Sweet Potato Casserole Recipe

This is the BEST Sweet Potato Casserole Recipe. Hands down.

I love the holidays, especially Thanksgiving. 

My favorite part about Thanksgiving is the side dishes. 

I would happily eat a heaping plate of side dishes than the actual turkey!

This Sweet Potato Casserole is the perfect combination of sweet and savory and the brown sugar topping gives the soft mashed potatoes some texture.

Do you have an Instant Pot? Our Instant Pot Sweet Potato Casserole will make your life even easier!

If you are planning Thanksgiving dinner, be sure to check out all of our favorite Thanksgiving recipes:

• How To Cook a Thanksgiving Turkey
• 30 Minute Dinner Rolls
• Grandma’s Thanksgiving Stuffing
• Green Bean Casserole
• Slow Cooker Creamy Mashed Potatoes
• How To Make Turkey Gravy From Scratch
• Slow Cooker Macaroni and Cheese
• Strawberry Jello Fluff Salad
• Easy Sweet Cornbread
• Simple Pumpkin Pie
• Pumpkin Dump Cake
• Fluffy Cranberry Salad

Ingredients in Sweet Potato Casserole:

• sweet potatoes
• sugar
• salt
• vanilla extract
• eggs
• butter
• brown sugar
• pecans
• flour

How to make Sweet Potato Casserole:

The hardest part about this recipe is peeling and cutting the sweet potatoes!

Once you have peeled and cut your sweet potatoes, place them in a large pot, cover with water and boil for 20-30 minutes, or until tender.

Drain water from the pot.

Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.

Mash by hand or beat using an electric mixer until almost smooth and well combined.

Spread mixture into a 9×13-inch baking dish sprayed with nonstick cooking spray.

In a small bowl, combine brown sugar, flour, pecans and butter to make the brown sugar crumble topping.

Sprinkle the brown sugar mixture in an even layer on top of the sweet potatoes.

Bake at 350 degrees F for 30 minutes, or until topping is golden brown and potatoes are heated through completely.

Can I double this recipe?

Yes! You can most definitely double this recipe, in fact we recommend it (it’s that good!).

We do recommend using two separate 9×13 inch pans, because one pan would be too small if you doubled it.

Can you make Sweet Potato Casserole ahead of time?

Yes! If you are making it ahead of time, keep the brown sugar topping separate and sprinkle it on top just before baking. 

Cover and refrigerate the mashed sweet potato mixture and brown sugar topping separately in the fridge.

It will reheat best if you remove it from the fridge and let it warm up to room temperature before baking.

More delicious holiday recipes:

There’s always something to celebrate!  This cookbook is the ultimate go-to guide for celebrating every holiday and creating memories with the people you love.

Celebrate every season with us!  Our cookbook, Celebrate Every Season, is filled with 150+ recipes, traditions and fun ideas for each month of the year.

We hope you make priceless memories with your family as you celebrate every season with this cookbook!

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The best sweet potato recipes:

• Instant Pot Baked Sweet Potatoes
• Brown Sugar Bacon Roasted Sweet Potatoes
• Twice Baked Bacon and Chive Sweet Potatoes
• Maple Bacon Sweet Potatoes
• Coconut Pecan Sweet Potatoes

Serves: 8

The Best Sweet Potato Casserole

5 from 1 vote

This Sweet Potato Casserole has a mashed sweet potato base and is topped with a buttery, brown sugar and pecan topping. The perfect Thanksgiving side dish!

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Print Pin

Ingredients

Sweet Potato Mixture

• 6 sweet potatoes peeled and cubed
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs beaten
• ¼ cup butter melted

Brown Sugar Topping

• 1 cup brown sugar
• ⅓ cup flour
• 1 cup chopped pecans
• 3 Tablespoons butter melted

Instructions

• Preheat oven to 350 degrees F.
• Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
• Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
• Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
• Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
• Pour mixture into a greased 9×13-inch baking dish.  
• In a small bowl, combine brown sugar, flour, pecans and butter to make topping.  
• Sprinkle topping on top of sweet potato mixture.  
• Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.

Notes

• If you are making this casserole ahead of time, keep the brown sugar topping separate and sprinkle it on top just before baking. Cover and refrigerate the mashed sweet potato mixture and brown sugar topping separately in the fridge.
• The casserole will reheat best if you remove it from the fridge and let it warm up to room temperature before baking.

Nutrition

Calories: 542 kcal · Carbohydrates: 86 g · Protein: 6 g · Fat: 21 g · Saturated Fat: 8 g · Cholesterol: 67 mg · Sodium: 350 mg · Potassium: 684 mg · Fiber: 7 g · Sugar: 53 g · Vitamin A: 24422 IU · Vitamin C: 4 mg · Calcium: 92 mg · Iron: 2 mg

Equipment

• 9×13-inch Baking Pan
• large pot

Recipe Details

Course: Side Dish

Cuisine: American

Author: Elyse Ellis

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We love sweet potatoes, especially for a holiday side dish.  These are the BEST Candied Yams and are made without corn syrup.  Watch how easy they are to make in the video below: