This is the cozy holiday side my family asks for every year. Creamy whipped sweet potatoes tucked under a caramel-kissed, pecan-studded crunch are pure comfort in a casserole dish. It is simple, reliable, and make-ahead friendly.
Why You’ll Love This Sweet Potato Casserole with Brown Sugar Topping
- Balanced textures – silky base with a crisp, buttery topping.
- Deep, caramel notes from roasting and brown sugar.
- Make-ahead friendly for low-stress holiday cooking.
- Easy to adapt for gluten-free, dairy-free, or nut-free needs.
- Tested timing and temperatures for flawless results.
Sweet Potato Casserole with Brown Sugar Topping Ingredients & Substitutions
For the sweet potato base
- 3 lb sweet potatoes (about 4 large) – orange-fleshed varieties like Beauregard or Jewel mash beautifully.
- 4 tbsp unsalted butter, melted – swap with plant butter for dairy-free.
- 1/3 cup milk – whole milk, half-and-half, or canned evaporated milk; use unsweetened almond milk for dairy-free.
- 1/3 cup light brown sugar, packed – maple syrup works too; reduce to 1/4 cup for less sweetness.
- 2 large eggs, lightly beaten – optional for a sliceable set; omit for a softer scoop.
- 1 tsp vanilla extract.
- 1 tsp ground cinnamon.
- 1/4 tsp ground nutmeg or allspice.
- 1/2 tsp fine salt.
For the brown sugar topping
- 1/2 cup light brown sugar, packed.
- 1/3 cup all-purpose flour – use a 1:1 gluten-free blend to make it GF.
- 1/2 cup chopped pecans – sub walnuts or use oats and sunflower seeds for nut-free crunch.
- 4 tbsp unsalted butter, melted.
- Pinch of salt.
Yields: about 8 to 10 servings. Pan: 9×13-inch or similar 3-quart casserole.
Step-by-Step Instructions to Make Sweet Potato Casserole with Brown Sugar Topping
1. Roast the sweet potatoes
Preheat oven to 400°F. Pierce sweet potatoes all over and place on a lined sheet. Roast 45 to 60 minutes until very tender. Cool just until you can handle, then scoop flesh into a large bowl. Tip: Roasting concentrates flavor and keeps them from getting watery. In a rush, peel and cube, then boil 15 to 20 minutes until tender and drain well.
2. Mash and mix the base
Reduce oven to 350°F. Mash the warm sweet potatoes until smooth. Stir in melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. If using eggs, temper by whisking a spoonful of warm mash into the eggs, then stir eggs into the bowl. Spread mixture evenly in a greased 9×13-inch dish.
3. Make the brown sugar topping
Combine brown sugar, flour, pecans, melted butter, and a pinch of salt. Stir until clumpy and evenly moistened. If it looks sandy, add 1 to 2 teaspoons more melted butter.
4. Assemble and bake
Sprinkle the topping over the sweet potato base. Bake at 350°F for 28 to 32 minutes, until the edges are gently bubbling and the topping is crisp and golden.
5. Rest and serve
Let the casserole rest 10 minutes to set. Serve warm with your holiday favorites.
Tips for Success
- Roast, do not steam, for deeper flavor and less moisture.
- Mash while warm so butter and sugar melt in smoothly.
- Temper eggs to avoid scrambling and to ensure a custard-like set.
- Keep topping chunky – pea-sized clumps bake up delightfully crisp.
- For extra gloss and lift, whip the sweet potato base with a hand mixer for 30 seconds.
Variations of Sweet Potato Casserole with Brown Sugar Topping
- Marshmallow finish: Bake 20 minutes, add mini marshmallows, then broil 30 to 60 seconds until toasty.
- Maple pecan: Replace brown sugar in the base with 1/3 cup pure maple syrup and add 1/2 tsp maple extract.
- Nut-free crunch: Use 1/2 cup rolled oats and 1/4 cup pumpkin seeds instead of pecans.
- Spiced chai: Add 1/2 tsp cardamom and 1/4 tsp ginger to the base.
