There's a good reason that sweet potato casserole is on the table for every holiday dinner. It's the perfect Thanksgiving side dish to serve alongside holiday ham, turkey and bread stuffing!
When it comes to an easy sweet potato casserole recipe made from scratch, it doesn't get better than this one!
Why make your holiday dinner more complicated than it has to be?
Whether you're planning for Thanksgiving, Christmas or Easter dinner, with just a few simple ingredients, you can make the best sweet potato casserole recipe ever!
More holiday recipes: green bean casserole / pumpkin pie / cranberry sauce / scalloped potatoes
This is a healthy sweet potato casserole recipe, but we've included a few sweet additions to make this classic holiday side dish a little more indulgent if you are so inclined!
- sweet potatoes
- brown sugar
- ground cinnamon
Tips and Substitutions
- Sweet potatoes: Yams can be used in place of sweet potatoes.
- Butter: Either salted or unsalted butter can be used.
- Brown sugar: can be replaced with granulated sugar or maple syrup.
- Marshmallows: If you like more of a dessert type of recipe, add one to two cups of mini marshmallows to the top of the casserole. Cover loosely with a piece of foil during baking to keep the marshmallows from becoming too browned on top.
- Orange flavor: The addition of 1 teaspoon of orange zest, or orange flesh, can add another depth of flavor to this casserole if desired.
- Vanilla extract: This is another flavor that many people enjoy in this type of recipe. Feel free to add 1 teaspoon of vanilla for additional flavor.
How to make the best sweet potato casserole
Before you begin, preheat your oven to 350°F (176°C) and lightly grease a 9" x 13" casserole dish.
Step 1: Prepare the sweet potatoes
Peel the sweet potatoes and cut into 2 inch pieces. Meanwhile, bring a large pot of water to a boil.
Add the sweet potatoes to the water and boil until they are fork tender, about 15-20 minutes.
Drain the water and place the sweet potatoes into a large bowl.
Step 2: Mix the filling
To the bowl add, 6 tablespoons of melted butter, 2 tablespoons brown sugar, salt and cinnamon.
Use a wooden spoon or a potato masher to mash the sweet potatoes and stir the ingredients together.
Depending on what texture you like, leave the sweet potato mixture as chunky or smooth as desired.
NOTE: If you want a smooth consistency, blend with an immersion blender, hand mixer or electric mixer.
Step 3: Prepare the pecan crumble topping
To a small bowl, add the chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar and toss to coat evenly.
Step 4: Assemble the casserole
Transfer the mashed sweet potatoes to the lightly greased 9" x 13" casserole dish and sprinkle the pecan mixture evenly over the top of the sweet potatoes.
Step 5: Bake
Bake the casserole until it is heated through, about 45-60 minutes.
Make-ahead, storing and freezing instructions
Make ahead of time: The sweet potato casserole can be assembled 1-2 days in advance of your holiday dinner. After assembling the dish, cover and place in the fridge until you are ready to bake.
To make-ahead and freeze sweet potato casserole: Make the casserole up to 3 months in advance and store in the freezer. Assemble the full casserole and allow to cool completely. Cover with a double layer of foil and place in the freezer.
When you are ready to bake, allow the casserole to thaw in the refrigerator overnight and bake as instructed.
To store leftovers: Any leftover sweet potato casserole can be covered in an airtight container and stored in the fridge for up to 4 days.
More holiday recipes
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Sweet Potato Casserole
Sweet Potato Filling
- 2 tablespoons brown sugar
- 4 pounds sweet potatoes (about 4-5 large sized)
- 6 tablespoons butter (melted)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
Pecan Crumble Topping
- 1 cup chopped pecans
- 2 tablespoons brown sugar
- 2 tablespoons butter (melted)
- Preheat your oven to 350°F (176°C) and lightly grease a 9" x 13" casserole dish.
- Peel the sweet potatoes and cut into 2 inch pieces. Meanwhile, bring a pot of water to a boil. Add the sweet potatoes to the water and boil until they are fork tender, about 15-20 minutes. Drain the water and place the sweet potatoes into a large bowl.
- To the bowl add, 6 tablespoons of melted butter, 2 tablespoons brown sugar, salt and cinnamon. Use a wooden spoon to mash the potatoes and blend the ingredients together. Leave the mixture as chunky or smooth as desired. (If you want a super smooth consistency, blend with an immersion blender.) Transfer the mixture to a lightly greased casserole dish.
- To a small bowl, add the chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar and toss to coat evenly. Sprinkle the pecan mixture evenly over the top of the sweet potatoes.
- Bake the casserole until it is heated through, about 45-60 minutes. (If the casserole is straight out of the fridge, it will require a longer bake time to be heated through.)
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