The Best Sweet Potato Casserole Recipe

4.99 from 106 votes
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This Southern Sweet Potato Casserole recipeย is easy, delicious, and an all-time family favorite! Rich sweet potatoes topped with your choice of a buttery pecan crumble, a gluten-free crumble, or a marshmallow topping make this recipe a favorite holiday side dish or dessert! Ready in 30 minutes, this Sweet Potato Casserole can also be made ahead for stress-free prep!

I’ve also included recipe variations to make this dairy, egg, gluten, and nut-free if needed.

Sweet Potato Casserole with pecan streusel topping in white baking dish.

Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, sweet potato casserole makes a perfect side dish or dessert!

This Sweet Potato Casserole graces my family table for many special meals and holidays – not only every Thanksgiving but also on Christmas, Easter, and many Sunday suppers! This is the best sweet potato casserole I’ve ever tasted, and it’s been a family favorite for generations.

Sweet potato casserole. Do you consider it a side dish or dessert? Or both? I’d love to hear what you think. I’ve heard from several of you, and many of you are like me – it works beautifully for both!

My Grandmother and Mama always served it during the holidays -Thanksgiving, Christmas, Easter, and many Sunday suppers. And it has always been one of my favorite parts of the meal! It’s still a tradition in my home that every Thanksgiving, it is served alongside roast turkey, Grandmother’s famous cornbread dressing, and cranberry sauce. It can be made ahead of time, yet it’s so easy to make and ready in 30 minutes!

What is Sweet Potato Casserole?

A southern-style casserole that is a dessert-like side dish. It is made of cooked and mashed sweet potatoes combined with sugar, butter, vanilla, milk, and eggs. My family likes our sweet potato mixture topped with the buttery pecan crumble topping and baked until golden brown. It’s a traditional southern favorite for Thanksgiving and other family meals and holidays. It can also have a marshmallow topping, and I will also share that option.

How to Prepare the Sweet Potatoes

You will need 5 to 6 medium sweet potatoes for a 9×13 casserole. When selecting them, look for potatoes free of blemishes or bruises.

You can prepare your sweet potatoes for the casserole by baking or boiling them. The method is based on personal preference. I will say that I love the deep flavor of baked sweet potatoes but have used boiled sweet potatoes from time to time. Both are delicious!

Baked Sweet Potatoes

  • Preheat the oven to 425ยบ F.
  • Scrub the sweet potatoes until clean and place onto a baking sheet.
  • Prick the potatoes 4 to 5 times all over with a fork and bake until the potatoes are tender -about 45 minutes.
  • Remove from the oven and peel.

Boiled Sweet Potatoes

  • Peel the sweet potatoes and cut them into 2-inch cubes. The potatoes cook much faster this way when boiling than boiling unpeeled.
  • Add the sweet potatoes to a Dutch oven or large pot. Rinse the potatoes and then add enough water to cover them.
  • Bring to a boil and boil until tender, about 20 minutes.
  • Remove from the heat and drain well.

You can also follow the method described in my Instant Pot Sweet Potatoes.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Ingredients used to make the filling for sweet potato casserole.

Sweet Potato Filling:

  • Sweet potatoes – You’ll use cooked and mashed sweet potatoes as described earlier. As discussed above, I prefer baked sweet potatoes for their deep, rich flavor.
  • Sugar – I use granulated sugar for this recipe. You can also use your favorite sugar substitute made for baking. If you prefer, you can also substitute 3/4 cup maple syrup for the sugar called for in the sweet potato mixture. Decrease the milk by 2 tablespoons.
  • Butter – softened to room temperature. I use salted butter. If you use unsalted, I recommend adding a pinch of salt.
  • Vanilla extract – I use my homemade vanilla, but you can use store-bought pure vanilla extract.
  • Milk – I prefer to use whole milk. See my notes below for a dairy-free casserole.
  • Eggs – you’ll need large eggs for this recipe. See my notes below for an egg-free casserole.
Glass bowls of brown sugar, flour, butter, and chopped pecans to make crumble topping.

Crumble Topping:

  • Brown sugar – packed
  • All-purpose flour – For gluten-free, use your favorite gluten-free flour substitute.
  • Pecansย – chopped
  • Butter – softened. I use salted butter. If you use unsalted, I recommend adding a pinch of salt.

How to Make Sweet Potato Casserole

Ingredients for sweet potato casserole filling in a glass mixing bowl with a potato masher.
Sweet potato casserole ingredients mixed together in a glass mixing bowl.
Sweet potato casserole ingredients in a baking dish.

