Full of flavor and perfect for making ahead, this homemade sweet potato casserole will steal the show at your next holiday meal. Crunchy sweet brown sugar pecan crumble covers every bite of this buttery sweet potato mash. After your first forkful, you’ll already be thinking about going for seconds!
Side dishes are, without a doubt, the best part of a classic Thanksgiving meal. Don’t get me wrong—I love my Thanksgiving pies. But we’re talking creamy from-scratch green bean casserole, flaky soft dinner rolls, and flavorful cornbread stuffing.
Today’s recipe for homemade sweet potato casserole is a family favorite. Enjoy a smooth and creamy sweet potato mash topped with a crunchy, toasty, praline-esque pecan topping. Because it’s a little sweet, I like to serve this casserole with a sprinkle of sea salt and some savory fresh thyme or rosemary. A lovely balance of texture and flavor!
Why You’ll Love This Sweet Potato Casserole Recipe
- Creamy + crunchy = wonderful contrasting textures in every bite
- Buttery sweet potato mash with a hint of vanilla
- Cinnamon-spiced brown sugar pecan topping
- Sweet + salty—a decadent way to get your vitamin A!
- You can conveniently prep it a couple days in advance
10 Ingredients in This Thanksgiving Side Dish
Plus, finishing touches like thyme or rosemary and a sprinkle of flaky sea salt round out the entire dish.
Boil & Mash the Sweet Potatoes
This recipe starts out just like my sweet potato dinner rolls. Begin by peeling the sweet potatoes with a vegetable peeler. Boil them in a large pot of water until they’re nice and tender. Let them cool for about 15 minutes, and then mash. You can use a potato masher and some arm muscle for this, but I usually just use my mixer. Once they’re as smooth as you’d like (feel free to leave some chunks if you prefer them that way!), beat in the eggs, brown sugar, heavy cream, vanilla, and salt. These are all the ingredients you need for the sweet potato layer.
FAQ: Can I Use Yams Instead of Sweet Potatoes in This Casserole?
Easy Crunchy Pecan Topping
Can I Use Marshmallows on This Sweet Potato Casserole?
Yes. If you love marshmallows on your sweet potato casserole, you can certainly add them. You could even use homemade marshmallows. I wouldn’t leave off the pecan topping, though. (You’ll really miss that texture!) Add the marshmallows towards the end of the bake time. See recipe Note below for details.
How to Make Sweet Potato Casserole Ahead of Time
Sweet Potato Casserole Recipe
Ingredients You’ll Need
Instructions
- Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
- Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet). Set aside.
- Place the cooked sweet potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth—I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten eggs, half-and-half, vanilla, and salt. Spoon/pour the mixture into prepared pan.
- In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a silicone spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
- Bake for 30–40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm.
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