The Best Sweet Potato Casserole Recipe
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This Southern Sweet Potato Casserole recipe is easy, delicious, and an all-time family favorite for Thanksgiving, holidays and Sunday suppers! Rich sweet potatoes topped with your choice of a buttery pecan crumble, a gluten-free crumble, or a marshmallow topping make this recipe a favorite holiday side dish or dessert. Bakes in 30 minutes and you can make it ahead.
I’ve also included recipe variations to make this dairy-free, egg-free, gluten-free, and nut-free if needed.
This Southern Sweet Potato Casserole is a classic Southern recipe and not only the best sweet potato casserole I’ve ever tasted, but also a family favorite for generations.
Why You’ll Love This Sweet Potato Casserole Recipe
- Traditional Southern family recipe: Perfected over generations in my family. This is a tried-and-true Southern sweet potato casserole.
- Versatile: Works great as a side dish or a dessert. (Or both!)
- Customizable: Make it nut-free, dairy-free, egg-free, or gluten-free if needed.
- Easy bake or make ahead: Casserole bakes in 30 minutes, but freezes well for making ahead.
- Holiday and Sunday supper icon
This classic Southern sweet potato casserole recipe from my Grandmother is an heirloom recipe in my family. It’s still a tradition every Thanksgiving, served alongside roast turkey, Grandmother’s famous cornbread dressing, and cranberry sauce. You can make it ahead of time, yet it’s so easy to bake in 30 minutes.
What is Sweet Potato Casserole?
A Southern-style casserole and dessert-like side dish. It is made with cooked, mashed sweet potatoes combined with sugar, butter, vanilla, milk, and eggs. My family likes our sweet potato casserole with a pecan topping, baked until golden brown. You can also add a marshmallow topping, and I’ll share that option too.
How to Prepare the Sweet Potatoes
- You’ll need 5 to 6 medium sweet potatoes for 5 cups mashed (about 3 pounds raw) for a 9×13 casserole.
- When selecting them, look for potatoes free of blemishes or bruises.
- Prepare your sweet potatoes for the casserole by baking or boiling them. You can also use my Instant Pot method. If you are pressed for time, canned sweet potatoes will work, too.
Baked Sweet Potatoes
- Preheat the oven to 425º F.
- Scrub the sweet potatoes until clean and place them on a baking sheet.
- Prick the potatoes 4 to 5 times all over with a fork and bake until 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 than when boiled 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.
Instant Pot Sweet Potatoes
- Scrub the potatoes until clean
- Follow the complete instructions in my Instant Pot Sweet Potatoes recipe.
Canned Sweet Potatoes
- In a time crunch, you can use canned sweet potatoes.
- You’ll need 5 cups mashed (typically three 15 oz cans, well-drained and patted dry).
- Their flavor is milder than baked sweet potatoes, so taste and add a pinch of salt if needed.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Sweet Potato Casserole Filling:
- Sweet potatoes: Use cooked and mashed sweet potatoes as described earlier. Again, I like baking them best for their rich flavor, but use the method you prefer.
- Sugar: Use granulated sugar. You can also use your favorite baking sugar substitute. If you prefer, you can also substitute 3/4 cup maple syrup for the sugar called for in the sweet potato mixture; just 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 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.
- Cinnamon (optional): Add a dash of cinnamon if you like.
Pecan Topping:
- Brown sugar: Packed
- Flour: Use all-purpose flour. You can use your favorite gluten-free flour substitute if you need a gluten-free sweet potato casserole.
- Pecans: Chopped
- Butter: Softened. I use salted butter. If you use unsalted, add a pinch of salt.
How to Make Sweet Potato Casserole
Sweet Potato Casserole 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.
Sweet Potato Casserole with Pecan Topping
- Mix the brown sugar, flour, nuts, and butter and spread evenly over the sweet potato mixture.
- Cook for 30 minutes, until the pecan crumble topping has browned.
- Remove the sweet potato casserole from the oven and serve!
