Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
I love sweet potatoes and have a ton of recipes using them from bread to enchiladas, but I was missing a classic: sweet potato casserole. It was about time I made it and we loved every bite because this isn’t just any ole sweet potato casserole recipe. The crunchy butter pecan crumble topping really sets it apart.
This sweet potato casserole with pecans is an easy recipe to make and assemble before baking it off, especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner.
When cooking a holiday meal it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible, and this easy sweet potato casserole is one of those dishes. I’d prep it the night before, cover, and refrigerate if you’re planning on prepping in advance.
The mashed sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.
The brown sugar caramelizes in the oven with the butter and the topping is irresistible. I kind of want to put this topping on everything now.
I originally posted this recipe in November 2016 and it’s become a reader and family favorite and holiday staple over the years. You and your family will absolutely adore it!
Here’s what you’ll need to make this easy sweet potato casserole with pecan topping:
- Sweet potatoes
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Ground nutmeg and cinnamon
- All-purpose flour
- Fisher pecan halves
I used Fisher Pecan Halves. Fisher Nuts are preservative-free and non-GMO Project Verified, making them an excellent choice for cooking and holiday baking. The resealable bag helps keep the nuts fresh for longer.
How to Make Sweet Potato Casserole
I’m not even remotely exaggerating when I say this is the best sweet potato casserole recipe! To make it, you’ll first need to boil the sweet potatoes in a large pot until fork tender.
Then, add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon. Once combined (I like to use a potato masher!), turn the sweet potato mixture into a greased 9×13-inch baking dish.
Once the sweet potato base is done, you can move onto the pecan crumble topping. Melt the butter, then toss with the brown sugar, flour, salt. You’re looking for the mixture to resemble crumbs. Stir in the pecans, then sprinkle the crumble topping over the sweet potatoes.
Bake the sweet potato casserole with pecan topping until the top is lightly golden brown, the edges are set, and the center is mostly set.
Can I Make This Recipe in Advance?
Yes! You can assemble the entire casserole the night before, cover it with foil, and refrigerate it until ready to bake. Baked the prepped casserole straight from the fridge and add 10 to 15 minutes to the bake time.
How to Reheat Sweet Potato Casserole
If you need to reheat this sweet potato casserole with pecans, I recommend covering it with foil so the pecan topping doesn’t burn and then placing it in a warm oven. It’ll likely need to be in the oven for a good 15 to 20 minutes, possibly more if the oven is cooler than 300ºF.
How to Store Leftovers
If stored in an airtight container, this easy sweet potato casserole will last up to a week in the fridge.
Can You Freeze Sweet Potato Casserole?
Yes, you can assemble the sweet potato layer, bake, let cool, then freeze for up to 3 months. When ready to eat the prepped casserole, thaw overnight in the fridge. Make a fresh batch of topping, sprinkle it over the casserole, and bake until done.
Pro Tips and Tricks
Milk: You’re welcome to use any unsweetened milk you’d like in this sweet potato casserole recipe (dairy or non-dairy milk will work). I used an unsweetened cashew milk, but use whatever you have on hand.
Bake time: My sweet potato casserole took 50 minutes to bake because I started with it cold from the fridge (I prepped it the night before). Note that baking times will vary based on the pan used (glass or ceramic baking dishes will bake for longer than metal pans), your oven, climate, ingredient variances, etc. To be safe, start checking your sweet potato casserole with pecan topping at 30 minutes.
Amount of sweet potatoes: Lastly, a few readers have asked how many sweet potatoes equal 4 pounds. My best advice is to weigh your potatoes at the grocery store to see how many you’ll need. The number of sweet potatoes needed will vary depending on their size.
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Sweet Potato Casserole with Butter Pecan Crumble Topping
This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.
- 4 pounds raw sweet potatoes, diced into large chunks and boiled
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1/2 cup milk (I used unsweetened cashewmilk)
- 1/2 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground nutmeg, optional
- 1/4 teaspoon cinnamon, optional
- 5 tablespoons unsalted butter, melted
- 2/3 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt, or to taste
- 1 cup Fisher Pecan Halves
Make the Filling
- To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
- Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
- To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
- Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
- Add the pecans and toss to incorporate.
- Evenly turn topping out over filling.
- Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
- Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
Make the Topping
Amount Per Serving: Calories: 569Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 358mgCarbohydrates: 84gFiber: 8gSugar: 39gProtein: 8g
More Thanksgiving Recipes:
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Roasted Sweet Potato Salad — Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!
Easy Foolproof Roasted Turkey — Learn how to make juicy, flavorful herb-roasted turkey that’s not dry! This turkey has all the flavor that grandma’s used to have, minus the hassle.
Classic Traditional Thanksgiving Stuffing — Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves! Simple ingredients with stellar results! It’ll be your new go-to recipe!
Slow Cooker Stuffing with Sausage — This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There’s no sauteing or browning required at all!
Cabernet Cranberry and Blueberry Sauce – Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!
Honey Butter Pumpkin Dinner Rolls – Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
Honey Dinner Rolls – My favorite all-around dinner roll recipe (that doesn’t have pumpkin in it)!
No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!
Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing — All the flavors of fall in one gorgeous, hearty, and healthy salad!! The easy, tart-and-sweet dressing is just bursting with flavor!!
Herb-Roasted Tri-Colored Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!
Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher
This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.
I was tasked with making sweet potatoes for Thanksgiving several years ago. Ironic bc I don’t actually eat the sweet potatoes. I picked this recipe bc I was attracted to the topping. It has been demanded ever since. Every single sweet potato hater in the extended family loves this. IF there are leftovers, prepare for a rumble.*There is ONE thing that I did differently. … I doubled the topping. Not sure if that changes its classification from a side dish to a dessert so we eat it during both courses to cover our bases. Haha
Thanks for the 5 star review, glad you love it, and that it goes from side dish to dessert and covers both bases for you :)
Absolutely the easiest and most delicious casserole!
Thanks for the five star review, and I’m glad it was the easiest and the tastiest!
Rave reviews from the entire clan! I made the base ahead (baked minus 20 min) and froze. Brought to room temp on the day, added the topping and baked for the last 20 minutes. It was perfection. Thank you for a trustworthy collection of recipes.
Thanks for the 5 star review and glad that this got rave reviews from everyone and was perfect!
A fan favorite this thanksgiving. So delicious. I didn’t boil but rather baked after piercing with a fork for 80 min at 375. I also omitted the 2 tbsp of white sugar
Thanks for the 5 star review and great to hear this was a fan favorite and that you baked rather than boiled with great results!
I have been making this every Thanksgiving for several years now. The family looks forward to it every year. Thanks for the delicious recipe!
Thanks for the 5 star review and glad your family looks forward to this every year! Happy Thanksgiving!
Can I make the sweet potato casserole in a crockpot?
I’m sure you could but this recipe is not designed or tested for that so you need to bake this one in a regular oven if you want it to turn out properly.
Hi, would I halve the recipe for a 8×8 pan?
Yes, approximately, that should be fine.
This is the best sweet potato casserole EVER!! It was easy to make and everyone loved it! THANK YOU SOO MUCH FOR SHARING ALL YOUR DELICIOUS RECIPES!!
Thanks for the 5 star review and I am glad you’re loving my recipes!
Can I omit the eggs?
I am not sure because I’ve never tried it that way. Maybe make a half batch and see how it goes without the eggs because it’s a lot of food TBH if you were to make the full batch and for some reason it doesn’t work at all. My guess is it will work, but be more flaky and dry.
This is one of the best casseroles i have ever made. I have never liked sweet potatoes or yams before but this is DELICIOUS. i will make this in the future no doubt!
Thanks for the 5 star review and glad it was one of them best casseroles you’ve ever made and that you now like sweet potatoes!
I want to make this the night before and was wondering if I also include the topping or if that has to go on fresh before baking. Thank you!
Sorry that I don’t completely understand what you’re asking but you want to add the topping regardless of when you plan to bake, and then bake accordingly when you plan to serve it.
I am wanting to make this tomorrow and I wanted to ask if I can put marshmallows on top at the end of cooking and how much if you use canned yams ty help please
Marshmallows – honestly the crumble topping is so good you really don’t need them. So I really cannot comment on time since I never have used them here.
Canned yams – also have not used them so cannot comment.
Make the recipe as written is my advice!
Delicious. There was no mention of peeling the sweet potatoes before or pulling the skin after.
