Sweet Potato Casserole Recipe

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

 

 

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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.

Sweet Potato Casserole Video


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!

Yield: 12
Course Dessert, Side Dish
Cuisine American
Keyword best sweet potato casserole, easy sweet potato casserole, southern sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potato casserole with crumble topping, sweet potato casserole with nuts

Sweet Potato Casserole Recipe

Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
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.
4.86 from 21 votes
Did you make this recipe?

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

Directions

  1. Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
  2. 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:

  1. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
  2. 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.

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 Facts
Sweet Potato Casserole Recipe
Amount Per Serving
Calories 288 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 58mg 19%
Sodium 152mg 6%
Potassium 277mg 8%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 38g
Protein 3g 6%
Vitamin A 165.5%
Vitamin C 1.7%
Calcium 5.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

 

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.

 

106 comments on “Sweet Potato Casserole Recipe”

  1. I made the dish according to the recipes but put it in a 9×13 I think I should have put it in a 8×8.. But it tasted great!

  2. Can you substitute the fresh boiled sweet potatoes for drained canned sweet potatoes? If so how many cans and how many ounces?

    • Hi Jennifer,
      I’ve not used canned sweet potatoes, but you’ll just want to make sure that you have about 5 cups of cooked sweet potatoes. I hope you enjoy it!!! xo

  3. This looks awesome! I’m wanting to make it for our office luncheon but I want to make ahead put it in the crockpot to warm up for lunch. Any clue what setting to use and for how long? I would be getting to work about 4 hours before lunch is served. Thanks in advance!

  4. Can walnuts be substituted for pecans?

  5. I’ve been making sweet potato casseroles for years and never have had it to turn out as pretty as other people do I cooked it just today and my brown sugar caramelized I did not have any pecans so just use brown sugar and flour mixture What can I do to make it prettier

  6. Hi Robin my name is Lana and this will be the first time I’ve made a sweet potato casserole I was reading your reviews and in one of them it said that he should have probably made it in a 8 by 8 instead of a 9 by 13 what do you think the difference would be if made in the 8 by 8 and maybe cooked a little longer?

    • Hi Lana,
      I always make mine in a 9×13. Either size dish should work fine, but if thicker in an 8×8 you would want to bake longer to make sure cooked through. You might have to tent with foil as well so that the topping doesn’t burn.

  7. Ohmygosh….grand slam at Thanksgiving….incredibly good!!!

  8. this looks delish! Should the butter be salted or unsalted?

  9. Been looking for a sweet potato casserole for Christmas. However, do you think it would work with me subbing Splenda for the required sugar and gluten-free flour in the topping? I’m trying to serve a diabetic (more than one in fact) and one with gluten intolerance.

    • I’ve not tried making it with Splenda or gluten free flour. I do hope you enjoy it and have a merry Christmas! Thanks!

      • Gluten free flour works quite well – I used a blend that does not include rice flour (its very grainy) and put in a few tablespoon or two less. I’ve made it that way 3 times and it’s turned out well each time

  10. This recipe was such a hit last year making again this year

    Thank you

  11. I made this last week and am making it again today! It’s such a delicate flavor,the vanilla, sweet potatoes, eggs…I love it!

  12. I loved this recipe but I tweaked it a bit. I didn’t put any sugar in the potatoes, I felt it would be too sweet overall. Instead, I added a teaspoon of cinnamon to the potatoes and I put two cups of pecans instead of one. The result was DELICIOUS. Thank you!!

  13. noo I have not but will for Thanksgiving

  14. It says 288 calories per serving. How many servings in this entire recipe???

    • Hi Kevin,
      There are 12 servings in this recipe. The number of servings, or yield, is listed at the top of the recipe. I hope you enjoy this – it’s a family favorite. Thanks.

  15. Can you substitute the wheat flour to make it gluten free?

  16. This looks yummy, but I’m not sure whether to use milk to mash the sweet potatoes prior to adding the other ingredients. If so, about how much?

  17. Tried it and it was delicious! HOWEVER, it is not a 20 minute prep but more like a few hours when you include cooking the potatoes and letting them cool. It also took over 40 minutes to bake (my oven temp is accurate). Also be sure to blend the butter and sugar before incorporating the rest of the ingredients.

    • I’m glad you enjoyed this, Gayle! It’s one of our family favorites! 🙂
      You are right that some of the prep for making this recipe takes longer than 20 minutes. The prep time is the approximate time to incorporate each of the recipe ingredients into the recipe before baking or cooking (as in cooked sweet potatoes or chopped pecans). Hope this helps. Thanks! xo

  18. Everyone loves this recipe.

  19. Add 1 cup of shredded coconut to the topping.

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