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 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 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.

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 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 59 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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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.

Robyn Stone

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

More about me

246 Comments Leave a comment or review

  1. I am so excited about this recipe! 🙂 I plan on using candy roaster with it instead of sweet potato though. My mouth is just watering thinking about it! LOL

  2. Thank You for sharing your recipe. This is easy and oh so tastey. I don’t think I will go back to the other way of making that similar dish.

  3. Oh Robyn! My mom has made this for the last few Thanksgivings, and it is SO good. We were never a sweet potato family until she started making this. Thanks for reminding me about this fantastic recipe. It shouldn’t be relegated to just Thanksgiving.

  4. This casserole must make the house smell amazing! Love the single serve ramekins too 🙂

  5. Love this! I recently posted my Sweet Potato Crisp which is along these lines. One of my latest favorite things to eat for breakfast, snacks & dessert.

  6. Yum! I love sweet potatoes & am trying hard to convince the rest of my family that they really are good. These individual servings might be just the ticket. They make eating so much fun!

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  9. A big thank you for all these yummy fall recipes! you are the best!
    My friend just invited me over for dinner for thanksgiving and now i have a few different things to choose from..

  10. I’m definately going to try your Sweet Potato Casserole recipe this Thanksgiving! Because,I’ve grown tired of the way I’ve been making mine for the past 37 years! I’m ready for a new,improved recipe now! And,judging the looks of it in the picture,it looks like it’ll be a big hit! Thanks,for helping me come up with a better recipe!! I know I’ll love it!

    1. You’ll add the sugar to the sweet potatoes along with the butter, vanilla, milk and eggs. I hope you enjoy this as much as my family always does!!! xo

  11. I’m one of those strange people who LOVES sweet potatoes but I’ve never been a fan of sweet potato casserole. I haven’t tried it in years though and your recipe and photos are making me think I’d better try it again!
    Love the idea to serve it in individual ramekins!

    1. My uncle was the same way. He would scrape the topping off of any sweet potato casserole to go right for the sweet potatoes underneath! I’d always want to ask him for his topping, but never got up the courage! HA! Making it in the ramekins though, I’m able to leave off the topping for those who prefer it that way when I make it.

  12. I have two questions regarding what looks like an excellent recipe. First of all, approx, how many sweet potatoes will be 5 cups prior to mashing? Yes, i do realize it will depend on the size of the potato, but a running start would be helpful. Also, you mention using a LARGE CASSEROLE dish…what i consider large may be medium to someone else…approx. how many cups/qts. is the one that you use. Thank you very much.

    1. Those are both great questions and I’ve updated the recipe based on them to be clearer. You are right about the sweet potatoes. You’ll need between 5 and 6 cooked sweet potatoes, depending on the size. For the casserole dish, I would recommend a 9×13. I hope that helps and thanks so much for your question!

  13. I love the sweet potatoes done this way and think they belong on the dessert table!! I use Sauer’s Sherry Flavoring instead of vanilla and everyone seems to love them. (It’s a little hard to find though, I had to order mine). Pinning your recipe!

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  15. This looks amazing. Sweet potatoes are a must for our holiday dinners. I made it this morning and will reheat it tomorrow. Thought I would wait to put on the topping right before reheating. Hope that works!!
    Love your blog, Robyn.

  16. This looks absolutely gorgeous, I am definitely trying this next week. Thank you for sharing a fresh way to cook sweet potatoes!

  17. Aren’t grandmother recipes the best? I love my grandma’s molasses cookie recipe more than any other recipe I have. And your grandma’s sweet potatoes look perfect! Happy Thanksgiving, Robyn! x0

  18. For diabetics, how much Sweet & Low should one use for your sweet potato recipe, as well as others? Thanks, Pete Carrillo

    1. Hi Pete,
      I’m so sorry, but I’m not that familiar with how the conversion works with the sweet & low brand. I have made this recipe with Stevia, including the brown sugar baking blend for the topping with good results. I wish I knew more to answer your question on sweet & low!

  19. I made this recipe for Thanksgiving. It is perfect. So delicious. Best sweet potato casserole I’ve ever eaten or made. Your recipes are fantastic. Would like to learn to make your pie crust. We will see.

  20. This dish is absolutely fantastic! It has the right balance of sweet and savory. I did add cinnamon to my potatoes.

  21. I want to make this ahead of time but I don’t understand your make ahead tip. It says to make the sweet potato mixture and spread into casserole dish. Cool completely . This is what is confusing – cool completely. Does this suggest baking it then cooling before refrigerating? It’s not hot otherwise. The sweet potatoes were cooled before mashing and then all other ingredients are cool.

