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

Sweet Potato Casserole Recipe

Sweet potato casserole. Do you consider it a side dish or dessert? Or both? Because you know, sometimes when you find something that works for both, you just have to go with it. Right?

My Grandmother Verdie always served it during the holidays and I have to admit that it was always one of my favorite parts of the meal! Served alongside roast turkey and cranberry sauce, my plate was complete! While it makes the perfect dish to serve for Thanksgiving, Christmas, and Easter, Grandmother would also serve it for Sunday suppers and other special occasions.

Let’s talk about the basics of this delicious dish.

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. The sweet potato mixture is then topped with a buttery pecan streusel topping and baked until golden brown.

How to Prepare the Sweet Potatoes

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

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

Baked Sweet Potatoes

Preheat the oven to 425º F. Scrub the sweet potatoes until clean and place onto a baking sheet. Prick the potatoes 4 to 5 times all over 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 into 2-inch cubes. 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.

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

How to Make the Best Sweet Potato Casserole

Sweet Potato Mixture

Preheat oven to 350º F. Mash the cooked sweet potatoes and sugar, butter, vanilla, milk, and eggs. If your sweet potatoes are very fibrous, you may prefer to use your hand mixer to make your sweet potato mixture light and fluffy.

Then, pour the sweet potato mixture into a 9×13 casserole dish.

Buttery Pecan Streusel Topping

Mix the brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.

Cook for 30 minutes until the streusel topping has browned.

Remove your casserole from oven and serve!

Sweet Potato Casserole with Marshmallow Topping

If you are adding mini marshmallows to the topping, you’ll want to add them the final 10 minutes of baking.

How to Store It

We all know that preparing for special holiday meals can be stressful. This casserole makes a great make ahead side dish for those special meals since you can easily prep it ahead to bake fresh for serving or bake ahead of time to simply serve at room temperature.

Make Ahead 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 streusel topping and store in a zip top bag in the refrigerator.

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

Can You Freeze Sweet Potato Casserole?

Yes! It freezes wonderfully. Prepare sweet potato mixture and spread into casserole dish. Cool completely, wrap tightly and store in the freezer for up to 3 months.

When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.

How Long Does it Last in the Refrigerator?

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

Here’s my recipe for how I make my Grandmother’s Southern Sweet Potato Casserole. I hope you love it as much as my family does!

Sweet Potato Casserole Recipe

Sweet Potato Casserole graces my family table every fall. With it’s rich, buttery taste and crunchy topping, sweet potato casserole makes for a perfect side dish, but is sweet enough to serve as a dessert.

4.94 from 58 votes

Review Recipe

Print Recipe

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 12

Course Dessert, Side Dish

Calories: 288kcal

Cuisine American

Author: Robyn Stone | Add a Pinch

Ingredients

• 5 cups cooked sweet potatoes 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 eggs

For the Streusel Topping:

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

Instructions

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

For the topping:

• Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
• Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.

Video

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 streusel topping and store in a zip top bag in the refrigerator. When ready to bake, remove all from the refrigerator. Spread streusel on top of casserole and bake as directed.

Freezer Friendly Tips:
Prepare sweet potato mixture and spread into casserole dish. Cool completely, 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 streusel topping mixture and place on top of casserole and bake as directed.

Nutrition Information

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

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Enjoy!
Robyn xo

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