This post may contain affiliate links. Please read my disclosure policy.
The Best Sweet Potato Casserole recipe is easy, delicious, and an all-time family favorite! Rich sweet potatoes topped with your choice of a Southern pecan crumble, gluten-free crumble, or marshmallow topping make this recipe the BEST side or dessert! Ready in 30 minutes, this Southern Sweet Potato Casserole is so easy to make! Recipe video included.
This Sweet Potato Casserole graces my family table for many so special meals and holidays – not only every Thanksgiving, but on Christmas, Easter, and for many Sunday suppers too! This is the best sweet potato casserole I’ve ever tasted, and it’s been a family favorite for generations.
Dessert or Side Dish – Or Both?
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 Verdie and my 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!
Sweet Potato Casserole Recipe
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. In this recipe, the sweet potato mixture is then topped with a buttery pecan crumble topping and baked until golden brown. It’s a traditional southern favorite for Thanksgiving and other family meals and holidays.
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 of 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 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 as well.
How to Make the Best Sweet Potato Casserole
To make this favorite recipe, you’ll need a few delicious ingredients. The full recipe, including amounts is included in the recipe card at the end of the post.
Southern Sweet Potato Casserole Ingredients
Sweet Potato filling Mixture:
- 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 ¾ 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.
crumble Topping:
- brown sugar – packed
- all-purpose flour – For gluten-free, use your favorite gluten-free flour substitute.
- pecans – chopped
- butter – softened. I use salted butter. If you use unsalted, I recommend adding a pinch of salt.
Step-by-Step Instructions
Sweet Potato filling Mixture
- Preheat oven to 350º 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 9×13 casserole dish.
southern sweet potato casserole with Buttery Pecan crumble Topping
- Mix the brown sugar, flour, nuts, and butter together 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!
Ingredient Substitutions
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 in need of something just without lactose, 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
For an egg-free Sweet Potato Casserole, use ½ cup applesauce in place of the eggs called for in the recipe.
Sweet Potato casserole with 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.
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 during the final 10 minutes of baking.
How to Make Ahead and Store this Recipe
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 useful, too.
This casserole makes a great make-ahead side dish for those special meals since you can easily prep it ahead and either freeze or refrigerate it. Then it can easily be baked fresh for serving or baked ahead of time to simply 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 streusel 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.
Can You Freeze Sweet Potato Casserole?
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 from the freezer and allow to thaw overnight in the refrigerator. Make and add the topping mixture and place it on top of the casserole as directed based on your topping choice. Bake as directed and serve.
How Long Do Leftovers Last in the Refrigerator?
If you are lucky enough to have leftovers, simply 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 Sweet Potato Casserole 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 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.
Can You Prepare Sweet Potato Casserole 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 so many other favorite foods and is perfectly served as a side or as a dessert. It’s a must on our Thanksgiving table, along with roast turkey, cranberry sauce, southern cornbread dressing, vegetables, and pecan pie.
We enjoy it with glazed ham, squash casserole, deviled 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, 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.
More Sweet Potato Favorites
Sweet potatoes make some of the most delicious dishes. They are oh-so good simply 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.
Spicy Roasted Sweet Potato Wedges
Martha Tobey
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.
★★★★★
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.Here’s my recipe for how I make 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!
Sweet Potato Casserole Recipe
Equipment
- Food Processor Optional: For Gluten-Free Sweet Potato Casserole option
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 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 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 350º 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.
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 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 casserole and bake as directed.Freezer Friendly Tips:
Prepare 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 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 fully dairy-free option. If in need of something just without lactose, 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 ½ cup unsweetened applesauce in place of the 2 eggs called for in the recipe.Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2010.
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
When a recipe say’s flour does that mean all-purpose or self-rising flour ??????
All purpose. You don’t need the topping to rise.
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.
You cook it from start to finish with the crumble over top of it, correct? I for some reason thought last time I made this that I didn’t put the topping on top until like half way through cooking. I may be just losing it. I apologize holidays are stressful with 4 kids and a house full!
Hope you all have a fantastic Thanksgiving!
Ashley, you do add the crumble at the beginning. I hope you and your family enjoy and hope you have a very happy Thanksgiving!
Love sweet potatoes and such a gorgeous recipe
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.
This casserole must make the house smell amazing! Love the single serve ramekins too 🙂
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.
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!
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..
I’m guessing the 1 1/2 cups of sugar goes in with the potatoes. It doesn’t say. Am I right?
Hi Kathi,
Yes, the sugar goes in with the potatoes along with the butter, vanilla, milk and eggs.
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!
I hope your family enjoys it, Lori!!! xo
so i am making this dish and in the ingredients it calls for 1 1/2 cups of sugar, where does the sugar go?!
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
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!
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.
