Best Sweet Potato Casserole Recipe

I finally put my Best Sweet Potato Casserole down on paper after an unexpected pantry tweak and a marshmallows finish that made me eager to share how it came together.

Best Sweet Potato Casserole is the dish I bring when I want everyone to stop and stare. I grew up watching expectations change with a forkful; silky sweet potatoes that somehow melt but still hold their shape, and a top of toasted pecans that snap with every bite.

I call it my Thanksgiving Sweet Potato Casserole because it turns ordinary sides into the thing folks argue over, not the turkey. I’ve messed a few versions up, overdoing things, but this one finds a weird sweet spot, and people keep asking for seconds before I even sit down.

Why I Like this Recipe

– I love that it’s warm and cozy, makes the whole house smell like the holidays and I cant help but smile
– I like the contrast between creamy inside and crunchy top, every bite feels satisfying and kinda indulgent
– I appreciate how easy it is to make ahead and feed a crowd, saves me time when unexpected company shows up
– I enjoy the leftovers even more, my family always wants seconds and it just brings everyone together

Ingredients

• Sweet potatoes: full of fiber and vitamin A, naturally sweet and creamy when baked.
• Unsalted butter: adds richness and mouthfeel, ups calories but makes it decadently smooth.
• Brown sugar: caramel sweetness, balances earthiness, makes topping crunchy when mixed with butter.
• Eggs: bind everything together, add protein and structure so casserole isn’t soggy.
• Pecans: nutty crunch and healthy fats, add texture and a slightly bitter note.
• Cinnamon and nutmeg: warm spices, tiny calories, make it smell like holidays, subtle warmth.
• Milk or cream: adds silkiness and moisture, cream ups calories but yields richer bake.

Ingredient Quantities

• 3 pounds sweet potatoes, peeled and cubed (about 4 large)
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk or heavy cream
• 1/2 cup packed light brown sugar, i usually pack it
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup chopped pecans, roughly chopped
• 1/3 cup all-purpose flour
• 1/2 cup packed light brown sugar for the topping
• 6 tablespoons unsalted butter, cold and cubed

How to Make this

1. Preheat oven to 350 F and grease a 9×13 inch baking dish or spray it well, set aside.

2. Put the peeled, cubed sweet potatoes in a large pot, cover with cold water, bring to a boil, then simmer 15 to 20 minutes until fork tender; drain completely and let steam-dry a minute or two.

3. Mash the hot potatoes until mostly smooth with a potato masher or ricer, you can leave a few lumps if you like texture.

4. Stir in 1/2 cup melted unsalted butter, 1/2 cup whole milk or heavy cream, 1/2 cup packed light brown sugar (yes pack it down), the 2 beaten eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon kosher salt; mix until just combined, dont over mix.

5. Taste a tiny bit to check seasoning, adjust salt or cinnamon if needed, then spread the sweet potato mixture evenly into the prepared dish.

6. For the topping, toss together 1 cup roughly chopped pecans, 1/3 cup all-purpose flour and 1/2 cup packed light brown sugar in a bowl.

7. Cut 6 tablespoons cold unsalted butter (cubed) into the pecan mixture with a pastry cutter, two forks or your fingertips until it looks like coarse crumbs and clumps form.

8. Sprinkle the pecan crumb topping evenly over the sweet potatoes and gently press so it adheres.

9. Bake for 25 to 30 minutes until the topping is golden and the filling is set in the center; if the topping browns too fast, tent loosely with foil.

10. Optional finish and tips: broil 1 to 2 minutes for extra color but watch it close, let rest 10 minutes before serving; you can toast pecans 5 minutes beforehand for more flavor, make-ahead by assembling and refrigerating up to 24 hours then bake straight from fridge (add 5 to 10 minutes).

Equipment Needed

1. 9×13 inch baking dish, greased or sprayed
2. Large pot for boiling the sweet potatoes
3. Colander for draining
4. Potato masher or ricer
5. Large mixing bowl and rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Pastry cutter or two forks to cut in the cold butter
8. Cutting board and a sharp chef’s knife (for peeling / chopping)

FAQ

Best Sweet Potato Casserole Recipe Substitutions and Variations

• Unsalted butter: swap with salted butter (same amount, just cut the added salt), solid coconut oil or vegan butter sticks 1:1 for a dairy free option, or use browned butter for a nuttier taste.
• Whole milk or heavy cream: use half and half or evaporated milk 1:1 for similar richness, or unsweetened almond or oat milk 1:1 if you need dairy free (itll be a touch less creamy).
• Eggs: use two flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 min) for binding and vegan needs, or 1/2 cup applesauce for moisture and sweetness, or 1/2 cup plain Greek yogurt for extra creaminess.
• Pecans / topping flour: swap pecans for chopped walnuts, almonds, or pepitas for a different crunch, and replace the 1/3 cup all purpose flour with almond flour or a gluten free 1:1 flour blend (topping may be a bit denser).

Pro Tips

1) Make sure the cooked sweet potatoes are really dry before mashing, shake off the steam and put them back on the warm burner for a minute or two to evaporate extra water, that way the mash wont be watery and it holds up under the topping. Use a ricer for silky smooth, or a masher and leave a few small lumps if you want texture.

2) Toast the pecans first for way more flavor, then chill the topping briefly after you cut the butter in so the crumbs stay clumpy not greasy. If you use a food processor, pulse only a few times, dont grind it to dust.

3) Taste and balance the sweetness, dont just assume it’s right. A little extra salt, a pinch of fresh orange zest or even a tiny splash of bourbon or maple syrup will brighten the dish and make the sugar less one-note.

4) For best results bake from room temp or if you assemble ahead and keep it refrigerated add 5 to 10 minutes of baking time and tent loosely with foil if the topping starts to brown. To reheat leftovers use the oven not the microwave so the crust stays crisp, 325 to 350 until warmed through.