Sweet potato casserole is the side dish people ask for every Thanksgiving: soft, lightly sweet sweet potatoes under a crunchy topping of brown sugar and pecans. It tastes like dessert, but it goes right next to the turkey.
This version keeps it simple. You boil the sweet potatoes, mash them in a bowl, spread them in a dish and add the topping. No mixer, no special tools.
What you need
- Sweet potatoes. Pick ones with smooth, firm skin. About 4 medium potatoes make 3 pounds.
- A 9x13-inch baking dish. Glass or ceramic both work.
- A potato masher or a fork. That's all you need to get the sweet potatoes smooth.
Substitutions
- Marshmallows instead of pecans. Skip the pecan topping and cover the casserole with mini marshmallows. Bake at 375°F for about 25 minutes, until they're golden.
- Walnuts instead of pecans. Use the same amount, chopped.
- Canned sweet potatoes. Drain them very well. Don't use candied yams or sweet potatoes packed in syrup: the casserole will be too sweet.
- Maple syrup. You can use it instead of the brown sugar in the sweet potatoes, but keep brown sugar in the topping.
Make it ahead
Thanksgiving day is busy, so this casserole is a good one to make early.
- Up to 2 days ahead: spread the sweet potatoes in the dish, cover tightly and refrigerate. Keep the topping in a separate container.
- On the day: let the dish sit on the counter for about 30 minutes, add the topping, and bake. It may need 5 to 10 extra minutes.
- Freezer: wrap the unbaked casserole (without topping) in plastic wrap and foil. It keeps up to 3 months. Thaw it overnight in the refrigerator.
Leftovers keep 3 to 4 days in the refrigerator. Reheat them covered at 350°F for about 25 minutes, or a single serving in the microwave.
Looking for a dessert to go with it? Our classic pumpkin pie can be baked the day before too.
Step by step
Step 1: Boil the sweet potatoesPeeled 1-inch cubes, covered with water, 15 to 20 minutes until very soft. Drain well.
Step 3: Mash them while hotMash with the butter and brown sugar, let cool a few minutes, then stir in the milk, eggs, vanilla, cinnamon and salt.
Step 5: Add the pecan toppingSpread the sweet potatoes in the dish, then sprinkle the topping all over.
Step 6: Bake until golden375°F for 25 to 30 minutes. Let it rest 10 minutes before serving.
Sweet Potato Casserole
Mashed sweet potatoes with a brown sugar pecan topping, baked in a 9x13-inch dish.
Ingredients
For the sweet potatoes
For the pecan topping
Instructions
- Put the sweet potato cubes in a large pot and cover them with cold water by about an inch. Bring to a boil, then cook over medium heat for 15 to 20 minutes, until very soft. Drain well.
- Heat the oven to 375°F. Butter a 9x13-inch baking dish.
- Mash the hot sweet potatoes with the 4 tablespoons of softened butter and 1/4 cup brown sugar until smooth. Let them cool for a few minutes.
- Stir in the milk, eggs, vanilla, cinnamon and salt. Spread the mixture in the baking dish.
- For the topping, stir together the 1/2 cup brown sugar, flour, melted butter and pecans. Sprinkle it evenly over the sweet potatoes.
- Bake 25 to 30 minutes, until the top is golden and the edges bubble a little. Let it rest 10 minutes before serving.
- Drain the sweet potatoes well. Extra water makes the casserole runny.
- Mash while the potatoes are hot. They get smooth much faster.
Nutrition per serving (1/10 of the casserole)
- Calories
- 370
- Fat
- 18 g
- Saturated fat
- 7 g
- Carbs
- 48 g
- Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 5 g
- Sodium
- 210 mg
- Cholesterol
- 60 mg
Estimate per serving, calculated from USDA FoodData Central values.
Food safety: refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
Questions people ask
Can I bake the sweet potatoes instead of boiling them?
Yes. Prick them with a fork and bake them whole at 400°F until they're soft all the way through, 1 to 1 1/2 hours depending on size. Let them cool a little, scoop out the flesh and mash it. Baked sweet potatoes taste a little sweeter and are less watery.
Why is my sweet potato casserole runny?
Usually the sweet potatoes weren't drained well, or too much milk went in. Drain them in a colander for a few minutes before mashing.
Can I make it without eggs?
You can, but the casserole will be softer and won't hold its shape as well when you scoop it.
Sources
Recipe checked on November 9, 2026, against these published recipes and food-safety guidance:
- Preppy Kitchen, "Sweet Potato Casserole with Pecan Topping" (boiling method, amounts, oven, make-ahead, freezing, substitutions). preppykitchen.com
- She Wears Many Hats, "Sweet Potato Casserole Recipe" (filling and topping amounts, oven, make-ahead). shewearsmanyhats.com
- The Kitchn, Amanda Luchtel, "Sweet Potato Casserole with Pecans," November 12, 2025 (baked-potato method, make-ahead, storage). thekitchn.com
- FoodSafety.gov, storage times for leftovers (3 to 4 days in the refrigerator).
- USDA FoodData Central, for the nutrition estimate.
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