Homemade, fresh Sweet Potato Casserole is one of the best dishes to serve at Thanksgiving dinner. This easy sweet potato casserole recipe is made with simple ingredients to make the sweet potato filling, and has the most amazing pecan crumble to make a classic sweet potato casserole. all in one casserole dish.
Honestly, if you ask me, the best part of an all-in-one casserole is what’s on top. Whether you use the delicious pecan mixture or stick to a mid-west version with a layer of marshmallows, it’s going to be fantastic either way.
When it comes to a battle of the best Thanksgiving recipes — this side dish recipe is always going to be a crowd-pleaser at any thanksgiving table. And it works great for Christmas dinner, too.
Recipe Ingredients:
- Potatoes: use freshly washed, sweet potatoes that have been cubed
- Sugar: you will need both granulated sugar and brown sugar
- Salt: this adds a little bit of flavor and cuts down the sweetness just a bit
- Extract: use either homemade vanilla extract or one you’ve bought from the grocery store
- Eggs: use large eggs straight from the fridge, there’s no need to mess around with room temperature eggs
- Nut: for this recipe use chopped pecans
- Flour: use the all-purpose flour you already have or switch it out for a gluten-free substitute
How To Make Sweet Potato Casserole:
- Preheat oven to 350 degrees F.
- Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
- Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
- Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
- Mash potatoes by hand with a potato masher or use a hand mixer to beat until well combined and almost smooth.
- Pour mixture into a greased 9×13-inch baking dish.
- In a small bowl, combine brown sugar, flour, pecans and butter to make the pecan topping.
- Sprinkle topping on top of sweet potato mixture.
- Bake for 30 minutes or until the brown sugar streusel topping is golden brown and sweet potatoes are heated through completely.
Expert tips for making the perfect Thanksgiving side dish:
Since the sweet potatoes need to be cooked for the sweet potato layer, you can swap out the fresh sweet potatoes for canned.
Yes you can. The texture of fresh sweet potatoes and butternut squash are similar once cooked. Sweet potatoes are a bit sweeter, but you could always add in a little maple syrup to help with that, or just leave it as it.
When it comes to choosing between toppings for this dish, it depends on personal preference. Some people love the rich and nutty flavor of the pecan praline topping, considering it their favorite.
However, others are equally fond of the classic mini marshmallows for the topping, which adds a sweet and fluffy touch to the dish. If you can’t decide, there’s always the option to have the best of both worlds by combining the two.
Yes! You can most definitely double this recipe, in fact, we recommend it. We do recommend using two separate 9×13 inch pans because one pan would be too small if you doubled it.
Storage Instructions:
Fridge: Transfer the leftovers to an airtight container. This creates a barrier against bacteria and keeps your food fresh for up to 3 days.
Freezer: Once cooled, transfer your food to a freezer-safe, airtight container, and it should last for up to 3 months.
More delicious holiday recipes:
- How To Cook a Thanksgiving Turkey
- 30 Minute Dinner Rolls
- Grandma’s Thanksgiving Stuffing
- Green Bean Casserole
- Slow Cooker Creamy Mashed Potatoes
- How To Make Turkey Gravy From Scratch
- Slow Cooker Macaroni and Cheese
- Strawberry Jello Fluff Salad
- Easy Sweet Cornbread
- Simple Pumpkin Pie
- Pumpkin Dump Cake
- Fluffy Cranberry Salad
- Twice Baked Potatoes Casserole
Sweet Potato Casserole
Ingredients
Sweet Potato Mixture
- 6 sweet potatoes, peeled and cubed
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- ¼ cup butter, melted
Brown Sugar Topping
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- 3 Tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
- Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
- Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
- Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
- Pour mixture into a greased 9×13-inch baking dish.
- In a small bowl, combine brown sugar, flour, pecans and butter to make topping.
- Sprinkle topping on top of sweet potato mixture.
- Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.
Notes
Nutrition
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