Joyful.

Sweet Potato Casserole

By Martis Guleryan Updated

In short: Boil cubed sweet potatoes until tender, mash with butter, sugar, eggs, milk and vanilla, then top with brown sugar pecan streusel and bake at 350°F for 30–35 minutes. About 1 hour 15 minutes total; serves 10.

  • 1 hr 15 min
  • 10 servings
  • Easy
Jump to recipe Pin it
Sweet potato casserole with a crunchy brown sugar pecan topping in a baking dish with a serving spoon
Illustrative AI-generated photo.

Why you’ll love this recipe

This is the side dish that sits somewhere between vegetable and dessert on the holiday table. The filling is smooth and lightly spiced, and the brown sugar pecan topping bakes into a crisp, praline-like crust.

  • Make-ahead friendly — assemble it up to 2 days early.
  • Feeds a crowd — a full 9×13 dish serves about 10.
  • Pecans or marshmallows — or both, half and half.

Getting the texture right

The most common problem with sweet potato casserole is a watery filling. Sweet potatoes absorb water while they boil, so drain them thoroughly and let them sit in the colander for a few minutes to let the steam carry off excess moisture. Mash them while warm for the smoothest result; a hand mixer works if you want it extra silky. Let the mash cool a bit before adding the eggs, and bake until the center is set and reads 160°F (71°C).

Ingredient substitutions

Instead ofYou can use
Pecan streuselCover with 3 cups of mini marshmallows for the last 10 minutes of baking, or do half and half.
Granulated sugarUse ¼ cup for a less sweet filling, or swap in maple syrup.
Whole milkHalf-and-half, evaporated milk or unsweetened oat milk.
A scoop of sweet potato casserole on a plate showing the orange filling and pecan crust

Sweet Potato Casserole

Prep
20 min
Cook
55 min
Total
1 hr 15 min

Ingredients

Servings
10 servings

Sweet potato filling

Pecan streusel topping

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Cook the sweet potatoes

    Put the cubed sweet potatoes in a large pot, cover with cold water by an inch and add a pinch of salt. Bring to a boil and simmer 12–15 minutes, until a fork slides in easily. Drain well and let steam dry in the colander for 5 minutes.

  2. Step 2: Heat the oven

    Heat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.

  3. Step 3: Make the filling

    Return the sweet potatoes to the pot and mash until smooth. Stir in the sugar, melted butter, milk, vanilla, cinnamon and salt. Let it cool for a few minutes, then stir in the beaten eggs until fully combined. Spread evenly in the baking dish.

    Tip: Adding the eggs after the mash has cooled slightly keeps them from scrambling in the hot potatoes.

  4. Step 4: Mix the topping

    In a medium bowl, stir together the brown sugar, flour, melted butter and pinch of salt until it looks like wet sand, then mix in the pecans. Scatter evenly over the sweet potatoes.

  5. Step 5: Bake

    Bake uncovered 30–35 minutes, until the topping is golden and bubbling at the edges and the center of the filling reaches 160°F (71°C) on an instant-read thermometer.

    Tip: If the pecans darken before the center is hot, lay a sheet of foil loosely over the dish for the last 10 minutes.

  6. Step 6: Rest and serve

    Let the casserole stand 10 minutes so the filling sets slightly before scooping.

Equipment

Tips for the best results

  • Make ahead: refrigerate the filling in the dish and the topping in a separate container for up to 2 days. Add the topping and bake 10–15 minutes longer, until the center reaches 160°F (71°C).
  • Drain the sweet potatoes well and let them steam dry. Extra water makes a loose, runny filling.
  • Roasting the sweet potatoes whole at 400°F for about an hour instead of boiling gives a deeper, sweeter flavor.

Storage, reheating and freezing

Refrigerator
Refrigerate within 2 hours, covered, for 3–4 days.
Reheating
Reheat in a 350°F (175°C) oven, loosely covered with foil, for 15–20 minutes, or microwave individual portions, until it reaches 165°F (74°C).
Freezing
Freezes well before or after baking, without the topping, for up to 3 months. Thaw overnight in the fridge, add fresh topping and bake.

Frequently asked questions

Can I use canned sweet potatoes?

Yes. Use two 29-ounce cans of drained cut sweet potatoes (or yams) in syrup and reduce the sugar to ¼ cup, since canned ones are already sweet.

Why are there eggs in sweet potato casserole?

The eggs set the filling into a soft, souffle-like texture that slices cleanly. Bake until the center reaches 160°F (71°C) so the eggs are fully cooked.

Marshmallows or pecans?

Both are traditional. Pecan streusel adds crunch and is less sweet; marshmallows are nostalgic and kid-friendly. Many families do half of the dish with each.

Pin it for later

Save your favorite design to a Pinterest board so the recipe is there when you need it.

Reviews

Be the first to review this recipe

Tell us how it turned out and what you changed. Your notes help other home cooks.

Email us your review

Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references