This sweet potato casserole is creamy, cozy, and crowned with a crisp pecan crumble that gently shatters with every bite. It is the kind of dish that makes the kitchen smell like hugs and always wins a spot on the holiday table.
Why You’ll Love This Sweet Potato Casserole
- Silky-smooth sweet potato filling with warm spices and vanilla.
- Buttery pecan crumble topping that bakes up to golden, crunchy perfection.
- Make-ahead friendly and easy to transport for potlucks and holidays.
- Flexible ingredients with dairy-free, egg-free, and gluten-free options.
- Balanced sweetness that pairs beautifully with savory mains.
Sweet Potato Casserole Ingredients & Substitutions
- Sweet potatoes: 3 lb (about 4 large), scrubbed. Sub canned sweet potatoes in water, well drained.
- Unsalted butter: 4 tbsp, melted. Sub vegan butter or coconut oil.
- Milk: 1/2 cup whole milk or half-and-half. Sub evaporated milk, oat milk, or full-fat coconut milk.
- Maple syrup or light brown sugar: 1/3 cup. Adjust to taste or use a mix.
- Eggs: 2 large, room temperature. For egg-free, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water) or 1 tbsp cornstarch plus 2 tbsp milk.
- Vanilla extract: 1 tsp.
- Cinnamon: 1 tsp; nutmeg: 1/4 tsp; optional ground ginger: 1/8 tsp.
- Fine sea salt: 1/2 tsp.
- Optional brightness: 1 tsp orange zest or 1 tbsp orange juice.
Pecan Crumble Topping
- Pecans: 3/4 cup chopped. Sub walnuts or sunflower seeds.
- All-purpose flour: 1/2 cup. Sub gluten-free 1:1 blend or almond flour.
- Light brown sugar: 1/2 cup.
- Fine sea salt: 1/4 tsp.
- Unsalted butter: 5 tbsp, melted. Sub vegan butter.
- Optional spice: 1/2 tsp cinnamon.
Step-by-Step Instructions to Make Sweet Potato Casserole
Step 1: Roast the sweet potatoes
Heat oven to 400°F. Prick sweet potatoes all over and place on a lined sheet. Roast 45 to 60 minutes until very tender when pierced. Roasting concentrates flavor and keeps the filling from getting watery. Cool slightly, then peel.
Step 2: Mash until silky
Transfer peeled potatoes to a large bowl and mash until smooth. For ultra-creamy texture, use a potato ricer or mash with a hand mixer on low. You should have about 5 cups mashed.
Step 3: Mix the filling
Reduce oven to 350°F. Stir in melted butter, milk, maple syrup or brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger if using, and salt. Taste and adjust sweetness or spices. Spread into a greased 9×13 inch baking dish.
Step 4: Make the pecan crumble
In a bowl, combine pecans, flour, brown sugar, salt, and cinnamon. Stir in melted butter until clumps form that hold together when pressed.
Step 5: Assemble and bake
Sprinkle crumble evenly over the filling. Bake at 350°F for 25 to 30 minutes until the topping is golden and the edges are slightly bubbly.
Step 6: Rest and serve
Let the casserole rest 10 minutes to set for clean slices. Serve warm and enjoy the contrast of creamy and crunchy in every spoonful.
Tips for Success
- Roast, do not boil, for the best flavor and a thicker filling.
- Use room temperature eggs and milk to avoid a curdled look in the filling.
- Mash well and avoid overmixing after adding flour-based ingredients.
- For a sturdier slice, add 1 extra tablespoon of brown sugar and 1 teaspoon cornstarch to the filling.
- Taste and adjust salt. A pinch more salt makes the sweetness pop.
Variations of Sweet Potato Casserole
- Marshmallow topping: Bake the casserole 20 minutes, then top with mini marshmallows and broil 30 to 60 seconds until golden.
- Pecan-less: Use the crumble without nuts and add 1/4 cup rolled oats for crunch.
- Spiced chai: Add 1/2 tsp cardamom and a pinch of cloves to the filling.
