This sweet potato casserole is pure magic. Creamy, rich, and topped with a buttery pecan crunch that tastes like home. Whether you’re setting the Thanksgiving table or just craving cozy comfort, this is hands-down the BEST sweet potato casserole to make it happen
Table of Contents
Ingredients You’ll Need
For the sweet potato layer:
- 4 cups mashed sweet potatoes (about 4 to 5 medium)
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
- For the crunchy topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
How to Make the Best Sweet Potato Casserole
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish
In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, melted butter, milk, vanilla, and a pinch of salt until smooth and creamy
Spread the sweet potato mixture evenly in your prepared baking dish
In a separate bowl, stir together the brown sugar, flour, melted butter, and pecans until crumbly
Sprinkle the pecan topping over the sweet potato layer
Bake for 30 to 35 minutes until the topping is golden and the edges are bubbling slightly
Let it sit for about 10 minutes before serving so the flavors can settle in perfectly
Why This Is The BEST Sweet Potato Casserole
What makes this version so special? It strikes the perfect balance between sweet and savory. The sweet potato base is creamy and lightly spiced, while the topping brings that addictive crunch. This isn’t just another sweet potato dish it’s the BEST sweet potato casserole for a reason
Want another take? Southern Maple Sweet Potato Casserole brings bold, cozy flavors too
Topping Swaps and Fun Twists
Love marshmallows? Go for it. Swap out the pecan topping or add mini marshmallows during the last 10 minutes of baking for that sweet, gooey finish everyone loves. You can also do a split topping with half marshmallows and half pecans to keep both sides of the table happy
Want more cozy side options? Southern Maple Sweet Potato Casserole is another family favorite you’ll want to bookmark
Sweet Tips for Casserole Magic
Roast your sweet potatoes instead of boiling them if you want deeper flavor with natural caramel notes
If you’re out of brown sugar, maple syrup or coconut sugar can step in for a fun twist
Add a splash of orange juice or zest to brighten the flavor just a bit
Sprinkle a pinch of cinnamon or nutmeg into the filling for an extra layer of warmth
This dish travels beautifully and can be made ahead, which makes it a lifesaver for holiday prep
This truly is the BEST sweet potato casserole when made with care and a little love
Make-Ahead, Storage and Reheating
Make the casserole ahead and store it unbaked in the fridge for up to two days. When you’re ready to serve, just bake it as directed. If you’re bringing it to a potluck, it holds heat well too. Got leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat gently at 300°F until warmed through
Serving Ideas for the Holiday Table
You’ll come back to this dish again and again because it’s truly the BEST sweet potato casserole you’ll ever taste
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, just be sure to drain them well and mash thoroughly. They work great when you’re short on time
Can I make this gluten-free?
Absolutely. Use a gluten-free flour blend in the topping and you’re good to go
Can I freeze it?
You can assemble and freeze it before baking. When ready to use, thaw overnight in the fridge, then bake as usual
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The BEST Sweet Potato Casserole
Ingredients
For the sweet potato layer:
- 4 cups mashed sweet potatoes about 4 to 5 medium
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the crunchy topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix mashed sweet potatoes, brown sugar, eggs, melted butter, milk, vanilla, and salt until smooth.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine brown sugar, flour, melted butter, and chopped pecans to form a crumbly topping.
- Sprinkle the pecan topping over the sweet potato layer.
- Bake for 30 to 35 minutes, until the top is golden and edges are bubbling slightly.
- Let sit for 10 minutes before serving for best flavor and texture.