Thanks for the 5 star review and glad it was delicious! I guess I assumed that people would peel the sweet potatoes for a sweet potato casserole but sometimes you never can assume.
Anyone made this with canned sweet potatoes? I am too busy with everything else to boil SP.
I never have done it so can’t say for sure but likely ok however I have not tested it so take it for what it’s worth.
I have and my family hasn’t complained. I drain the liquid off before I mash them. I use 2 40 ounce cans.
I have made your recipe for several Thanksgivings, always to rave reviews by my family! My sister is a little quirky about the pecans on sweet potatoes, so I leave a small section for her without them. My niece Megan, who is my #1 fan of this recipe, is getting married in May and I will be passing this on to her for her new family!
Thanks for the 5 star review and I’m glad you are loving my recipes and passing them on to your family too!
This recipe has become a favorite for us! So much so that it was requested by both families that I make again this Thanksgiving. It’s also very easy to throw together and the kids enjoy helping.
Thanks for the 5 star review and glad you love it and it’s become a family favorite for you – on both sides!
Just out of interest for us living in Europe. Is the casserole served as a dessert, or as a ‘side dish’ accompanying the other dishes of the main meal . I have always been confused about this ,due to the sweetness of the dish.
Is it ok to omit the sugar altogether,maybe adding only a little (1 tbsp )of honey or maple syrup instead, as I imagine the topping to be quite sweet anyway.many thanks
Its typically served in the US as a side dish. But its so sweet, that it could almost be considered a crustless pie.
In the US, cutting out that much sugar might not satisfy people, as we tend to use a lot of sugar in most things. I usually mix it all minus the eggs and taste the mix prior to adding eggs and adjust to taste then add eggs. That way I dont over or under sweeten and same with any spices. I add a lot of spices like nutmeg, cinamon etc.
I’ve been making this for years, I lost my recipe and this one is pretty darn close! It is a HUGE hit with everyone! The only difference I have is BAKE your sweet potatoes instead of boiling. It really brings out the flavor of the sweet potato!!!
Thanks for the five star review and I’m glad it was a huge hit with everyone!
In terms of baking vs boiling, I agree that baked sweet potatoes tend to have more flavor. However in this recipe I do like to boil them because I like the extra moisture they get from boiling versus in the oven where they are a bit drier, but go with personal preference and whatever you like.
I made this for the 1st time at Christmas. I had a hard time with peeling the potatoes. Extremely hard & I kept getting black places all over the potatoes.
What was I doing wrong ??
Get a new peeler for one thing, if it’s dull, you’ll struggle. https://amzn.to/3mdZenm
And I always put on yellow kitchen gloves like for washing dishes. I have terrible grip with bare hands for tasks like this and the gloves save me and my grip!
Loved this recipe and wondered if you can cook it in a slim cooker?
Thanks for the 5 star review and I am glad that you loved it!
I am thinking you mean slow cooker…not slim cooker although maybe there is something called a slim cooker!
Anyway this recipe is intended to be made as written because the top will not get crispy if it’s in a slow cooker and will stay pretty soft is my guess.
I made a Keto friendly version of this casserole, with pumpkin instead of sweet potatoes, golden monkfruit sweetener instead of sugar and omitting the flour in the topping. Kept everything else the same and it worked beautifully! Absolutely delicious!
Thanks for the 5 star review and glad that you were able to make this keto-friendly and that you’re enjoying this during a time of the year that’s not Thanksgiving through Christmas when people usually only make this!
I make this every year for Christmas and Thanksgiving. Its a family favorite. My husbands Grandma is the best chef ever and she requests I bring this every year because it’s her favorite.
Thanks for the five star review, I’m glad you make it for Christmas and Thanksgiving, and that your family members request it!
I made this last year at Christmas and it was a big hit with adults and kiddos. I did substitute walnuts because my sister is allergic to pecans, and I added a few marshmallows just broiled on the top because I thought that the kids would like it… and we all did!!!(I know someone asked before… I did make this the day before and it worked out well.)I am excited to make it again this year!
