Sweet, indulgent, and a must-have for your holiday table!
This sweet potato casserole may be a side dish, but it tastes like dessert! With a rich, buttery sweet potato filling and a candied pecan topping, it’s the ultimate comfort dish for Thanksgiving—or any time you want a cozy, delicious treat. This is my mom’s recipe, and she has been making it for over 35 years! It’s not Thanksgiving at my parents’ house without this sweet potato casserole. It’s a tradition in our family, and no one ever complains when this dish makes an appearance!
If you’re already a fan of sweet potatoes, you’ll love this recipe. And if you’re not? This just might change your mind!
Why This Sweet Potato Casserole Is So Popular
- It’s gone viral! Hundreds of my amazing followers have made it for their Thanksgiving tables. Seeing your photos and reading your messages about how much your family enjoyed it means the world to me. This recipe is so special to my family, and knowing it’s now a part of so many of your holiday traditions is the greatest honor. Thank you for making it, sharing it, and loving it as much as we do!
- Perfectly balanced flavors. The silky smooth filling pairs beautifully with the crunchy brown sugar pecan topping.
- Baked sweet potatoes = richer flavor. Instead of boiling, we bake the sweet potatoes to enhance their natural sweetness.
- Make-ahead friendly! You can prepare parts of the recipe in advance to save time on busy holidays.
I highly recommend using baked sweet potatoes instead of boiled—they have a richer, deeper flavor and a better texture for this casserole. Plus, baking them in advance is a great time-saver! You can bake them in the morning and set them aside until you’re ready to assemble the casserole, or even bake them the night before and store them in the refrigerator. This little step makes holiday prep so much easier! (See the note below for baking instructions.)
FAQs
Can I make sweet potato casserole ahead of time?
Yes! You can bake the sweet potatoes and mix the filling a day in advance. Store it in the fridge and wait to add the topping until right before baking. This keeps the pecan topping crisp and prevents it from absorbing too much moisture from the sweet potato filling. If added too early, the topping can become soggy instead of that perfect caramelized crunch we all love!
Can I use canned sweet potatoes?
I highly recommend using fresh baked sweet potatoes for the best flavor, but in a pinch, canned sweet potatoes (well drained and mashed) will work.
Can I freeze sweet potato casserole?
Yes! Assemble the casserole without the topping and freeze for up to 3 months. When ready to bake, thaw overnight, add the topping, and bake as directed.
How do I store leftovers?
Cover the casserole dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Make-Ahead Tips
✔️ Bake the sweet potatoes ahead of time – Cook them the night before and refrigerate until you’re ready to prepare the casserole.
✔️ Prepare the filling and topping separately – Store them in the fridge and assemble right before baking.
Watch This Recipe
@megsescapades
Sweet Potato Casserole
Ingredients
Sweet Potato Filling:
- 4 large sweet potatoes baked (see notes below)
- ½ cup butter melted
- 1/3 cup milk
- 2 tsp pure vanilla extract
- 1 cup sugar
- 2 eggs beaten
Candied Pecan Topping
- 1/2 cup flour
- 1 cup brown sugar
- 1/2 cup butter melted
- 1 ½ cups pecans chopped
Method
- Preheat your oven to 350°F.
- In a large bowl, add the baked sweet potatoes, melted butter, milk, vanilla, and sugar. Using a hand mixer or whisk, beat for 2-3 minutes until smooth.Add the beaten eggs and mix for another minute.Transfer the mixture to a casserole dish and set aside.
- In a medium bowl, mix together the flour, brown sugar, melted butter, and pecans. Stir until fully incorporated and no white flour remains.
- Evenly spread the candied pecan topping over the sweet potato mixture. Bake for 30-35 minutes, or until the topping is golden and caramelized.
- Let the casserole cool slightly before serving. It’s best enjoyed warm and fresh out of the oven!
Notes
How to Bake Sweet Potatoes:
- Preheat oven to 425°F.
- Scrub and dry the sweet potatoes.
- Poke holes in them with a fork.
- Place on a parchment-lined baking sheet.
- Bake for 45 minutes, or until the skin puffs up and easily peels away.
What did you think?