Mom’s Sweet Potato Casserole Recipe

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Published: November 17, 2021Author: Kristen Hills
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Our Mom’s sweet potato casserole is what you need to be making this Thanksgiving! It is wonderfully creamy, sweet, and topped with the perfect amount of brown sugar crunch.
Mom’s Sweet Potato Casserole Recipe

I have always loved Mom’s sweet potato casserole. It is so delicious, it tastes like you are eating a dessert, before you even get to dessert.    

This easy sweet potato recipe is the perfect Thanksgiving side dish recipe. You can make it for your next get together and will be sure to bring a dish everyone will love. 

Mom’s Sweet Potato Casserole in a casserole dish with a spoon full of casserole

Sweet potato casserole is a classic family recipe, and our Mom’s sweet potato casserole is the best out there! Make sure to try it for yourself and share the recipe with others. 

While this sweet potato recipe isn’t the one with marshmallows melted on the top, but our Mom’s Sweet Potato Recipe IS, and both are just as delicious! You can also try out our Slow Cooker Sweet Potato Mash Recipe or The Best Candied Yams Recipe (without corn syrup!) for more great Thanksgiving recipes. 

Ingredients for Mom’s Sweet Potato Casserole

Ingredients You’ll Need For Our Mom’s Sweet Potato Casserole Recipe:   

  • Sweet potatoes
  • Sugar
  • Sweetened condensed milk
  • Butter
  • Salt 
  • Vanilla extract
  • Eggs
  • Flour 
  • Brown sugar
  • Pecans

How To Make Our Mom’s Sweet Potato Casserole Recipe:

To begin this recipe, start by preheating the oven to 350 degrees. 

Then using a large pot, bring water to a rapid boil. 

While the water is boiling, peel and chop the sweet potatoes, cutting the potatoes into 1 inch cubes. 

When the water is boiling, carefully place the sweet potato cubes in the water and let them boil for 10 to 15 minutes or until the potatoes are soft. 

Sweet Potatoes mixed with sugar, milk, butter, salt and vanilla in a glass bowl

Then place the boiled potatoes in a large mixing bowl along with the sugar, sweetened condensed milk, 3 tablespoons of melted butter, ½ teaspoon of salt, and 1 teaspoon of vanilla extract. 

Once all of that is in there, use a hand mixer and beat it all together at medium speed until the potato mixture is nice and smooth. 

Sweet Potatoes with egg mixed together in a glass bowl with a hand mixer

Now, add the eggs to the potato mix and beat it together again. 

Sweet Potato mixture put into the bottom of a 9x13 pan

When that is done, get out your 9×13 inch pan, spray it down with nonstick cooking spray, and pour the potato mixture into the pan. 

Now for the topping, use a small mixing bowl and pour in the flour, brown sugar, ⅛ teaspoon of salt and whisk it together with either whisk or a fork. 

flour, sugar, salt and butter in glass bowl

Then stir in 2 tablespoons of melted butter and mix until the butter is incorporated. 

Sprinkle flour mixture on top of sweet potatoes in pan

Sprinkle that flour mixture over top of the potatoes and then evenly disperse the chopped pecans on top. 

Sprinkle chopped pecans over casserole

Place the pan in the oven to bake the casserole for 25 minutes at 350 degrees or until it is lightly golden. 

After removing the casserole from the oven, preheat the broiler. 

Then put the casserole in the broiler for about 45 seconds or so until the topping becomes bubbly. 

Remove the casserole from the broiler and let it sit for 2-5 minutes before serving it. 

Baked Mom’s Sweet Potato Casserole in casserole dish with a spoon full of casserole

Looking for another side dish for Thanksgiving?! Try our Green Bean Casserole!

To Make This Thanksgiving Recipe You Will Need:

  1. Large pan
  2. 9×13 inch pan
  3. Large mixing bowl (THESE are some of my favorites!)
  4. Small mixing bowl
  5. Nonstick cooking spray
  6. Hand mixer
  7. Spatula
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So What Exactly IS the Difference Between Yams and Sweet Potatoes?!

