This Sweet Potato Casserole is creamy and sweet with a decadent, crunchy streusel topping. It has the most amazing flavors and textures and is a must make for the holidays! Marshmallows are optional!
Looking for the best sides for the holidays? Don’t miss out on these favorites: Cranberry Sauce, Turkey Gravy and Dinner Rolls!
Sweet Potato Casserole Recipe
Classic side dishes are what makes Thanksgiving and Christmas so memorable and this easy Sweet Potato Casserole is the quintessential holiday recipe. It’s sure to have your guests experiencing all the holiday feels in the best way possible.
Sweet potatoes find their way into every holiday meal in our home. Whether it’s this stunning Sweet Potato Casserole, soft and fluffy Sweet Potato Biscuits or Candied Sweet Potatoes, they are a must make and a favorite with my family.
My easy Sweet Potato Casserole recipe combines the fabulous flavor of sweet potatoes with autumnal flavors like cinnamon, brown sugar and vanilla and is topped off with a decadent pecan streusel topping. It’s as easy as making a batch of sweet and spiced mashed sweet potatoes and stirring together a simple streusel and popping it in the oven.
The result? A sweet and savory side dish that will have your guests asking for seconds. It’s just that good.
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Sweet Potatoes: Boil vs Bake
There are two ways to go about cooking the sweet potatoes for this sweet potato casserole recipe: boiling or baking. I’m showing you how I boil them in the video below but if you prefer to bake them, just refer to my how to bake sweet potatoes recipe. You’ll just bake the potatoes and then scoop out the filling and proceed with the recipe as written. Super easy and totally delish.
A third option is to use the microwave!
What To Serve With Sweet Potato Casserole
My family loves sweet potatoes any way I make them. Whether we’re making simple baked sweet potatoes or mashed sweet potatoes or even serving up a bath of my sweet potato biscuits, there is something so homey and comforting about a sweet potato recipe.
There is no wrong way to eat this easy sweet potato casserole and there is no wrong way to serve it! But here are some of our favorite dishes to serve alongside this recipe:
Sweet Potato Casserole Ingredients
You are going to love how easy this recipe is to make! I love a sweet potato casserole with pecans so this streusel has loads of them! As always, you can find a printable recipe card at the end of this post. Let’s take a look at what you’ll need to have on hand:
- sweet potatoes – you’ll need about 3 large sweet potatoes or 4 to 6 medium sized ones.
- butter – used in the mashed sweet potatoes and also the streusel topping.
- brown sugar – I like dark brown sugar in this recipe but light brown sugar will also work.
- eggs – creates a lovely lightness to the sweet potato filling.
- cinnamon – used in the mashed sweet potatoes and also the streusel topping.
- vanilla extract – use the real stuff for the best flavor.
- salt – brings out all the flavors in this amazing dish.
- half and half – whole milk can also be used by half and half makes it richer.
- all purpose flour – for the streusel topping.
- pecans – I start with pecan halves and then give them a rough chop. You can also leave them as pecan halves.
- miniature marshmallows – an optional finish to this casserole.
How To Make Sweet Potato Casserole
This casserole comes together as easy as 1-2-3. Let’s see how easy it is to make:
Prepare the Filling
Prepare Streusel Topping
Bake the Casserole
Sweet Potato Casserole with Marshmallows
Lots of people love the nostalgia factor that comes with a sweet potato casserole with a gooey sweet layer of toasted marshmallows on top. I get it. In fact, when I’m making this recipe for Thanksgiving, I make it half with and half without marshmallows. That way everyone can serve themselves exactly what they want.
If using marshmallows, sprinkle over the top of the casserole with about 15 minutes remaining and cook until they are just golden brown on top.
Storage Information
Refrigerator
Leftovers can be stored in an airtight container for up to 3 days.
Freezer:
Baked: If already baked, the sweet potato casserole with pecans can be frozen for up to 2 months wrapped in foil and stored in an airtight container. Thaw overnight in the fridge and pull out at least 60 minutes before baking to let it come to room temperature. Bake casserole at 350°F until heated through, about 30 minutes.
Before Baking: Prepare the sweet potato casserole recipe as directed but stop before baking. Cover the casserole tightly with two layers of foil, and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and pull out at least 60 minutes before baking to let it come to room temperature. Bake casserole at 350°F until heated through, about 30 minutes.
Make Ahead Information
To make this casserole ahead of time, simply prepare the mashed sweet potatoes and streusel as instructed but keep separate – meaning, don’t assemble the casserole.