Thanks for the five star review and I’m glad that you will make it again this year! Thank you for chiming in that you added marshmallows, so many people have asked about this in the comments, I hope they read your comment. I have never added marshmallows to this particular recipe so I’ve never been able to say definitively to do it or not do it, but it sounds like they turned out great for you just boiling them briefly. I hope you enjoy this dish on Christmas again!
My cousin made this for Thanksgiving and it is, hands down, the best sweet potato casserole EVER. It had the bunch of us ooo-ing and ahhh-ing! SO delicious! I plan to make this for Christmas because we are all anxious to eat this dish again!
Thanks for the 5 star review and glad you think it’s hands down the best sweet potato casserole ever and everyone was oohing and ahhing! Hope it’s just as good for you on Xmas!
This was a delicious addition to our Thanksgiving dinner. It even tastes good cold. As my husband is diabetic, I left the white sugar out of the filling and cut the brown sugar to 1/4 cup. It was yummy and the topping would be good on everything! Thank you for sharing this recipe.
Thanks for the 5 star review and glad it waas a delicious addition for you!
Should the potatoes be skinned?
I need to travel about 45 min with this dish. I will prepare tonight and bake in the morning. Will it be okay to serve it about an hour after baking?
Yes fine but if possible I would ask the host if you can pop it in the oven to heat it up briefly. It’s fine lukewarm/room temp but I prefer it hotter but if there is no oven space or other factors at hand, it will still be fine.
That’s what I was thinking ….thank you!
Has anyone tried adding marshmallows to this dish.
I personally have not done so.
It was a great hit at my first Thanksgiving gather (that I hosted). Everyone was asking about the recipe :) I did add marshmallows just because I had some in the pantry and cut back on the sugar. Thank you!!
I have.made a very similar recipe but use the mini marshmallows, too and my family has loved it. It’s been requested year after year for many years. Now have passed in on to grown children. Pass your recipes on while you still can!!
That is great advice! Thankfully all mine have a digital record which will live on (I hope)!
Hi I’m wanting to make this for Thanksgiving. How many sweet potatoes roughly is 4 lbs worth?
It just truly depends on how big the potatoes are. Weigh them at the store.
This casserole was so delicious and a star on our Thanksgiving table. I did not make any changes, other than using real dairy. As my adult daughter said, “it’s a keeper!” I plan to make it again and again. Thank you!
Would it keep if you prepared two days before baking?
Possibly but I haven’t tried it so cannot say for sure.
Where do you get that milk from?
From my local grocery store.
I’m making the sweepotato casserole.
Can I use frozen sweet potatoes?
I never have tried it that way so not sure how that would work.
So my daughter has requested this for this years dinner, however she is the only one that will eat it. DO you think this recipe could be halved and placed on a smaller dish?
Yes I think that would be fine.
I was confused by the make ahead instructions. Do you fully bake it and then refrigerate and reheat? Or do you just prep it with pecan topping, refrigerate, and then fully bake it the next day?
The second half – just prep it with pecan topping, refrigerate, and then fully bake it.
Hi Inwas wondering if almond flour was ok? Looking for gluten free idea.
Definitely would not use almond flour. I would use a GF baking blend BUT…. I have not tried it that way and really don’t know how it will turn out.
This is my FAVORITE casserole dish! Its been a family recipe for years! I now use coconut milk in place of milk & add organic cranberries to it!! SO Yummy! I do wonder tho.. If the chips would go well with the pecan toppings?? hmmm.. I may be experimenting this year!!
Thanks for the five star review and I’m glad this has been a family recipe for years now!
How many sweet potatoes did you use?
You need 4 pounds worth how many ever potatoes that takes you. They vary greatly in their size as you know.
Would it be good to put marshmallows on top of the pecans? Or does that sound weird to do?
This topping, for us, is perfect and we don’t want the marshmallows in addition to this topping since we love the topping, as is. But you could experiment with marshmallows and see how it goes for you and if you prefer it that way or without.
Looks very good, i love this recipe and several more i seen
Wonderful – enjoy!
I made this with baked yams and everyone LOVED it! Baked them, mashed them (yams will just slip out of their peels when cooked) and otherwise followed the recipe exactly! Was so delicious it felt wrong having it with the main course, as it was so rich and yummy!
Thanks for the five star review and I’m glad the yams were perfect here!
Did you peel the potatoes?
Can this be prepped, frozen and then cooked a few days later?
