Sweet potato casserole is the side dish that gets passed around the Thanksgiving table twice. This one is the classic Southern-style version: a smooth, creamy sweet potato layer with a little cinnamon and vanilla, under a thick, crunchy topping of brown sugar, butter and pecans. No marshmallows needed, though I’ll show you how to add them if your family insists.
There’s less sugar in the filling so the sweet potatoes come through, plus salt, cinnamon and nutmeg for balance. The sweet potatoes are roasted instead of boiled for a deeper flavor, and the bake time is long enough to set a full 9×13 dish. It serves 12 and still has that famous pecan streusel.
Why You’ll Love It
- The classic Thanksgiving side. Creamy sweet potatoes, crunchy pecan topping.
- Balanced, not candy-sweet. Salt and warm spices balance the brown sugar topping.
- Make-ahead friendly. Assemble it up to 2 days early and bake when you need it.
- Feeds a crowd. One 9×13 dish serves 12.
- No marshmallows required. The streusel gives you crunch and caramel flavor without being sticky.
Ingredients and Substitutions
Full amounts are in the recipe card below.
For the sweet potato filling
- Sweet potatoes (4½ cups mashed, about 4 pounds raw): About 5 medium orange-fleshed sweet potatoes. The orange ones sold as “yams” in US stores are sweet potatoes, so either label works.
- Granulated sugar (½ cup): Enough to make it taste like the holiday classic without overpowering the potatoes. If your family likes it dessert-sweet, use ¾ cup.
- Butter (6 tablespoons, melted) and whole milk (½ cup): For a rich, creamy texture. Half-and-half makes it richer, and unsweetened oat milk works too.
- Eggs (2 large): They make the filling soufflé-like and help it set so it scoops cleanly.
- Vanilla, cinnamon, nutmeg and salt: Salt keeps the casserole from tasting flat, and the spices make it taste like Thanksgiving.
For the pecan streusel
- Light brown sugar (1 cup, packed) and flour (½ cup): The base of the crumbly topping. Dark brown sugar gives a deeper, molasses flavor.
- Melted butter (6 tablespoons) and salt: Melted butter makes big, crunchy clumps instead of a sandy topping.
- Chopped pecans (1 cup): Walnuts work, or use ½ cup oats with ½ cup pecans for a crisp-style top.
How to Make Sweet Potato Casserole
- Roast the sweet potatoes. Prick them with a fork and roast on a foil-lined sheet at 400°F for 50 to 60 minutes, until very soft. Cool until you can handle them, then scoop out the flesh and mash it. Measure 4½ cups.
- Prep the dish. Lower the oven to 350°F and grease a 9×13-inch baking dish.
- Make the filling. Beat the warm mashed sweet potatoes with the sugar, melted butter, cinnamon, nutmeg and salt until smooth. Let it cool for a few minutes, then beat in the milk, eggs and vanilla. Spread it evenly in the dish.
- Make the streusel. Stir the brown sugar, flour and salt in a bowl. Stir in the melted butter until clumpy, then add the pecans.
- Top. Scatter the streusel evenly over the sweet potatoes, leaving some large clumps.
- Bake. Bake 30 to 35 minutes, until the edges are puffed and set and the topping is deep golden brown.
- Rest. Let it stand 10 minutes before serving so the filling sets.
Tips for Success
Roast, don’t boil
Roasting concentrates the sweet potatoes’ natural sugar and gives the filling a deeper flavor. Boiled sweet potatoes absorb water, which can make the casserole loose. If you do boil them, peel and cube them, simmer for 15 to 20 minutes until tender, and drain them very well.
Cool before adding the eggs
Adding eggs to steaming-hot potatoes can scramble them. Add the butter, sugar and spices while the potatoes are warm, then wait a few minutes before beating in the eggs.
Measure the mash
Sweet potatoes vary a lot in size. Measuring 4½ cups keeps the ratio of filling to topping right. Leftover mash makes a great side for another meal.
Watch the topping
Ovens vary. If the pecans are browning fast before the edges are set, lay a sheet of foil loosely over the dish for the last 10 minutes.
Variations
- Marshmallow topping: Bake as directed, then sprinkle 2 cups of mini marshmallows over the streusel (or over half the dish, to make everyone happy). Bake 5 to 8 minutes more until puffed and golden.
- Canned sweet potatoes: Drain two 40-ounce cans of cut sweet potatoes in syrup very well, mash, and measure 4½ cups. Cut the granulated sugar to ¼ cup because they’re already sweetened.
- Bourbon or orange: Add 2 tablespoons of bourbon or 1 teaspoon of orange zest to the filling.
- Gluten-free: Use a 1-to-1 gluten-free flour blend in the streusel.
Make-Ahead, Storage and Reheating
- Make ahead: Up to 2 days before, spread the filling in the dish, cover and refrigerate. Store the streusel in a separate covered container in the fridge. Top and bake straight from the fridge for 40 to 45 minutes.
- Roast ahead: Mashed roasted sweet potatoes keep 4 days in the fridge or 3 months in the freezer.
- Fridge: Store leftovers covered for up to 4 days.
- Reheat: Bake covered with foil at 350°F for 15 minutes, then uncovered for 10 minutes to re-crisp the topping. Or microwave single servings for 1 to 1½ minutes.
- Freezer: Freeze the baked casserole up to 3 months, thaw overnight in the fridge and reheat as above. The topping will be a little softer.
Frequently Asked Questions
Is this a side dish or a dessert?
In the US it’s a Thanksgiving side, served with the turkey and stuffing. With a scoop of vanilla ice cream, leftovers make a pretty good dessert too.
Why is my sweet potato casserole watery?
Usually the sweet potatoes were boiled and not drained well, or canned potatoes weren’t drained. Roasting fixes it. Also bake until the edges are puffed and set.
Can I make it without eggs?
Yes. The filling will be denser and more like mashed sweet potatoes than soufflé, and it only needs to bake until hot, about 25 minutes.
Can I halve the recipe?
Yes. Halve everything (use 1 egg) and bake in an 8×8-inch dish for about 30 minutes.
Sweet Potato Casserole with Pecan Streusel
Ingredients
Equipment
Method
- Prick the sweet potatoes with a fork and roast on a foil-lined baking sheet at 400°F for 50 to 60 minutes, until very soft. Cool slightly, scoop out the flesh and mash. Measure 4½ cups.
- Lower the oven to 350°F and grease a 9×13-inch baking dish.
- Beat the warm mashed sweet potatoes with the sugar, melted butter, cinnamon, nutmeg and ¾ teaspoon salt until smooth. Cool a few minutes, then beat in the milk, eggs and vanilla. Spread evenly in the dish.
- For the streusel, stir the brown sugar, flour and ¼ teaspoon salt together. Stir in the melted butter until clumpy, then stir in the pecans.
- Scatter the streusel evenly over the sweet potatoes.
- Bake 30 to 35 minutes, until the edges are puffed and set and the topping is deep golden brown. If the pecans brown too fast, cover loosely with foil for the last 10 minutes.
- Let stand 10 minutes before serving.
Notes
Save this recipe: Pin this sweet potato casserole with pecan streusel to your Thanksgiving board.
