The best sweet potato casserole is made the old-fashioned way with creamy mashed sweet potatoes, real butter, sugar, vanilla extract, eggs, and cinnamon then topped with an amazing candied pecan topping.
This yummy side dish will be your favorite for Thanksgiving, Christmas, or any special occasion because it's easy to make and make ahead friendly just like my Slow Cooker Collard Greens.
Jump to:
- What to Pair With Sweet Potato Casserole
- Why We Love This Casserole
- Is sweet potato casserole a dessert or a side dish?
- Sweet Potato Casserole Variations
- What Goes In It
- How to Make Old Fashioned Sweet Potato Casserole
- Recipe Tips
- How to Cook Sweet Potatoes
- Frequently Asked Questions
- More Sweet Potato Recipes
- Storing and Reheating
- More Holiday Side Dishes
- Recipe
- Comments
What to Pair With Sweet Potato Casserole
Here in the south, potatoes are the number 1 holiday side dish! White or sweet potatoes are the most popular choice. Old Fashioned Sweet Potato Casserole is always a top pick! Serve it alongside other classic sides such as Cornbread Sausage Dressing, Velveeta Green Bean Casserole, Jiffy Corn Casserole, 4-Ingredient Mac and Cheese.
Why We Love This Casserole
Nostalgic. Every time we eat sweet potato casserole, it reminds me of childhood memories. The food, family, and time spent together are treasured memories.
Availability. Sweet potatoes are available year round. If you live in Mississippi, you've probably eaten a sweet potato grown in Vardaman, Mississippi - sweet potato capital of the world! Read more about the history of Vardaman's sweet potatoes on Mississippi Sweet Potato's website.
Much anticipated treat. November and December is what we call the "eating season." Just kidding (or am I?). Nevertheless, the holidays are getting closer, and I'm getting super excited about good food and good times with family and friends!
Is sweet potato casserole a dessert or a side dish?
Well, it is a side dish, but it is pretty darn sweet! The crispy brown sugar topping reminds me of a pecan praline.
For this reason, just a spoonful should be all you need (I always get tempted to put more on my plate, ha!). This casserole makes 9 servings, but with smaller portions, you could get a couple more out of it.
Sweet Potato Casserole Variations
As mentioned above, there are SO many variations for this recipe. Some have marshmallows and some have raisins. Some have sweet potato slices and some have mashed sweet potatoes. This version uses mashed sweet potatoes and that's why it's so creamy and velvety smooth!
Some recipes use fresh ingredients and some use canned. So if you're undecided about which one to choose, I highly urge you to give this recipe a try!
Having said that, sweet potato casserole recipes have been around for a long, long time. There are many varieties from family to family. However, we happen to think this is the best recipe. Pair it with my Southern Cornbread Dressing and Creamy Squash Casserole for an authentic Southern meal!
What Goes In It
Here, we take a quick peek at the ingredients.
Sweet Potato Mixture:
Sweet potatoes - do not substitute with yams! The flavor and texture won't be the same.
Milk, Butter, Eggs - for moisture, flavor, and make the casserole creamy.
Vanilla Extract, Sugar, Cinnamon - for that delicious flavor combination, nothing beats this combo!
Streusel Topping Mixture:
Butter - real butter is best!
Pecans - use unsalted pecans.
Light brown sugar, all-purpose flour - use dark brown sugar if that's all you have.
How to Make Old Fashioned Sweet Potato Casserole
Here's a summary of how to make this casserole. When you get ready to make it, please follow the Recipe Card at the bottom of the post.
(1) Peel, chop, boil, drain, and mash sweet potatoes. Add to a large mixing bowl.
(2) Add remaining ingredients and mix well with a whisk.
(3) Pour sweet potato mixture into an 8-inch x 8-inch baking dish.*
(4) Blend the pecan topping mixture and then sprinkle on top.
(5) Bake and serve.
*This recipe can easily be doubled. Use a 9-inch x 13-inch casserole dish and bake as directed.
Recipe Tips
If you're running short on time, you can use canned sweet potatoes. Buy three 16-ounce cans, and discard all the liquid. Mash them up and proceed with the recipe card instructions.
Pick sweet potatoes that are fresh! Choose the ones that are firm with no bruises.