Many people have asked this in the comments already and while I haven’t personally tried it that way, I think you will be okay. If it’s literally just going to be a couple of days, I wouldn’t even bother freezing and would just keep it in the fridge.
when preparing the crumble topping, mine initially became a wet mixture. so i added more flour, which then resulted in a dough – nothing like the beautiful crumbs in your video. any idea what could have gone wrong?
By adding more flour, that’s what created the dough. Double check your measurements on everything else and I think you will be fine next time.
Hi Averimade this yesterday and it was Fantastic! Thank you for the recipe ?
I actually put it all together on Thursday and baked it yesterday. (We had our Thanksgiving the day after). When I make it again, and I will! I’ll do the same b cuz I liked the way it set up from chilling overnight. ?
I’m glad that it worked out great to pre-assemble it and then bake it yesterday and that you’ll do it again that way!
Delicious! I made this recipe for Thanksgiving dinner and my family loved it! Just the right amount sweetness. Although I used walnuts instead pecans and added allspice and chili powder.
I bet the chili powder a fun twist to this! Glad it was the right amount of sweetness and the family loved it!
Can this be frozen with out the topping?
This dish looks like a wonderful alternative to the single-note marshmallow covered variety. I wonder have you ever tried making it with cardamom?
Haven’t tried but I’m sure it would add a nice flavor.
This looks amazing. Do you think it would work out to cook the sweet potatoes in the crock pot instead of on the stove?
Re-read previous comment replies, thanks!
Do you peel the sweet potatoes before dicing and cooking?
I am embarrassed to ask this but I’ve never made anything sweet potato related other than microwaving one! Do I peel the potatoes?!
I only have salted butter, will that be ok for the topping?
I have to travel an hour and a half with the sweet potato casserole and I won’t have time to completely baked it when I arrive willl the topping still be good if I completely bake it before I leave home and then just heated up again when I arrive at our dinner or should I half bake it before I leave and then finish baking it when I arrive so the toppings stays crispy?
I would do the later option if possible but if it’s not practical, then do the former. Good luck!
If I want to wait until tomorrow morning to bake it did I leave off the topping until I am ready to put it in the oven?
That’s fine, yes.
Hope to get an answer quick as it’s the day before Thanksgiving and I’m prepping!!!! My grocery store was completely out of the orange sweet potatoes (small town) so I bought the yellow sweet potatoes instead but now I’m sort of panicking thinking what if it doesn’t taste well? Do you know if the recipe could work with those?
Different potatoes very in their level of starch and in sweetness so it’s hard to say if it will be exactly the same but I think it will be close.
This recipe is similar to what I have used in the past however this year our stove/oven stopped working on Monday. What would your recommendation be for settings and times for a crock pot?
That’s a good question but because I’ve only made this the way I wrote it I’m not sure what to advise for a crockpot.
Could I substitute the sweet potatoes for canned yams? And how much about should I use? First Thanksgiving without my mom, I’m looking for shortcuts where I can! Btw, this recipe is almost like hers! ❤️
I’ve never done that so I really can’t say for sure. If you feel like the texture of the canned yams is pretty similar to a home-cooked mashed sweet potato, then it’s probably ok.
This looks amazing and I want to use for our Thanksgiving meal but I’m worried that it may be too sweet. I’m thinking about leaving the sugar out of the filling. Or maybe just reducing sugar for both filling and topping. Any thoughts or suggestions so I don’t mess it up? Thanks!
Honestly yes, it’s sweet. But it’s sweet potato casserole and those are inherently sweet. I would make as written because while it is sweet, everyone seems to love it as is. Read through all the comments!
Do you think it will taste the same with walnuts instead of pecans??? Thank you.
It will not taste the same but I don’t think it will taste bad. However, pecans are much more traditional and what I would use.
Can margarine be used instead of butter. I have a family member who can’t eat butter.
I have never tried it with margarine so I can’t say for sure how the results will be. I would think pretty close, but haven’t done it that way so can’t be sure.
This dish looks amazing! I bought all ingredients to make for my sister’s family get-together. Has anyone attempted to make this in the crock pot? I plan on making in the 9×11 pan, I was just wondering. It would be easier for travel and to keep warm, as I’ll be driving 2 hours to family’s house. Or could I reheat in the oven in the 9×11?