Hi! Will canned yams work in this recipe? Thanks!!
They should work just fine, Sarah.
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.
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!
Thank you very much….this totally clarifies any and all questions
This look amazing! I know my family would love them.
Great idea to make individual servings. The crunchy nut topping is my favorite part.
-Jamie
I love sweet potato casserole! Individual servings is also a great idea!
This looks really, really yummy!
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!
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.
That sounds like a smart idea, Glennice! I hope you have a wonderful Thanksgiving! xo
I made this for this Thanksgiving for the first time, and it was a hit. Delicious. Love this site, thanks.
This looks absolutely gorgeous, I am definitely trying this next week. Thank you for sharing a fresh way to cook sweet potatoes!
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
I agree! I think they are the absolute best! I hope you and your family have a wonderful Thanksgiving, too! xo
For diabetics, how much Sweet & Low should one use for your sweet potato recipe, as well as others? Thanks, Pete Carrillo
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!
Just looking at this casserole makes me want to make it. It looks absolutely delicious!
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.
Can I use Stevia instead of sugar?
of course
Hi Robyn, I made your recipe for my family and everyone loved it. Best part for me is the topping. THANK YOU,.
This dish is absolutely fantastic! It has the right balance of sweet and savory. I did add cinnamon to my potatoes.
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.
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.
I will definitely make again but with a lot less of the white sugar. The filling was way too sweet.
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
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?
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
I’m going to make this for thanksgiving, but will use Splenda as I’m diabetic, can’t wait
Can you use canned sweet potatoes? If so, how much do you think?
I never have used canned sweet potatoes for this recipe, but I suppose you could. I hope you enjoy this! Thanks! xo
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!
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
This recipe looks pretty good. If adding marshmallows instead of pecans would if change the recipe for the topping?
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?
That sounds right, Jeff. Enjoy it! Happy Thanksgiving!
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.
I made this today for Thanksgiving and everyone loved it! Thank you for the recipe.
Amazing dish…made it yesterday…every one loved it. Thank you.
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!
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.
I’m so glad you all liked it! Thanks so much, Jennifer! xo
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!
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!
Love this recipe…such a delish side dish…my family devoured it!!!!!!…I just love the combination of sweet potatoes and nuts…yummy!!!!!!!
I am making this tomorrow! So excited! Do you peel and boil the potatoes or leave skins on and bake them?
Thank you
Lisa
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!
I’m so happy you gave it a try, Ken! So glad you liked it!
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
I have used canned yams/sweet potatoes to make this and it works just fine..
Two 40 oz cans make up the 5 cup that is needed after you drain both cans
I found out today ^_^
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!
Hi Julie,
I’ve not warmed mine in a crock pot before, but I would think the low setting for that period of time.
Can walnuts be substituted for pecans?
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!
I’ve used walnuts a few different times. It’s just a great… just a nut preference at that point
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
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.
Ohmygosh….grand slam at Thanksgiving….incredibly good!!!
I’m so glad you enjoyed it! Thanks!!!
this looks delish! Should the butter be salted or unsalted?
You can use whichever you prefer. I generally only keep salted on hand since it has a longer shelf life.
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
This recipe was such a hit last year making again this year
Thank you
It’s one of our family favorites and I’m so happy you enjoyed it too, T! Thanks so much! xo
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!
So happy you enjoyed it Susan! Thanks! xo
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!!
Glad you enjoyed it, Gen! Thanks!
noo I have not but will for Thanksgiving
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.
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!
Can you substitute the wheat flour to make it gluten free?
yes, you can use gluten free flour
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?
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!
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
Everyone loves this recipe.
Thanks Lisa! It’s a definite favorite in our family too! xo
Add 1 cup of shredded coconut to the topping.
Can I make this into a pie?
You might like my Sweet Potato Pecan Pie or my Sweet Potato Pie, Molly!
Hope you enjoy all of it – this Sweet Potato Casserole is so good it can be a side and a dessert too! Thanks!
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!
I hope you like it, Rachael! It’s been a family favorite for so many years! Thanks!
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.
I’m so happy to hear that Martha! Thanks!
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!
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
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
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.
Thanks Susan!
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!
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.
Isn’t it delicious, Virginia?! We have loved it for so many years too! Thanks!
CAn his be cooked at 375 instead of 350? If so for how long
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
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!
You certainly can! Enjoy! xo
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!
I’m so happy to know that you enjoy it too, Mary Ann! Thanks! xo
Can you just bake the night before and reheat the day of.
Yes, you can reheat, Dwayne. Enjoy it!
Is there a way to add bacon to this dish?
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
Can you add bacon to this dish? If so, how would you do it?
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.
Hi Denise,
I have always made this traditional family recipe (I think my family would get me if I changed it up!).
