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Classic Sweet Potato Casserole

A classic sweet potato casserole recipe for the holidays. Sweet and creamy roasted sweet potato filling topped with crisp pecan streusel, a favorite Thanksgiving side dish!

Finished baked sweet potato casserole in glass baking dish.

In our family, we often say the side dishes are the best part of any holiday meal. I think we're not alone in our thinking. We only recently started including sweet potato casserole in the line up, not sure why that took so long!

This classic sweet potato casserole is sweetened with brown sugar and maple syrup and a few warm fall spices. The biggest debate I've seen is marshmallows or no marshmallows on top. We are team no marshmallows, just the sweet and crunchy pecan streusel topping for us, thank you very much.

White plate with serving of sweet potato casserole.

Why you'll love this recipe

  1. It's so easy and not overly sweet.
  2. The roasted sweet potatoes add so much caramelized naturally sweet flavor to this casserole side dish, as opposed to boiling the potatoes.
  3. The topping is sweet, buttery and crispy, perfectly complimenting the sweet potato filling.


Ingredients photo on white board.

Here's what you'll need to make this casserole:

  • Sweet potatoes  that are baked and then the flesh is scooped out for the filling.
  • Melted butter
  • Brown sugar and maple syrup  for a little more sweetness.
  • Heavy cream  just a bit for extra creaminess.
  • Vanilla, cinnamon, nutmeg and salt  for some warm flavorings.
  • Flour, brown sugar, pecans and chilled butter for the streusel topping.

How to make Sweet Potato Casserole

Three photo process collage, making the streusel topping.

Make the streusel topping and set aside or chill until ready to assemble the casserole. Just combine the flour and sugar and cut in the butter with a pastry blender or your fingertips, then toss in the pecans.

Tcollage, making the sweet potato filling.hree photo process

Bake the sweet potatoes until very tender. Scoop out the flesh into a bowl and mash. Add the rest of your ingredients and mix until smooth and well combined.

Assembling casserole, 2 photo process collage.

Spread the sweet potato filling into a baking dish and sprinkle the streusel all over the top. Bake, cool a bit and serve.

Baked sweet potato casserole with spoonful coming out of baking dish.

Recipe Notes and Tips

  • Baking and roasting the potatoes until tender is the way to go for the flavor boost you'll get over boiling the potatoes. I line a sheet pan with foil or parchment paper to catch the sugary drippings and for easy cleanup.
  • I prefer dark brown sugar for the filling and topping but light or regular brown sugar works, too.
  • If you really want marshmallows, add some! I would dot the crumble topping with about ¼ cup mini marshmallows, if desired and totally optional.

This is a simple and classic version of sweet potato casserole for the holiday table. You can't go wrong with this side dish, everyone loves it and leftovers are awesome the next day! xxo- Kelly🍴🐦

Sweet potato casserole served out of dish with spoon.

Looking for more holiday side dishes? Here are some of my favorites:

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Overhead shot of finished sweet potato casserole in glass baking dish.

Sweet Potato Casserole

A classic sweet potato casserole recipe for the holidays topped with a crisp pecan streusel, a favorite Thanksgiving side dish!
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 458kcal



  • 3 pounds sweet potatoes
  • 4 tablespoons melted unsalted butter
  • cup dark brown sugar
  • ¼ cup heavy cream
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt


  • ½ cup all purpose flour
  • ½ cup dark brown sugar
  • pinch kosher salt
  • 4 tablespoons unsalted butter, chilled, cut in cubes
  • ½ cup chopped pecans


  • Preheat oven to 400º.
  • Wash sweet potatoes and pierce with fork. Place on lined baking sheet and roast until very tender, about 1 hour and 15 minutes. Let cool slightly. Turn oven down to 375º.
  • Meanwhile, make topping. Stir together flour, sugar and salt in medium bowl. Add chilled cubed butter and cut in with fingertips or pastry blender until consistency of coarse crumbs.
  • Add chopped pecans and toss to mix, set aside or refrigerate until ready to assemble.
  • Scoop out sweet potatoes from their skins into large bowl. Mash with a potato masher or fork.
  • Add brown sugar, melted butter, maple syrup, cream, vanilla and spices, mix with handheld mixer until well combined and smooth.
  • Place sweet potato filling in 1½- to 2-quart casserole dish and smooth the top. Sprinkle the topping evenly over the sweet potatoes.
  • Bake uncovered at 375º for 30 minutes. Cool for 15 minutes and serve.

Recipe Notes

  • Totally optional, but if you must, you can dot the casserole with ¼ cup mini marshmallows.
  • I used an 8" by 11" glass baking dish, about a 2-quart size baking dish.
  • You can use light brown sugar instead of dark.
  • I only use pure maple syrup.


Calories: 458kcal Carbohydrates: 69g Protein: 4g Fat: 19g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 39mg Sodium: 250mg Potassium: 670mg Fiber: 6g Sugar: 34g Vitamin A: 24596IU Vitamin C: 4mg Calcium: 95mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
5 from 3 votes (3 ratings without comment)
Recipe Rating


Saturday 18th of December 2021

Never had sweet potato casserole in my entire life, so I didn't know what I was missing. Now I do, and it’s incredible!


Tuesday 22nd of November 2022

@Meathead, this almost like my childhood sweet potato casserole except for more texture I use cornflake crumbs instead of flour sooo good they are made by Kellogg in the bakery section of the store it’s amazing