Our old fashioned sweet potato casserole with pecan streusel topping is an easy recipe and a family favorite that’s been passed down for generations. It’s a classic holiday side dish for Thanksgiving, Christmas, and Easter. You can also make it for Sunday dinner, Church potlucks, or other special occasions during the holiday season.
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We have dozens of Thanksgiving dinner ideas, but few compare to this Southern sweet potato casserole! It’s Krysten’s mom’s recipe, and one of our favorite Thanksgiving side dishes. We make it all the time, and our kids love it too.
The sweet potato filling is creamy and sweet (thanks to the milk, butter, and sugar), and you don’t need any special equipment like a potato masher or hand mixer. We whipped up everything by hand because the potatoes were baked until they were nice and soft.
This recipe is also really easy to make and it travels well, so if you’re looking for a simple side dish to bring to a holiday gathering, this casserole is perfect. Krysten made it recently to take to a church potluck and it was a big hit.
If you’ve ever tried Ruth’s Chris sweet potato casserole recipe, our version is a lot like that, with a crunchy topping made with pecans and brown sugar!
What we love about this recipe
- It’s the perfect Thanksgiving side dish: Old-fashioned sweet potato casserole is our favorite Thanksgiving side dish—even the kids love it!
- The crunchy pecan crumble topping: Skip the marshmallows and make a pecan streusel topping instead! Definitely the best part of this dish.
- It’s easy to make: Our old fashioned recipe uses simple ingredients that you probably already have on hand and it’s quick to throw together, even for beginner cooks.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Sweet Potatoes: Large, fresh sweet potatoes (with the orange flesh). Alternatively, use peeled, cubed sweet potatoes if you’re short on time or plan to boil them. Canned mashed sweet potatoes would also work but we have never tried it.
- Milk: We used whole milk but you can also use half-and-half or heavy cream for more richness.
- Granulated Sugar: For added sweetness. Start with less and adjust to taste if you are worried about it being too sweet.
- Butter: Salted or unsalted is fine. Soften to room temperature or melt in the microwave.
- Vanilla: For flavor, but optional. Experiment with almond extract or even rum extract.
- Eggs: Binds everything together and also adds richness.
- Pecan Streusel Topping: Pecans, brown sugar, butter, and flour all mixed together.
Variations and substitutions
- Canned sweet potatoes: We have never tried canned mashed sweet potatoes, but they would also work.
- Marshmallow topping: A traditional sweet potato casserole is often topped with mini marshmallows.
Tools and Equipment
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- Sheet Pan, Aluminum Foil: For baking the sweet potatoes (or a large pot if you choose to boil them).
- Large Mixing Bowl: To combine the casserole ingredients.
- Potato Masher or Fork: For mashing the cooked sweet potatoes.
- Whisk or Electric Hand Mixer: To combine ingredients until smooth.
- Medium Mixing Bowl: For mixing the pecan topping.
- 9×13 Baking Dish: For baking the casserole.
- Nonstick Cooking Spray: To grease the casserole dish.
How to Make Old Fashioned Sweet Potato Casserole
Detailed instructions can be found in the recipe card below.
Step 1. In a large mixing bowl, combine the mashed sweet potatoes with the eggs, sugar, melted butter, vanilla, and milk (or half-and-half, heavy cream, etc.).
Step 2. Mix well until combined using a whisk or electric hand mixer.
Step 3. Grease a 9×13 baking dish with nonstick cooking spray. Pour the sweet potato mixture into the dish and spread it out evenly.
Step 4: In a separate medium bowl, mix together the chopped pecans and brown sugar.
Step 5. Add melted butter (cooled) and flour, and stir to combine.
Step 6. Sprinkle the pecan streusel on top of the casserole.
Step 7. Bake at 350°F (175°C) for 30 minutes, or until the topping is golden brown and the casserole is set.
What Goes Good with Sweet Potato Casserole
Sweet potato casserole goes great with many dishes, especially for holiday meals. It’s the perfect side for smoked turkey, double smoked ham, or juicy prime rib. You can also serve it with green bean casserole, chicken and dressing casserole, or Southern cabbage with smoked turkey. No matter what you serve it with, sweet potato casserole is always a tasty addition to the table.
Make Ahead in Time for Thanksgiving Day
You can easily prep this sweet potato casserole ahead of time for Thanksgiving!
- Prepare mashed sweet potato filling up to 2 days in advance and store it in the baking dish in the refrigerator. Be sure to wrap it in foil.
- On Thanksgiving Day, take the casserole out the fridge and let it sit at room temperature while the oven is heating up.
- Finally, make the pecan topping and sprinkle it over the casserole. Bake at 350°F until golden and warmed through.
How to Store Leftovers
- To store leftover sweet potato casserole, let it cool to room temperature.
- Then, cover the baking dish with foil or plastic wrap or transfer it to an airtight container.
- Sweet potato casserole stays good in the refrigerator for up to 3-4 days!
Commonly Asked Questions
We always roast the sweet potatoes in the oven for better flavor and texture. However, you can also boil peeled, cubed sweet potatoes in salted water instead.
Eggs help bind the ingredients together in sweet potato casserole, giving it a smooth and creamy texture. They also help the casserole set and hold its shape when baked.
To make the streusel topping crisp and crumbly, make sure to use cooled melted butter. If the butter is too hot, it will melt the sugar and turn mushy. Let the butter cool before mixing it with the dry ingredients. This way, you’ll get the perfect crumbly topping.
Old Fashioned Sweet Potato Casserole with Pecan Streusel Topping
Equipment
- Sheet Pan and Foil
- Potato Masher or Fork
- Mixing bowls
- Whisk or Electric Hand Mixer
- 9×13 Baking Dish
- Nonstick Cooking Spray
Ingredients
Casserole
- 5 large sweet potatoes
- 3 large large eggs
- 1 cup granulated sugar
- 1/2 cup butter melted and cooled
- 1 tablespoon vanilla extract
- 1/4 cup whole milk or half-and-half, heavy cream
Pecan Topping
- 1/3 cup butter melted
- 1/3 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup chopped pecans
Instructions
Bake Sweet Potatoes
- Bake sweet potatoes until tender. To bake, preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then pierce a few times with a fork. Place them directly on a sheet pan lined with foil. Bake for 45–60 minutes, depending on size, until they are very tender and easily pierced with a fork. Let them cool slightly.
- Once baked, let them cool slightly, then slice them open and scoop out the sweet potato flesh.
Prepare Filling
- In a large mixing bowl, combine the mashed sweet potatoes with the eggs, sugar, melted butter, vanilla, and milk or half-and-half. Mix until well blended.
- Grease a casserole dish with nonstick cooking spray. Pour the sweet potato mixture into the dish, spreading it evenly.
Make the Pecan Topping
- In a separate bowl, mix together the melted butter that's been cooled, flour, brown sugar, and chopped pecans until combined.
Add Topping and Bake
- Sprinkle the pecan streusel on top of the casserole.
- Bake at 350°F (175°C) for 30 minutes, or until the topping is golden and the casserole is set.
So perfect for the Holidays!
I got this off of internet several years ago. It is a GREAT add to any dinner. My family voted it best side dish.
More than delicious!!