Sweet Potato Casserole Recipe (VIDEO)
Our Sweet Potato Casserole with pecan streusel topping is the ultimate holiday side dish. This classic recipe features a fluffy and satisfying sweet potato layer topped with a streusel topping that’s so crunchy and buttery. It’s so easy to make that this family favorite is sure to earn a permanent spot at your family’s table.
This is the best sweet potato casserole recipe I’ve ever tasted, so it is always served on our Thanksgiving menu alongside our Juicy Roast Turkey, an unforgettable Turkey Gravy, Green Bean Casserole, and Pumpkin Pie. In fact, we love it so much it makes an appearance at Christmas, Easter, and sometimes family meals throughout the year.
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Sweet Potato Casserole Video
Watch Natasha make this sweet potato casserole and you’ll see just how easy this is! If you make this recipe for Thanksgiving or Christmas, I’d love to hear about it.
The Best Sweet Potato Casserole
We are major sweet potato fans over here, and we can’t seem to get enough. This sweet potato bake is my sister Tanya’s recipe and the dish she brings every year for Thanksgiving.
There’s nothing more comforting than the sweet smells, luxurious texture, and crisp nutty topping. It’s sweet enough for dessert, but not too sweet to be served beside Prime Rib Roast on Christmas.
Here’s why you’ll love it this holiday season—and all year around:
- So simple and easy to make
- Make ahead and freezer-friendly
- Easy to scale up or down for big or small parties
- Crowd-pleasing that doubles as a side dish and dessert in one
- Can be made vegan and gluten-free
- Customizable topping—including marshmallows!
Ingredients
Our sweet potato casserole recipe features the best Fall ingredients combined to make the ultimate comfort dish.
- Sweet Potatoes – You’ll need 4 lbs or 4 large potatoes for about 6 cups once mashed. Choose firm potatoes with dark, blemish-free and even-colored skin
- Egg, Sugar, Butter, and Vanilla – give the potato layer incredible texture, flavor, and airiness. It almost puffs like a souffle. See below for vegan substitutes
- Dried Cranberries – while optional, Craisins give the mixture a bit of tang to contrast the heavy flavors and sweetness.
- Brown Sugar – use light brown sugar for a more subtle flavor and dark brown sugar for a more deep caramel sweetness
- Flour – all-purpose works great, or swap with your favorite gluten-free flour substitute for gluten-free sweet potato casserole
- Butter – binds the streusel topping and balances the sweetness. Replace with vegan butter for dairy-free sweet potato casserole
- Pecans – adds great crunch, substitute with walnuts or they but can be omitted to be allergy-friendly, coarsely chop or leave whole
Pro Tip
While fresh sweet potatoes taste best in this recipe, you can use canned yams. You’ll need 3 large 29 oz cans, but be sure to drain well and cut the butter in the filling to 3 Tbsp to account for the added moisture.
Substitutions
Try some of these easy swaps to make the casserole your own:
- Vegan Sweet Potato Casserole: Replace the eggs with 3/4 cup applesauce or you can omit them, but it won’t be as airy. Also, replace the butter with your favorite butter substitute.
- Sweet Potato Casserole with Marshmallows: cover the streusel or replace the streusel topping with mini marshmallows.
- Adjust the white sugar to your liking. For example, make a less sweet filling by reducing sugar to 1/4 cup or replacing it with your favorite sugar substitute.
- Add a splash of maple syrup to the filling for a hint of maple flavor
- Change the texture: Leave the sweet potatoes in chunks for a dish similar to Southern candied yams, or on the other hand, try to whip the potatoes in a stand mixer for a more airy potato layer.
How to Make Sweet Potato Casserole
In just a few easy steps, you can make this irresistible recipe for sweet potato casserole.
Make the Sweet Potato Filling
- Peel and chop sweet potatoes into 1″ chunks. Cover with water and boil for 10-15 minutes until fork-tender. Mash with a potato masher or use an electric hand mixer for super creamy potatoes.
- Preheat Oven to 350˚F. In a bowl, whisk together: 3 eggs and 1/2 cup sugar. Whisk in 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into sweet potatoes then fold in 1 cup craisins and spread into a 9×13 casserole dish.
How to Make the Streusel Topping
This is the easiest pecan topping for a sweet potato casserole and you’ll love the crunchy texture.
- Combine 2/3 cup brown sugar and 1/3 cup flour. Add 3 Tbsp of diced cold butter and rub the butter with the sugar mixture using your fingertips until pea-sized crumbs form. Stir in the pecans. You can use a pastry blender to keep your hands clean.
- Sprinkle mixture evenly over sweet potato mixture and bake uncovered at 350˚F uncovered for 35-40 minutes or until hot and sweet potatoes start to puff at the edges.
Pro Tip
For a sweeter flavor, bake the sweet potatoes. Simply wash the outside, pierce the skin with a fork several times, and then place on a rimmed baking sheet. Bake at 400 degrees for 45 minutes. Then remove skins before mashing.
Make-Ahead
The holidays can get busy so you’ll appreciate that this is make-ahead friendly and no one will know you prepped it early.
- Prep Ahead – You can make the sweet potato layer and spread it into the dish. Make the topping, but keep it separately in the refrigerator for 2-3 days. When ready to bake, add the topping to the potatoes before baking.
- Refrigerate Leftovers – Once completely cooled, cover and refrigerate for 3-5 days
- Freezing Leftovers – Cover with foil or in a freezer-friendly container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat – Bake in a preheated 350˚F oven for 20 minutes or until heated through.
Common Questions
Yes, but we encourage you to consider cooking your own sweet potatoes since they taste that much better than canned. You’ll need 3 large cans. Also, don’t forget to drain the yams well and reduce the sugar to make up for the moisture and syrup.
If you’re wondering what’s the difference between sweet potatoes and yams, check out this explanation from Eating Well Magazine. The canned yams are actually sweet potatoes by the wrong name and are usually packed in a sugary syrup. Fresh sweet potatoes are packed with fiber, beta-carotene, vitamin C, and potassium, and you control the sugar. Try using fresh! You’ll love the flavor and it’s so easy!