Sweet Potato Filling Mixture

  • Preheat oven to 350ยบ F.
  • In a large bowl, mash the cooked, cooled, and peeled sweet potatoes.
  • Stir in sugar, butter, vanilla extract, milk, and eggs, and mix well. If your sweet potatoes are very fibrous, you may prefer to use your hand mixer to make your sweet potato mixture light and fluffy.
  • Pour the sweet potato mixture into a 9ร—13 casserole dish.
Crumble topping with pecans in a glass bowl.
Crumble topping spread on top of an unbaked casserole in a baking dish.
Closeup photograph of unbaked casserole with crumble topping with pecans.

Buttery Pecan Crumble Topping

  • Mix the brown sugar, flour, nuts, and butter and spread evenly over the sweet potato mixture.
  • Cook for 30 minutes until the streusel topping has been browned.
  • Remove your baking dish of sweet potato casserole from the oven and serve!

Sweet Potato Casserole Recipe Variations

I’ve shared several recipe variations for this sweet potato casserole to follow.

1. Make it Dairy-Free

Replace milk with your favorite dairy-free milk option, such asย oat milk, almond, or coconut. Replace the butter with coconut oil for an entirely dairy-free option. If you need something just without lactose, you may use ghee. Note that Ghee can still include trace amounts of dairy and should be avoided for dairy allergy.

2. Make it Egg-Free

For an egg-free Sweet Potato Casserole, use 1/2 cup applesauce instead of the eggs called for in the recipe.

3. Make it Nut Free, Gluten-Free Topping

For a nut-free, gluten-free topping, make my easy Oat Crumble topping using gluten-free rolled oats, brown sugar, salt, butter, and vanilla extract. I provide the ingredient amounts in the printable recipe card below.

5. Marshmallow Toppingย (Instead of Pecan Crumble)

If you desire the optional marshmallow topping instead of the crumble topping, omit the crumble topping and sprinkle with mini marshmallows during the final 10 minutes of baking.

Storage Tips

We all know that preparing for special holiday meals can be a bit stressful during such a busy time. I like to make it easier by doing some of the meal prep and cooking ahead of time. I use my Make Ahead Thanksgiving and Make Ahead Holiday Appetizers plans to help make my holiday meals less stressful. I think you may find it helpful, too.

This casserole makes a great make-ahead side dish for those special meals since you can easily prep and freeze or refrigerate it. Then, it can easily be baked fresh for serving or baked ahead of time to serve at room temperature.

Make Ahead Southern Sweet Potato Casserole

Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare the crumble topping and store it in a zip-top bag in the refrigerator.

When ready to bake, remove all from the refrigerator. Spread pecan crumble on top of the casserole and bake as directed.

Freezing Instructions:

This dish freezes wonderfully!

Prepare the sweet potato filling mixture and spread the filling into the casserole dish. It will be warm from the heat of the sweet potatoes. So you will need to cool it completely. Then, wrap tightly and store in the freezer for up to 3 months.

When ready to bake, remove it from the freezer and let it thaw overnight in the refrigerator. Add the topping mixture and place it on top of the casserole as directed based on your topping choice. Bake as directed and serve.

Refrigerator Instructions:

If you are lucky enough to have leftovers, cover well with wrap or place in an airtight container and store in the refrigerator for up to 5 days. Serve cold, room temperature, or reheat and serve.

Recipe Tips

How Do You Know When It Is Done?

You’ll know the casserole is done when the topping is browned, and the center of the casserole is set.

How Do You Keep It From Being Runny?

Make sure that you bake the casserole in the center of the oven at the proper temperature. Cook until the top is browned and the center of the casserole is set. Then, allow to cool uncovered so the casserole does not steam underneath the cover.

Can I Prepare It In Advance?

Yes! It freezes and stores beautifully. I include the details in my “How to Make Ahead and Store this Recipe” section and in the recipe notes.

What to Serve With Sweet Potato Casserole

This rich and delicious dish pairs well with many other favorite foods and is ideally served as a side or a dessert. It’s a must on our Thanksgiving table, along with roast turkey, cranberry sauce, ย southern cornbread dressing, vegetables, andย pecan pie.ย 

We enjoy it with glazed hamsquash casseroledeviled eggs, vegetables, and more for Easter.

I also enjoy serving this when I have a large family Sunday meal. It’s delicious alongside chicken or pot roast, our favorite vegetable dishes, easy buttermilk biscuits or cornbread muffins, and other favorites. 

It’s so simple and easy to make ahead, too, that it pairs perfectly with so many meals my family enjoys throughout the year.

5 starsI have made this recipe for Thanksgiving and Christmas Dinner for the past 2 years, and will be making it this year as well. It has become a family favorite.

