Sweet Potato Casserole
Sweet Potato Casserole is a must make side dish for any Thanksgiving feast! Family and friends will be smiling from ear to ear when they gather around the table and see this gorgeous casserole with fluffy sweet potato filling and pecan streusel topping.
You know what the best part of Thanksgiving is, right? Eating all of the leftovers the next day!
Thankfully, this Sweet Potato Casserole reheats like a dream. Pair it next to some Turkey Noodle Soup that’s made with leftover turkey!
Listen, we love candied yams as much as the next family, but they can take a step to the side… Because this Sweet Potato Casserole recipe is the new star of the show!
Trust us, this might just get more attention than your turkey this year.
Sweet potato filling is sweetened and spiced with brown sugar and cinnamon and is baked to perfection beneath a layer of crunchy pecan streusel.
It’s an easy Thanksgiving side dish that’s made with lots of love… and butter!
Tips and Variations
- Feel free to use canned sweet potatoes if you’d prefer. Simply mash them, combine the potatoes with the other filling ingredients, add the topping and bake as directed.
- When you cube the potatoes, be sure to cut them into the same sized pieces. Otherwise, they won’t boil evenly.
- We recommend prepping the ingredients beforehand. For example, go ahead and chop the pecans, melt the butter, etc. That way you won’t have to stop what you’re doing to prepare your ingredients – they’ll already be ready to grab.
- If you don’t have a 2.5-quart casserole dish, grease an 11×13-inch baking dish.
- There’s a small chance your streusel could burn and caramelize in the oven. To avoid this, cover the dish with a loose aluminum foil tent.
Can I use yams instead of sweet potatoes?
Yes! All you need to do is make the substitution and adjust the boiling time slightly (more or less time depending on the size of the cubes).
What other spices can I add?
We’ve found that cinnamon adds just the right amount of fall flavor. You can add even more with nutmeg, ground cloves, or allspice if you’d like.
Storage and Reheating
Storage: In an airtight container in the fridge, any leftovers you have of this Sweet Potato Casserole with pecan streusel will stay fresh for up to 3 days.
Freezing: Let the casserole completely cool to room temperature. In a freezer safe container, it’ll stay good in the freezer for up to 2 months. Let it thaw in the fridge prior to reheating.
Reheating: You can reheat your chilled leftovers in the microwave! Just zap it in 30 second intervals, checking the warmth each time it stops.
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Ingredients
Streusel Topping:
- 5 tablespoons unsalted butter, melted
- ⅔ cup light brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 cup pecans, chopped
Filling:
- 3 pounds sweet potatoes, peeled and cubed
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted (4 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 350°F, and grease a 2.5 quart baking dish or 11 x 7-inch pan. Set aside.
- Bring a large pot of water to a boil, and add the sweet potatoes. Cook until they are soft and fork tender, about 20 to 25 minutes. Drain and transfer to a large bowl to cool.3 pounds sweet potatoes
- While the potatoes cool, make the topping. In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. The mixture will be crumbly. Stir in the pecans, then set aside.5 tablespoons unsalted butter⅔ cup light brown sugar½ cup all-purpose flour¼ teaspoon ground cinnamon1 cup pecans
- Use an electric mixer to beat the sweet potatoes until smooth. Add the brown sugar, butter, salt, cinnamon, and nutmeg. Mix until just combined, then add the beaten eggs. Continue to mix until the eggs are incorporated.½ cup light brown sugar¼ cup unsalted butter½ teaspoon salt¼ teaspoon ground cinnamon⅛ teaspoon ground nutmeg2 large eggs
- Spread the sweet potato mixture into the prepared baking dish, and top with the streusel topping. Bake for 40 to 45 minutes until the top is golden brown and the center is set.
- Let the casserole cool for 5 to 10 minutes before serving. Store any leftovers in the refrigerator for up to 3 days.
i made this yesterday for Thanksgiving! I followed the recipe over all but made just a few changes/substitutions( added a little pure vanilla, nutmeg a splash of heavy cream and probably about a half cup of extra honey pecans in the sweet potato mixture because the more the better) I took the tinfoil off at 45 minutes and baked it for another 10-12 to give the topping a little more golden crust,I also think the pepper gave it a great taste that really pulled it all together so subtly. First time making sweet potato casserole, definitely won’t be the last because everyone loveddd it! it truly was one of the stars of Thanksgiving dinner. Wish I could share the photo because I was so proud of how it came out!
Thank you for commenting and rating the recipe. The vanilla, heavy cream, and other substitutions/changes sound wonderful. Kim and I are thrilled the casserole turned out so well. Thanks again, Emily, we wish you a lovely weekend!
Really good and easy recipe! My new favorite way to make sweet potatoe 🙂
Thank you Amber! We appreciate the comment and the recipe rating. Have a lovely day 🙂
You only use 3 Oz of sweet potatoes? I don’t think so.
Hi Peggy!
That’s a typo. It should say 3 pounds. I just updated the recipe, so it should be correct now. Have a great evening! 🙂