This baked sweet potato casserole is creamy, rich, and topped with a delicious brown sugar pecan crumble. It’s a holiday favorite in my house—so much so that my family begs me to make it every Thanksgiving and Christmas!
A traditional holiday spread just isn’t complete without this side dish. With perfectly seasoned sweet potatoes and a crunchy, nutty topping, this casserole is always the first to disappear from the table.
This dish is great for the holiday season. The ingredients are super simple (if you shop at stores like ALDI, you’ll find them all easily), and the best part? You can prepare it ahead of time. Make both the sweet potato filling and the pecan topping up to 2 days early, and store them in the fridge separately. When you’re ready to serve, just put it together and bake. That’s it!
If you’re looking for something new this year instead of the usual sweet potato casserole with marshmallows, give this one a go. My family fell in love with it the first time I made it, and now they ask for it every Thanksgiving. I think your family will love it just as much!
How to Make Sweet Potato Casserole
- Boil and mash the sweet potatoes.
- Mix the filling and spread it in a baking dish.
- Stir together the topping and sprinkle it over the top.
- Bake until golden and slightly crispy on top.
Step-by-Step Instructions
Cook the Sweet Potatoes
Add sweet potatoes to a large pot and pour in water until they’re just over halfway covered. Cover and bring to a boil, then simmer until they’re soft when poked with a fork. Drain the water, let them cool slightly, then peel off the skins and place the potatoes in a large bowl.
Make the Filling
Add the eggs, evaporated milk, vanilla, sugar, salt, and butter. Mash everything together until smooth using a potato masher. Then mix briefly with a hand mixer on low for extra smoothness (don’t overmix). Spread the mixture into a greased casserole dish.
Add the Pecan Topping
Mix together the chopped pecans, brown sugar, flour, and melted butter. Sprinkle this crumble evenly over the top of the sweet potato layer.
Bake
Bake the casserole at 350°F for 35 to 40 minutes, until the top is lightly browned and crisp. Serve warm with your favorite Thanksgiving dishes!
Sweet Potato Casserole with Marshmallows:
Want to use marshmallows instead? Just spread a layer of mini marshmallows over the top of the casserole and bake for about 25 minutes, or until the marshmallows are puffed up and golden brown.
You can also do a half-and-half version: cover one side with the pecan topping and the other with marshmallows. To do this, bake the casserole with just the pecan topping for 15 minutes. Then take it out, add marshmallows to the other half, and return it to the oven to finish baking.
Make-Ahead, Storing, and Freezing Tips:
To Make Ahead:
You can get this sweet potato casserole ready 1–2 days early. Make the sweet potato filling and spread it in your baking dish. Prepare the topping separately and store it in the fridge. When you’re ready to bake, just sprinkle the topping on and pop it in the oven.
To Store:
Keep leftovers covered in the fridge for 4–5 days.
To Freeze:
Assemble the casserole (but don’t bake it). Cover it tightly with two layers of foil and freeze for up to 3 months. When ready to bake, thaw it overnight in the fridge. Let it sit at room temperature for 30 minutes, then bake as directed.