    1. I understand it to be cool until the potatoes can be handled. But you will want the mixture to be completely cool before freezing. You wouldn’t want to freeze anything that is still hot or that would cause moisture to build up in the freezer and possibly ruin your meal.

    1. I’m sorry you found it too sweet, Christina. I hope you enjoy it after reducing the white sugar a bit. Thanks so much! xo

  22. This recipe looks great. I can’t wait to try it! Just one question: does the recipe call for light or dark brown sugar in the topping?

    1. Hi Ruth,
      You can use either for the topping. I tend to use light brown sugar for it more than dark. I hope you enjoy it! xo

    1. I never have used canned sweet potatoes for this recipe, but I suppose you could. I hope you enjoy this! Thanks! xo

  23. This recipe looks fantastic! I’d love to try it. My question has to do with doubling the recipe. Would you suggest doubling all of the ingredients or are there modifications I should make? Also please let me know whether / how the cooking time and temp might need adjusting? Thanks!

    1. Hi Paula – If you double this, I would suggest putting it in two pans as it makes a 9×13 for one recipe. I double all the time and I just double the ingredients. Enjoy! Thanks! xo

  24. This recipe looks pretty good. If adding marshmallows instead of pecans would if change the recipe for the topping?

  25. I’m new to this but can move around the kitchen. That said, I’m trying to prepare this dish for Friday so need some help with your “make-ahead” directions. I scrubbed the sweet potatoes and put them in the oven so I can get them soft to make the mixture. After I put all the mixture in the casserole dish, refrigerate, pull out & add topping do I then cook for 30 minutes Friday?

    1. I was always led to believe when cooking ahead do not add butter to the potatoes until you are ready to cook them. butter does not reheat well, but I’m not sure especially with sweet potatoes.

  26. I just made this recipe omitting the sugar from potato mixture and no marshmallows on top. We love sweet potatoes as they are already super sweet. I put a pinch of salt in topping mixture. We loved it!

  27. I made this for a side this Thanksgiving. I thought is was delicious and so did everyone else, especially the kids! I did reduce the sugar to 1/2 cup and added a pinch of salt to the sweet potato mixture, as well as the topping. I will be making this again.

  28. I live in NC and have been making this over 30 years. I went home to Northern Va for a family dinner and made it for them. The turkey, the spiral ham, all the sides were wonderful. But the dish that everyone “oohing” and “aahhing” was this Sweet Potato Casserole. We were the darlings of the dinner!

    1. Hi Kath,
      Isn’t it amazing what kind of response this Sweet Potato Casserole always gets?! This is my Grandmother’s recipe and has always been the star of the meal!
      I hope you have a wonderful holiday! Thanks so much!

  29. Love this recipe…such a delish side dish…my family devoured it!!!!!!…I just love the combination of sweet potatoes and nuts…yummy!!!!!!!

  30. I am making this tomorrow! So excited! Do you peel and boil the potatoes or leave skins on and bake them?
    Thank you
    Lisa

  31. 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!

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

    1. 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

  33. 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!

    1. Hi Julie,
      I’ve not warmed mine in a crock pot before, but I would think the low setting for that period of time.

    1. I’ve not made it with walnuts so I’m not sure how it tastes, but if you try it I’d love to hear. Thanks and enjoy, Betty!

  34. 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

  35. 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?

    1. 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.

  36. 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.

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

      1. 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

  37. 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!

  38. 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!!

    1. 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.

      1. I am so happy to see the carb count as I have to watch my blood glucose…but it doesn’t say if a serving is a 1/2 cup or 1 cup or how much. Hopefully you can help…Thanks!

  39. 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?

    1. Hi Barbara,
      I just use the amount of milk noted in the recipe. I mash up my potatoes then mix in the other ingredients and the milk as directed in step 2. Enjoy!

  40. 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.

    1. 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

  41. We have always had sweet potatoes for the holidays, but with just brown sugar & butter. First time trying this recipe, hope all goes well & my family enjoyes it!

  42. I 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.

  43. I made this decadent dish for Thanksgiving last year. Everyone raved over it! It,s definitely on the menu for this year,s feast! Thank you for this wonderful recipe!

  44. I am making my casserole today. Was wondering if I can go ahead and put the crumb topping on or do I need to wait until I bake it 

    1. Hi Pat!
      I’ve given details about how to make this ahead in the recipe notes. I hope that helps. Thanks so much – enjoy!!! xo

  45. It is our new traditional Thanksgiving sweet potato recipe. Everyone loves this recipe and I have to double the recipe to serve everyone that comes and to have leftovers. Try it you will not be diappointed.