Absolutely. This doubles well, although you may need to increase cooking time. Just be sure the casserole is warmed all the way through.
We love the crunchy pecan topping, but here’s a trick if your guests are used to sweet potato casserole with marshmallows. Add about 1 1/2 cups of mini marshmallows on top of the streusel topping. The best of both versions! You can also substitute mini marshmallows for the streusel topping.
What to Serve with Sweet Potato Casserole
We make this casserole year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious sides:
With its crunchy pecan topping and sweet spiced mashed sweet potato layer, our sweet potato casserole recipe is the perfect addition to your holiday table. Wow your guests with a scoop of this delicious dish at your next potluck.
More Sweet Potato Recipes
If you love this sweet potato casserole recipe, then you won’t want to miss these other sweet potato recipes.
- Scalloped Sweet Potatoes
- Maple Roasted Sweet Potatoes and Bacon
- Air Fryer Sweet Potato Fries
- Roasted Sweet Potato Salad
- Creamy Sweet Potato Soup
- Baked Sweet Potato
Sweet Potato Casserole Recipe
Ingredients
- 4 lbs sweet potatoes, 6 cups mashed
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter, melted and slightly cooled
- 1/2 Tbsp vanilla extract
- 1 cup craisins, dried cranberries
- 2/3 cup brown sugar, packed
- 1/3 cup all-purpose flour, or gluten-free flour substitute
- 3 Tbsp unsalted butter, cold, diced
- 1 cup pecans, coarsely chopped
Instructions
How to Make Mashed Sweet Potatoes:
- Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes). Drain and mash (mash with an electric mixer to make it even creamier).
How to Make Sweet Potato Casserole:
- Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into a 9×13 casserole dish.
- In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at edges.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We live overseas, and I hosted 30 people for a Thanksgiving dinner over the weekend. As we had over 18 nationalities represented (many of whom had never experienced Thanksgiving before!), I wanted a traditional sweet potato casserole and was recommended this recipe. Wow, wow, wow, it did not disappoint! Everyone was debating whether it was a side dish or dessert, but regardless, it was the only dish that had no leftovers!
I substituted approx. 1 tbsp of orange zest for the cranberries (to keep the center smooth) and added about a 1/2 cup marshmallows to the top. Next time, I might reduce the granulated sugar to turn down the sweetness a bit.
Thank you for the fabulous recipe. I’m already getting requests to repeat this dinner next year, and for sure this will become an annual staple!
That is wonderful, Abby! Thank you so much for trying my recipe. I’m so glad it was such a hit.
I made it yesterday for Thanksgiving and it was amazing!! I also love that it doesn’t have marshmallows because I really don’t like them. Thank you for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Galina.
I made the Sweet Potato Casserole for Thanksgiving and it was a tremendous hit. I also got a lot of praises for the delicious, moist Turkey. It was my best one yet! Thanks for all your fabulous recipes.
You’re very welcome, Adrienne! I’m glad you’re loving the recipes!
This casserole was a big hit my my house. I didn’t follow the recipe exact because a downsided it a bit. I also omitted the fried fruit and the nuts had to go because of an allergy. I did add some oats to the topping to help with a nutty flavor and vibe. I also roasted my sweet potatoes. It looked beautiful, presented will and tasted fabulous. I got a request to add this to our upcoming Christmas menu.
That’s wonderful, Patty. Thank you for sharing.
OMG Natasha, this is the best sweet potato casserole ever! My family loved it, said this is a keeper and to make it again. Substituted walnuts for the pecans (family allergy) and used a 1/2 cup of raisins instead of cranberries. Love all your recipes and your cookbook too!
That’s wonderful, Pam! I’m so glad you loved it.
Could I make this in a crock pot for an office potluck? Any tips on high/low or amount of time?
Hi Katie! I have not tested it in a crock pot. You can likely keep it warm with a crockpot.
We tried this casserole a few of years ago and now it’s our Thanksgiving staple! (It’s been a few hours after the family dinner and I just saw my husband walking away from the fridge with a small bowl of this casserole leftovers and a spoon, lol). Thank you Natasha for yet another easy and delicious recipe!
You’re so welcome! It always makes me smile to see good comments and feedback. I appreciate it!
This is my first year where my kids are doing the entire Thanksgiving meal and they don’t cook!! I am making this right now to insure that I have a delicious dish that is edible:) I think you are adorable and I love your fun videos….I have made sooo many of your recipes and every one is a hit! Wish me luck tomorrow…I’ll be the one in the corner enjoying your delicious sweet potato casserole:) haha Happy Holidays!
I hope you love everything they make! Happy Thanksgiving Brenda!
Can I prepare the sweet potato casserole on the Tuesday before Thanksgiving? Thanks!
Hi Patty, please see “make ahead tip” in the third paragraph of the post
Wow this was excellent. I don’t like things too sweet so I wasn’t sure if I would like it but I was going to a pot luck and made it for others. I didn’t put any sugar in the sweet potatoes but otherwise made it as written. Wow I loved it and so did everyone else. It didn’t serve 10 it served 8 and they were fighting over the little bit left in the dish lol. This is a regular going forward. I might cut back a bit on the sugar in the topping for health reasons but it is delicious
Good to know that iot was a huge hit! Thank you so much for this review.
I made this last year for Thanksgiving and it was just wonderful! It made a lot, but my husband and I finished it all~!
Hi Cristin, thanks for sharing. Great to hear that you both enjoyed it!
I forgot to take a picture of it but I made this to serve with some prepared meals for homebound through my church. Of course I tried it first and it is YUMMY! I may make it for my daughter without pecans and gluten free. I think she will enjoy it too!
That’s wonderful, Andrea!
Peanut allergy question. I really would love a streusel topping but have a peanut allergy? Besides marshmallows is there another suggestion for a streusel topping?
Hi Jackie! The pecans can be substituted with walnuts (or another nut) but can be omitted completely to be allergy-friendly. I haven’t tried another substitute.
