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4.99 from 114 votes

Sweet Potato Casserole Recipe

This Sweet Potato Casserole recipe is easy, delicious, and an all-time family favorite, perfect for Thanksgiving, holidays, and Sunday suppers! Rich sweet potatoes topped with your choice of Southern pecan crumble, a gluten-free crumble, or a marshmallow topping make this recipe a favorite holiday side dish or dessert! Bake in 30 minutes or make ahead for stress-free prep!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert, Side Dish
Cuisine: American
Servings: 12
Author: Robyn Stone

Equipment

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 9x13 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 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 all from the refrigerator.
  • Spread pecan crumble on top of the casserole and bake as directed.
How to Freeze: 
  • 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.
Store Leftovers in Refrigerator: 
  • 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.
Ingredient Substitutions:
  • 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. 

Nutrition

Calories: 288kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 152mg | Potassium: 277mg | Fiber: 2g | Sugar: 38g | Vitamin A: 8275IU | Vitamin C: 1.4mg | Calcium: 57mg | Iron: 1.1mg