?
A: Walnuts are a great one-to-one substitute for pecans. If you need a nut-free option, try pumpkin seeds (pepitas) or a streusel made from oats, brown sugar, and butter.

Q: Can I add marshmallows?
A: Yes — if you like a sweeter, more traditional holiday topping. Add mini marshmallows on top during the last 5–7 minutes of baking and broil briefly (watch carefully) until they are lightly browned.

Tips & Tricks

• Don’t overmix the sweet potatoes: mix until smooth but avoid vigorous beating that can make the texture gluey.
• Toast pecans lightly in a dry skillet for 3–4 minutes before chopping to bring out their flavor and extra crunch.
• Taste and adjust sweetness: depending on how sweet your cooked sweet potatoes are, you may want to reduce or increase the brown sugar slightly.
• If you want a lighter topping, reduce the butter in the streusel by a tablespoon and add 2 tablespoons of quick oats for texture.

Conclusion

For a classic, well-documented take on this dish, see this version from Sweet Potato Casserole – Tastes Better From Scratch. If you prefer a sweeter marshmallow-topped variation, check out Sweet Potato Casserole {with Marshmallows} – Spend With Pennies. For another simple and reliable approach with helpful tips, visit Easy Sweet Potato Casserole Recipe (THE Best!) | The Kitchn.

Enjoy this comforting casserole with your loved ones — it’s perfect for holidays or any cozy weeknight. Always add

tag after Directions.