I know people tend to use yams and sweet potatoes like they are the same, but they actually are not. Yams will have a harder brownish outside and have a more starchy inside flesh. Yams are also known for growing to be very large. 

As for the sweet potato, it has a lighter reddish brown outside and a bit more of a softer buttery inside as opposed to yams. Sweet potatoes also generally tend to be around the same size of a normal potato, but some may be slightly larger than a russet potato. 

Check out Food & Wine to learn more about the differences between sweet potatoes and yams.

Looking for even more Sweet Potatoes?! You’ll love this EASY Instant Pot Sweet Potato Casserole!

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Are You Going to Enjoy Sweet Potatoes This Thanksgiving? You Know I Yam with These Recipes! 

Serves: 12

Mom’s Sweet Potato Casserole Recipe

Our Mom’s sweet potato casserole is what you need to be making this Thanksgiving!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Print Pin

Ingredients

  • 2 pounds sweet potatoes peeled and chopped
  • ½ cup sugar
  • ¼ cup sweetened condensed milk
  • 3 Tablespoons butter melted
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs

Topping

  • ⅓ cup flour
  • ⅔ cup brown sugar
  • ⅛ teaspoon salt
  • 2 Tablespoons butter melted
  • ½ cup pecans chopped

Instructions

  • Preheat oven to 350°.
  • Place a pot of water on the stove and bring the water to a boil.
  • Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
  • Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
  • Beat with a mixer at medium speed until smooth. Add eggs; beat well
  • Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
  • To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
  • Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
  • Bake at 350° for 25 minutes or just until golden.
  • Preheat broiler (remove casserole from oven).
  • Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.

Notes

Not sure if you have Yams or Sweet Potatoes?
A sweet potato, has a lighter reddish brown outside and a bit more of a softer buttery inside as opposed to yams. Sweet potatoes also generally tend to be around the same size of a normal potato, but some may be slightly larger than a russet potato.

Nutrition

Calories: 259 kcal · Carbohydrates: 42 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 226 mg · Potassium: 328 mg · Fiber: 3 g · Sugar: 27 g · Vitamin A: 10930 IU · Vitamin C: 2 mg · Calcium: 60 mg · Iron: 1 mg

Equipment

  • Large Saucepan
  • 9×13-inch Baking Pan
  • Hand mixer
  • spatula
  • Small Mixing Bowl
  • Large Mixing Bowl

Recipe Details

Course: Side Dish
Cuisine: American
Serving of Mom’s Sweet Potato Casserole served in a white bowl with a spoon

