Sweet Potato Casserole Recipe

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

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

 

 

Sweet potato casserole. Do you consider it a side dish or dessert?

Or both?

Because you know, sometimes when you find something that works for both, you just have to go with it. Right?

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

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

Sweet Potato Casserole Recipe

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

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

How to Make Sweet Potato Casserole

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

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

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

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

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

Here’s my recipe for how I make my Grandmother’s Southern Sweet Potato Casserole. I hope you love it as much as my family does!

Print Recipe
4.88 from 40 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert, Side Dish
Cuisine: American
Keyword: best sweet potato casserole, easy sweet potato casserole, southern sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potato casserole with crumble topping, sweet potato casserole with nuts
Servings: 12
Calories: 288kcal
Author: Robyn Stone | Add a Pinch

Ingredients

  • 5 cups cooked sweet potatoes mashed (about 5-6 medium sweet potatoes)
  • 1 cup granulated sugar
  • 8 tablespoons butter softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 eggs

For the Streusel Topping:

  • 1 cup brown sugar packed
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 4 tablespoons butter softened
  • 1/2 cup mini marshmallows optional

Instructions

  • Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
  • Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 casserole dish or individual dishes for serving.

For the topping:

  • Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
  • Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.

Video

Notes

Make-Ahead Tips:
Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare streusel topping and store in a zip top bag in the refrigerator. When ready to bake, remove all from the refrigerator. Spread streusel on top of casserole and bake as directed.
Freezer Friendly Tips:
Prepare sweet potato mixture and spread into casserole dish. Cool completely, wrap tightly and store in the freezer up to 3 months.
When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.

Nutrition

Calories: 288kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 152mg | Potassium: 277mg | Fiber: 2g | Sugar: 38g | Vitamin A: 165.5% | Vitamin C: 1.7% | Calcium: 5.7% | Iron: 5.9%

 

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.

 

190 comments on “Sweet Potato Casserole Recipe”

  1. 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!

  2. Can walnuts be substituted for pecans?

  3. 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

  4. 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.

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

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

  7. 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

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

    Thank you

  9. 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!

  10. 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!!

  11. noo I have not but will for Thanksgiving

  12. 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!

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

  14. 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?

  15. 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

  16. Everyone loves this recipe.

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

  18. Can I make this into a pie?

  19. 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!

  20. 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.

  21. 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!

  22. 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 

  23. 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.

  24. 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!

  25. 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.

  26. CAn his be cooked at 375 instead of 350? If so for how long

  27. 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!

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

  29. 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!

  30. Can you just bake the night before and reheat the day of.  

  31. Is there a way to add bacon to this dish? 

  32. Can you add bacon to this dish? If so, how would you do it?

  33. 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.

  34. 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

  35. 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.

  36. 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! 

  37. 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.

  38. 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”😀

  39. 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. 

  40. 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!

  41. Absolutely delicious. I’ve eaten all combinations of sweet potato dishes and this recipe tops them all.

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

  43. 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!

  44. Try using almond extract instead of vanilla.  Wonderful flavor!

  45. 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.

  46. 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°?

  47. Would I be able to make this in a crock pot from this recipe?

  48. 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.

  49. 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. 

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

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