Every holiday table needs that one dish everyone looks forward to year after year—and for many of us, that’s a Sweet Potato Casserole. Velvety smooth sweet potatoes, topped with a crunchy brown sugar and pecan streusel—it’s comfort, nostalgia, and sweetness all baked into one cozy dish. Whether you call it a side or a dessert, one thing’s certain: it’s always the first to disappear!

This version is rich, buttery, and full of classic flavor, but simple enough to make ahead for Thanksgiving or Christmas. The filling is light and fluffy, while the topping adds that perfect contrast of crisp texture and caramelized sweetness. It’s the kind of casserole that reminds you of family gatherings, warm kitchens, and second helpings.

Why You’ll Love It

Creamy & smooth: Whipped sweet potatoes make every bite luscious and rich.
Crunchy topping: A pecan and brown sugar streusel for that irresistible finish.
Perfect balance: Sweet, buttery, and lightly spiced with cinnamon and vanilla.
Make-ahead friendly: Prep it the day before and bake before serving.
Holiday classic: A crowd-pleasing favorite that never goes out of style.

Time Needed

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8

Ingredients

Sweet Potato Filling

3 lbs sweet potatoes
¼ cup granulated sugar
4 tablespoons butter, melted
½ cup milk
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt

Pecan Streusel Topping

1 cup light brown sugar, packed
½ cup all-purpose flour
1 cup chopped pecans
6 tablespoons unsalted butter, melted
¼ teaspoon cinnamon

Instructions

Cook the Sweet Potatoes Preheat your oven to 350°F (175°C). Prick the sweet potatoes with a fork, wrap in foil, and bake until soft—about 1½ hours. Let them cool slightly, then peel.
Make the Filling In a food processor or large bowl, combine the cooked sweet potatoes, sugar, melted butter, milk, eggs, vanilla, and salt. Blend until completely smooth, about 1 minute. Pour into a greased 2-quart casserole dish and spread evenly.
Make the Streusel Topping In a separate bowl, combine brown sugar, flour, cinnamon, and pecans. Stir in melted butter until the mixture is crumbly but moist. Sprinkle evenly over the sweet potato layer.
Bake the Casserole Bake uncovered in the lower third of the oven for about 30 minutes, until the topping is golden brown and crisp. If it browns too quickly, cover loosely with foil.
Serve & Enjoy Let it cool slightly before serving. Each spoonful delivers creamy sweet potato goodness with a nutty, buttery crunch that’s pure holiday perfection.

Chef Emma’s Tips

For a hint of citrus, stir in 1 teaspoon orange zest into the sweet potato filling.
Use a hand mixer if you don’t have a food processor—just mix until smooth and creamy.
Make ahead: Prepare and refrigerate up to 48 hours before baking.
Top with mini marshmallows during the last 10 minutes of baking for a classic twist!
Serve warm with a drizzle of maple syrup for a sweet brunch-style version.

Nutrition (Per Serving)

Calories: 448
Carbohydrates: 52g
Protein: 5g
Fat: 26g
Saturated Fat: 11g
Fiber: 3g
Sugar: 36g
Sodium: 250mg

Make-Ahead & Storage

To store: Keep leftovers covered in the refrigerator for up to 5 days.
To reheat: Warm in a 325°F oven for 15–20 minutes until heated through.
To freeze: Assemble the casserole without baking, wrap tightly, and freeze up to 1 month. Bake straight from frozen, adding 10 extra minutes.

Final Thoughts

There’s a reason this Sweet Potato Casserole never goes out of style—it’s the perfect combination of creamy, sweet, and crunchy. Whether it’s your first time making it or your family’s yearly tradition, this dish will bring warmth and joy to your holiday table. Save this recipe to your Fall Favorites board and make it the star of your Thanksgiving spread!