Old fashioned Sweet Potato Casserole

This old fashioned sweet potato casserole recipe has a creamy sweet potato filling topped with a buttery brown sugar pecan crumble. Made with simple ingredients, it's an easy old-fashioned side dish that's perfect for Thanksgiving and holiday dinners, and you can make it ahead too. And I'm tellin' you, that pecan topping is way better than marshmallows. It's incredible!

A QUICK LOOK AT THE RECIPE

• ⏱️ Ready In: 50 minutes.
• 👪 Serves: 8.
• 🥣 Main Ingredients: Sweet potatoes, eggs, butter, milk, brown sugar, and pecans.
• 🎉 Best For: Thanksgiving, holiday dinners, and make-ahead entertaining.
• ⭐ Why It Works: Eggs help the creamy sweet potato filling set while the brown sugar pecan topping adds a buttery crunch.
• ⚠️ What to Watch For: If using canned sweet potatoes, drain them well before mashing and measuring so excess liquid does not loosen the filling.
• 🔥 Bake Temp: 350°F.

An Old Family Holiday Recipe

This is an old family recipe (thanks, Julie!) that was a favorite at our family gatherings. It is the kind of holiday side dish I love most: simple ingredients, nothing fussy, and something everyone expects to see on the table every year.

The sweet potato filling is soft and creamy, with a buttery brown sugar and pecan topping that gives every scoop a little crunch and the best warm, nutty flavor. And it makes the whole house smell so good!

If you're planning a holiday dinner, serve this easy casserole with Thanksgiving Turkey, Grandma's Famous Stuffing, or Green Bean Casserole topped with Crispy Fried Onions. You can also browse more of our Thanksgiving Recipes.

Why You'll Love This Sweet Potato Casserole Recipe

• ⭐ Easy to Make: Canned sweet potatoes make this classic holiday side especially quick to put together.
• ⭐ Pecan Topping: This sweet potato casserole has a creamy filling topped with a buttery brown sugar pecan crumble.
• ⭐ Perfect for the Holidays: It goes so well with oven-roasted turkey, stuffing, honey baked ham, and other traditional holiday favorites.
• ⭐ Make-Ahead Friendly: Prep the sweet potato filling 2-3 days ahead, then add the pecan topping just before baking so it stays crisp.
• ⭐ Old Family Favorite: This is one of those tried-and-true recipes that has earned a place on our holiday table.

Ingredients for Old Fashioned Sweet Potato Casserole

These simple ingredients make a creamy sweet potato filling with a buttery brown sugar pecan topping.

• Sweet Potatoes or Canned Yams: The recipe calls for 3 cups mashed sweet potatoes or three 15-ounce cans of yams.
• Granulated Sugar: Sweetens the filling and complements the natural sweetness of the potatoes.
• Salt: Balances the sweetness and brings out the flavor of the sweet potatoes.
• Eggs: Help bind the filling and give the casserole structure as it bakes.
• Butter: Adds richness to the sweet potato filling and is also used in the pecan topping.
• Vanilla Extract: Adds a warm vanilla flavor to the filling.
• Milk: Helps make the mashed sweet potato filling smooth and creamy.
• Brown Sugar: Gives the pecan topping its sweet, rich flavor.
• All-Purpose Flour: Combines with the butter and brown sugar to make the crumbly topping.
• Chopped Pecans: Give the topping its classic nutty crunch.

See the recipe card for full ingredient amounts and complete instructions.

Sweet Potato Casserole Substitutions

• Fresh Sweet Potatoes: If you prefer to use fresh sweet potatoes instead of canned, cook them until tender, mash with a potato masher until mostly smooth, and measure 3 cups before making the filling.

Sweet Potato Casserole with Marshmallows Variation

• Marshmallow-Topped Sweet Potato Casserole: If your family prefers marshmallows, omit the pecan topping. Bake the casserole for 30 minutes, then top with mini marshmallows and place it under the broiler for about 1 minute, or until the marshmallows are golden brown. Watch them carefully so they don't burn. Check the color frequently because a lot can happen under the broiler in just 30 seconds.

How to Make This Sweet Potato Casserole Recipe

To make sweet potato casserole, prepare and mash the sweet potatoes, mix the creamy filling, spread it in a greased casserole dish, add the brown sugar pecan topping, and bake at 350°F for 35 minutes.

Step 1: Preheat the Oven and Prepare the Sweet Potatoes
Preheat the oven to 350°F and grease a 1½-quart casserole dish or 8x8 baking dish.
Drain the canned sweet potatoes, and mash with a potato masher until mostly smooth. A few small pieces are fine. Measure 3 cups after draining and mashing.

Step 2: Make the Sweet Potato Filling
Add the sugar, salt, eggs, melted butter, vanilla, and milk to the mashed sweet potatoes. Stir until well combined and the filling is creamy and mostly smooth.

Step 3: Fill the Casserole Dish
Spread the sweet potato mixture evenly in the prepared casserole dish.

Step 4: Make the Pecan Topping
Make sure the pecans are chopped into evenly sized pieces. Mix the brown sugar, flour, and chopped pecans together until well combined. Pour the melted butter over the mixture, then use your fingers to mix it in until the topping looks and feels like wet sand.

Step 5: Add the Pecan Topping
Sprinkle the pecan topping evenly over the sweet potato filling, spreading it all the way to the edges.

Step 6: Bake, Rest, and Serve
Bake uncovered at 350°F for 35 minutes. If the filling has been chilled, bake for 45 minutes. Let the casserole rest for a few minutes before serving.

Expert Tips for Sweet Potato Casserole

1. Drain canned sweet potatoes well so extra packing liquid does not make the filling watery.
2. Measure the potatoes after draining and mashing to make sure you have the 3 cups needed for the filling.
3. Mix the eggs completely into the filling so they can evenly bind the sweet potato mixture as it bakes.
4. Use melted butter for the topping. It coats the brown sugar, flour, and pecans more evenly and makes it easier to get that crumbly, wet-sand texture without large clumps.
5. Spread the topping evenly so every serving gets both creamy sweet potato filling and pecan crunch.

Sweet Potato Casserole Troubleshooting

Why is my sweet potato casserole watery?

Sweet potato casserole can turn out watery when too much liquid from canned sweet potatoes is mixed into the filling. Drain the potatoes thoroughly before mashing, then measure 3 cups of the drained and mashed sweet potatoes.

Why is my pecan topping uneven?

Make sure the pecans are chopped into evenly sized pieces so the topping distributes easily. Mix the brown sugar, flour, and pecans first, then add melted butter and work it in with your fingers until the mixture resembles wet sand. This helps the topping spread evenly and bake up crisp and crumbly.

How to Store and Make Ahead Sweet Potato Casserole

• Make-Ahead: Prepare the sweet potato filling 2-3 days ahead and store it covered in the refrigerator. Mix the brown sugar, flour, and chopped pecans and store the mixture separately in an airtight container.
  Just before baking, add the melted butter and mix it in with your fingers until the topping looks and feels like wet sand, then spread it evenly over the chilled filling. Bake uncovered at 350°F for 45 minutes.
• Refrigerate: Store leftover sweet potato casserole covered in the refrigerator for 3-4 days.
• Freeze: Wrap the sweet potato casserole tightly and freeze for up to 3 months.
• Reheat: Warm the sweet potato casserole in a 325°F oven until heated through.

More Thanksgiving Side Dish Recipes

Complete your holiday table with my Best Stuffing, Green Bean Casserole, and Easy Cheesy Hashbrown Casserole. You can also browse my Thanksgiving Recipes collection for more simple, family-friendly dishes for your holiday table.