I made this last Easter and it was a hit! I am dairy free so I substituted dairy free butter where needed and it was still amazing. I am the only one dairy free but everyone ate it without realizing it wasn’t made with real butter. My son despises mashed potatoes but he has asked for this recipe numerous times since I made it.
That’s wonderful, Brandy! Thank you for sharing.
Absolutely amazing! Again, another “Natasha dish” that my whole family loved. Thanks!
I’m so glad it was a hit with the family, Renee!
I’m curious why you don’t use milk in your recipe, and you add 3 eggs?
Hi Karen, we believe we found the perfect balance here without it. However, if you are trying to avoid eggs, you can replace the eggs with 3/4 cup applesauce or you can omit them, but it won’t be as airy.
Natasha, I’m making ahead for Thanksgiving, should I bake then freeze or freeze then bake on Thanksgiving? I love your videos & your recipes, thank you!
Hi Cheryl! See my “make-ahead” note above for recommendations. I’m glad you’re loving the recipes!
We harvested a 8 and 1/2 pound sweet potato last week. Is that big enough for one meal?!
Hi Daniel! We used 4lbs for this recipe.
Hi Natasha…..was wondering how to make this dish Keto…..what are your suggestions
Hi Donna! I don’t have a suggestion for that.
I make this casserole with some grated orange rind. I will try it with dried cranberries. Sounds like a good combination. I double mine, as I freeze and fold into my waffle batter for Christmas morning sweet potato waffles served with 1/2 maple syrup and 1/2 cranberry sauce. Superb combination and a great was to use leftovers. They are a family favorite!
I’m so happy you found a favorite, Margaret! Thank you so much for sharing that with me.
I make similar casserole but add orange zest along with the vanilla. I have not added dried cranberries…..but will try, sounds good. FYI I double the recipe and fold left over casserole into waffle batter fo sweet potato waffles for Christmas brunch. ( I freeze them from Thanksgiving). top them with 1/2 maple syrup and 1/2 homemade cranberry sauce. INCREDIABLE! Love reusing leftovers!
Thank you so much for sharing that with me, Margaret!
I agree with Cal, your recipes are great and you should be on television.
Thank you, Adrienne!
I halved the recipe and baked it in my toaster oven. This casserole is delicious and easy to make, I will definitely make it again.
I’m so glad you enjoyed it, Irma.
I don’t like commenting on recipes I haven’t made yet, but I have to tell you I must be on 50% of recipe sites, but yours is the only one I need. All your recipes are 5 stars and that makes you a BIG HIT.
We need to get you television show to show others how great you are. Your videos are wonderful. Love you and your family. God Bless The People of Ukraine.
You’re so sweet, thank you so much for your kind words. We appreciate all the love and support.
This recipe is so delicious and easy to make. Now a family favorite for holidays.
So glad to hear that, Theresa! Thank you for sharing.
I used monkfruit instead of the granulated and brown sugar and it was very good. Next time, I’m going to try replacing the flour with almond flour.
I’m so glad you enjoyed it, John!
It’s a lot easier if you boil the potatoes till they get soft and then just peel their jackets off and the whip them.
Thank you so much for sharing that with us!
Am I able to make ahead and freeze? This looks so delicious!
Hi Christine, I haven’t tried freezing this myself to advise on the outcome, but here is what one of my readers wrote: “Yes, you can freeze it. You need to freeze the sweet potato mixture separately from the topping. I put mine in 2 separate zip top freezer bags and thaw them before putting it in the casserole dish. Bake following the recipe directions.” I hope you love it!
Thank you for providing your sweet potato casserole. It was a hit out of the Houston Astros PARK. Everyone who came for Thanksgiving loved it. It was so creamy and the cranberries added a unique flavor. Every recipe of yours is always 110% amazing. Thank you so much.
I’m so glad it was a hit! Thank you so much for sharing that with me, Nora!
If I add marshmallows, it still gets baked 35 to 40 minutes?
Hi Agatha, See this note in the recipe: “Can I Add Marshmallows?”
I omit the sugar and push large marshmallows down into the potatoes, add the topping and bake
I am an “ok” cook – this recipe has been requested more than once and is asked for every thanksgiving since I first brought it for a dinner. Although Mom’s first preference was “real sweet” potatoes halved with syrup, she never turned away any vegtables, and strived to taste/learn about them all.
Mom was a Fan and since her passing I look to your site for info when I need it – never disappoints.
I was wondering if this is make ahead and freezable? looking forward to your answer.
Happy Holidays to you and your family.
I’m so glad you and your family loved it DG! It sounds like you found a part favorite! I haven’t tried freezing this myself to advise on the outcome, but here is what one of my readers wrote: “Yes, you can freeze it. You need to freeze the sweet potato mixture separate from the topping. I put mine in 2 separate zip top freezer bags and thaw them before putting it in the casserole dish. Bake following the recipe directions.” I hope you love it!
I have made this recipe the last 2 years and it is amazing. My questions is at the potato’s sweet potato’s or Yams? The first year I made them they were orange last year and this year the sweet potato’s are white. If I remember right this was amazing both was wonder your thoughts on this?
Hi Nikki! Yams and sweet potatoes are different. I prefer to use sweet potatoes that are orange. They have a softer flesh (when cooked), and a sweet flavor.
Can I make this sweet potato part the night before, and then add the topping on and bake it the next day?
Hi Amanda, please see “make ahead tip” in the third paragraph of the post.
My mom made it, tastes so good!
Would you be able to substitute the sweet potato with canned yams? Bought so many 😅.
Hi LeeAnn, I havne’t tested this with canned yams to advise, but it may be worth a try! If you happen to experiment, I’d love to know how you like it!
My husband made this just this morning for his work Thanksgiving potluck. His coworkers raved about it and multiple people asked him for the recipe. Natasha, your recipes are amazing! Thank you for sharing them with us! ❤️
You’re welcome! I’m so happy you enjoyed it, Alyssa!
Does this recipe come out very sweet? My family tends to not like super sweet casseroles, if I decrease the sugar will it change the taste dramatically or should still be ok.
Thank you!
We don’t care for overly sweet recipes and believe we found the perfect balance with this recipe. I hope you love it!
