Incredibly delicious Sweet Potato Casserole topped with an irresistible, crunchy brown sugar pecan streusel is a Thanksgiving classic. This sweet and salty side dish is easy to make ahead of time, and it’s sure to become a holiday staple in your home! 

Looking for more Thanksgiving recipes? Try my Easy Slow Cooker Ham, Baked Mac and CheeseCheesy Scalloped Potatoes, and the best pumpkin pie for dessert!

Sweet potato casserole in a white dish with a serving spoon.

Sides, like this heavenly Sweet Potato Casserole, are my favorite part of the big feast! I simply cannot get enough of the broccoli rice casserole (personal fav!), cheesy potato casserole, and turkey dressing. I could list even more family favorite Thanksgiving sides, but let’s talk about this drool-worthy sweet potato casserole! It is truly the best you’ll ever taste! It starts with roasted sweet potatoes, which makes the texture wonderfully creamy. They’re combined with an egg, maple syrup, vanilla, and spices. Finish it off with a crumbly brown sugar pecan topping, and you have yourself a dish everyone will love!

It’s seriously so delicious, you’ll not only be making it in November, but throughout the year with everyday family dinners. If you are looking for a holiday dish that’s always a hit, look no further. I know that your family will love it just as much as mine does! It’s warm with comforting flavors, and the crunchy, nutty, buttery topping is simply amazing!

I made this for my family’s Thanksgiving meal and received rave reviews! Leftovers were delicious too!

— Sue
Spoon sitting in a sweet potato casserole.

Ingredients needed

The ingredients for this best sweet potato casserole recipe are so simple that you might have them all in your kitchen right now! Here’s everything you need to make it:

  • Sweet potatoes. You’ll need about 3 1/2 – 4 pounds of sweet potatoes, which is about 5 medium potatoes.
  • Sweetener. Pure maple syrup or honey adds natural sweetness to the potatoes.
  • Vanilla extract. We’re adding in 1 tsp vanilla for warm, subtle sweetness.
  • Egg. One large egg will help add moisture and bind the ingredients together. However, you can omit the egg to make this egg-free and vegan.
  • Spices. A combination of ground cinnamon, ground nutmeg and ground ginger add warm, cozy flavor.
  • Salt. A small amount of salt will balance the sweetness.
  • Pecan brown sugar crumble. My favorite part! This pecan streusel topping includes rolled oats, flour, brown sugar, chopped pecans, and unsalted butter. It adds the best texture, flavor and the crunch complements the creaminess of the potatoes perfectly.
Sweet potatoes, pecans, brown sugar, maple syrup, oats and spices.

How do you make this recipe

This casserole is very simple to make, and the oven does most of the work! You do need to make sure you allow enough time for roasting the sweet potatoes before they get mixed with the other ingredients and then baked. Here’s the easy process:

  1. Prep. Preheat oven to 400 degrees F. Spray an 8×8-inch (or 2 quart) baking dish with nonstick cooking spray and set aside.
  2. Roast sweet potatoes. Scrub sweet potatoes clean and prick them about 5 times each with a fork. Place them on a baking sheet lined with foil and roast until tender, about 1 hour depending on the size of the potatoes. Remove potatoes from the oven and let them cool about 5 minutes. Lower oven heat to 350 degrees F.
  1. Mash sweet potatoes. Peel and discard the skins. Place the orange flesh into a large bowl. Add maple syrup, vanilla, egg, cinnamon, nutmeg, ginger and salt. You can mash the potatoes and stir everything together with a fork, potato masher or use a hand mixer to mix until everything is combined. 
  1. Spread potato mixture into dish. Transfer potato mixture to prepared baking dish and smooth top.
  2. Add the topping. In a medium bowl, make the topping by mixing together the oats, flour, brown sugar, and pecans. Stir in the melted butter until everything is evenly mixed. Sprinkle pecan crumble over the top of the sweet potato mixture.
  1. Bake. Place in the oven and bake uncovered. Casserole is done when edges and top start to slightly brown, about 30 minutes. Remove from oven and let cool for 5-10 minutes. Enjoy warm!

Tip for feeding a crowd

This sweet potato casserole can be baked in an 8-inch or 9-inch square pan or any other shape of baking dish that has a capacity of about 2 quarts. You can also easily double or triple this recipe, if you’re feeding a crowd. For a large group, double the ingredient amounts, and use a 9×13-inch pan.

Expert tips

  • Prepping sweet potatoes. I like to roast my sweet potatoes to soften them for mashing, but you can also steam or boil them to make them soft.
  • Mashing sweet potatoes. For really smooth sweet potatoes, use an electric mixer or food processor to whip them up, rather than mashing by hand.
  • Sweet potato casserole with marshmallows. If you like a marshmallow topping on your casserole, omit the crumble topping and sprinkle about 1/2 cup of mini marshmallows over the top during the last 5 minutes of baking.
  • Not a fan of pecans? Walnuts or even almonds are a great substitute for pecans. If you want this recipe to be nut-free, simply omit the pecans.

Frequently asked questions

Why put eggs in sweet potato casserole?

Mixing in one egg to the sweet potato filling adds moisture, richness and makes it light and fluffy. If you’d like to make this recipe vegan friendly, skip the egg and use vegan butter. It will still be super tasty!

Why is my sweet potato casserole wet?

We recommend roasting your potatoes rather than boiling them, which can make them a bit watery, especially if they’re overcooked.

Are yams and sweet potatoes the same?

