A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!
The Best Sweet Potato Casserole Recipe
I love trying new recipes. But when it comes to the holidays, I will admit that there are a few recipes that have to be on my table for it to feel like a holiday. For Thanksgiving, that includes pumpkin pie, Cranberry Salad, and this sweet potato casserole recipe. I first made this recipe back in 2007 and I think there has only been one Thanksgiving since then that I haven’t had this sweet potato recipe. And I have vowed to never let that happen again.
This recipe originally comes from The Pioneer Woman and is pure perfection. Yes, it is a lot of sugar. Yes, the casserole is sweet. But it really is so good just how it is. If you are worried about it being too sweet, there have been some commenters that have cut back on the sugar and still loved it!
How do you make Sweet Potato Casserole?
- Start by roasting your sweet potatoes. I just do this in the oven – it does take some time, but this step is easy to do ahead of time, as well.
- Scoop the cooked sweet potato from the skins and add it to a large bowl. Add the sugar, milk, eggs, vanilla and salt. Use a masher to mash the potatoes and combine the ingredients. It doesn’t need to be smooth – I like some lumps in it. Pour this into you baking dish.
- Make the topping by combining brown sugar, flour, and butter that has been cubed. Use a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans.
- Add this topping to the casserole and bake until it is toasted and bubbling. Let the casserole sit for a few minutes before serving.
Can You Make this Sweet Potato Casserole Recipe ahead of time?
Yes! If you are making it ahead of time, keep the crumble topping separate and add that just before baking. Just cover and refrigerate both the casserole and the topping until you are ready to bake. I would let the sweet potato casserole sit out for a bit before baking as well, just to bring it back to room temperature. Then add the topping and bake as you normally would.
See how to make the BEST Sweet Potato Casserole here:
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The BEST Sweet Potato Casserole
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 50 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!
Ingredients
- 4 medium sweet potatoes (about 24 oz)
- 1 cup sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 6 tablespoons butter, cut into small cubes
- 1 cup pecans, chopped
Instructions
Preheat the oven to 375ºF.
Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.
Raise the oven temperature to 400ºF.
To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth – lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)
In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.
Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.
Recipe Notes:
source: The Pioneer Woman via Serious Eats
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 371
- Sugar: 31 g
- Sodium: 338 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 57 mg
Originally posted November 27, 2007. Post and photos updated and video added.
Abby says
You REALLY turned around when it comes to sweet potatoes! Both the fudge and the potatoes look fabulous. Hope your Turkey Day was great!
Emiline says
Those sweet potatoes look really good. I’ll have to check out her blog.
I love making fudge, too.
I wonder if you could make the fudge more sturdier? If only we had Alton Brown here….
Half Baked says
Those sweet potatoes are a staple at our family Thanksgiving. Everyone loves them. I think there would be a riot if we didn’t have them every year! Your Thanksgiving looks yum:)
Bellini Valli says
Pumpkin fudge would be a real treat. I am always looking for new ways to have sweet potatoes as well. Thanks for the tips!!!
Patricia Scarpin says
Deb, that fudge has been on my mind ever since I saw it on Dianne’s blog – I’m craving it even more now!
Jes says
Mmm pumpkin fudge. Gotta love pumpkin season!
Katie says
That pumpkin fudge is genious! I am going to have to try!
countrygirlcityliving says
Um…can you say DELICIOUS?!?! This fudge looks heavenly (as do your loaves below). Is that a pumpkin roll in your blog title? I have never made one but have certainly enjoyed my fair share. Do you have a good recipe?
Deborah says
Countrygirl – I have a recipe for the one I made under Desserts-Cakes/cupcakes. I really liked it!
MyKitchenInHalfCups says
That fudge and those sweet potatoes are incredible! The sweet potatoes sort of define dessert for dinner!
Rachel says
After baking my sweet potatoes for 45 minutes, they were (what I thought) fork tender, but after they cooled a bit, there was no way I was able to “scoop” them out… Also, Im afraid because my sweet potato mixture is REALLY runny… can you please post the link to the recipe this copied from? Thanks!
Deborah says
Hi Rachel, the baking time for the potatoes will depend on the size of the potatoes. And the mixture is a little runny before baking, but if you want to see the original recipe, it is linked at the bottom of the recipe where it says “the Pioneer Woman via Serious Eats”.
Rachel says
Thank you! I will let you know how they turn out, but honestly, even if they are runny, I’ll devour them nonetheless! 🙂 Sweet potatoes are one of my most favorite things..EVER. ha
Colleen says
No pumpkin fudge recipe – where is the pumpkin fudge recipe? Thanks.
Deborah says
Hi Colleen – the link is at the top of the post. You can find it here: https://www.tasteandtellblog.com/pumpkin-fudge/
Mary Woodward says
Try putting coconut in your sweet potatoes…. It really makes your dish pop! 💕
Carolyn says
Yes! You can put them in the potatoes or in the topping, or both. IMO, toasted coconut on top is awesome!