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  1. Liz says:
    September 29, 2014
    Yum - thank you.
  2. Kathryn says:
    September 29, 2014
    Do you mean sweetened condensed milk?
  3. Morgan says:
    October 7, 2014
    This recipe is A LOT like the one my step-mom makes (and I've since adopted) and if they taste anything like her, these are probably amazing! I can't tell you how many people (including my husband) I've converted to Sweet Potatoes through these bad boys! I don't think hers uses sweetened condensed milk, so these might take the cake. I'll have to try it out.
  4. Megan says:
    October 19, 2014
    Is this possible to freeze and reheat?
  5. Michelle @ The Gathering of Friends says:
    November 14, 2014
    This looks delicious! We included this recipe in our Feature Friday blog post today for The Perfect Thanksgiving Menu! We hope you can check it out http://returntothetable.net/recipes/the-perfect-thanksgiving-menu/
  6. Ellie Elliott says:
    November 21, 2014
    Never tried sweet potatoes this way but I can't wait too! Thanks for sharing!
  7. lluvia says:
    November 23, 2014
    Is it OK to use yams instead of sweet potato?
  8. Susan says:
    November 25, 2014
    When the two pounds of sweet potatoes are mashed, about how many cups will it equal?
  9. Misty says:
    November 26, 2014
    Hello! I try to cook vegan and I am curious if the eggs in this are absolutely necessary? I feel like it would hold together pretty well without them, but you're the expert! Thank you!
  10. Alicia says:
    November 27, 2014
    Made this for a family reunion and came home with an empty pan. So delicious! My husband doesn't care for sweet potatoes and he had 2 servings. Making it again today for Thanksgiving.
  11. Cyd says:
    December 1, 2014
    Yams will work too!
  12. Kristin says:
    October 18, 2016
    Similar to my sweet potato casserole. I use orange juice instead of sweetened condensed milk. I also use ground up gingersnaps in the topping instead of flour. The hint of spice is amazing! So yummy. I make it every year for a Thanksgiving event with 40-50 people. It's always a hit.
  13. Cyd says:
    October 20, 2016
    That sounds amazing! I'm for sure trying the gingersnaps on top! YUM!! Thanks Kristin!
  14. TONY LOVAN says:
    November 20, 2016
    Thank you for this wonderful recipe! For sure I'm making this casserole for Thanksgiving. I`ll let you how everyone liked it. thanks again. yum yum. Tony Lovan
  15. Anne says:
    November 21, 2016
    I can't wait to try this!! Is there something that I could substitute for the pecans or could I just omit them? We have a nut allergy in our family.
  16. Nancy says:
    November 21, 2016
    my daughter can't wait to make this on Thanksgiving! We are vegans as well..hope she knows what to replace the eggs with?? Love the pecan topping. I want to try it with crushed gingers naps too. Maybe together? Thanks.
  17. Lindsey says:
    November 23, 2016
    We are trying this to bring yams for Thanksgiving!
  18. Dee says:
    November 24, 2016
    Just had this today with out thanksgiving dinner. It was great!!!
  19. Colleen says:
    November 25, 2016
    I made this for our family Thanksgiving feast. It was a huge hit. I am not a sweet potato/yam fan, but this was delicious! I added crumbled ginger snap cookies on top as well. Incredible!!
  20. Rosie says:
    November 16, 2018
    Hi, Can you used canned sweet potatoes? Do you think it would change the taste of the casserole?
  21. Cyd says:
    November 16, 2018
    You can use canned sweet potatoes, but they are already cooked. So you would skip those steps in the recipe.
  22. Pam Salmon says:
    November 21, 2018
    Good morning. Can I make this dish today, refrigerate and bake tomorrow. Thank you, Pam
  23. Val says:
    November 21, 2018
    I do that every year, then just cook it the next day a little longer!
  24. Cyd says:
    November 27, 2018
    Pam, I think we are a little late - but yes you can!!
  25. Alaa says:
    May 23, 2019
    Hi there, can I freeze this dish after it’s cooked? And heat when it’s time to eat? Btw I’ve made it twice before and it’s an absolute hit! So delicious. Thank you!
  26. Cyd says:
    June 1, 2019
    We have never tried freezing this casserole before.
  27. Tita kersey says:
    October 6, 2019
    Made this tonight. Was really good. Will making this again..
  28. Christie says:
    October 10, 2019
    Can this recipe be made in the crockpot? Trying to free up space in the oven on Thanksgiving.
  29. Cyd says:
    October 14, 2019
    I'm sure you could make these sweet potatoes and then let them cook in the slow cooker for a few hours. We also have a candied sweet potato recipe that is yummy and done in the slow cooker. https://www.sixsistersstuff.com/recipe/slow-cooker-candied-sweet-potatoes-recipe/ Your best option might be to play around with the recipe ahead of time before Thanksgiving.
  30. Maryann says:
    December 24, 2020
    My family loves this recipe. I have even bought the yams in the can and used them to help save time.
  31. Amber says:
    November 27, 2021
    Can this be refrigerated after step 5 to bake the next day?
  32. Momma Cyd says:
    November 29, 2021
    Really after step 8. Just prepare up until the time you would stick it in the oven, but then cover and place in the fridge until ready to bake.
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