Our Sweet Potato Casserole with Pecan Crumble is the perfect holiday side dish. This is my sister Tanya’s recipe and is popular at our family’s Thanksgiving dinners. It’s a classic recipe with a soft, soufflé-like layer of sweet potatoes topped with a crunchy pecan streusel.
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This easy sweet potato casserole recipe is the best I’ve ever tasted. Without fail, it’s always served on our Thanksgiving menu alongside our juicy roast turkey, unforgettable turkey gravy, green bean casserole and pumpkin pie.
Sweet potato casserole video
Watch the video tutorial where I explain step by step how to prepare this sweet potato casserole and find out how easy it is! If you make this recipe for Thanksgiving or Christmas, I’d love to hear about it.
The Best Sweet Potato Casserole Recipe
My sister Tanya taught me how to make her famous sweet potato casserole and, wow, is it good! I love that it’s easy to make and I’m always happy when we have leftovers from this dish because it reheats well (see prep and storage tips below).
There’s nothing more comforting than the sweet smells, luxurious texture and crunchy hazelnut topping. It’s sweet enough for dessert, but not too sweet to serve alongside Prime Rib Roast at Christmas or Easter.
Ingredients for Sweet Potato Casserole
Our sweet potato stew recipe features the best of fall ingredients combined to create a comfort food dish.
- Sweet potatoes – You will need 4 pounds or 4 large potatoes making about 6 cups once mashed. Choose firm potatoes with dark skin, without blemishes and of uniform color.
- Egg, sugar, butter and vanilla – gives the layer of potatoes incredible consistency, flavor and airiness. It almost looks like a soufflé. See below for vegan substitutions.
- Dried cranberries – while optional, the raisins give the mixture a little tang to counteract the heavy flavors and sweetness.
- Brown sugar – use light brown sugar for a more delicate flavor and dark brown sugar for a deeper caramelized sweetness.
- Flour – Works great for all uses, or substitute your favorite gluten-free flour substitute for a gluten-free sweet potato casserole.
- Butter – binds the streusel topping and balances its sweetness. Substitute vegan butter for a dairy-free sweet potato casserole.
- Pecans – adds a nice crunch, replace it with walnuts or you can omit them for allergic reasons, chop them coarsely or leave them whole.
Variations
Try some of these simple swaps to personalize your casserole:
- Vegan Sweet Potato Casserole: Replace 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 it with 2 cups mini marshmallows for the last 25 minutes of cooking.
- Add white sugar to your liking. For a less sweet filling, reduce the sugar to 1/4 cup or replace with your favorite sugar substitute.
- Add a splash of maple syrup to the filling for a touch of maple flavor
- Change the consistency: Leave the sweet potatoes in chunks for a dish similar to Southern candied sweet potatoes, or try blending the potatoes in a stand mixer for an airier layer of potatoes.
How to make sweet potato casserole
In just a few simple steps you can make this irresistible sweet potato casserole recipe.
- Cook the sweet potatoes – Peel and cut the sweet potatoes into 1″ pieces. Cover with water and boil for 10-15 minutes until tender. Mash with a potato masher or use a electric blender for super creamy potatoes.
- Prepare the filling – Preheat oven to 350˚F. In a bowl, whisk together: 3 eggs and 1/2 cup sugar. Beat in 6 tablespoons melted butter and 1/2 tablespoon vanilla. Stir the butter mixture into the sweet potatoes, then add 1 cup of the sauerkraut and spread it into a bowl 9×13 saucepan.
- Prepare the pecan crumble topping – Combine 2/3 cup brown sugar and 1/3 cup flour. Add 3 tablespoons of cold, diced butter and rub the butter into the sugar mixture using your fingertips until pea-sized crumbs form. Stir in pecans. You can use a pastry blender to keep your hands clean.
- Assemble and Cook – Sprinkle the streusel mixture evenly over the sweet potato mixture, place the pan in the oven and bake uncovered at 350°F for 35 to 40 minutes or until the warm, sweet potatoes begin to puff up at the edges.
For Tip
For a sweeter flavor, cook the sweet potatoes. Simply wash the outside, pierce the skin several times with a fork and then place it on a rimmed baking sheet. Bake at 400 degrees for 45 minutes. Then remove the peels before mashing them.
What to serve with sweet potato casserole
We make it year-round, but it’s best known on holiday menus. Try serving it alongside these other delicious main dishes and sides:
Advancement and storage
The holidays can be busy, so you’ll appreciate that this is friendly and no one will know you made your sweet potato casserole ahead of time.
- Prepare in advance – You can make the layer of sweet potatoes and spread it in the baking dish. Prepare the topping, but store it separately in the refrigerator for 2-3 days. When ready to cook, add the seasoning to the potatoes before baking.
- Refrigerate leftovers – Once completely cooled, transfer to an airtight container and store in the refrigerator for 3-5 days
- To freeze sweet potato casserole – Cover with cling film or in a freezer-safe container, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To heat – Bake in a preheated oven at 180°C for 20 minutes or until heated through.
Our sweet potato casserole recipe is the perfect addition to your holiday table with its crunchy pecan topping and layer of spiced sweet potatoes. Impress your guests with a scoop of this delicious dish at your next luncheon.
More recipes with sweet potatoes
If you love this sweet potato casserole recipe, then you won’t want to miss these other sweet potato recipes.
Sweet Potato Casserole Recipe
Simple sweet potato casserole with an irresistible crunchy pecan topping. This recipe is so flavorful. Sweet potatoes are soft, smooth and will puff up slightly as they cook.
Portions: 10 as a side dish
Prevents the screen from going dark
How to make sweet potato casserole
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Cook the sweet potatoes – Peel and cut the sweet potatoes into 1-inch pieces. Add to a large pot with enough water to cover the surface of the potatoes and bring to a boil. Cook uncovered at medium/low boil until easily pierced with a fork (about 10-15 minutes). ). Drain it and mash it (mash it with an electric whisk to make it even creamier).
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Prepare the sweet potato filling – Preheat oven to 350˚F. In a large bowl, whip together 3 eggs, 1/2 cup sugar, 6 tablespoons melted butter and 1/2 tablespoon vanilla. Stir butter mixture into cooked sweet potatoes, then add 1 cup sauerkraut. Spread the sweet potato mix evenly into a 9×13 saucepan.
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Make the pecan crumble topping – In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add the butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans.
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Assemble and cook – Sprinkle over the sweet potatoes and cook at 350°F uncovered for 35-40 minutes or until the hot, sweet potatoes begin to puff up at the edges.
483kcal Calories75G Carbohydrates5G Protein19G Fat
Nutrition Facts
Sweet Potato Casserole Recipe
Amount per serving
% daily value*
*Percent Daily Values are based on a 2000 calorie diet.
