Make the best sweet potato casserole with this easy recipe! With warm spices, creamy sweet potatoes and a crunchy brown sugar pecan topping, it’s one of my favorite holiday side dishes.
The Secret to Making Sweet Potato Casserole Actually Amazing
I’ve been making this sweet potato casserole for my family’s Thanksgiving dinner for years, and it’s always one of my favorite parts of the meal. It’s also one of the easiest side dishes to make! I skip the marshmallow topping in favor of a sweet and crunchy pecan topping made with cinnamon and brown sugar. The crunchy pecans are the perfect complement to the creamy sweet potatoes!
The secret to making the best sweet potato casserole is to bake the sweet potatoes in the oven before mashing them into the filling. This simple step brings out their natural sweetness and ensures that your casserole won’t turn out watery or runny, since we’re not boiling or steaming the potatoes.
Ingredient Notes
- Sweet Potatoes: You will need 2.5 pounds of sweet potatoes, or about 4 medium sweet potatoes, for this recipe.
- Butter: Makes the filling rich, silky and flavorful.
- Honey: For sweetness. Feel free to substitute an equal amount of brown sugar or pure maple syrup.
- Cinnamon, Nutmeg and Salt: Ground cinnamon and ground nutmeg bring warm spice flavors. Salt enhances all of the flavors in the casserole.
- Vanilla Extract: For a touch of warm sweetness.
- Milk: I mix milk in with the mashed sweet potatoes to make the filling creamy. I recommend using whole milk for a richer flavor.
- Egg: Lightens up the texture of this sweet potato casserole, so that it turns out fluffy, not dense.
- Pecan Topping: A simple topping made with pecans, brown sugar and cinnamon adds crunch and a touch of sweetness to the casserole. If you prefer a streusel topping or you like your sweet potato casserole with marshmallows, see the recipe variations below.
Find the printable recipe with ingredient amounts below.
How to Make Sweet Potato Casserole
Plus, my best tips for making it!
Bake the sweet potatoes. Be sure to bake them until they are very tender so that they’ll mash up easily.
Make sweet potato filling: Slice the sweet potatoes in half and scoop out the cooked sweet potato flesh into a mixing bowl. Add the butter to the sweet potatoes and use a potato masher to mash them. Then add the honey, cinnamon, salt, nutmeg and vanilla. Use a hand mixer or a spoon to mix until very well combined. Finally, mix in the warm milk and egg until just combined.
Spread the sweet potato mixture into an 8×8-inch baking dish.
Make the topping by stirring together the chopped pecans, brown sugar and cinnamon. Sprinkle over the top of the casserole.
Bake the casserole at 350° F for 20 minutes. Then uncover and continue baking for 20-25 minutes, or until the topping is lightly browned and the casserole is hot throughout.
Kristine’s Tip
To maximize oven space, my family bakes this sweet potato casserole (and our other side dishes) after the Thanksgiving Turkey comes out of the oven. The turkey rests for 30-45 minutes while the side dishes bake. It works perfectly!
Recipe Variations
- To feed a crowd, you can double this recipe and bake it in a 9×13-inch baking dish.
- To make a streusel topping: Stir together 1/2 cup of all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon and a pinch of salt. Then stir in 4 tablespoons of melted butter. Stir in the 3/4 cup of chopped pecans (or omit them if you prefer) and scatter the topping over the casserole.
- To make sweet potato casserole with marshmallows: Scatter mini marshmallows over the top of the casserole when you remove the foil and then continue baking for 20-25 more minutes. You can add mini marshmallows on top of the pecan topping or omit the pecan topping and use marshmallows instead.
- For a slow cooker version of this recipe, try my Slow Cooker Sweet Potato Casserole.
Make Ahead Instructions
- Prepare the casserole, keeping the topping in a separate airtight container. Cover the casserole in the baking dish and refrigerate for up to one day.
- When you are ready to bake the casserole, sprinkle on the topping. I recommend letting the casserole sit at room temperature for 20-30 minutes before baking to take the chill off. You may need to add 15-20 minutes to the covered bake time if baking a chilled casserole.
