Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 pounds sweet potatoes (peeled and cubed); 1/4 cup brown sugar; 1/4 cup butter (cubed); 1/4 cup whole milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon salt; 1 cup brown sugar; 1/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup butter; 1 cup chopped pecans

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This sweet potato casserole delivers a creamy, buttery sweet potato filling with a crunchy brown sugar pecan topping that’s absolutely craveworthy. It’s a classic holiday side dish that is sure to remind your guests that turkey is not the only star on the table.

Sweet potato casserole with a golden brown sugar pecan topping baked in a glass pie dish.

Everybody loves sweet potatoes in a casserole

Sweet potatoes have always had a place on my holiday table. After all, would it even feel like Thanksgiving if you were sitting down to a table without them?!?! But I’ll be honest here, I always just mashed them the same way that I make my homemade mashed potatoes. Because when I thought of sweet potato casserole, I thought of marshmallow topping, and I’m not much of a marshmallow fan.

But then one day, I found myself browsing recipes for this classic holiday dish and realized that it could be made with a brown sugar pecan topping. I know — I’m really very late to the party here. But I did finally arrive. And I made the incredibly tasty sweet potato dish that I’m sharing with you today in hopes of being forgiven for my late arrival. Just one bite ought to do it.

If you love making delicious homemade sides for your kitchen table as much as I do, be sure to give my homemade braised red cabbage, southern style stewed green beans, and from scratch cheesy garlic potatoes a try too.

Recipe ingredients

Sweet potatoes – Choose firm sweet potatoes with smooth, unblemished skin. They provide the naturally sweet, earthy base of the casserole and create a creamy texture when mashed.
Brown sugar – Brown sugar is used in both the sweet potato filling and the pecan topping. Its molasses flavor deepens the sweetness of the potatoes while helping give the topping its caramel-like flavor.
Butter – Butter adds richness to the sweet potato filling and combines with the brown sugar and pecans to create the topping. I like to use old-fashioned homemade butter whenever I have it on hand, but a good-quality store-bought butter works well too.
Vanilla extract – Use pure vanilla extract for the best flavor. It adds warmth and depth to the sweet potato filling and complements the brown sugar without taking over the flavor of the potatoes.
Pecans – Choose fresh pecans with a sweet, nutty aroma and no bitter or stale flavor. They give the brown sugar topping its signature crunch and provide a nutty contrast to the creamy sweet potato filling.

See the recipe card for full information on ingredients and quantities.

How to make a sweet potato casserole

This delicious casserole is easy to make and comes together in just 20 minutes of hands on time.

Make the sweet potato casserole:

Step 1: Place the sweet potatoes in a large pot and cover them with water. Bring to a boil, then reduce the heat to a steady simmer. Cook for about 15–20 minutes, until the potatoes are fork-tender with no resistance in the center.

Step 2: Pour the sweet potatoes into a colander and allow all of the excess water to drain away. Draining them thoroughly keeps extra moisture from thinning the casserole.

Step 3: Return the sweet potatoes to the pot or transfer them to a large mixing bowl. Add the brown sugar, butter, milk, eggs, vanilla extract, and salt. Mash everything together until the potatoes are creamy and the ingredients are evenly incorporated.

Step 4: Spread the sweet potato mixture evenly in a well-greased 9-inch deep pie dish. Set it aside while you prepare the topping.

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Make the brown sugar pecan topping:

Step 1: Stir the brown sugar, flour, and cinnamon together until evenly combined.

Step 2: Using a fork, work the butter into the brown sugar mixture until it forms moist, crumbly pieces.

Step 3: Stir the pecans into the brown sugar mixture until they are evenly distributed throughout the topping.

Step 4: Distribute the pecan mixture evenly over the sweet potatoes. Bake in a preheated 375°F (191°C) oven for 25–30 minutes, until the casserole is slightly puffed and the topping is golden brown.

Step 5: Remove the casserole from the oven and let it rest for 10 minutes before serving.

Top tips

Cut the sweet potatoes into evenly sized pieces. Keeping the pieces close to the same size helps them cook at the same rate, so you don’t end up with some falling apart while others are still firm in the center.
Let the sweet potatoes cool slightly before adding the eggs. If the potatoes are extremely hot, they can begin cooking the eggs before they are fully incorporated. A few minutes of cooling prevents this without requiring the potatoes to become cold.
Choose your tool based on the texture you prefer. Use a hand masher for a more rustic filling with some texture remaining, or use a hand mixer for a smoother, lighter sweet potato filling. If using a mixer, stop as soon as the filling is smooth and evenly combined rather than continuing to beat it.
Avoid overworking the sweet potatoes. Mash just until the filling reaches the texture you want and the remaining ingredients are incorporated. Excessive mixing can make cooked sweet potatoes heavier and pastier rather than creamy.
Toast the pecans for deeper flavor. If you have a few extra minutes, lightly toast the pecans before adding them to the topping. Toasting brings out their nuttiness and gives them a more pronounced flavor against the sweet filling.
Make the casserole ahead for an easier holiday meal. Prepare the sweet potato filling and spread it in the baking dish, then cover and refrigerate it. Keep the prepared topping separate and add it just before baking so the pecans and brown sugar topping maintain their texture. Allow a little additional baking time when starting with a cold casserole.
Make a smaller casserole for an everyday dinner. Cut the recipe in half and bake it in an 8×8-inch baking dish when you want sweet potato casserole for a Sunday night dinner or any meal throughout the year. Start checking it a little earlier, since the smaller casserole may bake more quickly than the full recipe.
Store leftovers in the refrigerator. Cover the casserole tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze sweet potato casserole for longer storage. Allow the baked casserole to cool completely, then wrap it tightly or transfer individual portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serve

Sweet potato casserole is right at home beside a traditional roasted turkey for Thanksgiving or Christmas dinner. Add classic turkey stuffing, southern style stewed green beans, roasted Brussels sprouts, or oven roasted honey balsamic carrots, then fill the bread basket with homemade yeast dinner rolls or seasonal pumpkin rolls from scratch. If you’re planning a smaller holiday meal and don’t need a whole turkey, old-fashioned turkey tips or roasted Cajun turkey breast give you two flavorful alternatives.

But there’s no reason to save sweet potato casserole for the holidays. Make it part of a Sunday dinner with homemade skillet meatloaf, oven baked chicken, homemade spicy grilled chicken, pork tenderloin with apples, pork chops, or pot roast. Serve sautéed zucchini and tomatoes or broccoli alongside it for a savory vegetable, or add classic farmhouse coleslaw when you want a cool, crisp contrast to the warm casserole.