  46. I just made this today (Sunday) for Thursday’s Thanksgiving dinner and decided to roast my sweet potatoes in 1-inch disks until they were good and carmelized. I was going to cut the sugar in half, but the potatoes were so sweet from roasting that I opted at the last minute to leave the sugar out completely. I’ve only had a small taste of the un-baked potato mixture minus the sugar, but I can tell you that it is plenty sweet. Crossing fingers that it turns out on Thursday. Thanks for the recipe!

  47. I was introduced to this recipe in about 1986 in Southern Virginia and it quickly replaced the marshmallow topping I use to make. Brought this recipe back to the north and have used it ever since for Thanksgiving and Christmas feasts. Younger generations have started making it also. We use it for BOTH side dish and dessert.

  48. I just prepped this for thanksgiving today and realized when I was done I used brown sugar instead of white sugar. Do I need to start over having a big crowd don’t want any mistakes

    1. Maria, I’m so sorry, but I’ve never made it with all brown sugar. If you can bake it tonight and see how it tastes, you can always refrigerate and reheat it on Thanksgiving if you wish.
      If it does not turn out well as per the recipe, then you will have time to make it again.
      I hope it is delicious as is and all is well. Thanks!

  49. No kids this year….what about adding a few tablespoons of good, ol’ bourbon to the mix for us old folks ??

  50. This recipe is absolutely scrumptious! I’ve used several others over the years and this beats them all! Making my second one for Thanksgiving. Thanks for sharing!

    1. I’ve never added bacon to this and am not sure how it would taste. Thanks so much Beth! Hope you enjoy it as much as my family does. xo

  51. I love this recipe!!! Do you know if it would effect the consistency if I cut the sugar a bit? I don’t want to mess with the yumminess but wanted to try it with less sugar.

    1. Hi Denise,
      I have always made this traditional family recipe (I think my family would get me if I changed it up!).

  52. So I’m trying your recipe for the first time tomorrow but I just realized that I forgot to buy milk and I don’t want to go out again for the millionth time and I work tomorrow. My question is using half and half too much or almond milk or evaporated milk? Ugh I’m gonna have to go out aren’t I? Lol. Sincerely, Erica

    1. Let’s keep you from having to get out in that mad house! 🙂 You can absolutely use half and half! Watch the video for the consistency of the sweet potato casserole before baking to see if you need to add a bit more half and half or if you think it is just right once you have it all stirred together and ready to go in the baking dish! Happy Thanksgiving! I hope it is delicious! xo

  53. I have baked sweet potato casserole for many years. I use brown sugar, coconut, pecans, raisens, butter, vanilla and baked sweet potatoes. I mix all the ingredients and bake. Take out of oven and put marshmellows on top and brown. Serve warm or later as desert.

  54. I make this every year for thanksgiving and it’s always a hit. I use half and half instead of milk and omit the sugar – it’s sweet enough! 

  55. Amazing! I used 5 large Sweet Tators’ In a 9×13 casserole dish My Bf loved this dish and he hates sweets… He said its sweet but not too sweet.

  56. Tried it, loved it, so did everyone who tried.1st time making such an easy treat.Guess I’m following diections better.Love the”challenge”😀

  57. This was my first time making sweet potato casserole as I have never been a fan but we were invited to friends for dinner so I said I would make it. This turned out amazing and everyone loved it. There was just enough left for hubby to enjoy tomorrow and I even liked it!!! This is now my go to recipe. The only thing I did different was added more pecans because we like nuts. Also NO marshmallows. 

  58. O. M. G. The best ever! I split the sugar half and half granulated and brown. Also added ground cinnamon and cloves. Because I used a round Corningware dish I only used about half the streusel topping. Added marshmallows at the end. First time in ? years I have used REAL potatoes. My family’s new favorite! Thank you so much!

  59. This is the first time I made sweet potato casserole. I followed the recipe exactly. This turned out amazing! Thank you so much!

  60. Thank you for this recipe!     I made this recipe for a dinner here in Mexico.  Everyone loved it and asked for the recipe!  It is so easy and delicious!

  61. Next time I would use the 4 tbs in the sweet potatoes and 1 stick in the strusuel mix. At first I thought I messed the recipe up because one stick of butter turned the 5 cups of sweet potatoes a really light orange color and super duper buttery tasting. So last minute I had to buy a can of yams as well to add into it and it turned out alright. I halved the white sugar as well. People enjoyed it!

