I developed my Best Sweet Potato Casserole using one unexpected pantry ingredient most cooks already have, and I explain why it makes such a difference.

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I grew up thinking sweet potato casseroles were predictable, but this Best Sweet Potato Casserole changed my mind. I mash sweet potatoes until they’re almost silky, then I throw a handful of chopped pecans on top for a salty, crunchy surprise.

It’s the kind of Thanksgiving Food Sides everyone asks about, the one you bring and pretend you whipped up last minute. Not gonna lie, sometimes it gets a little too browned, sometimes the texture is off, but people still pile it on their plates.

Try it once and you’ll see why it keeps coming back every year.

Ingredients

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Best Sweet Potato Casserole

Sweet potatoes: packed with beta carotene, fiber and complex carbs, makes the casserole naturally sweet.
Butter adds rich fat, silky texture and flavor, helps brown the top and carry spices.
Brown sugar brings molasses warmth, moisture and sweetness, but use sparingly if watching sugar.
Eggs give structure, a little protein, and help the filling set without getting soggy.
Pecans add crunchy texture, healthy fats, some protein and a toasty, buttery note.
Flour helps bind the topping, adds mild starchiness and keeps crumbs from collapsing.
Marshmallows give that gooey, childhood sweetness and soft, pillowy finish if you want.

Ingredient Quantities

3 pounds sweet potatoes

1/2 cup unsalted butter melted

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1/4 cup milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/2 cup all purpose flour

1/2 cup packed light brown sugar for topping

1/2 cup chopped pecans

6 tablespoons unsalted butter cold

2 cups mini marshmallows optional

How to Make this

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1. Preheat oven to 400 F. Wash the 3 pounds of sweet potatoes, prick them a few times with a fork and roast on a rimmed baking sheet until totally tender, about 45 to 60 minutes (or pierce with a knife, if it goes in easily theyre done). If you need a shortcut you can microwave each potato 8 to 12 minutes instead but roasting gives way better flavor.

2. Reduce oven to 350 F. Let the roasted potatoes cool enough to handle, peel them (the skin should slip right off), then put the flesh in a large bowl and mash until mostly smooth. For extra silky mash use a hand mixer or food mill but dont overmix or it gets gluey.

3. Stir the 1/2 cup melted unsalted butter into the mashed potatoes, then add 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, the 2 large eggs, 1/4 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt. Mix until well combined and tasting balanced, scrape the bowl so no dry bits remain.

4. Spoon the sweet potato mixture into a greased 9×13 inch baking dish and smooth the top with a spatula so it bakes evenly.

5. Make the crunchy topping by combining 1/2 cup all purpose flour, 1/2 cup packed light brown sugar for topping, and 1/2 cup chopped pecans in a bowl. Cut in the 6 tablespoons cold unsalted butter with a pastry cutter or your fingers until the mixture is crumbly with pea sized bits. Cold butter = better crumbs, seriously.

6. Evenly sprinkle the pecan streusel over the sweet potato layer, pressing very lightly so some crumbs stay loose on top.

7. Bake the casserole at 350 F for about 25 to 30 minutes until the filling is set and the streusel is golden. If you want the streusel extra toasty you can move the dish to the top rack for the last 3 to 5 minutes but watch it so it doesnt burn.

8. If using 2 cups mini marshmallows, scatter them over the hot casserole after step 7 then return to the oven for 3 to 5 minutes until they puff and start to brown, or put under the broiler for 30 to 90 seconds keeping a close eye because marshmallows burn in a heartbeat. Let the casserole rest 10 minutes before serving so it firms up a bit.

Equipment Needed

1. Rimmed baking sheet (for roasting the sweet potatoes)
2. 9×13 inch baking dish (greased)
3. Large mixing bowl
4. Measuring cups and spoons
5. Fork and chef’s knife (fork to prick, knife to test doneness and chop pecans)
6. Potato masher or hand mixer/food mill (for smoother mash)
7. Rubber spatula and wooden spoon (spatula to smooth into the dish)
8. Pastry cutter or two forks (to cut cold butter into the streusel)
9. Oven mitts or potholders

FAQ

Q: Can I make this ahead of time? A: Yes — you can assemble the sweet potato layer a day ahead and keep the topping separate in the fridge. When ready, add topping and bake at 350°F about 25 to 30 minutes until warmed through and topping is golden. If fully baked ahead, store covered in fridge and reheat 20 to 25 minutes at 350°F.

Q: Should I boil or bake the sweet potatoes? A: Both work. Baking (400°F for 45–60 minutes) gives drier, sweeter potatoes and more flavor. Boiling is faster (20–30 minutes) but adds moisture, so drain well before mashing.

Q: Can I use canned sweet potatoes or yams? A: You can, but theyre usually sweeter and softer. Drain well, taste and reduce the added sugar a bit so the casserole isnt too sweet.

Q: How do I keep the streusel topping crisp and not greasy? A: Use very cold butter, cut into the flour, brown sugar and pecans until pea sized crumbs. Scatter on top and bake until golden. Dont overload with butter or the crumbs will go soggy.

Q: Can I make this gluten free or nut free? A: For gluten free swap the all purpose flour for a 1:1 GF flour or oat flour. For nut free omit pecans and replace with extra oats or seeds, or just increase the brown sugar-butter topping.

Q: How should I store and reheat leftovers? A: Refrigerate covered up to 4 days. To reheat, bake covered at 350°F for 20–25 minutes until hot. You can freeze a baked casserole up to 2 months; thaw overnight in fridge then warm in oven. If using marshmallows, add them near the end so they dont melt into a mess.

