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! 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! Ready in 30 minutes, this Sweet Potato Casserole can also be made ahead for stress-free prep!
I’ve also included recipe variations to make this dairy, egg, gluten, and nut-free if needed.
Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, sweet potato casserole makes a perfect side dish or dessert!
This Sweet Potato Casserole graces my family table for many special meals and holidays – not only every Thanksgiving but also on Christmas, Easter, and many Sunday suppers! This is the best sweet potato casserole I’ve ever tasted, and it’s been a family favorite for generations.
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 and 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!
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. My family likes our sweet potato mixture topped with the buttery pecan crumble topping and baked until golden brown. It’s a traditional southern favorite for Thanksgiving and other family meals and holidays. It can also have a marshmallow topping, and I will also share that option.
How to Prepare the Sweet Potatoes
You will need 5 to 6 medium sweet potatoes for a 9×13 casserole. When selecting them, look for potatoes free of blemishes or bruises.
You can prepare your sweet potatoes for the casserole by baking or boiling them. The method is 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.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Sweet Potato Filling:
- 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 3/4 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.
How to Make Sweet Potato Casserole
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.
Buttery Pecan Crumble Topping
- Mix the brown sugar, flour, nuts, and butter 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!
Sweet Potato Casserole Recipe Variations
I’ve shared several recipe variations for this sweet potato casserole to follow.
1. Make it Dairy-Free
Replace milk with your favorite dairy-free milk option, such as oat milk, almond, or coconut. Replace the butter with coconut oil for an entirely dairy-free option. If you need something just without lactose, you may use ghee. Note that Ghee can still include trace amounts of dairy and should be avoided for dairy allergy.
2. 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.
3. Make it 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.
5. Marshmallow Topping (Instead of Pecan Crumble)
If you desire the optional marshmallow topping instead of the crumble topping, omit the crumble topping and sprinkle with mini marshmallows during the final 10 minutes of baking.
Storage Tips
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 helpful, too.
This casserole makes a great make-ahead side dish for those special meals since you can easily prep and freeze or refrigerate it. Then, it can easily be baked fresh for serving or baked ahead of time to 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 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.
Freezing Instructions:
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 it from the freezer and let it thaw overnight in the refrigerator. Add the topping mixture and place it on top of the casserole as directed based on your topping choice. Bake as directed and serve.
Refrigerator Instructions:
If you are lucky enough to have leftovers, 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 It 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 It 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 the casserole does not steam underneath the cover.
Can I Prepare It 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 many other favorite foods and is ideally served as a side or 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, easy buttermilk 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.
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.
More Sweet Potato Favorites
Sweet potatoes make some of the most delicious dishes. They are oh-so-good 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
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 a nut-free, gluten-free option. 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!
Sweet Potato Casserole Recipe
Ingredients
- 5 cups sweet potatoes, baked, 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 kosher 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.
Notes
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.
Amazing dish…made it yesterday…every one loved it. Thank you.
I made this today for Thanksgiving and everyone loved it! Thank you for the recipe.
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.
This recipe looks pretty good. If adding marshmallows instead of pecans would if change the recipe for the topping?
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
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
I’m going to make this for thanksgiving, but will use Splenda as I’m diabetic, can’t wait
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 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
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.