Sweet Potato Casserole Recipe Variations
- Make it Dairy-Free: Replace the milk with your favorite dairy-free option, such as oat, almond, or coconut milk. Replace the butter with coconut oil.
- Make it Egg-Free: For an egg-free Sweet Potato Casserole, use 1/2 cup applesauce instead of the eggs called for in the recipe.
- Make it Nut-Free, Gluten-Free Topping: For a nut-free, gluten-free topping, make my easy Oat Crumble topping. See the recipe card below.
Sweet Potato Casserole with Marshmallows
For the optional marshmallow topping, omit the pecan crumble topping for a nut-free recipe and sprinkle with mini marshmallows during the final 10 minutes of baking. See the recipe card for detailed instructions and amounts.
Recipe Success Tips
- Know When It’s Done: Bake until the center is set and the topping is browned.
- No Runny Casserole: Bake in the center of oven at proper temp. Cook until the top is browned and the center is set. Let cool uncovered so it doesn’t steam under the cover.
- Make Ahead Ease: Sweet potato casserole freezes and stores beautifully. See the details in the “How to Make Ahead and Store” section and in the recipe notes.
Storage Tips
Make Ahead Sweet Potato Casserole
- Prepare the sweet potato mixture and spread it into a casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare the crumble topping and store it in a zip-top bag in the refrigerator.
- When ready to bake, remove from the refrigerator.
- Spread pecan crumble on top of the casserole and bake as directed.
How to 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. Cool completely. Then, wrap tightly and store in the freezer for up to 3 months.
- When ready to bake, remove from the freezer and thaw overnight in the refrigerator.
- Add the topping mixture and place it on top of the casserole. Bake as directed and serve.
Refrigerator Instructions
- Cover any leftovers well with wrap or place in an airtight container.
- Store in the refrigerator for up to 5 days.
- Serve cold, at room temperature, or reheat and serve.
Make Ahead Thanksgiving and Holiday Recipes
We all know 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. This Sweet Potato Casserole is one recipe I often prepare in advance, as it is great to make ahead or freeze.
Along with this family-favorite Thanksgiving recipe, I use my Make Ahead Thanksgiving and Make Ahead Holiday Appetizers plans to help make my holiday meals less stressful. I hope you find them helpful, too.
Frequently Asked Questions
Yes. Drain very well and mash. Use about 5 cups. Roasted fresh potatoes have a deeper flavor, but canned provides an easy shortcut. Be sure to use canned sweet potatoes without extra ingredients.
About 3 pounds (5–6 medium) for 5 cups mashed.
Yes. Add marshmallows to the top of the sweet potato casserole for the last 10 minutes of baking time.
Potatoes were wet (boiled and not drained well), or it was covered while still cooling. Bake until the center is set. Cool it uncovered.
Yes. Make the filling and put it in the casserole dish (let it cool before covering if the potatoes are still warm), cover, and store in the fridge for 3-5 days; put the pecan crumble topping in a zip bag and store in the fridge. Add topping and bake or freeze filling up to 3 months; thaw overnight, add topping, and bake.
Both.
What to Serve With Sweet Potato Casserole
This dish pairs perfectly with many meals my family enjoys throughout the year and works well as a side or 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 at large family Sunday meals. It’s delicious alongside chicken or pot roast, our favorite vegetable dishes, easy buttermilk biscuits or cornbread muffins, and other favorites.
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.
★★★★★
More Favorite Sweet Potato Recipes
Sweet potatoes make some of the most delicious dishes. They are oh-so-good baked and served with butter and a sprinkle of cinnamon! These beauties are also 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 usually inexpensive, too. It’s no surprise they show up in so many favorite dishes! Here are a few more sweet potato favorites I hope you try soon.
Spicy Roasted Sweet Potato Wedges
Here’s my recipe for making my Grandmother’s Southern Sweet Potato Casserole. I’ve also included options to make it work for your family if you need recipe modifications. I hope you love it as much as my family does!