Claire Baxter says
Is milk really needed? I saw a recipe for the famous sweet potato casserole from Ruth Chris and they do t add milk.
Deborah says
I haven’t tried them without the milk, so I couldn’t say for sure, but I’m guessing they would still be great. Just a little thicker.
Gina says
will the topping come out right if I don’t put the pecans
In?
Deborah says
I haven’t tried them without the pecans, but I’m guessing it would work just fine without them. Good luck!
Carolyn says
You can use other nuts, such as walnuts, but you could throw in some cranberries or raisins instead. A crumble by itself without nuts is done in many recipes. So, absolutely!
Natalie says
Can I make this dish a day or two adhead of time?
Deborah says
I haven’t tried, but I’m guessing it would work!
Carolyn says
Yes, it will work but make sure it’s tightly covered so that it doesn’t dry out.
Sara says
Oh my goodness!! I’m so excited to serve this tomorrow BUT, in my rush I put the brown sugar IN the potato mix. Did I just ruin them? Will it work out if I make a crumble topping without sugar?
Deborah says
I’m not sure how pretty the crumble will be without the sugar, but it’s definitely still worth a try! I’m sure they will still be delicious. 🙂
Pat says
Can you make this the day before.
Paula C Pitts says
I want to make these. I was wondering if it is possible to freeze the sweet potatoes after they are mixed up. But not put the nut topping on until I am ready to bake it.
Carolyn says
You can freeze it even with the nuts on. I freeze pecans all the time. Then, it’s ready to go right in the oven after thawed.
BONNIE KIRKPATRICK says
Could these be made with canned yams?? Looks Ymmy!!
Deborah says
I haven’t tried them with canned, but I’m guessing it would work.
Carolyn says
I don’t recommend it because of the carcinogens used in metal cans to preserve food. If you can find them in a glass jar, then you should be safer.
Always buy fresh or frozen. Frozen veggies will still have the vitamins in them!
Barbara Smith says
Could you add a small can of pineapple tidbits drained.
Carolyn says
Heck yeah! Would be good!
Eva says
YUMMM!! I made these for Thanksgiving, and oh boy this is amazing! I am gluten free so I used Cup4Cup GF flour instead of all purpose. I doubled it and put it in a 9×13 inch pan. Amazing!
Rebecca says
This was absolutely delicious…Candy sweet potato.. Yum. Will definitely make again. Used gluten free flour 1:1 Bob mills.
★★★★★
Kelly Bergen says
Making this for Thanksgiving this week. Can you use heavy whipping cream instead of a milk? Or will this give it the wrong consistency & flavor?
Deborah says
I’m sure it would work just fine with cream – will probably just be a little richer!
Carolyn says
Sure, but the calories aren’t worth it, IMO. I used 30 calorie almond-coconut milk instead of regular milk and it tastes great.
-half the sugars, too.
Always experiment. It’s fun!
Leslie W. says
Absolutely the best – no more globby melted marshmallows ! Family loved on first Thanksgiving dinner (had early) and am taking to my sons house for the next Thanksgiving dinner.
★★★★★
Shannon says
Hi,
Can almond milk be used in place of the whole milk?
Deborah says
I have never tried it with almond milk so I couldn’t say for sure. I would guess that it would, but would have to try it to know for sure.
STEVEN L. SCHULTZ says
excellent recipe. l added a little cinnamon with the brown sugar instead of pecans (we don’t like nuts). my wife loved it.
★★★★
Deborah says
I’m so glad you loved it!
Tammy S says
I love this recipe! It’s one of my longtime favorites! Do you know what’s easier and faster than baking the sweet potatoes? Boiling them! Like regular potatoes– no pre-skinning necessary. Just place them in a pot filled with water and boil until they’re tender. They get done much quicker, and the skins are easily removed afterwards. Our family has been making it this way for years, so I know that it works!
Deborah says
I have never tried the potatoes that way, but I may need to give it a try! Thanks!
WIlma says
Can the sweet potato casserole be put together and baked the next day?
Deborah says
If you are making it ahead, I would make everything until the topping, then just add the topping before baking.
Skip says
I need to make a large quantity using 4 lbs of sweet potatoes. How should I adjust the other ingredients?
Thank you, Skip
Jordan says
Made this recipe for Thanksgiving and it was a hit with the family! I have already shared the recipe with several others.
★★★★★
Darlene Schueler says
My grown son insists on a sweet potato casserole for holiday meals. This one was superior. I dislike sweet potato’s but ate a spoonful of this and it was really tasty, even for me. Not too sweet. I may have cut some of the sugar, but it was a great side dish.
★★★★★