Hi Pokey, I made this recipe several times, It’s really good; I taste the sweet potatoes mixed before adding the sugar. Most of the time I do not add sugar to the sweet potatoes mix since it is sweet enough for me; the sugar from the topping will be enough… I hope this helps…
Natasha, I just had to tell you, I made the Sweet Potato Soup and my husband loved it. Me too. I used sweet potatoes from my garden and it was wonderful. Definitely a keeper.
So glad you loved it, Sandra!
Hi Natasha!
I wonder if I can leave the sweet potatoes in small chunks or thin slices for this. My crew isn’t crazy about mashed sweet potatoes, and I’m not really either. Thanks!
Tina
Hi Tina! You can definitely experiment with it. I just don’t know how it would turn out since the egg mixture would not be incorporated well like with using mashed sweet potatoes.
This looks amazing! Can’t wait to make it! I love your recipes!
I hope you love this too, Mary!
My Grand-daughter introduce me to sweet potatoes at xmas dinner and since then I loved them sure will be trying this recipe soon
Aren’t they so good! I’m so glad you enjoyed this recipe!
i used real fresh cranberries, and i even added crushed pineapple to the topping. this is total bomb!!!!!! next time i may add a little bourbon to take it to the next level. going by the last name,,Russian? we Slavs know our way in the kitchen i know!!!!
Thank you so much for sharing that with me, Ingrid! I’m happy you enjoyed it! I havne’t tried it with bourbon, but one of my readers mentioned it in the comments.
I made the Sweet Potato Casserole with Pecans for Thanksgiving and everyone totally loved it! I omitted the cranberries, still wonderful. Keep those recipes coming Natasha, I so enjoy your videos!
Thank you.
I’m so glad it was a hit at Thanksgiving! Thank you so much for sharing that with me.
So enjoy your recipes, very professional and entertaining!
I only use your site now as I thoroughly your videos and I know your recipes are top class.
I made the roasted sweet-potato-casserole for Thanksgiving and it was a hit!
Keep going lovely Natasha 😍
Hi Valerie, great to hear that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!
Hi Natasha,
I am a big fan of your website & cooking videos !
For Thanksgiving, I prepared the Sweet Potato Casserole with Pecan Topping (thank you for sharing your sister’s recipe!) and it was quite a hit with my family!
It’s easy to prepare and turns out so creamy, yummy & delicious! This dish will most definitely be added to my Thanksgiving (and other holiday recipes!
Great to hear that the recipes that you tried all turned out wonderful!
Hi Natasha,
I am a big fan of your website & cooking videos !
For Thanksgiving, I prepared the Sweet Potato Casserole with Pecan Topping (thank you for sharing your sister’s recipe!) and it was quite a hit with my family!
It’s easy to prepare and turns out so creamy, yummy & delicious! This dish will most definitely be added to my Thanksgiving (and other holiday recipes!
That sounds like the perfect Thanksgiving meal! Thank you so much for sharing that with me, Camille!
Thank you for sharing this recipe, I love your channel. I made it for Thanksgiving and it was delicious! I followed the recipe but only left out the pecans due to allergy and it was still yummy.
I’m so glad you enjoyed it!
This was so good, Natasha! Even better than I thought it would be. It really is a great combination of a side dish and a dessert.
I’ve made so many of your recipes, and every single one is a winner! Now instead of waiting to print the recipes until after I make them, I often just print them out before, because I know they will be good.
I am so glad I found your website. Your videos are very fun and helpful, too. I didn’t really know how to cook much before I found your site, but now I have the confidence to make just about anything. Thank you, Natasha! 😊
That’s lovely feedback, Kim. Thank you so much for your good comments and review!
I made this sweet potato casserole for Thanksgiving and it was a real hit! I will definitely be making it again!
Good to know that it was a hit Sue! Thank you for sharing that with us.
I just realised I beat the eggs butter sugar into the beaten potatoes, will they be over beaten – and could it cause a different texture?
I haven’t experienced that yet but it could cause that if over-beaten.
I like to bake my sweet potatoes instead of boiling them. I think they are sweeter that way. Love this recipe!!
Mmm yes I love the sound of that!
I enjoy your recipes so much so does my family. I was if putting marshmallows on top would be good also. But so excited to try this new recipe thank you so much!
You’re welcome! I hope your family will love all the recipes that you will try.
I made this recipe and it was really good. Thank you Natasha for sharing this recipe.
You’re welcome! I’m so happy you enjoyed it, Remy!
Question… why is it better to use unsalted butter in regular and sweet potatoes instead of salted ?
Hi Paula, I use unsalted butter for baking not only because I can control the salt content, but salted butter has additional moisture in it compared to unsalted. I think this would still work with salted butter, but you would want to omit the salt.
Im not a good cook but trying and doing most of your recipes makes me feel im a better cook now in our households. And my son really loves it. especially this breakfast quesadilla and this mashed potato
new version of yours and for my mom is the greek salad. Thankyou so much for sharing your recipes maam. I love and support you all the way here at Philippines 🇵🇭.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
My family has made this recipe for years. We’ve never used cranberries but we do add angel flake coconut to the topping. Thank you for so many wonderful recipes!!
Thank you so much for sharing that with me, Beth!
Like another recent commenter here, I bake my sweet potatoes, rather than boil them, the day before I need to make the dish. After baking the sweet potatoes in the oven, I let them cool then put them in the fridge overnight. The next morning, the skins peel right off with very little effort. Pro Tip: Place the whole baked sweet potatoes in a bowl or plastic bag, as a sticky syrupy liquid will seep out while they cool.
Like in your recipe, I do use eggs, butter, sugar and vanilla, but I cut the sugar to 1/4 cup of packed brown sugar. It is still plenty sweet. I also add in a teaspoon-ish of cinnamon, and if I’m feeling really frisky, perhaps a shot of bourbon.
Thank you so much for sharing that with me!
I make this recipe, but I don’t use flour, crazins or eggs. That way you have more of the potato taste. I also add a touch of nutmeg and cinnamon.