Best Sweet Potato Casserole Recipe Substitutions and Variations

Sweet potatoes (3 pounds)
- Butternut squash – swap by weight, peel, roast and mash the same way; similar texture and sweetness.
- Canned pumpkin – use about two 15-oz cans for comparable volume; it’s a bit less sweet so taste and adjust sugar.
- Acorn squash – roast and mash, use equal weight; a little nuttier, but works great.
Unsalted butter (1/2 cup melted)
- Coconut oil (melted) – 1:1 swap, gives a mild coconut note.
- Ghee – 1:1, keeps that buttery flavor but with higher smoke point.
- Light olive oil – 1:1, ok if you don’t mind a slight flavor change.
Light brown sugar (1/2 cup)
- Coconut sugar – 1:1, slightly less sweet and more caramel-y.
- Maple syrup or honey – use about 1/3 to 1/2 cup, reduce other liquids by 1-2 tablespoons since these are liquid sweeteners.
- Make-your-own brown sugar – 1/2 cup granulated sugar + 1 tablespoon molasses, stir until even.
Eggs (2 large)
- Flax “eggs” – 2 tablespoons ground flax + 6 tablespoons water (mix, wait 5 minutes) for both eggs; good binder.
- Unsweetened applesauce – 1/2 cup total (1/4 cup per egg) for moisture without egg flavor.
- Mashed banana – 1/2 cup total (1/4 cup per egg) adds moisture but will give a banana taste.

Pro Tips

1) Roast for flavor, but don’t rush it. If you microwave as a shortcut, they wont have the same caramelized sweetness. Either way make sure the potatoes are totally tender before mashing or you’ll end up with lumps and uneven texture.

2) For a silky, not gummy, mash use a ricer or food mill, or beat very briefly with a hand mixer. Overmixing releases starch and makes it gluey, so stop as soon as it’s smooth enough. Let the potatoes cool a bit first so the eggs don’t scramble when you mix them in.

3) Cold butter = better streusel. Work the butter in until you have pea-sized crumbs, and for extra flavor toast the pecans lightly beforehand. When you top the casserole press the streusel on only lightly so some crumbs stay loose and crunchy after baking.

4) Marshmallow finish and holding: add marshmallows only at the very end and broil for just seconds, watch it the whole time or they’ll blacken fast. If you want to make ahead, you can bake the casserole without marshmallows, cool, refrigerate, then warm and add marshmallows before serving so they stay pillowy.

Best Sweet Potato Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I developed my Best Sweet Potato Casserole using one unexpected pantry ingredient most cooks already have, and I explain why it makes such a difference.

Servings

servings

Calories

569

kcal

Equipment: 1. Rimmed baking sheet (for roasting the sweet potatoes)
2. 9×13 inch baking dish (greased)
3. Large mixing bowl
4. Measuring cups and spoons
5. Fork and chef’s knife (fork to prick, knife to test doneness and chop pecans)
6. Potato masher or hand mixer/food mill (for smoother mash)
7. Rubber spatula and wooden spoon (spatula to smooth into the dish)
8. Pastry cutter or two forks (to cut cold butter into the streusel)
9. Oven mitts or potholders

Ingredients

3 pounds sweet potatoes
1/2 cup unsalted butter melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup all purpose flour
1/2 cup packed light brown sugar for topping
1/2 cup chopped pecans
6 tablespoons unsalted butter cold
2 cups mini marshmallows optional

Directions

Preheat oven to 400 F. Wash the 3 pounds of sweet potatoes, prick them a few times with a fork and roast on a rimmed baking sheet until totally tender, about 45 to 60 minutes (or pierce with a knife, if it goes in easily theyre done). If you need a shortcut you can microwave each potato 8 to 12 minutes instead but roasting gives way better flavor.
Reduce oven to 350 F. Let the roasted potatoes cool enough to handle, peel them (the skin should slip right off), then put the flesh in a large bowl and mash until mostly smooth. For extra silky mash use a hand mixer or food mill but dont overmix or it gets gluey.
Stir the 1/2 cup melted unsalted butter into the mashed potatoes, then add 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, the 2 large eggs, 1/4 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt. Mix until well combined and tasting balanced, scrape the bowl so no dry bits remain.
Spoon the sweet potato mixture into a greased 9×13 inch baking dish and smooth the top with a spatula so it bakes evenly.
Make the crunchy topping by combining 1/2 cup all purpose flour, 1/2 cup packed light brown sugar for topping, and 1/2 cup chopped pecans in a bowl. Cut in the 6 tablespoons cold unsalted butter with a pastry cutter or your fingers until the mixture is crumbly with pea sized bits. Cold butter = better crumbs, seriously.
Evenly sprinkle the pecan streusel over the sweet potato layer, pressing very lightly so some crumbs stay loose on top.
Bake the casserole at 350 F for about 25 to 30 minutes until the filling is set and the streusel is golden. If you want the streusel extra toasty you can move the dish to the top rack for the last 3 to 5 minutes but watch it so it doesnt burn.
If using 2 cups mini marshmallows, scatter them over the hot casserole after step 7 then return to the oven for 3 to 5 minutes until they puff and start to brown, or put under the broiler for 30 to 90 seconds keeping a close eye because marshmallows burn in a heartbeat. Let the casserole rest 10 minutes before serving so it firms up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.