- Vegan: Use vegan butter, non-dairy milk, and flax eggs. Bake 5 minutes longer if needed.
- Orange-maple: Stir 1 tsp orange zest and 1 tbsp orange juice into the filling.
Serving Suggestions: What to Pair with Sweet Potato Casserole
- Roast turkey, glazed ham, or herb-roasted chicken.
- Bright sides like garlicky green beans or citrusy shaved Brussels sprouts salad.
- Tangy cranberry sauce for a sweet-savory balance.
- Crisp white wine, apple cider, or a cinnamon-spiced mocktail.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and refrigerate up to 4 days.
- Reheat whole: Cover with foil and warm at 325°F for 20 to 25 minutes. Uncover for the last 5 minutes to re-crisp the topping.
- Reheat slices: Microwave 45 to 60 seconds, then pop under the broiler briefly to refresh the crumble.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and bake at 325°F until heated through.
- Make ahead: Assemble without baking, cover, and refrigerate up to 24 hours. Bake 30 to 35 minutes from cold.
Memories Made Around the Table
Every year my grandmother handed me a spoon and asked me to taste for spice, a tiny ceremony that made me feel special. I still pause before baking to take that same taste, listen for cinnamon, and think of her.
FAQs
Can I use canned sweet potatoes? Yes. Drain very well and reduce sweetener slightly since canned varieties can be sweeter. Aim for about 5 cups mashed.
How do I keep the casserole from getting watery? Roast instead of boiling, let the potatoes steam off excess moisture after roasting, and allow the baked casserole to rest 10 minutes.
Can I make it without nuts? Absolutely. Use the crumble without pecans and add 1/4 cup oats or pumpkin seeds for crunch, or go with a marshmallow topping.
Is it gluten-free? Use a certified gluten-free 1:1 flour in the crumble or swap almond flour.
Final Thoughts
This sweet potato casserole is comfort in a casserole dish, simple to prepare and always requested twice. Make it your own, then watch it disappear from the table.
Sweet Potato Casserole with Pecan Crumble
Equipment
- 1 Baking Sheet lined
- 1 9x13 inch baking dish greased
- 1 Large mixing bowl
- 1 Potato ricer or masher
- 1 Hand mixer (optional)
Ingredients
Sweet Potato Filling
- 3 lb sweet potatoes about 4 large, scrubbed
- 4 tbsp unsalted butter melted
- 0.5 cup milk whole milk or half-and-half
- 0.33 cup maple syrup or light brown sugar
- 2 eggs large, room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground ginger optional
- 0.5 tsp fine sea salt
- 1 tsp orange zest optional
- 1 tbsp orange juice optional
Pecan Crumble Topping
- 0.75 cup pecans chopped
- 0.5 cup all-purpose flour
- 0.5 cup light brown sugar
- 0.25 tsp fine sea salt
- 5 tbsp unsalted butter melted
- 0.5 tsp ground cinnamon optional
Instructions
Sweet Potato Filling
- Heat oven to 400°F. Prick sweet potatoes all over and place on a lined sheet. Roast 45 to 60 minutes until very tender when pierced. Roasting concentrates flavor and keeps the filling from getting watery. Cool slightly, then peel.
- Transfer peeled potatoes to a large bowl and mash until smooth. For ultra-creamy texture, use a potato ricer or mash with a hand mixer on low. You should have about 5 cups mashed.
- Reduce oven to 350°F. Stir in melted butter, milk, maple syrup or brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger if using, and salt. Taste and adjust sweetness or spices. Spread into a greased 9x13 inch baking dish.
Pecan Crumble Topping
- In a bowl, combine pecans, flour, brown sugar, salt, and cinnamon. Stir in melted butter until clumps form that hold together when pressed.
Bake & Serve
- Sprinkle crumble evenly over the filling. Bake at 350°F for 25 to 30 minutes until the topping is golden and the edges are slightly bubbly.
- Let the casserole rest 10 minutes to set for clean slices. Serve warm and enjoy the contrast of creamy and crunchy in every spoonful.