That sounds yummy! Sounds like you are a great cook!
Good suggestion V Shipp. I’ve made this before boiling the potatoes, and as good as it was, this way definitely concentrates the flavor…made a really good recipe great…in my opinion. 🙂
Thank you, Bill. I’m glad you liked the recipe!
I made this for the first time and while the flavor was delicious, the sweet potatoe filling turned out a bit dry. I was careful to measure all ingredients. Not sure where I went wrong.
Hi Rita, make sure if using more potatoes that you increase the remaining ingredients proportionally. I hope that helps.
Natasha can you make this the day before? If so any suggestions?
Hi Veronica, please see “make-ahead tip” in the third paragraph of the post.
I make my sweet potato casserole much the same way you do, except for one difference. Instead of boiling the sweet potato’s in water, I bake them in the microwave. When microwaving them. I puncture them several times with an ice pick, then slather each with vegetable oil and wrap each tightly in waxed paper before microwaving them. This gives them a very moist cooked, silky, concentrated sweetness that I have never been able to capture any other way. The very best sweet potato to use is an orange-red color of potato. These aren’t seen often outside of Louisiana, but we were able to get some at Walmart here in northern Arkansas this year. We bought a bunch and had the best sweet potato casserole, sweet potato pie, just plain ole baked sweet potatoes, roasted sweet potatoes, you name it, I cooked them! Everything was really great! Love your casserole recipe too!
So nice to know that, thank you so much for sharing your process with us. Definitely a very useful information!
So nice to know that, thank you so much for sharing your process with us. Definitely very useful information!
Interesting technique; how long did it take you to microwave 4#?
thx,
Bill
I made these for Christmas dinner. OH YUM !!!! Rave reviews from the family.
That’s just awesome! Thank you for sharing your wonderful review!
So tasty – yet another one of Natasha’s recipe that will become a staple for future family holiday dinners.
Yay, that is so wonderful! Thank you so much for your good comments.
Thx for your recipes which have been my secret to proving a guy in Greece can cook too. Shhhh. I’m making sweet potato casserole for Xmas but I’m not sure which dried cranberries to use, the sweetened ones or the non sweet. Don’t have craisins here and not sure what they are. Thx once again.
Hi, I use the sweetened ones. I hope you love the sweet potato casserole!
It was the sweet potato casserole.
I had issues, making the recipes. I followed the instructions. And the food came out really bad.
What can I do to get it better.
Hi Justin, what do you mean it came out really bad? Could you explain it a bit more with the important details?
Hi
What can I substitute the regular sugar with in the casserole and what would be the amount? I.e honey, brown sugar, maple syrup, etc
Thank you
Hi Karla, I haven’t tried and tested replacing the sugar in this recipe but I saw that others commented this “Love this recipe! Easy to adapt to a sugar free, grain free version. I used brown sugar swerve. In baking custard type fillings you MUST use erythritol (swerve) or granular Allulose or your custard will crystallize. I also used a grain free maple almond granola, the tbsp butter and 1 cup chopped pecans. Used my clean hands to rub it all in. Yummy tasting topping for folks that refrain from flour.” I hope that helps.
Delicious! My husband didnt even miss the marshmallows and he liked the cranberries too! Will make this every year!
So good to know that your husband liked this recipe, Wiera. Thank you for sharing that with us!
This was the first time I made sweet potato casserole and I used this recipe! It was delicious. i used my Instant Pot to cook the potatoes..no dicing or peeling needed. I left out the cranberries. The topping was sooo delicious. Another recipe from you that is spot on and super yummy!
Hello Elizabeth, I am so glad to know that you loved this recipe! Thank you for sharing your great experience with us, we appreciate it and I hope that you will love every recipe that you will try.
Fantastic recipe, absolute hit on our Thanksgiving dinner! I only had enough sweet potatoes for half the recipe, so I used a half size dish and baked it a little less (about 30 min). Next time we’re definitely making the full size, to be able to enjoy some leftovers 🙂
Thank you for sharing that wonderful review with me, Elena!
I made this to go with our thanksgiving dinner yesterday…absolutely delicious!!! My kids don’t normally like sweet potatoes but they loved this casserole! Thank you for sharing this recipe!
That’s so nice. I’m happy to know that your kids enjoyed this recipe too! Thank you for your good comments and feedback Mrs. T.
I’ve made sweet potato casserole for years, but this version was the best! Using the mixer made the texture of the casserole so light fluffy.
Always enjoy your recipes…Happy Thanksgiving!
Perfect! I love that you enjoyed this recipe so much. Happy Thanksgiving!
I will eat this with a side of kasha.
Thank you for this delicious recipe!
You’re welcome, Sonya!
I’m so excited to try this!!!! I’m doing the make-ahead version and will bake tomorrow! Thank you Natasha for all of your awesome recipes!!
Sounds like a great plan, Patricia. Enjoy and I hope it becomes a hit!
I made this last year, minus the dried cranberries, and it was a huge hit! I’m looking forward to making it again this year!
I’m so glad this was a hit, Miranda!
Cutting the recipe in 1/2 for tomorrow.
2 Questions:
1.) Do I need to adjust the cook time?
2.) Does this recipe reheat well? I was planning on making it in the AM before the turkey is put in the oven then popping it back in the oven to reheat. Advise?
Hi Britt, I have not baked it halved, so I cannot advise on the time. Suppose you test that; I’d love to know how that turned out. If you use half the baking dish’s size and the casserole is the same height, you would bake for about the same amount of time (maybe 5 minutes less). This recipe does reheat really well!
I confirm – we used half the recipe and half the size of the baking dish. It was perfect in 30 minutes!
Will be making this tomorrow for Thanksgiving and am so excited to see how it turns out! Any of your recipes that we’ve tried has always been so good. Also, my 3 year old girl adores you! She always asks to “watch Tasha!”
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Why can’t this recipe be made a day ahead and then just reheat the whole casserole in the pan the next day?
Hi Catherine, please see “make-ahead tip” in the third paragraph of the post.