If you tried this Sweet Potato Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
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Sweet Potato Casserole Recipe
Ingredients
- 5 cups sweet potatoes, baked, mashed (about 5-6 medium sweet potatoes, or 3 pounds)
- 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, (spoon + level)
- 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 kosher salt
- 8 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla extract
Sweet Potato Casserole with Marshmallow Topping: (Optional)
- 1 10 oz bag 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.
Notes
- Prepare the sweet potato mixture and spread it into a casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare the crumble 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.
- 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 thaw overnight in the refrigerator.
- Add the topping mixture and place it on top of the casserole, as directed for your topping choice. Bake as directed and serve.
- Cover any leftovers well with wrap or place in an airtight container.
- Store in the refrigerator for up to 5 days.
- Serve cold, at room temperature, or reheat and serve.
- Sweet Potato Casserole with Gluten-free, Nut-Free Topping – For a nut-free, gluten-free topping, make my easy Oat Crumble topping with 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 want the optional marshmallow topping instead of the pecan crumble topping, omit the crumble topping and sprinkle with mini marshmallows for the final 10 minutes of baking.
- Dairy-Free Sweet Potato Casserole – Replace milk with your favorite dairy-free milk, such as almond, coconut, or oat milk. Replace the butter with coconut oil for a fully dairy-free option. If you only need something without lactose, you may use ghee. Note that Ghee can still include trace amounts of dairy and should be avoided for dairy allergies.
- Egg-Free Sweet Potato Casserole – Use 1/2 cup unsweetened applesauce in place of the 2 eggs called for in the recipe.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2010.
Do you bake it covered or uncovered?
Kathy, I bake it uncovered. I hope you enjoy.
I have to tell you that this recipe is a HIT when I organize my parisian Thanksgiving. It will be the fourth year in a row this year, and it’s all my French friends favorite dish 🙂
Hi Robin. I made your sweet potato casserole for our Thanksgiving. The taste was amazing but it was very runny. I followed the recipe but don’t know if I messed up somehow. I don’t normally eat sweet potatoes so I’m unfamiliar with them. They don’t have starch like regular potatoes so is that why? Is there anything that I can do to thicken it without ruining the flavour? Thank you for all your wonderful recipes! I enjoy so many of them!
Janet, I prefer to use baked sweet potatoes. If you boiled the sweet potatoes, make sure you drain all the water off before mashing the potatoes. I don’t ever add a thickener to the potato mixture before baking. Also, look at this section in my post:
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’t remember a holiday meal without sweet potato casserole. Couldn’t find my mom’s recipe and this sounded delicious.There was no disappointment here. Everyone loved it. Baked the potatoes and the only change I made was reducing the light brown sugar for the topping by half.
I’m so glad everyone loved the sweet potato casserole, David.
This is a delicious sweet potato casserole! I’ve made it before and received compliments. I’m making a six serving version for Thanksgiving and it has already been requested for Christmas. Thank you!
I am getting a head start on my holiday cooking and thumbed through probably a dozen sweet potato casserole recipes before landing on yours. I’ve never made it so I do have a question. Do you whip the sweet potatoes until light and fluffy or do you mash them leaving them kinda lumpy?
Mary, I mash the sweet potatoes. I hope you enjoy this sweet potato casserole.
My first time making sweet potato casserole and love this version. Due to nut allergies, I made it with no topping and did some candied pecans on the side. The casserole is pretty sweet. I peeled and cut the potatoes and then boiled them. Can you cut back on the amount of sugar to make it a little less sweet? Or, are there other options? Thanks!
Diana, I haven’t tried reducing the sugar in this recipe so I can’t say how it would taste. If you do reduce the sugar, I recommend testing it first before serving.
This recipe sounds wonderful. Question: If the baked sweet potatoes are good and sweet, would it ruin things to omit the cup of granulated sugar from the mix? Thx for your reply! (I’m planning to make this dish to take to Thanksgiving!)
Karen, I haven’t tried it that way but I recommend testing it before serving for Thanksgiving.
This is best sweet potato casserole I’ve ever eaten. A must for all our family holidays!
Thank you, Leigh, I’m so glad your family enjoys this sweet potato casserole. It has been a favorite for my family for years.
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.