Name: Yummy Sweet Potato Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: Filling:; 4 cups mashed sweet potatoes (about 4 large); 1/3 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1/2 cup melted butter; 1/3 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; Topping:; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup chopped pecans; 1/4 cup melted butter

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This yummy sweet potato casserole is one of my go-to side dishes during the holidays and family gatherings. It’s creamy, sweet, and topped with a buttery, crunchy pecan topping that adds the perfect contrast to the soft sweet potatoes underneath. It’s comforting, nostalgic, and always a crowd favorite at my table.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and savory. The mashed sweet potatoes are smooth and rich, with just the right hint of cinnamon and vanilla, while the pecan topping brings in a delightful crunch. It’s easy to make ahead, easy to serve, and always makes the meal feel extra special. Whether I’m hosting a dinner or just craving something cozy, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Brown sugar
Granulated sugar
Eggs
Butter
Milk
Vanilla extract
Salt
Ground cinnamon
All-purpose flour (for the topping)
Chopped pecans (for the topping)

Directions

I start by peeling and cubing the sweet potatoes, then boiling them until they’re fork-tender.
Once drained, I mash them until smooth, then mix in brown sugar, granulated sugar, eggs, melted butter, milk, vanilla extract, salt, and a little cinnamon.
I pour the sweet potato mixture into a greased casserole dish and smooth out the top.
For the topping, I combine flour, brown sugar, chopped pecans, and melted butter until crumbly.
I sprinkle the topping evenly over the sweet potatoes.
I bake the casserole at 350°F (175°C) for about 30–35 minutes, until the topping is golden and the filling is set.

Servings and timing

This casserole serves 8 to 10 people. It takes me about 20 minutes to prep the ingredients, plus another 30–35 minutes to bake. I usually have it ready in under an hour.

Variations

Sometimes I like adding mini marshmallows on top for a classic twist—either alone or along with the pecan topping. I’ve also tried swapping the pecans for walnuts, or adding a pinch of nutmeg to the filling. If I want a lighter version, I reduce the sugar slightly or use coconut milk instead of dairy.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave, or I cover the whole dish with foil and bake at 325°F until heated through—usually about 15–20 minutes. It also freezes well without the topping, which I add fresh before baking.

FAQs

Can I make sweet potato casserole ahead of time?

Yes, I often make the filling a day in advance, store it in the fridge, and then add the topping right before baking.

Can I use canned sweet potatoes?

I can, but I prefer using fresh ones for better texture and flavor. If I use canned, I make sure they’re unsweetened and well-drained.

How do I keep the topping crunchy?

I bake the casserole uncovered, and if I’m reheating, I avoid covering it too tightly so the topping doesn’t steam and go soggy.

Can I make this recipe nut-free?

Absolutely. I just leave out the pecans or replace them with rolled oats for a bit of texture in the topping.

What can I serve this with?

I usually serve it alongside turkey or roasted chicken. It also goes great with green beans, stuffing, and cranberry sauce during the holidays.

Conclusion

This yummy sweet potato casserole is a classic comfort dish I always look forward to making. It’s rich, sweet, and topped with just the right amount of crunch. Whether I’m preparing it for Thanksgiving or just a cozy weekend dinner, it brings warmth and flavor to every bite.