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A sweet potato casserole in a baking dish with one corner scooped out to show the sweet potato base.

Sweet Potato Casserole

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This sweet potato casserole is easy to make and topped with a crunchy pecan streusel. This simple side dish is a family favorite and perfect for Thanksgiving!
Course Side Dish
Cuisine American
Keyword casserole, Thanksgiving
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Servings 12 servings
Author Danielle


  • 4 pounds sweet potatoes peeled and cubed into 1-inch pieces
  • 3/4 cup (150 grams) light brown sugar packed
  • 1/2 cup (120 ml) milk
  • 1/4 cup (60 grams) unsalted butter softened and cubed
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs


  • 1/2 cup (65 grams) all-purpose flour (spooned & leveled)
  • 1/2 cup (100 grams) light brown sugar packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (60 grams) unsalted butter softened and cubed
  • 3/4 cup (90 grams) chopped pecans


  • Preheat the oven to 350°F (177°C). Spray a 9x13 baking dish with nonstick cooking spray and set aside.
  • Add the cubed sweet potatoes to a large pot/saucepan, cover the sweet potatoes with water, and place over medium to high heat. Bring to a boil, reduce heat to medium, and allow the potatoes to cook for 10 to 15 minutes or until you can easily pierce them with a fork. Drain the potatoes and set aside to cool for 10 to 15 minutes.
  • Place the sweet potatoes in a large mixing bowl and mash well. You may also use an electric mixer to help make them smoother. Add the brown sugar, milk, butter, vanilla, cinnamon, salt, and eggs and mix until fully combined. I prefer to use an electric mixer for this step, but you may also do this by hand. 
  • Scoop the sweet potato mixture into the prepared baking dish and spread it around into one even layer. Set aside.

To prepare the topping:

  • Whisk together the flour, brown sugar, and cinnamon until well combined. Add the cubed butter and use a fork or pastry cutter to cut it into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the chopped pecans.
  • Sprinkle the topping evenly on top of the sweet potato mixture. Place in the oven and bake at 350°F (177°C) for 40 to 45 minutes or until the topping is lightly golden brown and the center is set.
  • Remove from the oven and set aside to cool slightly before serving.



Store leftover sweet potato casserole in an airtight container in the refrigerator for 3 days. Reheat individual servings in the microwave in 20 to 30 second increments until warmed through.
To make ahead of time: Mix up the sweet potato layer, cover tightly, and store in the refrigerator up to one day in advance. The streusel topping may also be prepared, covered tightly, and refrigerated for two to three days. The day that you plan to serve it, spray a 9x13 baking pan well with nonstick cooking spray, scoop the sweet potato mixture into the pan and spread it out, add the topping, and bake as directed.
Brown Sugar: If you prefer your sweet potato casserole less sweet you may reduce the brown sugar in the sweet potato mixture to 1/2 cup (100 grams). 
Milk: I prefer whole milk, but 2%, 1%, skim, or even almond milk would be fine to use too.
Want to use marshmallows instead? Omit the pecan streusel topping and bake the casserole. Once it's finished baking, carefully remove it from the oven, add the marshmallows, set the oven to broil, and return to the oven for 1 to 2 minutes or until the marshmallows are lightly golden brown.