Dessert

Sweet Potato Casserole Recipe

BySimon Carel December 3, 2025December 3, 2025

Introduction

This sweet potato casserole is a comforting and classic side dish perfect for holiday dinners or any cozy meal. Creamy mashed sweet potatoes topped with a crunchy pecan topping make every bite delightful and flavorful.

This dish is a close-up of a baked sweet potato casserole served on a white plate with decorative edges. The bottom layer is a soft, bright orange mashed sweet potato layer with a moist texture. On top is a crumbly pecan streusel layer that has a mix of brown crumble bits and whole glossy pecan pieces scattered evenly. The streusel looks slightly sticky with syrup or glaze shining on the pecans. In the background, a blurred golden spoon rests on the plate, and the dish sits on a wooden table with a warm light shining behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

Instructions

Step 1: Boil the sweet potatoes in a large pot of water until they are tender when pierced with a fork, about 15-20 minutes. Drain well.
Step 2: Mash the sweet potatoes in a large bowl, then mix in the beaten eggs, white sugar, milk, 4 tablespoons softened butter, vanilla extract, and salt until smooth and well combined.
Step 3: Pour the sweet potato mixture into a greased 9×13 inch baking dish, spreading it out evenly.
Step 4: In a separate bowl, combine the brown sugar, flour, 3 tablespoons softened butter, and chopped pecans, mixing until crumbly. Sprinkle this topping evenly over the sweet potato layer.
Step 5: Bake the casserole at 325°F (165°C) for 30 minutes, until the topping is golden and crisp. Allow to cool slightly before serving.

Tips & Variations

For extra richness, substitute half the milk with heavy cream.
Try adding a pinch of cinnamon or nutmeg to the sweet potato mixture for warm spice notes.
Use walnuts instead of pecans for a different nutty flavor.
To make ahead, prepare the casserole but wait to bake until just before serving.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve the crunchy topping. Avoid microwaving if you want to maintain the texture.

How to Serve

The image shows a close-up of a spoon lifting a portion of a layered dish from a white bowl on a white marbled surface. The dish has a bright orange layer that looks soft and moist, likely made from mashed ingredients, topped with a crumbly, golden-brown crust sprinkled with dark brown pecan pieces for texture and crunch. The mixture appears rich and gooey, creating a contrast between the smooth orange base and the crunchy pecan topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes yield the best texture and flavor, you can use canned sweet potatoes in a pinch. Drain and mash them well, but reduce the added liquid slightly since canned potatoes are softer.

How do I know when the sweet potatoes are done boiling?

The sweet potatoes are done when you can easily pierce them with a fork and they feel tender without resistance, usually around 15-20 minutes depending on the chunk size.