Name: Sweet Potato Casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4-5 large sweet potatoes (orange yams); 3 large eggs; 1/2 cup evaporated milk (or substitute cream or half and half); 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1/4 cup butter, melted; 3 Tablespoons butter; 1/4 cup all-purpose flour; 1 cup light brown sugar; 1 cup pecans, chopped

If you’re looking for a comforting, crowd-pleasing side dish that feels like a warm hug on a plate, then this Sweet Potato Casserole Recipe is exactly what you need. I absolutely love how this turns out every single time — creamy, sweet, and topped with a crunchy, buttery pecan topping that makes it irresistibly delicious. Trust me, once you try it, your family will go crazy for this classic dish.

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Why You’ll Love This Recipe

Comfort Food Classic: It’s that perfect blend of sweet, creamy, and crunchy that everyone loves.
Easy to Make: With simple ingredients and straightforward steps, you can whip it up without stress.
Make-Ahead Friendly: Prepare parts in advance to save time on busy holiday days.
Customizable Topping: Choose a pecan crunch or marshmallow layer to match your preference or occasion.

The image shows a white rectangular baking dish filled with a thick layer of golden brown crumble topping, textured with small crunchy bits and chopped pecans mixed in. The crumble has a coarse, crumbly surface with a warm toasted color. The baking dish sits on a white marbled surface scattered with more pecan pieces. To the right, there is a wooden spoon with a smooth finish, and a grey and white patterned cloth is placed partially under the left side of the dish. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Casserole, sweet potato casserole, comforting side dish, holiday side dish, pecan topping sweet potato

Ingredients You’ll Need

These ingredients work beautifully together to create a luscious, smooth sweet potato base with a sweet and crunchy topping. Shopping tip: Choose firm, dry sweet potatoes — not too soft or sprouting — for the best texture.

Flat lay of large bright orange sweet potatoes with smooth skin, rich golden melted butter in a small natural pool, raw whole eggs with smooth white shells, light brown sugar crystals forming a small mound with a warm caramel hue, chopped pecans showing textured brown shells and creamy interiors, a small pile of pale beige all-purpose flour dusted loosely, creamy off-white evaporated milk poured in a gentle pool, and a fresh vanilla bean pod dark and glossy – all beautifully arranged with natural spacing and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Casserole, sweet potato casserole, comforting side dish, holiday side dish, pecan topping sweet potato

Sweet potatoes: I use orange yams for that vibrant color and natural sweetness.
Eggs: Helps bind everything together for a smooth, custardy filling.
Evaporated milk: Adds creaminess without watering down the flavor. You can swap in cream or half-and-half if you prefer richer.
Vanilla extract: Just a touch brightens the flavor beautifully.
Granulated sugar: Balances the natural sweetness of the potatoes.
Salt: Enhances all the flavors — don’t skip it!
Butter: Melted into the filling for richness and also works in the topping.
For the topping – butter, flour, brown sugar, pecans: A classic crumbly topping with a buttery, nutty crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Sweet Potato Casserole Recipe to match my mood or dietary needs — and honestly, it’s fun to switch things up based on the season or who I’m cooking for. Feel free to make it your own!

Marshmallow Topping: When I want that nostalgic holiday vibe, I swap the pecans for toasted mini marshmallows — it’s gooey and magical every time.
Nut-Free Option: If someone has a nut allergy, I replace pecans with rolled oats, which add a great texture without the risk.
Spiced Version: Sometimes, I add a pinch of cinnamon or nutmeg into the potato mix for a warm twist that makes it extra cozy.
Dairy-Free: Using coconut milk instead of evaporated milk and a vegan butter substitute works well to keep this recipe inclusive.

How to Make Sweet Potato Casserole Recipe

Step 1: Boil Your Sweet Potatoes Just Right

Start by placing your sweet potatoes in a large pot and add enough water to cover them just over halfway — this method helps them cook evenly without becoming soggy. Bring the water to a boil, then reduce to a gentle simmer and cover. Depending on their size, they’ll take about 20 to 40 minutes to become fork-tender. The key here is to test: poke with a fork and once they’re soft but not mushy, you’re good to go.

Step 2: Peel and Mash to Perfection

Once the sweet potatoes are cool enough to handle, peel off the skins — they should come off easily if cooked right. Then, toss them into a large bowl. Add your eggs, evaporated milk, vanilla, sugar, salt, and melted butter. I like to start mashing with a potato masher to break things down, then for a super smooth, velvety texture, I finish with an electric mixer on low speed for about 45 seconds. This step makes a world of difference, trust me!

Step 3: Make Your Topping and Assemble

For the topping, mix your flour, brown sugar, and chopped pecans in a bowl. Add the butter and use a fork or pastry blender to work it into a crumbly, rich topping. Spread your sweet potato filling into a greased casserole dish — I’ve had great results with anything from an 8×11″ to a 9×13″ pan. Sprinkle the topping evenly over the top, making sure to cover all the filling.

Step 4: Bake Until Golden and Delicious

Bake at 350°F (175°C) for 35 to 40 minutes until the topping is bubbly, golden, and irresistible. The smell alone will make everyone impatient! Resist the urge to open the oven too often, or the topping might not brown perfectly.

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Pro Tips for Making Sweet Potato Casserole Recipe

Choose Firm Potatoes: I learned the hard way that soft or watery sweet potatoes make a mushy casserole, so pick firm, dry ones.
Use an Electric Mixer for Smoothness: Mashing by hand is fine, but I love using a mixer for a creamy texture without lumps.
Don’t Skip the Topping: It adds a necessary crunch and contrasts beautifully with the creamy base.
Bake Without Peeking: Opening the oven door during baking lowers the temperature and can affect browning, so trust the timer!

How to Serve Sweet Potato Casserole Recipe

Garnishes

I usually keep it simple with this Sweet Potato Casserole Recipe — the topping is perfect on its own. But for a little extra flair, a sprinkle of cinnamon or a few whole pecans on top just before serving adds a nice touch. Sometimes I drizzle a tiny bit of maple syrup for an extra sweet note that my guests really love.

Side Dishes

This casserole pairs beautifully with roasted turkey, ham, or any hearty main dish. I like to serve it alongside green beans with almonds or a crisp salad to balance the richness. Mashed potatoes and gravy? Perfect combo for a classic holiday plate.

Creative Ways to Present

For special occasions, I sometimes bake this Sweet Potato Casserole Recipe in individual ramekins or mini cast-iron skillets — everyone loves their own personal portion, and it looks extra cute on the table. Adding a sprig of fresh rosemary or thyme on each serving really elevates the presentation and scent.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole covered tightly with foil or plastic wrap in the fridge, and it keeps beautifully for up to 4–5 days. The texture actually improves a bit after resting overnight — the flavors meld together, making it even tastier.

Freezing

When I make a big batch, I freeze leftovers in airtight containers. Make sure the casserole is completely cool before freezing. It freezes well for up to 3 months. I just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop individual servings in the microwave for 1–2 minutes or heat the whole casserole covered with foil in a 325°F oven until warmed through — about 20 minutes. Covering prevents the topping from burning too quickly while the filling heats evenly.

FAQs

Can I use canned sweet potatoes for this recipe?

While fresh sweet potatoes give the best texture and flavor, canned sweet potatoes can be used in a pinch. Just be sure to drain them well and mash thoroughly. The casserole might be a little softer but still tasty.
How can I make this Sweet Potato Casserole Recipe vegan?

You can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and vegan butter. The pecan topping is naturally vegan, so this version still delivers on flavor and texture.
What’s the best way to cook sweet potatoes for this casserole?

Boiling sweet potatoes whole or in chunks until tender is easiest and keeps them moist. Baking is another option for more caramelized flavor, but it may slightly change the texture.
Can I prepare this Sweet Potato Casserole Recipe ahead of time?

Yes! In fact, I like to prepare the filling 1-2 days in advance and keep it refrigerated. Just add the topping before baking, so it’s fresh and crunchy when served.

Final Thoughts

This Sweet Potato Casserole Recipe holds a special place in my heart because it’s the dish that brings everyone together at our holiday table — simple, comforting, and endlessly delicious. I encourage you to give it a try, whether it’s for a big celebration or just a cozy weekend dinner. You’ll love how easy it is to make and how much joy it brings to your meal. Happy cooking!