In my opinion I would make it as written and then just cover with foil and reheat in a low oven as necessary. Enjoy!
Has anyone ever tried this with butternut squash?
I personally have not and the recipe is written to use sweet potatoes and not sure if butternut will hold up as well after being mashed…I worry it could get a little stringy.
Thanks for the insight! :) Can’t wait to try your recipe.
Can I use Crisco instead of non stick spray for the pan?
I never have but I’m sure it would be fine.
I would probably use canned sweet potatoes. What about substituting almond milk for milk? Think that would work?
Probably will be okay, not as creamy tasting, but I haven’t tried it personally other than the way I wrote the recipe.
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What can I replace the eggs with
Not sure as I have never tried.
I made this last year for Thanksgiving and it was a big hit. I will definitely make it again this year.
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make it again!
How many cans of canned sweet potatoes can I use?
Not sure – haven’t made it using canned potatoes.
Can this be made ahead of time?
Yes, I cover this all in the blog post. You may want to re-read.
Hello! I’m making this for a potluck lunch at work. Planning on preparing tonight and finishing it off in the oven at work tomorrow. I’ve read several things saying to wait to put the topping on and it’ll be fine over night. Thoughts?!
You can put it on in advance. I did for these photos and all was well :)
I do not see in the instructions where to use the two tablespoons granulated sugar.
Along with the other sugar, step 3
Everyone loved this sweet potato casserole and it’s great to heat up the day after too! Thanks s much for sharing this and U’ll definitely make it again at Christmas!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make again at Christmas!
This is such a great recipe! Amazingly delicious- so many compliments when I brought it to thanksgiving dinner!
Thanks for trying the recipe and I’m glad it came out great for you and that you got lots of compliments!
This one dish is what I look forward to each and every year at Thanksgiving. Once again I cannot wait to enjoy.
Do you boil the sweet potato cubes with the skin on or off?
HELP!!! Day before Thanksgiving and I tried it and If you melt the butter and add sugar to it even with the flour and salt it became a liquid ( gooey) I could not have used my fingers at all and it did not cover the top. Not sure what I did wrong but is it ruined?
Just add more flour if it’s too gooey for you. I did not have this problem but sounds like possibly you mis-measured? At any rate, easy fix.
About how many potatoes would equal 4lbs? I know it would vary based on size, but just for a general idea.
It varies greatly. Use a scale at the grocery store.
Has any one made this with walnuts before?
I haven’t but you probably could if you prefer them to pecans.
I doubled the recipe bc my family members are HUGE sweet potato fans but how long should I bake it? What if I freeze it prior to cooking?
I don’t know how long to bake it – it will depend on your pan size, the shape of the pan, how deep it is, etc. I would play it by ear and use your best judgment. If you’re making this for Thanksgiving, you don’t need to freeze it. It will be fine til Thursday.
If you freeze it, and are baking it from thawed out room temp, I’d say bake as long as if you had never frozen it.
Can I eliminate the nuts without effecting the recipe, it sounds delicious.
It will effect both texture and taste but the recipe should still ‘turn out’ without them.
A crunchy texture is the best contrast for sweet potato casserole! I don’t want to wait until Thanksgiving to make this!
LMK if you make it!
Looks so good. The topping sounds amazing, thanks for the idea
That butter pecan crumble topping makes me want to weep. But, you know, HAPPY tears. I’m all about sweet potato everything at this time of year. It’s grounding, delicious, and just feels warming and good. This looks like a great way to enjoy it.
What a fabulous recipe! It looks really mouth watering!
My mother used to make this similar recipe. She also put coconut and crushed drained pineapple in hers. It was the best dessert(HA) on the table any time. I always liked it for dessert. Your topping looks so perfect as do the sweet potatoes.
Whoa! This looks amazing! That Butter Pecan Crumble Topping has me drooling! What a great idea! :)
Sweet potato casserole is amazing!! I was never interested in it (or the marshmallow covered yams) as a kid but somewhere in my young adult years I tasted what I had been missing. Jon likes sweet potato pie and I love a streusel topping so this satisfies both of us!
This sounds like the perfect fit for both of you! And I love sweet potatoes in pretty much any form!