If you're going to take your casserole somewhere else, try this Lasagna Lugger Combo by Rachael Ray. It's not just for lasagna. The set comes with 2 sizes (13x9 and 9x9). Perfect for when you have 2 different size dishes to transport. Available now on Amazon.
How to Cook Sweet Potatoes
For this recipe, I like to peel, chop, and boil the sweet potato until they are very tender. But there are more ways to cook sweet potatoes:
Roasted Sweet Potatoes: Roast whole sweet potatoes on a foil-lined baking sheet at 400°F (200°C) for 45–60 minutes, until soft and caramelized.
Microwave: Pierce sweet potatoes with a fork, then microwave on high for 5–8 minutes, flipping halfway through.
Steam: Peel and cut sweet potatoes into chunks. Steam in a basket over simmering water for 20–30 minutes.
Pressure Cook: Place whole sweet potatoes in a pressure cooker with 1 cup of water. Cook on high pressure for 12–15 minutes, then quick-release.
Frequently Asked Questions
So, these two are totally different root vegetables! First, the skins are quite different. Yams have a dark, bumpy, tough skin while sweet potatoes have reddish-orange, thin, smoother skin. The flesh differs as well. Sweet potatoes have a smooth, sweet flesh while yams have a more fibrous non-sweet flesh. For these reasons, I would not use yams for this recipe.
Make the casserole and the topping the day before you plan to eat it. Keep the topping in a separate container. Store both in the refrigerator. Right before you bake the casserole, add the topping and bake as directed.
It freezes very well! Make the casserole but don't add the pecan topping. Tip - use an oven-to-freezer container. Let it cool completely. Wrap in plastic, then wrap in aluminum foil. Freeze for up to one month. When ready to bake, thaw in the refrigerator. When ready to bake, make the pecan topping, sprinkle on top of the casserole, and bake as directed.
It sure seems that they are the same! Both are sweet and always a treat. But the main difference is a sweet potato pie does not have a topping, and sweet potato casserole usually has a pecan topping or marshmallow topping.
More Sweet Potato Recipes
Sweet potato lovers, I have more sweet potato recipes you might want to check out:
Storing and Reheating
Store leftovers in airtight containers for up to 3 days. I like to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids. Available now on Amazon. Reheat in the microwave or in the oven. Cold sweet potato casserole is really delicious, too!
You can freeze a cooked sweet potato casserole for up to 3 months. Wrap it first in foil, then place into a freezer friendly container. Thaw in the refrigerator 24 hours in advance then reheat either in the oven or in the microwave.
More Holiday Side Dishes
If you try this recipe, let me know. I'd love to hear from you!
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Recipe
Old Fashioned Sweet Potato Casserole
Equipment
- pot for boiling sweet potatoes
- potato masher
- large bowl
- whisk
- measuring cup(s)
- measure spoons
- 8 x 8 baking dish
- pastry blender (optional)
Ingredients
- 3 large sweet potatoes You will need 3 cups of mashed sweet potatoes so buy more if they are small.
- ½ cup butter
- ⅓ cup milk
- 2 eggs
- 1 Tablespoon pure vanilla extract
- ½ to 1 cup white granulated sugar ½ c for less sweet. 1 c for very sweet.
- ½ teaspoon cinnamon
TOPPING
- ⅓ cup cold butter, cut into cubes
- 1 cup chopped pecans (unsalted)
- 1 cup light brown sugar (packed in measuring cup) see notes
- ½ cup all-purpose flour
Instructions
- Preheat oven to 350F.
- Peel and slice sweet potatoes into chunks. Cover with water in a large pot. Boil for 10-15 minutes or until very tender.
- Pour off water. Add butter and mash the potatoes. Transfer to a large bowl.
- In a large bowl, mix the hot mashed sweet potatoes with milk, sugar, eggs, vanilla, and cinnamon. Stir well with a whisk and pour into 8x8 dish.
- Topping: Combine cold butter, brown sugar, and flour. Mix well with fork or pastry blender until crumbly. Stir in nuts. (a pie plate works well for this step).
- Sprinkle on top of sweet potatoes.
- Bake uncovered at 350F for 25-30 minutes or until set.
Notes
Nutrition
This recipe was originally published in 2020 and was updated in 2024.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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