    1. Hi Ray,
      I’m glad you enjoyed it. However, I would not recommend switching the recipe to add 8 tablespoons of butter to the streusel topping. I think the consistency would be too thin and have too much butter. Thanks.

  62. I have never baked sweet potatoes. This will be my first attempt at making a sweet potato casserole for a party. My mom always made it for me and, of course, I never paid attention! Do you prick them with a fork and then bake for 45 minutes at 375°?

  63. Big hit at the potluck! I only used 1/3 c of sugar instead of 1 cup in the sweet potato mash and it was still plenty sweet. Gluten free all purpose flour worked well in the toppping too! Thank you for the recipe, it is a keeper.

  64. I made this for the first time, it was amazing good. Perfect desert dish or side dish, Thanks for sharing your recipe, This is now part of my favorite dishes to make. 

  65. its) looks interesting. Just one questions before I try this; do u cook the eggs? Or u just mixed them without cooking em?

    1. You just add the uncooked eggs to the mixture as directed in the recipe. Don’t cook the eggs ahead of time. Thanks!

    1. Hi Kerri,
      I’ve not had it be really runny. Take a look at the video within my blog post to see the consistency when I make it. I hope that helps. Thanks!

  66. 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

    2. I was never a fan of sweet potatoes around the holidays until I decided to take a chance on this recipe a few years ago for Thanksgiving. It’s gotten rave reviews from friends and family whenever I make it. The make ahead tips are so helpful and have definitely made my Thanksgiving a little less stressful. Thanks!

      1. Thank you, Shannon. I believe in making holiday meals as stress free as possible so I am glad these tips have helped you.

    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!

  67. When using canned sweet potatoes or yams the consistency is not as good and the canned potatoes seem stringy. 

  68. 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.

  69. 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. Hi Tracy,
      I’m so happy you enjoyed it! It is one of our family favorites too. This makes 12 servings. Thanks so much!

    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.

  70. 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!!

  71. 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

  72. Absolutely wonderful! I made this for Thanksgiving and got rave reviews. I put about 3/4 cup sugar (reduced amount) and cayenne pepper in the sweet potato mixture , added a bit of salt to the topping!

    1. I’m so glad everyone loved your sweet potato casserole, Mandy. I haven’t tried it with cayenne pepper. Thanks.

  73. Everyone loved it! I would make it again but I would modify it slightly to fit what my family prefers:
    – Next time I’d double the amount of sweet potato just to have a thicker layer.
    – My mashed potato was also a lot runner than in the video, possibly because I boiled the sweet potatoes rather than baked them. I omitted the milk and put one less egg and I don’t think it impacted the end result.
    – I would cut down on the sweetness – less sugar in the potato mash itself, and less in the topping. My family has a huge sweet tooth and the general consensus was “this is amazing – but just a tad too sweet for me!”
    – This is really good the next day, straight out of the fridge as a dessert 🙂

    1. Thanks, Shari. I’m so glad everyone loved the sweet potato casserole. It has been a family favorite since I was a little girl. I love it cold, straight out of the fridge, too.

      1. Hope you and your family love the casserole, Jan. It has been a family favorite since I was a little girl. Thanks!

  74. This is the BEST sweet potato casserole I’ve ever had! I love how you’ve given the instructions to make it ahead of time! It helped me so much last Thanksgiving and I know it will make it so quick and easy this year too!
    If any of your readers have not tried this yet, I honestly can’t recommend it enough!!! We all love it!!!
    Thanks!

  75. This is so similar to the recipe that my aunt gave me, which is a big hit every year. She uses fewer sweet potatoes though for some reason (her recipe reads “3 cups; about 2 lb”). And she made sure that I knew the difference between sweet potatoes and yams. She said “sweet potatoes look more white/pale, and yams are the more copper/orange ones.” It’s always a big hit! I should make one with yams and one with sweet potatoes some year and see which one everyone likes better.

  76. This is the best sweet potato casserole I ever had and made. I have been looking for this recipe for over an hour because I misplaced it. It was on an old phone. Believe me, it is worth the search 💕

    1. I’m so happy you enjoy this recipe. You can always use the search button either on the mobile or desktop version of my blog to find the recipe. Just enter the recipe you are looking for in the Search bar to bring up that recipe. Maybe you won’t have to search so long next time. Thank you.