According to Bon Appétit, most of the so-called yams you see in American grocery stores are actually orange-fleshed sweet potatoes. The big, long, red-skinned root vegetables with orange flesh inside are sweet potatoes. Yams are not sweet and are more starchy, kind of like a cross between a russet potato and a yucca, with rough, brown, tree-bark-like skin.

Make ahead instructions

  • Roast the potatoes. To save time on Thanksgiving you can have the potatoes roasted and peeled, and then assemble and bake just before the big event.
  • Make the filling. You can also make the filling and spread it in the casserole dish, then cover with plastic wrap or foil. It will keep in the refrigerator for up to 3 days. Simply follow baking instructions once you’re ready to cook and enjoy! You may need to add just a bit more bake time to compensate for starting with a cold casserole.
  • Topping. You can have the chopped pecans mixed with the flour, brown sugar and oats, but wait to mix in the melted butter until just before baking.
  • Baking in advance. We don’t recommend baking the casserole in advance. It’s best served right after it comes out of the oven. If you try to bake it then reheat it later, the streusel topping may soften and it won’t have quite the same texture.

Storage recommendations

  • Storing leftovers. Once it has cooled completely, transfer to an airtight container or cover with plastic wrap. It will keep well in the fridge for up to about 5 days.
  • Storing in the freezer. Store your cooled casserole in an airtight freezer-safe container. It will keep for 1 month. Thaw overnight before serving.
  • Reheating. Reheat in the oven at 300 degrees Fahrenheit for 10-15 minutes, or until warmed through. You can also pop a individual servings in the microwave for 20-30 second intervals until warm.
A serving of sweet potato casserole on a white plate.

This easy sweet potato casserole is the perfect side dish to enjoy this time of year! It’s a go-to for Thanksgiving, Christmas, Easter, potlucks, parties, or even just served alongside chicken or steak on a weeknight. This casserole recipe is sure to be a family favorite!

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Sweet potato casserole in a white dish with a serving spoon.
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Easy Sweet Potato Casserole

Incredibly delicious Sweet Potato Casserole topped with an irresistible, crunchy brown sugar pecan streusel is a Thanksgiving classic. This sweet and salty side dish is easy to make ahead of time, and it's sure to become a holiday staple in your home! 
Author: Kim

Ingredients

For the potatoes:

  • 3 1/2 – 4 pounds sweet potatoes,  (about 5 medium)
  • 1/3 cup pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 large egg, (leave out if vegan)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon salt

Topping:

  • 1/3 cup rolled oats, gluten free, if needed
  • 1/4 cup all-purpose flour, oat flour or almond flour also works
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans, (omit for nut-free recipe)
  • 3-4 tablespoons melted butter or coconut oil

Instructions 

  • Preheat oven to 400 degrees F. Spray an 8×8-inch (or 2 quart) baking dish with nonstick cooking spray and set aside.
    White casserole dish sprayed with cooking spray.
  • Scrub sweet potatoes clean and prick them about 5 times each with a fork. Place them on a baking sheet lined with foil and roast until tender, about 1 hour depending on the size of the potatoes. Remove potatoes from the oven and let them cool about 5 minutes. Lower oven heat to 350 degrees F.
    Sweet potatoes on a foil-lined baking sheet.
  • Peel and discard the skins. Place the soft roasted potato chunks into a large mixing bowl. Add maple syrup, vanilla, egg, cinnamon, nutmeg, ginger and salt. You can mash the potatoes and stir everything together with a fork or use an electric mixer to mix until everything is combined.
    Mashed sweet potatoes in a white bowl.
  • Transfer potato mixture to prepared baking dish and spread top.
    Mashed sweet potato in casserole dish.
  • Make the topping by mixing together the oats, flour, brown sugar, and pecans. Stir in the melted butter until everything is evenly mixed. Sprinkle topping over the top of the sweet potato mixture.
    Hand sprinkle streusel topping over sweet potatoes.
  • Bake uncovered. Casserole is done when edges and top start to slightly brown, about 30 minutes. Remove from oven and let cool for 5-10 minutes. Enjoy warm!
    Baked sweet potato casserole topped with a brown sugar pecan and oat streusel.

Notes

  • Make ahead. To save time on Thanksgiving you can have the potatoes roasted and peeled, and then assemble and bake just before the meal. Alternatively, you can make the filling and spread it in the casserole dish, then cover with plastic wrap or foil. (Do not make the pecan topping until just before baking.) It will keep in the refrigerator for up to 3 days. Simply follow baking instructions once you’re ready to cook and enjoy. You may need to add just a bit more bake time to compensate for starting with a cold casserole. We don’t recommend baking the casserole in advance. It’s best served right after baking. If you try to bake it then reheat it later, the streusel topping may soften and it won’t have quite the same texture.
  • Vegan option. Use coconut oil or a vegan butter in the topping. Leave the egg out of the potatoes.
  • Gluten-free option. This recipe is naturally gluten free, just ensure your oats are certified gluten free.
  • Storing leftovers. Once it has cooled completely, transfer to an airtight container or cover with plastic wrap. It will keep well in the fridge for up to about 5 days.
  • Storing in the freezer. Store your cooled casserole in an airtight freezer-safe container. It will keep for 1 month. Thaw overnight before serving.
  • Reheating. Reheat in the oven at 300 degrees Fahrenheit for 10-15 minutes, or until warmed through. You can also pop a individual servings in the microwave for 20-30 second intervals until warm.
Serving: 1serving, Calories: 306kcal, Carbohydrates: 55g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 184mg, Potassium: 619mg, Fiber: 6g, Sugar: 24g, Vitamin A: 22659IU, Vitamin C: 4mg, Calcium: 80mg, Iron: 2mg

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