More Holiday Side Dishes:
Try one of these Thanksgiving side dishes next:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Best Sweet Potato Casserole
Ingredients
For the sweet potatoes:
- 2 ½ pounds sweet potatoes, about 4 medium
- 3 tablespoons unsalted butter, cut into cubes
- ¼ cup honey, or pure maple syrup or brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ⅓ cup milk, warmed, whole milk is best
- 1 large egg
For the topping:
- ¾ cup chopped pecans
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Cook the sweet potatoes: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Scrub sweet potatoes and pat them dry. Place on the prepared baking sheet. Use a fork to poke a few holes in the top of each sweet potato.2 ½ pounds sweet potatoes
- Bake sweet potatoes in the preheated oven until very soft when pierced with a fork: 50-65 minutes for medium sweet potatoes, 40-50 minutes for small sweet potatoes, or 65+ minutes for large sweet potatoes. Allow potatoes to cool slightly, until cool enough to handle.
- Reduce oven temperature to 350° F.
- Slice potatoes in half and scoop out the flesh into a large mixing bowl. Discard the skins.
- Add the cubes of butter to the bowl. Use a fork or potato masher to mash the sweet potatoes.3 tablespoons unsalted butter
- Add the honey, cinnamon, salt, nutmeg and vanilla. Use a hand mixer or spoon to mix until very well combined.¼ cup honey, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, 1 teaspoon vanilla extract
- Mix in the warmed milk and egg until just combined.⅓ cup milk, 1 large egg
- Transfer the sweet potato mixture to an 8×8-inch baking dish.
- To make the topping, in a small bowl, stir together the pecans, brown sugar and cinnamon. Sprinkle over the top of the casserole.¾ cup chopped pecans, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon
- Cover with foil and bake at 350° F for 20 minutes. Uncover and continue baking for 20-25 minutes, or until topping is lightly browned and casserole is at least 160° F in the center. Let sweet potato casserole rest for 5 minutes before serving.
Notes
- To Make Ahead: Prepare the casserole, keeping the topping in a separate airtight container. Cover casserole in baking dish and refrigerate for up to one day. When you are ready to bake the casserole, sprinkle on the topping. I recommend letting the casserole sit at room temperature for about 20 minutes before baking to take the chill off. You may need to add 15-20 minutes to the covered bake time if baking a chilled casserole.
- Recipe can be doubled and baked in a 9×13-inch baking dish.
- To make a streusel topping instead of the pecan topping, stir together 1/2 cup of all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon and a pinch of salt. Then stir in 4 tablespoons of melted butter. Stir in the 3/4 cup of chopped pecans (or omit them if you prefer) and scatter the topping over the casserole.
- To make sweet potato casserole with marshmallows, scatter mini marshmallows over the top of the casserole when you remove the foil and then continue baking for 20-25 more minutes. You can add mini marshmallows on top of the pecan topping or omit the pecan topping and use marshmallows instead.
I originally shared this recipe in December 2010. Updated November 2018, October 2021 and October 2025 with new photos and a video.
One of my favorite casseroles!
I’m not hosting Thanksgiving this year, though I still need to decide what side dishes to make! This sweet potato casserole looks mouthwatering, Kristine! I love that you lightened it up a bit, yet still kept it full of flavor. Sounds delicious!
Thank you, Gayle! Good luck planning your menu! There are so many tempting options, it can be very hard to choose.
This looks amazing! I love seet potatoes – they are so delicious!
Thanks, Kelly! I love how sweet potatoes are so sweet and delicious even plain. They don’t need much to make them extra special!
This recipe sounds fabulous! Gorgeous pics too!
You’re too sweet. Thank you!
What a gorgeous casserole, Kristine! I don’t think I’d want to share a single bite. Pinned!
Thanks so much for pinning, Melanie!
I so needed this recipe. My sweet potatoes were way too sweet last year. Thanks for this healthier version.
You’re so welcome! Since sweet potatoes are already sweet, you really won’t miss the extra sugar. 🙂
Wow Kristine! This looks absolutely delicious! My mouth watered when I saw those photos. I could definitely see this on my holiday table. Pinned!
You are too sweet! I hope you do try this out some time. Thank you for pinning!
This casserole looks unbelievable! I want I want!
Thank you, Jocelyn! Wish I could send you some! 🙂
This looks so tasty! I love sweet potato!!
Thank you, Lilli!
Can’t wait until Thanksgiving again 🙂
Me too! Thanks for stopping by, Tina!
can you make this ahead of time and cook in crock pot?
Hi Melissa, you could probably heat this up in a crock pot, on low heat. I usually follow the make ahead instructions in the post when I make this and bake it in the oven right before serving. You might also try my healthy slow cooker sweet potato casserole recipe, which is completely made in a crock pot.
I’m excited to try this recipe!!