This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy — my family begs me to make it every Thanksgiving and Christmas! Try this recipe and I’m sure it will become your new tradition.
How to Make Sweet Potato Casserole
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated sweet potato casserole:
- Cook and mash the sweet potatoes.
- Mix the casserole ingredients and transfer to a baking dish.
- Make the topping and sprinkle it over the sweet potato mixture.
- Bake until the topping is lightly browned.
Can You Make Sweet Potato Casserole Ahead of Time?
Yes, you can prepare this sweet potato casserole one to two days in advance. It’s a great way to get a head start on Thanksgiving! To make ahead, simply prepare the filling and topping separately — but don’t bake anything yet. Tightly cover the baking dish and place the topping in an airtight container. Store them both in the refrigerator until you’re ready to cook.
On the big day, sprinkle the topping onto the filling and bake according to the directions (you may have to add a few minutes to the baking time to account for the cold temperature).
How to Store Sweet Potato Casserole
Allow the casserole to cool completely, then store your leftovers in an airtight container in the refrigerator for three to five days.
How to Reheat Sweet Potato Casserole
To reheat this sweet potato casserole, cover with foil and bake in an oven preheated to 350 degrees F for 20-25 minutes (or until heated through).
Can You Freeze Sweet Potato Casserole?
Yes, you can freeze sweet potato casserole. Bake the filling according to the directions (preferably in a foil baking pan) without adding the topping. Allow the casserole to cool, then wrap the entire baking dish tightly in foil. Freeze for up to three months. Thaw in the fridge overnight. Add the topping and reheat in the oven according to the directions above.
Allrecipes Community Tips and Praise
“An excellent recipe — like dessert,” says Lizzy. “I added raisins to the sweet potatoes and some coconut to the topping which was a hit. I also microwaved the potatoes to cook them and the peel comes off very easily (less mess). This will become a tradition in our home!”
“This recipe is what sweet potatoes were meant for,” according to MImom. “Wow!!!! This was rich, creamy and the perfect combination of textures.”
“Yummy is an understatement,” raves one Allrecipes community member. “This recipe was awesome! The first thing to get completely devoured during Thanksgiving Dinner! In fact, it was so good that I made it the next night to accompany my leftovers!”
- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9×13-inch baking dish.
- Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don’t overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
In preparing this recipe for the October/November 2014 issue of the Allrecipes Magazine, our team came upon some alterations for this dish leading to a version they preferred. They tripled the ingredients for the sweet potatoes, and left the pecan topping ingredients as-is.
Nutrition Facts (per serving)