Love this recipe! Easy to adapt to a sugar free, grain free version. I used brown sugar swerve. In baking custard type fillings you MUST use erythritol (swerve) or granular Allulose or your custard will crystallize. I also used a grain free maple almond granola, the tbsp butter and 1 cup chopped pecans. Used my clean hands to rub it all in. Yummy tasting topping for folks that refrain from flour.
Hi Kat, thank you for sharing your sugar-free substitution advice.
I love this recipe but need to scale it down this year.
What would the conversion be for 2 people?
Thank You!
Hi Rosemary, if you click on the servings in the recipe card, you can scale the ingredients list up or down which should help.
My 10 y/o daughter and I just made this together. Absolutely delicious, and super easy!!!
Yay glad you both enjoyed this recipe!
My son has a severe peanut and tree nut (All Nuts) allergy. What other ingredient(s) could I use in place of the pecans?
Thank you!!
Hi Lori, I haven’t tried a substitution to advise but I do recommend reading through the comments if anyone has allergy suggestions.
How about oats?
Can I make this in a crock pot?
Hi Chanelle, I have not tested this in a crock pot to advise.
Hi Natasha,
Quick question…can baked bananas be added to the sweet potato mix? If yes then do I cut down the quantity of sweet potato? Replace 2 bananas for 1 sweet potato? So looking forward to trying the recipe for Thanks giving. Will definitely review it. Tried a couple of ur recipes recently and all of them were a hit. Will ereview them too.
Hi Saba, I have not tried this with a banana to truly advise. If you test this out, I would love to know how you like that!
This is very similar to the recipe I’ve made for years. The only difference is, I usually bake my sweet potatoes instead of boiling them. They peel very easily after being baked, and then you just mash them right up. I’ve never tried boiling, I wonder if the taste is any different?
Sounds great too! The taste should not make a difference, depends on the other ingredients that you will use for the recipe.
Hi, Natasha I am wanting to make this for a church thanksgiving dinner.
Can I make this the day before
and then reheat it before the dinner?
Hi Abigail, please see “make-ahead tip” in the third paragraph of the post.
I made this today and was a success. So yummy. Thank you for sharing your recepies.
That’s just awesome Carole! Thank you for sharing that great review!
Can this be frozen there only 2 of us and I would like to divide into 2 pans and freeze one?
Hi Teresa, If you experiment, let me know how you liked the recipe.
Yes, you can freeze it. You need to freeze the sweet potato mixture separate from the topping. I put mine in 2 separate zip top freezer bags and thaw them before putting it in the casserole dish. Bake following the recipe directions.
I (we) just love your recipes. Yours never fail me. Thank you so much for sharing. Made your meatballs again last night. Would love a cookbook of yours. Where could I order one? Have a great day. Marva
You are most welcome, Marva. I am still working on a cookbook, hopefully, I can complete and share it with you all soon!
hi
in the list of ing. it says 5 tbsp melted butter
but in the instructions it says 6 tbsp butter
it probably doesnt matter as it would jut make potatoes moe buttery…yum
Thanks
Hi, 6 Tbsp of melted butter is correct. I agree – more butter for potatoes is better!
Can I cut this recipe in half. I only have 4 people over for dinner. Thanks
Hello Carol, yes you can. When you’re at the recipe, click on Jump to recipe and click the number of servings. You can adjust it so the ingredients will be adjusted too.
Hi awesome recipes. I cut the recipe down to 4 servings but i dont understand the measurements Sorry. Please advise.
Hi Pearle, this weight chart can also help. I haven’t tried measureing it any other way but I hope that helps!
Do you think I could make this dish with squash instead of sweet potatoes? Thanks.
Just saw the previous comment from Terry! No need to reply again.
Can I substitute oven roasted squach for the boiled sweet potatoes?
Hi Terry, I haven’t tasted that but if you do I would love to know how you like that! It sounds delicious!
Hi Natasha! I’ve been watching your videos and I really love your recipes. Just earlier, I tried your sweet potato casserole recipe and it tastes really good. So sad I couldn’t go out and buy pecans so I made use of what’s on hand. I used almond instead but it still tastes great. I’m Mae Prias from the Philippines, by the way.
I am so glad that you loved this recipe even without the pecans! Almond is a great substitute too so it’s good that you used that instead.
My family has been making this recipe for years with slightly different amounts of the same ingredients except the craisins. It is really delicious and special to my family each year.
Hi Sarah. Good to know that you’ve already been making this recipe for years now. It’s also an all-time favorite in our household.
I boil my potatoes and let cool.too much work to peel and dice.
Thank you so much for sharing that with me, Jean! I hope you give our recipe a try soon
Made your sweet potato casserole for Christmas dinner.Was a big hit ,delicious and so easy.Thanks
You’re welcome! I’m so glad you enjoyed that!
I saw this recipe on Facebook and had to try it for my family Chanukah/Turkey dinner. It was a hit! Not a crumb left! Thanks for an easy and delicious new recipe that is sure to become a family favorite.
That’s so great! It sounds like you have a new favorite!
Made this yummy casserole for Christmas! Even my picky 91 year old father in law loved it !!!
I’m so happy to hear that! Thank you for sharing your great review!
I made the sweet potato casserole for Christmas Eve family dinner and it was a HIT.
There was not a bite left.
It will now be my go to sweet potato casserole for every holiday.
I’m so happy you enjoyed that. Thank you for sharing that with us, April!
We made this for Thanksgiving! It was very yummy. Love the cranberries in it.
That’s so great, Michelle! Thank you so much for sharing that with me!
Hi Natasha.
I made this sweet potato casserole for Thanksgiving and it was a big hit. My daughter actually requested that I make it for Christmas Eve to go with the ham. Thank you for all your great recipes.
Sounds like you found a new family favorite, Carol!
I have arthritic hands and peeling the hard sweet potatoes is impossible. Would canned sweet potatoes work?
Hi Carole, I honestly haven’t tried that. it may be worth experimenting though. I think it could still work with well-drained canned sweet potatoes. Please let me know if you test that out.
you could microwave the sweet potatoes in that potato bag or just like a baked potato-it comes out nice and moist and then easy peasy to peal and cut up skipping the boiling water and then go ahead with the rest of the recipe and easy on the hands
I make a similar recipe which calls for baking the sweet potatoes, then split and scoop out with a spoon. If canned doesn’t work for you perhaps baking would be a solution.