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
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
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.
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!
I’m so glad you love it! xo
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.
That’s wonderful! I’m so glad he enjoyed it! xo
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”😀
I’m so glad everyone loved it, Walter!
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.
I love the nut topping too, Gwendolyn! I am so happy everyone enjoyed it! Thanks! xo
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!
I’m so happy you and your family enjoyed it Peggy! Thanks! xo
Absolutely delicious. I’ve eaten all combinations of sweet potato dishes and this recipe tops them all.
Wonderful to hear that you like it so well, Gene! One of our favorites too! Thanks!
This is the first time I made sweet potato casserole. I followed the recipe exactly. This turned out amazing! Thank you so much!
I am glad you enjoyed it, Heather! Thanks!
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!
I’m so happy to hear that you and every one enjoyed it, Sherry! Thanks!
Try using almond extract instead of vanilla. Wonderful flavor!
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!
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.
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°?
Would I be able to make this in a crock pot from this recipe?
I’ve not made this casserole in a crock pot, Emily. Thanks!
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.
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.
So glad to hear that Doug! Thanks so much!
its) looks interesting. Just one questions before I try this; do u cook the eggs? Or u just mixed them without cooking em?
You just add the uncooked eggs to the mixture as directed in the recipe. Don’t cook the eggs ahead of time. Thanks!
Question – is the sweet potato mix supposed to be really runny before cooking?
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!
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!
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
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!
Thank you, Shannon. I believe in making holiday meals as stress free as possible so I am glad these tips have helped you.
How many servings does this make?
Could I use canned yams in place of the sweet potato’s?
I’ve not used canned yams in this recipe, but I don’t see why it wouldn’t work!
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!
Can’t wait to bake mine for dinner tonight! Thank you for the recipe!
Do you bake this covered or uncovered?
I drain the canned sweet potatoes and bake uncovered. Not draining could make it runny, too much liquid.
Mines is in the oven now!
When using canned sweet potatoes or yams the consistency is not as good and the canned potatoes seem stringy.
It was so good! I made it for Thanksgiving and Christmas and my family loved it 🙂
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.
did you drain the sweet potatoes?
Yes I drained the sweet potatoes.
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.
Hi Tracy,
I’m so happy you enjoyed it! It is one of our family favorites too. This makes 12 servings. Thanks so much!
can you make this without the egg? My daughter is allergic to eggs.
Thanks!
I’ve not made this recipe without eggs, Vanessa. Thank you! xo
There are egg substitutes will be like you used eggs but it’s a substitute so your daughter can enjoy it too!!
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.
I have. It turns out fine.
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!!
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!
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
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!
I’m so glad everyone loved your sweet potato casserole, Mandy. I haven’t tried it with cayenne pepper. Thanks.
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 🙂
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.
Haven’t tried yet but going to trust this recipe and make for first time on thanksgiving. Ty
Hope you and your family love the casserole, Jan. It has been a family favorite since I was a little girl. Thanks!
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!
I meant to leave a 5 star rating in my last comment – it really deserves 10 stars!!! 😊
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.
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 💕
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.
What changes would you make for low sugar or sugar free version?
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.
Tom, I have never tried making the sweet potato casserole in a pie crust.
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.
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.
I’m so glad you love this casserole, Mary. It has been a favorite in my family for years.
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!
I will make today but will not use nuts. Would you make any changes in the topping measurments without them?
I don’t make any changes to the other topping ingredients if leaving out the nuts, Donna. Hope you enjoy!
Cooked yesterday, Absolutely hit with the family saved recipe right away. Thank you so much!
Thank you, Wanda. I’m so glad it was a hit.
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!
Oh, Linda. This makes my day. Thank you for sharing that.
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.
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.
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.
Thank you, Hannah! So glad you liked this.
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. 🙂
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?
Can’t wait to try it
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.
Hope you have a great Easter celebration, Mary Ann.
Good
Excellent!!!
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?
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
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!
Can I make this without egg and the milk grandchildren can’t have egg or milk thank you
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.
Question: should I use salted or unsalted butter? Thanks!
Laura, I use salted butter but you can use whichever you prefer.
Hey Robyn, I’m thinking about adding cinnamon to the topping mix. What do you think?
Thomas, you can certainly add cinnamon to this if you want. My family just prefers it without any spices.
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!!
Absolutely wonderful!!! Very easy to make.
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.
I’m glad you loved this, Heather. It has been a favorite in my family for years.
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!
I’m so glad everyone loves this casserole, Brooke. Thanks!
Hi! We love this recipe. Have you ever cooked it in the crockpot?
Thanks, Arrin. I have never cooked this recipe in a crock pot.
Delicious
These recipes are what I grew up with! So wonderful and Delicious! I love getting these Southern recipes! A great aid for entertaining company! Bravo!