Martha Tobey
โ˜…โ˜…โ˜…โ˜…โ˜…
White casserole dish with handles holds Sweet Potato Casserole covered in nutty pecan crumble topping.

More Sweet Potato Favorites

Sweet potatoes make some of the most delicious dishes. They are oh-so-good baked and served with butter and a sprinkle of cinnamon! And these beauties are loaded with nutrition. They are full of fiber and contain antioxidants, vitamins, such as vitamin C, and many minerals. They are readily available in most areas and are usually inexpensive as well. It’s no surprise that they are used in so many favorite dishes! Here are a few more sweet potato favorites I hope you try soon. 

Southern Sweet Potato Pie

Sweet Potato Biscuits

Spicy Roasted Sweet Potato Wedges

Candied Sweet Potatoes

Instant Pot Sweet Potato Chili

Duchess Sweet Potatoes

Sweet Potato Fries

Here’s my recipe for making my Grandmother’s Southern Sweet Potato Casserole. I’ve also included options to make it work for your family if you need a nut-free, gluten-free option. I hope you love it as much as my family does!

If you tried this Sweet Potato Casserole Recipe or any other recipe on my website, please leave a ๐ŸŒŸ star rating and let me know how it went in the comments below. Thanks for visiting!

Sweet Potato Casserole Recipe

4.99 from 106 votes
This Sweet Potato Casserole recipeย is easy, delicious, and an all-time family favorite! Rich sweet potatoes topped with your choice of a Southern pecan crumble, a gluten-free crumble, or a marshmallow topping make this recipe a favorite holiday side dish or dessert! Ready in 30 minutes, this Southern Sweet Potato Casserole can also be made ahead for stress-free prep!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

Ingredients

  • 5 cups sweet potatoes, baked, mashed (about 5-6 medium sweet potatoes)
  • 1 cup granulated sugar
  • 8 tablespoons butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 large eggs

For the Sweet Potato Casserole Crumble Topping:

  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 4 tablespoons butter, softened

Gluten-Free, Nut-Free Sweet Potato Casserole Topping: (Optional)

  • 2 cups gluten-free rolled oats, divided
  • 3/4 cups brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 8 tablespoons butter, melted and cooled
  • 1/2 teaspoon vanilla extract

Sweet Potato Casserole with Marshmallow Topping: (Optional)

  • 1/2 cup mini marshmallows

Instructions 

  • Prep. Preheat oven to 350ยบ F. Scrub sweet potatoes and boil or bake in the oven until tender.
  • Make the Sweet Potato Casserole. Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9×13 baking dish or individual dishes for serving.

For the Sweet Potato Casserole Pecan Crumble Topping:

  • Make Pecan Crumble topping. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
  • Bake. Bake until the topping has browned and the sweet potato casserole has set in the center, about 30 minutes.

Gluten-Free, Nut-Free Sweet Potato Casserole Crumble Topping: (Optional)

  • Make oat flour. Process 1 cup of rolled oats in a blender or food processor until they resemble flour.
  • Make crumble topping. Stir together the oat flour, remaining 1 cup oats, brown sugar, and salt. Stir in the melted and cooled butter and vanilla extract if using. Stir to combine. Store in the refrigerator until ready to add to the sweet potato casserole.
  • Bake. Spread the crumble topping on top of the unbaked casserole, leaving clumps of the mixture in places. Bake until browned and the sweet potato casserole has set in the center, about 30 minutes.

Marshmallow Topping: (Optional)

  • Bake. Bake the sweet potato casserole for 20 minutes. Remove from the oven and spread the marshmallows over the top of the casserole. Return to the oven and bake the remaining 10 minutes, until brown and toasty.

Notes

Make-Ahead Tips:
Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare crumble topping and store in a zip-top bag in the refrigerator. When ready to bake, remove all from the refrigerator. Spread the crumble on top of the casserole and bake as directed.
Freezer-Friendly Tips:
Prepare the sweet potato filling mixture and spread the filling into the casserole dish. It will be warm from the heat of the sweet potatoes. So you will need to cool it completely. Then, wrap tightly and store in the freezer up to 3 months.
When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make the crumble topping mixture and place on top of the casserole and bake as directed.
Ingredient Substitutions:
Sweet Potato Casserole with Gluten-free, Nut-Free Topping – For a nut-free, gluten-free topping, make my easy Oat Crumble topping using gluten-free rolled oats, brown sugar, salt, butter, and vanilla extract rather than the traditional Pecan Crumble.
Sweet Potato Casserole with Marshmallow Topping – If you desire the optional marshmallow topping in place of the crumble topping, omit the crumble topping and sprinkle with mini marshmallows the final 10 minutes of baking.
Dairy-Free Sweet Potato Casserole – Replace milk with your favorite dairy-free milk option such as oat milk, almond, or coconut. Replace the butter with coconut oil for a fully dairy-free option. If you need something just without lactose, you may use ghee. Note that Ghee can still include trace amounts of dairy and should be avoided for dairy allergy.
Egg-Free Sweet Potato Casserole – Use 1/2 cup unsweetened applesauce in place of the 2 eggs called for in the recipe.ย 

