Best Sweet Potato Casserole — Classic Sweet Potato Casserole Recipe
There’s something about the smell of sweet potatoes baking that takes me straight back to my grandmother’s kitchen. As a kid I would climb up on a stool and watch her mash steaming sweet potatoes into a fluffy, fragrant bowl while she told stories about holiday gatherings and recipes passed down through generations. That warm, cozy feeling is exactly why I love this Best Sweet Potato Casserole — it’s comfort on a plate and a family tradition that’s both simple and celebratory. Sweet potato casseroles have roots in American Thanksgiving and holiday tables, evolving from practical, seasonal dishes into sweet, nut-topped favorites. This version keeps the classic balance of creamy sweet potatoes and a crunchy streusel for maximum nostalgia and crowd-pleasing appeal.
Who is this recipe for?
- This recipe is for home cooks who want an easy, crowd-pleasing holiday side — great for busy parents, beginner bakers, and anyone who loves a comforting, slightly sweet casserole.
Core ingredients overview:
- This casserole brings together 4 cups sweet potatoes (cooked and mashed), brown sugar, milk, butter, vanilla, cinnamon, and salt for a silky sweet potato layer, topped with a crunchy streusel made from chopped pecans or walnuts, flour, sugar, and softened butter. The result is creamy, lightly spiced sweet potatoes under a buttery, nutty crunch.
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 smoothly
- Medium mixing bowl — for preparing the streusel topping
- Measuring cups and spoons — for accurate ingredient amounts
- Potato masher or electric mixer — to achieve a creamy mash
- Spatula or wooden spoon — for folding and spreading the mixture
- Oven — for baking to golden perfection
- Knife and cutting board — to chop nuts if needed
Ingredients (with short benefit)
- 4 cups sweet potatoes, cooked and mashed — rich in beta-carotene and provides creamy, naturally sweet base
- 1/2 cup brown sugar — adds warm molasses flavor and helps caramelize the filling
- 1/4 cup milk — adds moisture and a silky texture
- 1/2 cup butter, melted — boosts richness and smooth mouthfeel
- 1 teaspoon vanilla extract — enhances sweetness and rounds flavor
- 1/2 teaspoon cinnamon — adds warm spice and depth
- 1/4 teaspoon salt — balances sweetness and elevates flavors
- 1 cup pecans or walnuts, chopped — provides crunchy texture and nutty contrast
- 1/2 cup flour — helps bind the streusel for a tender crumb
- 1/2 cup sugar — sweetens and helps the topping brown
- 1/4 cup butter, softened — creates a crumbly, buttery streusel
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, and salt until well mixed.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly.
- In another bowl, mix together the chopped nuts, flour, sugar, and softened butter to create the streusel topping. Use your fingers or a fork to combine until crumbly.
- Sprinkle the streusel mixture evenly over the sweet potato layer.
- Bake for 30–35 minutes or until the topping is golden brown and the filling is heated through.
- Let it cool slightly before serving so the topping sets and the flavors meld.
FAQ
Q: Can I freeze this recipe?
A: Yes — assemble the casserole (without baking), wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
Q: What can I use instead of pecans or walnuts?
A: You can substitute almonds, hazelnuts, or even pumpkin seeds for a different crunch. For a nut-free option, try crushed graham crackers or oats in the streusel.
Q: Can I make this ahead of time?
A: Absolutely. Prepare and bake the casserole, then refrigerate. Reheat at 350°F (175°C) for 15–20 minutes or until warmed through. For best texture, reheat uncovered to refresh the topping.
Q: Is there a way to make this less sweet?
A: Reduce the brown sugar in the filling by 1–2 tablespoons and use a bit less sugar in the streusel. You can also add a touch more salt or a squeeze of lemon juice to balance the sweetness.
Tips & Tricks
- Cook sweet potatoes until very tender: Make sure you roast or boil the sweet potatoes until fork-tender so they mash smoothly and create a creamy base.
- Don’t overwork the streusel: Combine the topping ingredients just until crumbly to keep it light and crumbly after baking.
- Toast the nuts: Lightly toast pecans or walnuts in a dry skillet for 3–4 minutes to amplify their flavor before adding to the streusel.
- Adjust sweetness to taste: Taste the mashed sweet potatoes before baking and adjust brown sugar slightly if your potatoes are extra sweet.
Conclusion
If you’d like variations and inspiration, check out this classic take on Sweet Potato Casserole – Tastes Better From Scratch for a homestyle approach, the marshmallow-topped twist at Sweet Potato Casserole {with Marshmallows} – Spend With Pennies for a nostalgic finish, and an easy, tested method at Easy Sweet Potato Casserole Recipe (THE Best!) | The Kitchn for practical tips and timing.
Enjoy this cozy casserole with your loved ones — and don’t forget to share the recipe with friends and family. Always add
tag after Directions.