Carole, try cooking the sweet potatoes in the oven, let them cool and then scoop the meat out. That is a much easier way than peeling them. It works great.
You should be able to bake the sweet potatoes and peel them after they are soft and cooled.
H I Carole, I f you rub the potatoes with vegetable oil and wrapping them in foil before baking them in a 400° oven, the peeling will slip right off with ease.
Thanks for the tip!
I use canned for the same reason. I drain sweet potatoes very well and I cut back on the sugar to at least one half the amount.
Made this recipe for Thanksgiving this year and it was an absolute hit! There were no leftovers and everyone asked for the recipe. Made your mashed potato recipe last year as well and got the same response. Amazing!! Thank you Natasha
That’s just awesome, Jessica! Thank you for sharing that awesome feedback and review with us!
Hi Natasha,I made this recipe this year for Thanksgiving and OMG it became my favorite dish,I’m not waiting for next year to make this again,I’ll be probably making this every week and freeze it in small portions. It’s so so delicious. I pretty much cooked the Thanksgiving dinner using your recipes for the Turkey,the turkey gravy and the green beans.I love al your recipes,thank you!
You’re welcome, Angela! I’m so glad you liked this dish & so inspired knowing you used several of our recipes for Thanksgiving! That’s so great!
Wow! Just wow! This was amazing. I made it for Thanksgiving and everyone was reluctant to try it because we have never had sweet potato casserole before. Everyone, including my super picky husband, loved it. Will be making again for Christmas!
Don’t you just love it when that happens! Thank you for the great review, Amber!
Same here,we’ve never made sweet potato casserole before.It was so easy to make this and absolutely delicious
I’m so glad to hear that! Thanks for sharing that with me.
Did you realize that your directions for the topping don’t say to include the pecans in it?
Oh my goodness you’re right! I had it in the print-friendly recipe but not at the top. Thank you so much for pointing that out. Fixed! wouldn’t be the same without them.
Hi Natasha,
Looks fabulous, is there a substitute for the flour, grandma is
Gluten free?
Thank you
Hi Kathy, I would suggest using a 1:1 gluten-free flour to substitute to keep this a gluten-free sweet potato casserole.
Hi Natasha! I need to 1/2 this recipe. What do you think the cooking time should be? I will prepare in advance so it will be baked cold. Thank you. Love your recipes!
Hi Doreen, I have not baked it halved so I cannot advise on the time. If you test that I’d love to know how that turned out. If you use half the size of baking dish and the casserole is the same height, you would bake for about the same amount of time (maybe 5 minutes less).
Thanks Natasha! I’ll wing it since I’m the only sweet potato lover in my house. Wish me luck on the egg and a half! Happy Holidays!
Happy Holidays, Doreen! I hope you love this recipe!
One of my favorite Sweet Potato Casseroles is to drain large can of juice from a pineapple can (rings) and mix the juicewith sour cream (1 sm. tub). Cut about 5 to 6 cooked potatoes into 1/2″ to 1″ slices to coat sides in flour to fry in butter for a light brown crust. Layer slices into a casserole dish, pour sour cream mixture, sprinkle brown sugar, and top with crushed or rings of pineapple. Repeat layers and bake at 350 degrees until sour cream mixture looks like a puffy cream and dish is slightly toasted on top or until fully baked (approx. 45 min.). You may need 2 large cans of pineapple, 1-rings for top, 1- chunks or crushed for layers. Delicious! Our family tradition for Sweet Potato Casserole!
Thank you so much for sharing that with me!
My recipe is similar and also delicious. Will have to try it with the berries. Where did you get that 9×13 dish I love it!!
Hi Mindy, that dish is from Fred Meyer. I have a similar one linked in the post above.
Hi Mindy, we used this pan here. I hope that helps.
Hello Natasha! I love your recipes! I’ve turned into a better chef (mom cook) after watching your videos! I have one question about this casserole, I admidtly am making wayy too much food for Thanksgiving and wondering if the base casserole could be halfed and frozen? I’ve noticed alot of the marshmallow comments so I’ve decided to swap the craisins for tiny hot cocoa marshmallows. I’ll let you know know how it turns out! Thank you! Happy Holidays!
Hi Nathalie, I have not tested freezing it but halving the recipe should work great.
Hi, can i omit the eggs.
Hi Alesha, we always make it with the eggs but I think it would still work without them. It would be a slightly different texture but still will work.
Hi Alesha, we always make it with the eggs but I think it would still work without them. It would be a slightly different texture but still will work.
hi Natasha! I’m making this recipe today but all I have on hand are walnuts. Do you think they will be okay, or will the walnuts overpower the flavor? I’m trying to avoid driving to the store again!
Hi Adrianna, I haven’t tested that with walnuts to advise but I think it could work. If you experiment, let me know how you liked the recipe
Can you make this ahead of time?
Hi Pam, yes please see the make-ahead instructions in the post which should help.
Hi Natasha, love your recipes so much. And so does my family. Do you have any Turkey stuffing recipe or just stuffing recipe? Would like to make one with your help.
I’m so glad you love our recipes. That is so wonderful to hear. Unfortunately, we don’t have a stuffing recipe posted yet, but when I come up with something wonderful, I will be sure to share it.
mmm this is so amazing! An awesome way to prepare those sweet potatoes. Just in time for the holidays. Thanks!
You’re welcome, Matt! Thank you for sharing your wonderful review
This is the only way I will eat sweet potatoes. So so good!
That’s so great Katie! I’m so glad you enjoyed this recipe!
Natasha,
ALL of your recipes are amazing!
Actually I am using your turkey and gravy recipes for Thanksgiving. My son happen to see your sweet potato casserole on my Facebook page and requested it for Thanksgiving.
Thank you so much for turning this 70 year old ( not so great cook) into an amazing cook
Have a blessed Thanksgiving
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
It’s not the holidays without this at the table. Looks amazing!
