This is the best sweet potato casserole recipe for Thanksgiving—creamy mashed sweet potatoes topped with a buttery brown sugar streusel that’s irresistibly delicious. This classic holiday side dish is so sweet and decadent it could pass for dessert, yet it’s easy enough to make ahead of time. With fluffy whipped sweet potatoes and a crunchy brown sugar topping, this sweet potato casserole is always the first dish to disappear from the table.
Prep Time: 15 minutes | Cook Time: 70 minutes | Total Time: 85 minutes | Servings: 8-10
Table of Contents
Why This is the Best Sweet Potato Casserole
This sweet potato casserole with brown sugar topping strikes the perfect balance between side dish and dessert. The naturally sweet potatoes are roasted for maximum caramelized flavor, then whipped until creamy with butter, cinnamon, and vanilla. The brown sugar streusel topping adds an irresistible crunch that makes this the most popular dish at any Thanksgiving table. Both kids and adults love this dessert-like side dish!
What makes this recipe special:
- Creamy, fluffy mashed sweet potatoes
- Buttery brown sugar streusel topping
- Dessert-like but still a vegetable
- Easy to make ahead for stress-free holidays
- Always the biggest hit at Thanksgiving
- Perfect balance of sweet and savory
Ingredients for Sweet Potato Casserole
For the Sweet Potato Base:
- 3 lbs sweet potatoes (about 5-6 medium sweet potatoes)
- 6 tablespoons butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt (reduce to 1/2 teaspoon if using salted butter)
- 1/4 cup half-and-half (or heavy cream or whole milk)
For the Brown Sugar Streusel Topping:
- 3 tablespoons salted butter, softened
- 1 cup brown sugar (light or dark)
- 1/3 cup all-purpose flour
How to Make the Best Sweet Potato Casserole
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Place the whole sweet potatoes on a baking sheet and pierce holes all around each sweet potato with a fork. This allows steam to escape during baking. Bake for 50 minutes to 1 hour, depending on the size of your sweet potatoes. The sweet potatoes are done when they’re completely soft and you can easily pierce a fork or knife all the way through. Roasting instead of boiling creates deep caramelized flavor that makes this casserole extraordinary.
Step 2: Prepare the Sweet Potato Filling
Once the sweet potatoes are cool enough to handle, cut them in half and scoop out the flesh into a large mixing bowl. Discard the skins. Add the melted butter, granulated sugar, eggs, vanilla extract, cinnamon, salt, and half-and-half to the sweet potatoes. Using a hand mixer or stand mixer, whip the sweet potato mixture on medium-high speed until completely smooth and creamy, about 2-3 minutes. The mixture should be fluffy and well-combined.
Step 3: Assemble the Casserole
Reduce oven temperature to 350°F. Spread the whipped sweet potato mixture evenly into a greased 9×13-inch baking dish. Use a spatula to smooth the top into an even layer.
Step 4: Make the Brown Sugar Streusel
In a small bowl, combine the softened butter, brown sugar, and flour. Mix with a fork or your fingers until coarse crumbs form. The butter should be evenly distributed throughout the mixture, creating a crumbly texture. Sprinkle the streusel evenly over the entire surface of the sweet potato mixture.
Step 5: Bake
Bake at 350°F for 20-25 minutes, or until the sweet potatoes are heated through and the streusel topping has cooked and caramelized. If the streusel starts browning too quickly, cover loosely with aluminum foil for the remaining baking time.
Step 6: Serve
Serve the sweet potato casserole warm. It can also be made ahead and refrigerated, then reheated before serving.
How to Cook Sweet Potatoes for Casserole
Roasting method (recommended): This is the best method for maximum flavor. Pierce whole sweet potatoes with a fork, place on a baking sheet, and bake at 400°F for 50-60 minutes until completely soft. The roasting caramelizes the natural sugars for deeper, richer flavor.
Boiling method: Peel and cube sweet potatoes, then boil in salted water for 15-20 minutes until tender. Drain thoroughly. This method is faster but produces less caramelized flavor.
Microwave method: Pierce whole sweet potatoes with a fork and microwave on high for 5-7 minutes per potato, turning halfway through. This is the quickest method but produces the least flavor.
Make-Ahead Sweet Potato Casserole
This easy sweet potato casserole is perfect for advance preparation:
Up to 2 days ahead: Prepare the mashed sweet potato filling completely and store in an airtight container in the refrigerator. Make the brown sugar streusel separately and store in a sealed container. When ready to serve, spread the filling in the baking dish, top with streusel, and bake for 25-30 minutes at 350°F.
Day before: Assemble the entire casserole (filling and topping) in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 48 hours. When ready to bake, remove from refrigerator as you preheat the oven to allow it to come closer to room temperature. Bake as directed, adding 5-10 extra minutes if needed.
Storage and Reheating Instructions
Refrigerator: Cover the baked sweet potato casserole and refrigerate for up to 4-5 days.
Reheating: Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire casserole covered with foil in a 350°F oven for 15-20 minutes until warmed through.
Freezing: Freeze the unbaked assembled casserole wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Recipe Variations
Sweet potato casserole with pecans: Add 1 cup of chopped pecans to the brown sugar streusel for a crunchy nut topping. Mix the pecans with the butter, brown sugar, and flour.
