Sweet Potato Casserole with a crunchy brown sugar topping that will give you life. A Thanksgiving recipe classic!
Sweet Potato Casserole with Brown Sugar Topping
Sweet potato casserole! ♡ And let me tell you, friends: this crunchy brown sugar topping will give you life.
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This was unbelievably delicious and a HIT at our friends giving feast! Thanks for a fabulous recipe! I threw in a dash of cinnamon too. 🙂
You didn’t think I would, but oh yes, in fact, I did.
I am tossing you a Thanksgiving recipe today. THANKSGIVING! And I want you to catch it and love it, okay? It is a deep, rich, sweet potato casserole from scratch with a crunchy brown sugar topping, and it’s comforting and cozy and it’s coming for you right now – ready?
I see two options for you right now. You can fall into a state of shock and awe that it is already borderline time for Thanksgiving (admittedly, this would be my default since usually I don’t even think about Thanksgiving until three days before – WHO AM I RIGHT NOW), OR you can realize the true fact that something this good doesn’t need to just be reserved for Thanksgiving and you can go right on ahead with your best kitchen self and make this happen even BEFORE the clock strikes dinnertime on Thanksgiving Day.
Those are the two options. You can choose.
In This Post: Everything You Need For Sweet Potato Casserole
- VIDEO for Making Sweet Potato Casserole
- Side Dish or Dessert?
- Topping for Sweet Potato Casserole
- Ingredients for the Sweet Potato Base
- How to Make This Recipe
- Frequently Asked Questions About This Recipe
- More Thanksgiving Side Recipes
Prefer To Watch Instead Of Read?
The Classic Thanksgiving Side Dish (Or, Dessert?)
You guys, the strange thing about this sweet potato casserole is that it is very much a dessert, but never once in my Thanksgiving career have I experienced this being served as anything other than a completely luscious side dish to accompany the mashed potatoes and gravy, turkey, green bean casserole, and soft white dinner rolls. The flavor just works. It’s that one little pre-dessert side that you might even like more than your real dessert.
This is a recipe that my mom has been making for years, and she got it from one of her friends who has been making it for years before that, and there is a reason is has become a mainstay at Thanksgiving.
First, let’s talk toppings. 👇🏼
Topping For Sweet Potato Casserole
I like to Easy Button my life whenever possible, so I just toss all the topping ingredients in my food processor and give it a go-round till it makes that crumbly, streusel-like topping that we know and love.
We’re talking just four easy ingredients:
- Pecans
- Flour
- Butter
- Brown sugar
Now, we know some love the sweet fluffy topping of marshmallows, but the texture of this sweet, nutty, crumbly topping just CANNOT BE BEAT. The crunchy topping perfect balances the fluffiness of the mashed sweet potatoes, and just… wow. Trust us, we’ll make a convert of you.
Okay, we’ve got the topping.
Now the base.
Ingredients In The Sweet Potato Casserole Base
The sweet potato mixture is as easy as mixing up a muffin batter.
All you need to do is mix all this together:
- Sweet potatoes (CANNED, which I know seems so retro and perfect and that’s because it is – I’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is just too heavy, trust me on this one)
- Eggs
- Butter
- Milk
- Sugar
- Vanilla
That’s it! Now let’s get this in the oven and on the table.
How To Make This Easy Sweet Potato Casserole
We’ve got our topping, we’ve got our base, and now it’s time to bring it all together.
It’s this easy:
- Mix and pour your sweet potato mixture into a pan.
- Top it with your beloved crumble.
- Bake for 30-45 minutes to get that topping nice and crispy.
And then? The moment of Thanksgiving sweet potato casserole truth.
YOU’RE A HERO.
The soft and sweet bottom layer + the crunchy and nutty top layer work their magic together to make the best sweet potato casserole that you could ever want for your Thanksgiving side-dish domination.
I can’t wait for you to love this one.
Frequently Asked Questions: Sweet Potato Casserole
Can I use fresh sweet potatoes instead of canned sweet potatoes?
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend that you bake them instead of boil if you go the fresh route as to not add more moisture.
Why are there eggs in this?
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!
What’s the difference between sweet potatoes and yams?
We couldn’t have explained it better than The Spruce Eats. In this recipe, we’re technically using orange sweet potatoes.
Can I prep this ahead of time?
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.
How can I make this a vegan sweet potato casserole?
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.
How can I make this sweet potato casserole gluten-free?
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.
How long can this sweet potato casserole sit out?
Like most foods being served, this should not sit out for more than 2 hours according to the USDA. After that it should either head to the fridge or be tossed!
How should I store and reheat leftovers?
Store in the fridge in a covered container (either the dish it was baked in or a new container). It will keep in the fridge for 3-4 days, but best sooner than later! To reheat, you can cover it and pop it in the oven again, uncovering it for the last few minutes to crisp it up, or you can hit the easy button and just reheat in the microwave. It won’t be quite as crispy but still delicious!