Thanks, Cynthia. I’m so glad you are enjoying these recipes. I love these Southern recipes my grandmother and mother always made, too.
Can I microwave to reheat? Thank you.
Jeanne, you can make this sweet potato casserole ahead and reheat in the microwave if you prefer.
Love all
looking forward to trying some of your recipes
I hope you enjoy them, Valerie.
Made a few adjustments for our taste but great dish. Cut the sugar by half and added some cinnamon. Still plenty sweet especially with the topping.
I came across this recipe 4 years ago & have been making this dish to take to our family’s Thanksgiving every year since, and every single year it’s the most talked about and complimented dish of the meal. The comments are always the same….”This is the best sweet potato casserole I’ve ever eaten!”
Danya, I am thrilled that you have used and loved this recipe for so many years. Thank you!
My family loves this recipe and I’ve made it on Thanksgiving for several years without marshmallows. I tried with them but we prefer streusel by itself.
I had a lot of sweet potatoes so I just doubled the recipe. I had a lot of strussel left over so I guess I didn’t really need to double that part. I only put marshmallows on half because some people don’t like it that way. Everyone loved it. I would definitely make it again.
I’m so happy you loved the sweet potato casserole, Samara. You can store the leftover streusel topping for up to 4 days in the refrigerator in an airtight container for later use.
Love this recipe!
Can you freeze leftovers?
Marie, you can freeze this casserole. Prepare sweet potato mixture and spread into casserole dish. Make sure the sweet potato mixture is cooled completely. Wrap tightly with freezer safe wrap and store in the freezer for up to 3 months.
I love sweet potatoes and I have made the usual casserole with butter, brown sugar and maple syrup. I saw your recipe and decided to try it. Well, I was not disappointed in the least. This dish was delicious! My SO also loved it. This will now be my sweet potato recipes going forward. Thank you.
I’m so glad you tried my recipe and loved it, Rose. Thanks!
This is my go-to sweet potato casserole recipe and it’s always a hit! I would highly recommend.
Thank you, Karen. So glad you love this sweet potato casserole.
FYI: 1 C of mashed sweet pot’s weighs 8.75 oz. (248g) so 5 C requires 2.75 to 3 lbs. of sweet potatoes.
I made this for Christmas 2021 almost as written. We cut and boiled the potatoes so I reduced the milk by half and used salted margarine. After pre-mashing, I transferred them into a food processor and made them perfectly smooth. I topped them in the dish with the full amt. of streusel, baked them until it puffed up a bit in the pan (like a quiche or cheesecake when they reach the cooked state) and served it. Folks actually went back for thirds of this casserole and it was the subject of a lot of discussion comparing it preferable to the typical candied yams. Thank you!
Love your recipes!
Thanks so much, Janis!
ok my sweet potatoes casserole has only evaporated milk, egg, sugar, sweet potatoes and the crumble topping. it’s not southern or anything, but people love it and I make alot of it that people end up taking bowls full of it home.
Yours recipe sounds so much like this one my mother and grandmother made, Guadalupe. I always think simpler is better for this dish. Thanks!
Sweet potatoes are so difficult to peel. I have
found that cutting them in half lengthwise, then cutting that in half, then cutting them in french fry like pieces, and then peeling them is a breeze.
Thank for the tip, Cindy. I, also, like to use baked sweet potatoes sometimes in this recipe. That might help you since you won’t have to peel the sweet potatoes. I know many people have the same problem.
Just got an air fryer would really like to try some of your recipes.
Bob, just click on the Search icon at the top right of the page and Air Fryer. It will bring up all my recipes that uses an air fryer. Hope this helps and you enjoy your new air fryer.
Making this tomorrow for Thanksgiving. Looks delicious. 😋
I hope you enjoy the casserole, Sylvia. It has been a family favorite for generations in my family.
I’ve been making this recipe for the last 6 years and I’ve gotten rave reviews every time I make it. I’m not a nut person so I substitute the pecans for coconut flakes. This has actually won our casserole office cook off.
I love that you have been making this sweet potato casserole so long, Brandy, and thrilled it won your office casserole cook off. Thanks!
i made this dish for thanksgiving and will be making it again for Christmas as requested! it was a big hit! I would suggest adding a pinch a salt to the filling and topping like suggested if not using salted butter. Thanks so much for sharing!!
Thanks so much, Dawn. I agree that the little touch of salt does make a difference if not using salted butter. I’m so happy everyone loved this pie and want it again for Christmas.
Absolutely the best. Mine and my daughter’s favorite recipe. She asks me to make it every Thanksgiving
Ken, I love that your daughter requests this casserole every year at Thanksgiving. Thanks!
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.
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.