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

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

 

 

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 her sweet potato casserole during the holidays and I have to admit that it was always one of my favorite parts of the meal! Forget the turkey, just give me an extra scoop of her sweet potato casserole and I was a happy girl!

Now that I’m a little bit older (ahem…) and I’ve discovered my love for Bart’s smoked turkey, my plate has a whole lot more on it competing for my attention!

Sweet Potato Casserole Recipe

The smell of sweet potato casserole makes your entire house smell amazing. Better yet, your family and guests will try to figure out how to get every last bite our of the dish. Just watch them when you serve it. I promise, they’ll be trying to figure it out. Just watch.

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

How to Make Sweet Potato Casserole

Preheat oven to 350 degrees. Scrub your sweet potatoes until they are clean, then boil them, bake them or cook them in your Instant Pot until tender.

Cool, peel and mash the cooked sweet potatoes then stir in the ingredients for the sweet potato part of the recipe. Pour sweet potato mixture into a 9×13 casserole dish or individual dishes for serving.

For the topping, mix the ingredients for the streusel topping part of the recipe and spread evenly over the sweet potato mixture.

Cook for 30 minutes until topping has browned. If adding mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve!

It’s simple to make ahead and is freezer friendly too! I’ve shared those details in the notes of the recipe.

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.
4.88 from 41 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 9x13 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

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

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

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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191 Comments Leave a comment or review

  1. Hello! I just made a DOUBLE batch of this and was wondering what you think my cooking temp/time should be?! Can’t wait to hear from you! Thank you!

    1. Hi Katelyn,
      I’m can’t be sure about the exact amount of additional cooking time needed – if your dish is more deep than the recipe instructions or if spread into a larger, flatter dish it will make a difference. You’ll want to be careful to overcook the topping.
      If I want to make extra, I always make an additional dish of it. It hope you enjoy it! xo

    1. Yes, you can use canned yams. It tastes the exact same as it does if you go through all the trouble to boil & mash frest sweet potatoes…I also add some mini marshmallows to the top for the last 5min of bake time…try it..its AMAZING!

  2. I used three 29 oz cans of sweet potatoes in light syrup for this recipe (mainly for convenience of saving time). I used half of a cup of granulated sugar since canned sweet potatoes are usually sweeter than fresh sweet potatoes because of the syrup. I purposely left out the pecans because I wasn’t sure if anyone had a nut allergy. It came out delicious and it was a major hit for Christmas. I was told to not change a single thing about the sweet potato casserole because it tasted the right amount of sweetness and it wasn’t overly sweet.

  3. I made this for Christmas and it was fantastic. My family loved it.  Two questions how many serving should you get and what would the serving size be?  I did it in 1/4 cup servings but maybe 1/2 cup is correct.  

    1. I make mine with out eggs, the crunch from the pecans make it delighful to bite into it.  I like to eat it cold the nest day as dessert I sprinkle cinnamon on top and enjoy sooo scrumptious my hubby and family love it!
      I used fresh sweet potatoes, not into canned stuff.

  4. For those who have made this, did you prepare it in a 9×13 dish? The recipe doesn’t say & it’s hard to tell in the video. Thanks so much!!

  5. This is such a wonderful recipe! I have made it many times now, and my family, particularly my parents, love it! For health purposes, I cannot do this, but they literally request it twice a week (or more!) and even prefer it over any dessert I make. I am not the hugest fan of sweet potatoes myself, but I liked this recipe and my favorite way to have it is with a double amount of the crust/streusel, which is the best part! Thank you so much for the recipe!

    1. Hi Michale,
      I’m so happy to hear that you and your parents enjoy this recipe so much! It’s been one of our family favorites for many many years! Thanks so much! xo

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