Sweet Potato Casserole with Brown Sugar Topping
- Total Time: 45 minutes
- Yield: 8 as a side 1x
Description
Sweet Potato Casserole from scratch with a crunchy brown sugar topping that will give you life. A Thanksgiving recipe classic!
Ingredients
Scale
For the sweet potatoes
- 3 cups (1 29-ounce can) sweet potatoes, drained
- 1/2 cup melted butter
- 1/3 cup milk
- 3/4 cup cane sugar
- 1 teaspoon vanilla
- 2 beaten eggs
- salt to taste
For the topping
- 5 tablespoons melted butter
- 2/3 cup brown sugar
- 2/3 cup flour
- 1 cup pecan pieces
Instructions
- Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet.
- Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving.
Equipment
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- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: sweet potato casserole, sweet potato recipe, sweet potatoes and brown sugar, brown sugar casserole, thanksgiving casserole
More Delicious Thanksgiving Side Recipes
- Instant Pot Mashed Potatoes (the perfect recipe when the oven and stove are full!)
- Green Bean Casserole (another Thanksgiving classic, with FRESH green beans)
- Everybody’s Favorite Corn Casserole (instant fan favorite, with BACON!)
- One-Hour Sheet Pan Thanksgiving Sides (perfect for a smaller Thanksgiving gathering)
- Bacon and Brussels Sprout Salad (crunchy, creamy, smoky, so good)
One More Thing!
This recipe is part of our cozy casserole recipes. Check it out!
November 5, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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I’d like to make one suggestion since I live in Europe and do not have access to canned yams. Instead of writing (1 29oz can), I feel it would be better to write (one 29oz can) so a crazy person doesn’t buy 10 yams to measure out 129oz of fresh yam (3.65kg). I have made this recipe in america with the canned yams and I knew what I was doing seemed incorrect but now I have so many extra yams. Thank you for your consideration
-crazy person
It does not set up as the instructions were diligenly followed. Extremely runny.
This was everything everyone said it would be. Will also be making it for our family Christmas dinner. I did throw in a pinch of cinnamon that someone suggested, but that was the only change. Thanks!
Hello, what size on do you use? Thank you!
9×13 pan!
If you double the recipe should you use a different sized pan? Or just let the sweet potato part be twice as thick and use the same amount of topping? I have a large family and definitely need to double this.
I would opt for two separate pans – the topping might not get crispy enough if it’s not spread well!
Can you substitute pecans with almonds?
Almonds should work, but they do have a firmer texture than pecans if that’s ok with you!
This recipe is not only extremely easy, but is so delicious. I’ve made it for all our holiday dinners. It’s always requested and I’ve even made it for summer get togethers.
Gee, don’t you think pan size is relatively important? Especially if you reduce the amount we are making.
No trust in this recipe.
Best wishes
need help
Could I use canned puréed sweet potatoes?
Is there a substitute for pecans? We have a tree nut allergy.
I am planning to make this for Thanksgiving. 3/4 Cups sugar seems like a lot. I don’t want it to be overly sweet.
If I need this to be nut free, what can I replace the pecans with?
If I double this in a larger pan will I need extra baking time
Hi, I know I’m late to the game here but this looks too delectable not to try! Does anyone know if this is okay cold? I am going to take it to a party and wonder if I should put it in a crockpot or not?
It’s delicious cold as well, though preferred warm or at room temp!
This is bombtastic! I added pie spice to the topping and cayenne to the sweet potatoes! I bringing this to the FEAST of TABERNACLES! I am quite positive that Brothers and Sisters are going to love it!
Thanks.
I love trinh new stuff
This looks so delicious! Thinking about it for this Thanksgiving, but we have a lot of people with nut allergies. Any suggestions for a substitute in the crumble?
Hi, Colleen! You could try subbing in oats for an oat crumble topping. Enjoy!
Love the recipe! Just wondering how large one serving is for the 500 calories? (1/2 cup, 1 cup etc.) Thanks! ❤️
We’d estimate around 1/2 cup!
I started making this recipe a few years ago! It is so good. My family loves it when I make it for Thanksgiving and Christmas!! Especially the topping!
I’ve been making this recipe for the last 20 years. Not this exact one. But same ingredients, it is my husband’s favorite!
Looks like I bought enough sweet potatoes to make a triple batch. Can you freeze this up?
We haven’t tried, Deb, but we think it’s worth a try!
Could you make this as a sweet potato pie filling?
We haven’t tried, so it’s hard to say!
Quick question! I make this every year and love it! I was just wondering if you think it would work to put some of the sweet potato mixture then add some of topping then the rest and of course topping? So layered? I just always find I run out of the topping before my last bite! Ha! Thoughts? Thanks!
You could try, but the texture of the topping in the middle would definitely not be crunchy like the texture of the topping on top!
Could I prep this the day bfore. Then bake the next day? Im trying to knock out a bunch of the dishes for christmas the day before. I’ve made the recipe before and I LOVE IT! Is it as good as baking it fresh compared to the batter sitting in the fridge overnight”
Yes, you can prep this recipe the day before!