Sweet Potato Casserole

For the sweet potato filling you’ll need:

• Sweet potatoes: You’ll need about 3 pounds (roughly 4 medium sweet potatoes). I like to peel and dice them before boiling for the fastest cook time (we’re all about efficiency when it comes to holiday cooking!). Canned sweet potatoes can work in a pinch, but they tend to be softer and sweeter, so drain them really well before using.
• Eggs: Bind the filling and add richness.
• Evaporated milk: Creamy but not heavy, it gives the casserole its signature silky texture.
• Honey: I love the flavor and natural sweetness honey adds to this dish (just like in my fave Thanksgiving dessert, pecan pie bars). If you prefer the flavor of maple syrup, use that instead.
• Vanilla extract: A little splash makes everything taste balanced.
• Ground cinnamon + ground cloves: Feel free to adjust to your taste or swap in pumpkin pie spice if that’s what’s in your cabinet.

For the pecan topping you’ll need:

• Brown sugar: Light or dark both work for this recipe. Dark brown sugar adds a bit more molasses flavor.
• All-purpose flour: It absorbs the butter and helps create those golden, crunchy clusters.
• Unsalted butter: Use cold, cubed butter so it breaks down into little bits and forms a true streusel texture. If you only have salted butter, skip the extra pinch of salt.
• Chopped pecans: They toast as the casserole bakes, adding crunch and nutty flavor. Not a pecan fan? Walnuts are a great substitute, or skip the nuts entirely for a simple brown sugar crumble.

See the recipe card for full information on ingredients and quantities.

1. Cook the sweet potatoes. Peel and dice the sweet potatoes into 2-inch chunks. They don’t need to be perfect, just aim for roughly the same size pieces so they cook evenly. Add them to a large pot, cover with water, and season with salt. Bring to a boil, then cover, reduce the heat and simmer until fork-tender. Drain well; any excess water will thin out your filling.

2. Mash and mix the filling. Transfer the sweet potatoes to a large bowl. For the smoothest texture, pass them through a ricer (my favorite method!). You can also use a potato masher or even a fork for a slightly less creamy texture. Add the remaining casserole ingredients, along with a pinch of salt, stirring until fully combined. The mixture should be thick, creamy and lightly spiced. Use a spatula to spread it into a greased 9×13-inch baking dish.

3. Make the pecan topping. In a medium bowl, stir together the brown sugar and flour. Add the cold, cubed butter and work it in with your fingers until the mixture resembles wet sand with a few pea-sized bits of butter (like the first photo below). Fold in the pecans, then sprinkle the crumble evenly over the sweet potato mixture.

4. Bake until golden and bubbly. Bake at 350°F for 35–40 minutes, until the topping is golden brown and crisp around the edges. Let it cool for at least 10 minutes before serving alongside your Thanksgiving turkey and favorite holiday sides. (This would also be a delicious side next to pan-seared steak!)

Make-Ahead and Storage Tips

When it comes to hectic holiday meals, any dish that can be prepped in advance is a big win in my book. Here’s how to make this sweet potato casserole ahead of time:

• Up to two days in advance, make the sweet potato filling, spread it into your baking dish, and wrap tightly in plastic wrap (or use an airtight container if you’re short on fridge space).
• Make the pecan topping, and store it separately in an airtight container in the refrigerator.

When you’re ready to bake, uncover the casserole, add the topping and bake as directed.

To store leftovers: Cool completely, then cover tightly and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through and the topping crisps back up, or reheat individual servings in the microwave for a quick side.

To freeze: If you really want to get a head start on your side dish game, make the sweet potato filling and freeze it! Spread it into your baking dish, let it cool to room temperature, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before adding the topping and baking as directed.

(Freezing the fully assembled casserole works too, but the topping will lose some of its crunch. For special occasions, I always recommend adding the pecan crumble after thawing for that fresh-from-the-oven texture.)

Serve this easy sweet potato casserole as part of any holiday spread, from Thanksgiving to Christmas and even Easter. Here are more of my favorite sides for any feast:

• Creamy Mashed Potatoes with Homemade Gravy from Scratch
• Fluffy Pumpkin Dinner Rolls
• Easy Corn Casserole
• Broccoli Cheese Casserole
• Honey Roasted Carrots
• Roasted Green Beans

Looking for even more inspiration? Check out my Best Thanksgiving Side Dish Recipes.