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make ahead casserole for the holidays - sweet potato casserole
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5 from 2 votes

Yummy Sweet Potato Casserole

This Yummy Sweet Potato Casserole with Pecan Topping is our family's favorite and most requested side dish during the holidays. It's a classic recipe and super easy to make ahead.
Keyword: holidays, pecans, side dish, sweet potato, sweet potato casserole


  • 4 cups sweet potato peeled and cubed
  • 1/2 cup white granulated sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract

For the Pecan Topping

  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsalted butter softened
  • 1/2 cup chopped pecans


  • Preheat oven to 325 degrees F (165 degrees C).  Spray a 13x9 inch baking pan with nonstick spray.
  • Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  • In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. 
  • Transfer to a 9x13 inch baking dish.
  • In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. 
  • Sprinkle the mixture over the sweet potato mixture.
  • Bake in the preheated oven 30 minutes, or until the topping is lightly brown.


Tips, Tricks, and FAQs

  • Can I use canned sweet potatoes? No, using fresh sweet potatoes will provide the best results.
  • You can replace the pecans with walnuts, or even hazelnuts.
  • Swap out the cinnamon for pumpkin pie spice to give it a little different flavor.
  • Use less sugar if you would like a more savory dish.