This sweet potato casserole recipe is silky smooth with rich fall spices and perfectly sweetened. A classic holiday side dish, this sweet potato casserole with pecans is topped with a buttery, nutty crumb topping (no marshmallows) and will become a family favorite! 

Everyone has their favorite holiday side dish – you know, the one that you go back for seconds (or thirds), even if you’re full. Sweet potato casserole is definitely my mine (along with homemade dinner rolls, roasted Brussels sprouts, candied yams, etc.).

This sweet potato casserole recipe is is the best of the best. It’s silky smooth with rich fall spices and perfectly sweetened. It’s topped with a buttery, nutty crumb topping (no marshmallows) and is certain to become a holiday tradition! 

Sweet Potato Casserole Recipe: Ingredients & Substitutions 

I recommend making this Thanksgiving sweet potato casserole as written, however here are some possible substitutions. 

• Salted Butter. Unsalted butter can be used in place of salted butter, you may just need to increase the salt. 
• Eggs. I do not recommend making a substitution for the egg. 
• Whole Milk. Half and half, heavy cream, or 2% milk can be used in place of whole milk. Fat content is important to the final outcome of this recipe.
• Brown Sugar.  light or dark brown sugar can be used with great results. 
• All-purpose flour. For a gluten-free version, use an all-purpose gluten-free flour. 
• Pecans. Walnuts are a great substitute for pecans. 

How to make Sweet Potato Casserole

This sweet potato casserole is easy to make, but as always we’ll walk through the process step-by-step, and don’t forget to watch the video. 

Roast the sweet potatoes

To easily roast sweet potatoes, wash and pierce them with a fork. Then, individually wrap the potatoes in foil and put them on a baking sheet. You can roast them directly on an oven rack, just be sure the foil is completely closed so there’s no dripping.

Bake until the sweet potatoes are tender and compress when touched. The baking time depends the potatoes’ thickness. Check at 40 minutes if they are small.

Open foil and set the sweet potatoes aside to cool.

Make the Pecan Crumb Topping

While the sweet potatoes are roasting, make the crumb topping. In a medium bowl, use a fork or pastry cutter to combine butter, brown sugar, flour sea salt and cinnamon until a coarse meal forms.

Add pecans and stir until evenly distributed in the mixture. Set aside.

Rice (or mash) the sweet potatoes

Scoop the slightly-cooled sweet potato flesh out of the skins and transfer to a large bowl. Use a potato ricer to mash the cooked sweet potato flesh – discard any stringy pieces left in the ricer.

Note: you can use a potato masher but I don’t not recommend it, as sometimes the flesh of a sweet potato is stringy, and a ricer will remove any unpleasant texture. Or you can put the sweet potato, along with the other filling ingredients, in the container of a blender and blend until smooth.

Make the Filling

Once the sweet potato is riced/mashed, add eggs, butter, brown sugar, maple syrup, sea salt, cinnamon, ginger and nutmeg and stir to combine.

Assemble the Sweet Potato Casserole

Decrease oven temperature to 350 degrees F and grease an 8×8” baking dish. Pour sweet potato mixture into the prepared pan and smooth out the top so it is flat and even.

Sprinkle the pecan crumb topping evenly over the top of the sweet potato mixture, gently pressing it into the mixture. 

Bake & Cool

Bake in preheated oven until the top is slightly puffed and the topping is lightly browned. Let cool slightly and serve.

Serve

Serve warm with your favorite main dishes and sides. Here are some recipes that pair really well with this sweet potato casserole recipe. Check out all my favorite Thanksgiving recipes.

• Serve it as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy.
• Roasted Brussels sprouts are a great green vegetable side dish to serve with this Thanksgiving sweet potato casserole, also this Brussel sprouts salad. 
• Green beans: these roasted green beans are so delicious, as well as these sautéed green beans (in apple cider – yum)!
• You can’t forget the stuffing – this sausage stuffing is the best ever or try this cornbread dressing.
• These herb-infused garlic mashed potatoes are the best you’ll ever eat, no joke. 
• 5-minute stovetop cinnamon apples are a great pair to this sweet potato casserole. 

Sweet Potato Casserole Recipe FAQs

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