Allow the sweet potatoes to cool and then place in an airtight container in the fridge. Place the prepared streusel in ziploc bag or airtight container in the fridge as well. These will keep for 2 to 3 days.
Assemble when you are ready to bake and add an additional 5 to 8 minutes to the cooking time.
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How To Make Sweet Potato Casserole
Sweet Potato Casserole
This Sweet Potato Casserole is creamy and sweet with a decadent, crunchy streusel topping. It has the most amazing flavors and textures and is a must make for the holidays! Marshmallows are optional!
Course Side Dish Cuisine American Keyword easy sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potato casserole with pecans Prep Time 20 minutes Cook Time 25 minutes Servings 16 Calories 343kcalIngredients
Sweet Potato Filling
- 3 pounds sweet potatoes peeled, cut into cubes
- 6 tablespoons unsalted butter softened
- ½ cup brown sugar packed, light or dark brown
- 2 eggs lightly beaten
- ½ cup half and half or whole milk
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt or sea salt
Streusel Topping
- ⅔ cup all purpose flour spooned and leveled
- ⅔ cup brown sugar packed, light or dark brown
- ½ teaspoon kosher salt or sea salt
- 1 teaspoon ground cinnamon
- 2 cups pecans about 8 ounces, roughly chopped
- 6 tablespoons unsalted butter melted
Marshmallows
- 1 to 2 cups miniature marshmallows optional
Instructions
Add sweet potatoes to a large pot filled with water. Bring to a boil over high heat and then reduce heat to medium and simmer potatoes until fork tender, about 20 minutes. Drain well and return to hot pot (off of heat) to allow any extra moisture to cook away.
3 pounds sweet potatoes
Preheat oven to 350°F. Spray a 2 quart or 9×13 baking dish with nonstick cooking spray and set aside.
Prepare the Filling
In a large bowl or the pot the sweet potatoes cooked in, mash the potatoes and softened butter using a potato masher or hand mixer. (You should have about 5 cups of mashed sweet potatoes at this point.)
6 tablespoons unsalted butter
Add the remaining ingredients (brown sugar, eggs, half and half, ground cinnamon, vanilla extract and salt) and mash together until your desired consistency is achieved. I like some texture to mine but you can make yours completely smooth if you want.
½ cup brown sugar, 2 eggs, ½ cup half and half, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
Evenly spread the filling into the prepared baking dish and set aside.
Prepare Streusel Topping
In a medium bowl, whisk together the flour, brown sugar, salt, and ground cinnamon. Add the pecans and melted butter and stir together until pecans are evenly coated with the mixture.
⅔ cup all purpose flour, ⅔ cup brown sugar, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, 2 cups pecans, 6 tablespoons unsalted butter
Spread the streusel evenly on top of the sweet potatoes.
Bake the casserole for 25 to 35 minutes or until golden brown on top. Remove from the oven and let cool for a few minutes before serving. If using marshmallows, sprinkle over the top of the casserole with about 15 minutes remaining and cook until they are just golden brown.
1 to 2 cups miniature marshmallows
Notes
Storage Information
Refrigerator
Leftovers can be stored in an airtight container for up to 3 days.Freezer:
Baked: If already baked, the casserole can be frozen for up to 2 months wrapped in foil and stored in an airtight container. Thaw overnight in the fridge and pull out at least 60 minutes before baking to let it come to room temperature. Bake casserole at 350°F until heated through, about 30 minutes. Before Baking: Prepare the sweet potato casserole as directed but stop before baking. Cover the casserole tightly with two layers of foil, and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and pull out at least 60 minutes before baking to let it come to room temperature.Bake casserole at 350°F until heated through, about 30 minutes.Make Ahead Information
To make this casserole ahead of time, simply prepare the mashed sweet potatoes and streusel as instructed but keep separate – meaning, don’t assemble the casserole. Allow the sweet potatoes to cool and then place in an airtight container in the fridge. Place the prepared streusel in ziploc bag or airtight container in the fridge as well. These will keep for 2 to 3 days. Assemble when you are ready to bake and add an additional 5 to 8 minutes to the cooking time.How To Cook Sweet Potatoes
- Boil as instructed above.
- Bake sweet potatoes.
- Microwave:
- Wash and dry the sweet potatoes.
- Pierce each potato several times with a fork.
- Wrap in a damp paper towel.
- Microwave on high for 5 to 10 minutes on a microwave safe plate until fork tender (flip potatoes halfway through).
Nutrition
Calories: 343kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 386mg | Fiber: 4g | Sugar: 21g | Vitamin A: 12392IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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