- Dairy-free: Plant butter and almond or coconut milk work beautifully; skip eggs for a softer scoop.
Serving Suggestions: What to Pair with Sweet Potato Casserole with Brown Sugar Topping
- Roast turkey, glazed ham, or herb-roasted chicken.
- Bright sides like green beans with lemon, shaved Brussels sprouts salad, or a crisp apple-fennel slaw.
- Tart accents such as cranberry sauce or pomegranate arils to balance sweetness.
- For brunch, serve with soft scrambled eggs and salty bacon.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 4 days.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Cover with foil and warm at 325°F for 15 to 20 minutes, then uncover 5 to 10 minutes to re-crisp topping.
- Make-ahead: Assemble up to 2 days in advance. Refrigerate the base and topping separately. Add topping just before baking.
Memories Made Around the Table
My grandmother kept a little bowl of toasted pecans by the stove and would sneak a few into the topping right before it hit the oven. That tiny extra crunch is still my favorite part.
FAQs
Can I use canned yams? Yes. Drain well and use about 6 cups mashed. Reduce added sugar slightly and taste as you go.
Do I have to use eggs? No. The eggs help the casserole set cleanly, but the recipe works without them for a softer, spoonable texture.
How do I keep the topping crisp? Bake on the middle rack and rest 10 minutes before serving. If reheating, uncover for the final minutes to refresh the crunch.
Is it gluten-free? Use a 1:1 gluten-free flour in the topping or swap with oat flour. The base is naturally gluten-free.
Can I make it dairy-free? Yes. Use plant butter and unsweetened almond, oat, or coconut milk.
Final Thoughts
This Sweet Potato Casserole with Brown Sugar Topping brings cozy flavor, reliable texture, and the kind of nostalgic crunch that makes a holiday table feel complete. Make it once and you will have it on repeat.
Sweet Potato Casserole with Brown Sugar Topping
Equipment
- 1 9x13 inch casserole dish or similar 3-quart dish
- 1 Baking Sheet lined
- 1 Large bowl
- 1 Whisk
- 1 Hand mixer (optional)
Ingredients
For the sweet potato base
- 3 lb sweet potatoes about 4 large; orange-fleshed varieties like Beauregard or Jewel
- 4 tbsp unsalted butter melted
- 0.33 cup milk whole, half-and-half, or evaporated; use unsweetened almond milk for dairy-free
- 0.33 cup light brown sugar packed; maple syrup works; reduce to 1/4 cup for less sweetness
- 2 large eggs lightly beaten; optional for a sliceable set
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg or allspice
- 0.5 tsp fine salt
For the brown sugar topping
- 0.5 cup light brown sugar packed
- 0.33 cup all-purpose flour
- 0.5 cup pecans chopped
- 4 tbsp unsalted butter melted
- Pinch of salt
Instructions
Roast the sweet potatoes
- Preheat oven to 400°F. Pierce sweet potatoes all over and place on a lined baking sheet. Roast 45 to 60 minutes, until very tender. Cool just until you can handle, then scoop flesh into a large bowl. Tip: Roasting concentrates flavor and prevents watery mash. In a rush, peel and cube, then boil 15 to 20 minutes until tender and drain well.
Mash and mix the base
- Reduce oven to 350°F. Mash warm sweet potatoes until smooth. Stir in melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. If using eggs, temper by whisking a spoonful of warm mash into the eggs, then stir eggs into the bowl. Spread mixture evenly in a greased 9x13-inch dish.
Make the brown sugar topping
- In a bowl, combine brown sugar, flour, pecans, melted butter, and a pinch of salt. Stir until clumpy and evenly moistened. If it looks sandy, add 1 to 2 teaspoons more melted butter.
Assemble and bake
- Sprinkle the topping over the sweet potato base. Bake at 350°F for 28 to 32 minutes, until the edges are gently bubbling and the topping is crisp and golden.
Rest and serve
- Let the casserole rest 10 minutes to set. Serve warm with your holiday favorites.