This post may contain affiliate links. Read my disclosure policy.
The Best Sweet Potato Casserole Recipe
My sister Tanya taught me how to make her famous sweet potato casserole, and wow, is it good! I love that it’s make-ahead friendly and I’m always happy when we have leftovers from this dish because it reheats well (see make-ahead and storage tips below).
Sweet Potato Casserole Video
Watch the video tutorial where I walk you through step by step how to make this sweet potato casserole and see just how easy it is! If you make this recipe for Thanksgiving or Christmas, I’d love to hear about it. There’s nothing more comforting than the sweet smells, luxurious texture, and crisp nutty topping. It’s sweet enough for dessert but not too sweet to be served beside Prime Rib Roast on Christmas or Easter.
Ingredients for Sweet Potato Casserole
Our sweet potato casserole recipe features the best Fall ingredients combined to make the ultimate comfort dish.
Sweet Potatoes – You’ll need 4 lbs or 4 large potatoes for about 6 cups once mashed. Choose firm potatoes with dark, blemish-free and even-colored skin. Egg, Sugar, Butter, and Vanilla – give the potato layer incredible texture, flavor, and airiness. It almost puffs like a souffle. See below for vegan substitutions. Dried Cranberries – while optional, Craisins give the mixture a bit of tang to contrast the heavy flavors and sweetness.
Brown Sugar – use light brown sugar for a more subtle flavor and dark brown sugar for a more deep caramel sweetness. Flour – all-purpose works great, or swap with your favorite gluten-free flour substitute for gluten-free sweet potato casserole. Butter – binds the streusel topping and balances the sweetness. Replace with vegan butter for dairy-free sweet potato casserole. Pecans – adds great crunch, substitute with walnuts or they but can be omitted to be allergy-friendly, coarsely chop or leave whole.
How to Make Sweet Potato Casserole
In just a few easy steps, you can make this irresistible recipe for sweet potato casserole.
Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup applesauce or you can omit them, but it won’t be as airy. Also, replace the butter with your favorite butter substitute. Sweet Potato Casserole with Marshmallows: cover the streusel or replace the streusel topping with 2 cups mini marshmallows in the last 25 minutes of baking. Adjust the white sugar to your liking. For a less sweet filling, reduce sugar to 1/4 cup or replace with your favorite sugar substitute. Add a splash of maple syrup to the filling for a hint of maple flavor Change the texture: Leave the sweet potatoes in chunks for a dish similar to Southern candied yams, or on the other hand, try to whip the potatoes in a stand mixer for a more airy potato layer.
Cook Sweet Potatoes – Peel and chop sweet potatoes into 1″ chunks. Cover with water and boil for 10-15 minutes until fork-tender. Mash with a potato masher or use an electric hand mixer for super creamy potatoes. Make the Filling – Preheat Oven to 350˚F. In a bowl, whisk together: 3 eggs and 1/2 cup sugar. Whisk in 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into sweet potatoes then fold in 1 cup craisins and spread into a 9×13 casserole dish.
What to Serve with Sweet Potato Casserole
We make this casserole year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious mains and sides:
Roast Turkey Deviled Eggs Au Gratin Potatoes Pear Salad Mashed Potatoes Soft Dinner Rolls
Make-Ahead & Storage
The holidays can get busy so you’ll appreciate that this is make-ahead friendly and no one will know you prepped your sweet potato casserole early.
Prep Ahead – You can make the sweet potato layer and spread it into the dish. Make the topping, but keep it separately in the refrigerator for 2-3 days. When ready to bake, add the topping to the potatoes before baking. Refrigerate Leftovers – Once completely cooled, transfer to an airtight container and refrigerate for 3-5 days To Freeze Sweet Potato Casserole – Cover with foil or in a freezer-friendly container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating. To Reheat – Bake in a preheated 350˚F oven for 20 minutes or until heated through.
Our sweet potato casserole recipe is the perfect addition to your holiday table with its crunchy pecan topping and sweet spiced sweet potato layer. Impress your guests with a scoop of this delicious dish at your next potluck.
More Sweet Potato Recipes
If you love this sweet potato casserole recipe, then you won’t want to miss these other sweet potato recipes.
Scalloped Sweet Potatoes Roasted Sweet Potatoes and Bacon Air Fryer Sweet Potato Fries Sweet Potato Salad Creamy Sweet Potato Soup Baked Sweet Potato Mashed Sweet Potatoes