  77. Hello, was wondering if you or anyone has tried making this in a gram cracker crust? I followed the recipe last year, and everyone loved it. Thinking about using a gram cracker crust this year.

      1. Okay, I think I will play it safe and stick to the original recipe. it was a big hit last Thanksgiving. 🙂 thanks for your responce. Have a wonderful thanksgiving.

  78. This is THE BEST sweet potato casserole ever. I made it last Thanksgiving and it has been added to our menu from now on. I love that I can make ahead of time and bake on Thanksgiving Day.

  79. This recipe has become a staple at my family’s holiday get togethers! I make an 8 x 8 with nuts and one with out. I add marshmallows to half of each 8 x 8 dish at the end. This way everyone gets the version they enjoy!

  80. Simply the BEST! Have been making for the past few years as it is a family favorite! Especially with my father-in -love! He always wants to take some home with him…but this year he asked for the recipe because he wants to make it (and he’s 82!). Thank you for sharing such deliciousness!

  81. Made two casseroles the day before (then warmed them on Thanksgiving) one for each table of guests. One table finished theirs and stole the remaining one from the other table. This was the first time I made sweet potatoes like this for this group of 24 family members and it was a hit! Only sad thing – no leftovers to eat cold the next day! I used fresh organic sweet potatoes from my CSA which I peeled, boiled, and drained well. Then I allowed them to dry out some in the hot pan to get rid of extra water so they wouldn’t be soupy when mashed. I did cut down on the sugars a bit, made extra topping, and added a dash or two of cinnamon as recommended by others. Will keep this on the list of “must haves” for future Thanksgivings. May also serve it as a dessert for other family get togethers.

    1. It sounds like it was a hit, Molly. I’m so glad your family loved this casserole. It has been a hit in my family for generations.

  82. Love this! For a slightly smaller quantity that is a bit less sweet, I used only 3 very large sweet potatoes, and then halved all other ingredient, including the topping. I also added pumpkin pie spice to the topping. I baked it in a 2.5 quart casserole dish. It still made a large quantity that I think would serve 8-10 people and I appreciated that it was the littlest bit less sweet.

  83. I’ve been making this casserole for close to 30 years. The recipe was in a cookbook I gave to my mom when I was in high school and when I got married she gave the cookbook to me. The cookbook is getting worn so I decided to see if the recipe is online now, just in case, and voila, here I am!
    This casserole is such a hit with my extended family that I always have to make it to take to our Thanksgiving and Christmas family gatherings. In fact, I’m about to go put one together now. I have always used fresh sweet potatoes for this, and several years ago I learned how to cook them in my Instant Pot (best method!), but today I’m going to try using canned. I hope it’s as good as fresh, if not lesson learned. 🙂

    1. Thanks, Robin. This is the recipe my grandmother made when I was growing up. It is interesting to see how many people made this recipe so many years ago. Don’t you love how easy it is to bake the sweet potatoes in the Instant Pot?

  84. We had to postpone Easter, but Sweet Potatoes are on the menu with the Ham this weekend. Can’t wait. Thank you for your help.

  85. We just yesterday pureed a large Pumpkin. Just wondering how it might be to use pumpkin in this great recipe? Any other thoughts for 12 cups of Pumpkin puree?

  86. Greetings Robyn!

    This sounds delectable for Thanksgiving. I only have one oven and that is reserved for the turkey. Can I bake this the day before and reheat in the microwave before dinner? Is it possible to cook in the crockpot? Thanks in advance for your time. I hope that you and yours have a wonderful holiday season!

    Best,
    Jan

    1. Jan, you can make this sweet potato casserole ahead and reheat in the microwave if you prefer. My family loves it both warm and cold, so there is another option. I hope you and your family have a wonderful holiday season, too. Thank you!

    1. I haven’t made this casserole with substitutes for the eggs and milk, Lucyann, but you could try coconut milk and an egg replacer, either a commercial one or mix 2 teaspoons baking powder with 2 tablespoons water and 1 teaspoon vegetable oil for each egg. I hope they enjoy.

  87. My family demands that I make this every Thanksgiving. I have made it with eggs and without. It was great both ways. The only thing I changed is I reduced the sugar and used brown sugar instead of regular sugar. Fantastic!!

  88. This was soooo good! I made one change and that was to add a few more marshmallows then the recipe calls for. Everyone loved it, especially my husband. He said he could tell it was going to be good when I took it out of the oven. This will be my go to recipe from now on.

  89. This is the 4th time I’ve made this dish. I always make it for a holiday meal and I’ve never had any left over.. eveyone loves it! This will not disappoint!

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