I agree! Sweet Potatoes are a must!
I can not wait to try this recipe for Thanksgiving! What an EXCELLENT idea adding a bit of chopped cranberry to the recipe! I was happy to see how to add the marshmallows as my [adult /lol] daughter would be very disappointed with out them…but personally I would love this recipe better “without ” the marshmallows. Thank you so much for this Amazing Cooking site! It is definitely my favorite Food site!
I’m so happy to hear that! Thank you for sharing your great review, Cindy!
This is the same recipe my mom makes, however, she adds 2 T of bourbon. It takers it over the top. Alcohol cooks out, so it’s safe for kids.
Thank you so much for sharing that with me.
This casserole is perfection! We loved all the flavors and how easy it is to make!
I’m so glad you enjoyed it!
I had Friendsgiving last weekend and made this as one of my sides. All of it was gone and everybody asked me for the recipe.
Thank you Natasha for a great dish as always!
That’s so great! It sounds like you have a new favorite!
After it’s baked, do you eat it hot or cold?
We love it hot or warm 🙂
I am taking the sweet potato casserole for a Thanksgiving dinner. As the oven will have the turkey, can I cook the casserole at home and then warm it up in the oven when the turkey comes out 4 hours later.
I think that may work well Carol! I hope you like it!
I made this recipe for Thanksgiving 2 ways. I had to divide it because my nephew is allergic to nuts. So I made half following the recipe and the other half substituting marshmallows for the pecans. They both came out FANTASTIC. There were no leftovers (which made me very sad because I was looking forward to leftovers). Can’t wait to make it again next week when I have friends over.
Thank you, Natasha, for a delicious recipe.
You’re welcome Renee! I’m happy to hear the recipe is such a success! Thanks for sharing your excellent review!
I made this dish for this Thanksgiving. Everybody loved it! I used yams instead. Will make it again for next holiday!
Awesome, I’m happy to hear that!
Delicious! Just the right amount of sweetness without tasting like dessert.
I’m glad you love it! Thanks for sharing!
Hi! I was thrilled to see this featured in an email, because my husband recently tried a similar recipe at work. He raved about it and even emailed it to me. I took one look and was shocked because it calls for so much added sugar. Your recipe uses half the amount, perhaps even less. I was going to try adjusting it myself, but wasn’t sure about how much. This looks perfect. Thank you.
My pleasure JoAnn! I hope you love the recipe! Please let me know what you think.
Thank you for the recipe!
Do you serve it hot, worm or cold?
Gosha, I would serve it warm or hot. It reheats easily.
This looks great. I make something similar, but due to an egg allergy, I use orange juice.
That is a great tip! Thank you for sharing! Are you omitting the eggs?
Hi Natasha! Excited to make this for thanksgiving, however I wonder if I could substitute sugar with maple syrup or maybe not add any sugar at all inside the sweet potatoes since they are already sweet and there’s some sugar on top? I don’t know if that would alter the taste much. Thank you for the recipe!
Hi Ani, it would cause the casserole to be less sweet but if you are looking to reduce sugar, that would still work, the flavor just wouldn’t pop quite as much.
Hi Natasha, how far in advance would it be k to prepare this ? Thank you and have a very happy thanksgiving!
Mary, please see “make ahead tip” in the third paragraph of the post.
Thanks – I didn’t read thoroughly lol 😏
I use my mom’s recipe, which is much the same without the craisins. I don’t use orange juice, but many do with the marshmallow topped sweet potatoes instead of this crunchy topping. Since I will have both lovers of each this year, I will not add the orange juice (it’s too prominent, and not needed with the crunch topping), but I will alternately “stripe” the top, crunch mixture and marshmallow topping. Maybe all will be happy this way!
Thank you for sharing!! I do like the idea of marshmallows and it is clever to stripe the top!
Ah! I have a similar recipe and it’s a fan favorite. Mine has more streusel on top with small diced nuts, no berries. I add orange juice for acidity and flavor. So delicious!
That does sound good! Thanks for sharing Brianne!
thank you for this recipe, a nice new version, at least to me, of what I usually make, so thank you for this twist!
My pleasure Sabrina! I hope you love the recipe!
Natasha – I am a huge fan of your Apple Cinnamon Slab Pie! This will be the 3rd time that I will be making it for my siblings, parents, and friends. I stumbled across it while searching for similar apple recipes online. I was attracted to your blog because it was so down to earth and easy to follow. I love trying new things and I will definitely keep up with your blog. New fan! (P.S you are absolutely stunning… I cannot get over your amazing skin!)
I’m happy to hear how much you are enjoying my site Fatima! Thanks you for your sweet and encouraging comments!
Hi! If I make the Ahead of time and add the egg mixture to the hot potatoes and the right into my refrigerator, will the texture get funny because the eggs will kind of cook from the hot potato’s?
Hi Pat, it won’t get funny if the eggs are mixed into the butter and sugar before mixing with the sweet potatoes. It will work to make this ahead, but you will need to bake a little longer if baking this right from the refrigerator. Make sure it is hot in the center and you can double-check with an instant-read thermometer that it reaches a minimal internal temperature of 165˚F in the center since there are raw eggs added to the casserole.
This is so pretty to eat Natasha 😊
Thanks Inna! I agree 🙂
Glad to find this way of preparing sweet potatoes. I usually prepare the bake using mozzarella but this one is new thing to me. Thank you for sharing !
I hope you love it! And I would like to hear more about your version. Sounds interesting and I always love to experiment! 🙂
Dear Natasha,
Glad you’re interested in this savory version. It combines sweet potatoes with mozzarella, Parmesan, bacon and poppy seeds. I do not know if it is OK to attach the link of the dish I have published so you can see the details. Anyway here it is:
http://www.2pots2cook.com/2016/12/29/savory-sweet-potato-cheesy-casserole/
Of course, if you do not prefer to show other people’s posts, feel free to delete my answer, no problem at all.
I hope you will enjoy our savory version 🙂
Thank you so much for sharing! I love the idea of a savory sweet potato casserole 🙂