Video

Nutrition

Calories: 288kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 152mg | Potassium: 277mg | Fiber: 2g | Sugar: 38g | Vitamin A: 8275IU | Vitamin C: 1.4mg | Calcium: 57mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

From the Add a Pinch recipe archives, originally published 2010.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.99 from 106 votes (32 ratings without comment)

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Recipe Review




299 Comments

  1. Laura says:

    5 stars
    I have to tell you that this recipe is a HIT when I organize my parisian Thanksgiving. It will be the fourth year in a row this year, and it’s all my French friends favorite dish ๐Ÿ™‚

  2. Janet says:

    4 stars
    Hi Robin. I made your sweet potato casserole for our Thanksgiving. The taste was amazing but it was very runny. I followed the recipe but donโ€™t know if I messed up somehow. I donโ€™t normally eat sweet potatoes so Iโ€™m unfamiliar with them. They donโ€™t have starch like regular potatoes so is that why? Is there anything that I can do to thicken it without ruining the flavour? Thank you for all your wonderful recipes! I enjoy so many of them!

    1. Robyn Stone says:

      Janet, I prefer to use baked sweet potatoes. If you boiled the sweet potatoes, make sure you drain all the water off before mashing the potatoes. I don’t ever add a thickener to the potato mixture before baking. Also, look at this section in my post:
      How Do You Keep Sweet Potato Casserole from Being Runny?
      Make sure that you bake the casserole in the center of the oven at the proper temperature. Cook until the top is browned and the center of the casserole is set. Then, allow to cool uncovered so that the casserole does not steam underneath the cover.

  3. David Burgis says:

    5 stars
    Canโ€™t remember a holiday meal without sweet potato casserole. Couldnโ€™t find my momโ€™s recipe and this sounded delicious.There was no disappointment here. Everyone loved it. Baked the potatoes and the only change I made was reducing the light brown sugar for the topping by half.

    1. Robyn Stone says:

      I’m so glad everyone loved the sweet potato casserole, David.

  4. Rose says:

    5 stars
    This is a delicious sweet potato casserole! Iโ€™ve made it before and received compliments. Iโ€™m making a six serving version for Thanksgiving and it has already been requested for Christmas. Thank you!

  5. Mary Stone says:

    I am getting a head start on my holiday cooking and thumbed through probably a dozen sweet potato casserole recipes before landing on yours. Iโ€™ve never made it so I do have a question. Do you whip the sweet potatoes until light and fluffy or do you mash them leaving them kinda lumpy?

    1. Robyn Stone says:

      Mary, I mash the sweet potatoes. I hope you enjoy this sweet potato casserole.

  6. Diana says:

    5 stars
    My first time making sweet potato casserole and love this version. Due to nut allergies, I made it with no topping and did some candied pecans on the side. The casserole is pretty sweet. I peeled and cut the potatoes and then boiled them. Can you cut back on the amount of sugar to make it a little less sweet? Or, are there other options? Thanks!

    1. Robyn Stone says:

      Diana, I haven’t tried reducing the sugar in this recipe so I can’t say how it would taste. If you do reduce the sugar, I recommend testing it first before serving.

  7. Karen Coltrain says:

    This recipe sounds wonderful. Question: If the baked sweet potatoes are good and sweet, would it ruin things to omit the cup of granulated sugar from the mix? Thx for your reply! (I’m planning to make this dish to take to Thanksgiving!)

    1. Robyn Stone says:

      Karen, I haven’t tried it that way but I recommend testing it before serving for Thanksgiving.

  8. Leigh says:

    5 stars
    This is best sweet potato casserole I’ve ever eaten. A must for all our family holidays!

    1. Robyn Stone says:

      Thank you, Leigh, I’m so glad your family enjoys this sweet potato casserole. It has been a favorite for my family for years.

  9. Traci Katz says:

    5 stars
    Simply delicious. This was a hit at Thanksgiving. Making the sweet potatoes vs using canned makes a huge difference. This was the first time I used fresh and I will continue. Thank you so much.

    1. Robyn Stone says:

      The difference is amazing, isn’t it, Traci! I don’t know if you used the baked sweet potatoes to make this but they make a huge difference, too. I’m so thrilled you loved this casserole.