Sweet potato casserole with marshmallows: Add 1 cup of mini marshmallows to the topping during the last 5-10 minutes of baking. If using marshmallows, reduce the sugar in the mashed sweet potatoes to 1/3 cup.
Extra cinnamon spice: Increase cinnamon to 2 teaspoons and add 1/2 teaspoon nutmeg for more warming spice notes.
Brown sugar in filling: Substitute brown sugar for the granulated sugar in the sweet potato filling for deeper molasses flavor.
Dark brown sugar topping: Use dark brown sugar instead of light brown sugar for a richer, more intense molasses flavor in the streusel.
With orange zest: Add 1 tablespoon of fresh orange zest to the sweet potato filling for bright citrus notes.
Bourbon sweet potatoes: Add 2 tablespoons bourbon to the sweet potato mixture for adult sophistication.
Using Canned Sweet Potatoes
If you don’t want to roast fresh sweet potatoes, you can use canned. You’ll need three 29-ounce cans of sweet potatoes. Drain them thoroughly before mashing. Since canned sweet potatoes are packed in syrup, reduce the sugar in the recipe to 1/4 to 1/3 cup to prevent the casserole from being overly sweet.
Tips for Perfect Sweet Potato Casserole
Roast instead of boil. Baking the sweet potatoes creates caramelized, concentrated flavor that boiling simply can’t achieve.
Drain canned sweet potatoes well. If using canned, make sure to drain thoroughly and reduce the sugar since they’re packed in syrup.
Whip until fluffy. Beat the sweet potato mixture for 2-3 minutes to incorporate air and create a light, fluffy texture.
Use room temperature ingredients. Let the eggs and half-and-half come to room temperature for easier mixing.
Don’t overbake. Watch the streusel topping carefully. If it browns too quickly, tent with foil.
Let it rest. Allow the casserole to cool for 5-10 minutes after baking so it sets properly.
Make the topping crumbly. The butter should be softened (not melted) to create proper crumbs rather than a paste.
Frequently Asked Questions
Can I use yams instead of sweet potatoes? Yes! You can use either yams or sweet potatoes in this recipe. They’re often used interchangeably in cooking.
How many sweet potatoes do I need? This recipe uses 3 lbs of sweet potatoes, which is about 5-6 medium to large sweet potatoes.
Can I use whole milk instead of half-and-half? Absolutely! Whole milk, half-and-half, or heavy cream all work beautifully. Heavy cream makes it extra rich.
Can I make this without eggs? Yes, though eggs help bind and create fluffiness. You can omit them, but the texture will be slightly different.
Is this a side dish or dessert? It’s technically a side dish, but it’s so sweet and decadent it could easily pass for dessert!
How do I keep the topping from burning? If the brown sugar streusel starts browning too quickly, tent the casserole loosely with aluminum foil for the remaining baking time.
Can I double this recipe? Yes! Use two 9×13-inch baking dishes or one very large baking dish. The baking time will remain the same.
Why is my sweet potato casserole runny? This can happen if the sweet potatoes weren’t drained well (if boiled) or if too much liquid was added. Make sure to measure liquids carefully.
What to Serve With Sweet Potato Casserole
Since this is a sweet, dessert-like side dish, pair it with savory options:
- Roasted turkey or smoked turkey breast
- Honey-glazed ham or prime rib
- Green bean casserole for vegetable balance
- Creamed corn (bacon cheddar or Southwest style)
- Homemade dinner rolls or cornbread
- Cranberry sauce and gravy
- Mashed potatoes and stuffing
Nutritional Information
Per serving (based on 10 servings)
- Calories: 320-340
- Protein: 4-5g
- Fat: 10-12g
- Carbohydrates: 56-60g
- Fiber: 3-4g
- Sugar: 38-42g
Sweet Potato Casserole with Brown Sugar Streusel
Ingredients
- 3 lbs sweet potatoes (about 5-6 medium)
- 6 tbsp butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp salt (reduce to 1/2 tsp if using salted butter)
- 1/4 cup half-and-half (or heavy cream or whole milk)
- 3 tbsp salted butter, softened
- 1 cup brown sugar (light or dark)
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Place whole sweet potatoes on a baking sheet and pierce each several times with a fork. Roast for 50–60 minutes, until very tender. This caramelizes the sugars and deepens the flavor.
- Once cool enough to handle, scoop the flesh into a large mixing bowl. Add melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-and-half. Beat with a mixer on medium-high speed for 2–3 minutes, until smooth and fluffy.
- Reduce oven temperature to 350°F (175°C). Spread the whipped sweet potato mixture evenly into a greased 9×13-inch baking dish.
- In a small bowl, combine softened butter, brown sugar, and flour. Mix with a fork or fingers until crumbly. Sprinkle evenly over the sweet potato layer.
- Bake at 350°F for 20–25 minutes, or until hot and bubbly with a golden brown topping. If the topping browns too quickly, cover loosely with foil.
- Remove from the oven and let rest 5–10 minutes before serving. Serve warm and enjoy!
Notes
This best sweet potato casserole recipe is a Thanksgiving essential that delivers creamy, fluffy sweet potatoes topped with an irresistible brown sugar streusel. It’s the perfect balance between side dish and dessert, making it a crowd-pleaser for both kids and adults. With make-ahead options and simple ingredients, this classic holiday casserole is easy to prepare yet impressive enough to be the star of your Thanksgiving table. Once you try this recipe, it will become a tradition you’ll make year after year.