The Best Easy Sweet Potato Casserole Recipe – classic Thanksgiving holiday side dish made easy! The praline topping is irresistible!
Sweet Potato Casserole is my favorite Thanksgiving ( and holiday in general, because I make it for Christmas too ) side dish. It’s sweet, delicious and the praline pecan topping is amazing! For my marshmallow loving kids, I cover the top of this casserole with mini marshmallows and bake just until they are toasted, like in my Classic Sweet Potato Casserole recipe. We never have leftovers from this dish!
This recipe makes the best and easiest Sweet Potato Casserole with the perfect texture and topping. It has been a family favorite for years!
HOW TO MAKE SWEET POTATO CASSEROLE?
The best sweet potato casserole has to have the right texture. It needs to melt in your mouth, be smooth and not watery or soggy. This dish cuts really easy and won’t run all over your plate. Cut peeled sweet potatoes into large chunks and place in a large pot. Cover with water and cook until done. Drain really well. You can also cook sweet potatoes in the Instant Pot ( which is my favorite method ), just like I did in this recipe. Next, mash potatoes really well, until the texture is smooth. Let the potatoes cool for a little bit before adding the rest of the ingredients. Hot potatoes with scramble the eggs. Add butter, sugar, vanilla and eggs and mix well. Spread mixture in a buttered casserole dish, prepare the topping and sprinkle on top. Bake the dish and if desired, top with mini marshmallows and place under broiler or back into the hot oven to toast them.
CAN I MAKE SWEET POTATO CASSEROLE AHEAD OF TIME?
Cook potatoes till soft, cool completely, then mix with remaining ingredients. Spread mixture in buttered dish and cover the dish with saran wrap. Store in the fridge. Wait to top it with the pecan brown sugar topping just before baking, for best results. You can store the topping mixture in a ziploc bag. After you take the casserole out of the fridge, let it sit in a room temperature for 30 minutes. If you take it from a cold fridge to a hot oven, the dish may shatter.
MORE SWEET POTATO RECIPES:
Classic Sweet Potato Casserole
Roasted Sweet Potato Quinoa Salad
HOW TO COOK SWEET POTATOES FOR CASSEROLE?
The most common way to cook sweet potatoes for a casserole is to peel them, chop them and cook on a stovetop in a pot. Since I had my Instant Pot, I let it do the work and I have the stovetop free to make gravy or the cranberry sauce. You can also cook sweet potatoes baked style, scoop the flesh and mash for the casserole.
HOW TO REHEAT SWEET POTATO CASSEROLE?
To reheat a sweet potato casserole, preheat oven to 300 degrees F. Cover the dish with aluminum foil, to prevent the brown sugar pecan topping from burning, and bake for about 15 minutes.
Other Thanksgiving side dish recipes:
Garlic Parmesan Roasted Brussels Sprouts
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THE BEST EASY SWEET POTATO CASSEROLE RECIPE
A classic Thanksgiving holiday side dish made easy! The praline topping is irresistible!
- 2 lbs sweet potatoes
- 2 large eggs
- 2 Tablespoons butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt divided
- 1 teaspoon pure vanilla extract
- 1/2 cup packed brown sugar
- 3 Tablespoons all-purpose flour
- 2 Tablespoons butter melted cooled
- 1/4 cup chopped pecans
- Butter 2 quart casserole dish. Set aside.
- Peel and dice sweet potatoes. Cook in a pot with water until soft.
- Preheat oven to 350 degrees F.
Once potatoes are cooked, drain and mash. Add butter, brown sugar, vanilla, salt and eggs. Mix well. Using a whisk helps. Spread potato mixture in prepared casserole dish. Set aside.
- In another mixing bowl, mix together sugar, flour, salt and nuts. Add melted butter and stir with a fork, until it forms crumbly dough.
- Sprinkle the topping over the mashed potatoes.
- Bake casserole for 25 minutes. If desired, add mini marshmallows. Place dish back in the oven and bake until the marshmallows are toasted, about 3 to 5 minutes.
- Cool before serving.
To reheat a sweet potato casserole, preheat oven to 300 degrees F. Cover the dish with aluminum foil, to prevent the brown sugar pecan topping from burning, and bake for about 15 minutes.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Britt Brewer says
December 30, 2018 at 4:26 pmSOOO yummy! Just made it for Christmas.
Anna@CrunchyCreamySweet says
January 2, 2019 at 2:04 amYay! Thank you so much, Britt!
Dawn M Fogle says
December 23, 2018 at 12:58 pmI made this for Christmas dinner, but omitted the topping. My family loved it!!
Anna@CrunchyCreamySweet says
December 28, 2018 at 12:56 pmThat’s awesome! Thank you so much, Dawn!
Alba Henao says
December 10, 2018 at 8:34 pmI made this sweet potato casserole for Thanksgiving and everybody got crazy about it. now for Christmas my friends and family want it again,
Awesome!!!!!
Lawanda says
November 13, 2018 at 2:00 pmcan I make ahead and freeze it and then just take out of the freeze and reheat it when I need to?
sue says
November 22, 2018 at 12:36 pmyes i do
Jocelyn says
November 12, 2018 at 8:03 pmThat praline topping on this sweet potato casserole is amazing!!
Jennifer says
November 12, 2018 at 1:15 pmSo yummy! Thanks so much for sharing!
Kimberly says
November 12, 2018 at 12:55 pmSweet potato casserole perfection, SO good!
Aimee Shugarman says
November 12, 2018 at 12:06 pmThis is our favorite sweet potato recipe!
Lori says
November 12, 2018 at 11:49 amPerfect, easy sweet potato casserole recipe!
Pamela says
November 9, 2018 at 1:01 pmFirst time making a sweet potato recipe wow this was great, so easy and turned out perfectly Newbies need to have the as a staple
Anna@CrunchyCreamySweet says
November 9, 2018 at 5:45 pmYay! That’s fantastic! Thank you so much, Pamela!
Elizabeth says
November 9, 2018 at 1:00 pmLove this recipe I make it in advance and put it in oven just before serving
Anna@CrunchyCreamySweet says
November 9, 2018 at 5:46 pmPerfect! Thank you so much, Elizabeth!
Lisa says
November 9, 2018 at 12:59 pmFantastic! Family loved it at Thanksgiving! It’s a keeper!
Anna@CrunchyCreamySweet says
November 9, 2018 at 5:45 pmI am so happy that you love it! Thanks, Lisa!
Valerie H. says
November 9, 2018 at 12:58 pmI did it for thanksgiving and this was just perfect! Easy, tasty and crunchy with nuts !
Leslie says
November 9, 2018 at 12:57 pmI making this dish every Thanksgiving and Christmas and it’s a hit! It has become a new tradition in our household and is great to prepare the night before.
Kathy says
November 9, 2018 at 11:19 amLooks Amazing! Will give this a go next week. Thank you!!
Jackie says
November 23, 2017 at 11:19 amHi there, this looks delicious and simple yet I feel like there’s steps missing! There’s no temp for initial baking. Or what goes into mixing for the topping. Is there a list I’m not seeing? Thank you!!
Anna@CrunchyCreamySweet says
November 23, 2017 at 12:10 pmHi Jackie! Please, click the red button “Jump to Recipe” for printable full version of the recipe. Thank you!
Melissa says
November 23, 2017 at 10:09 amDoes 1/2 tsp of salt go in the mixture and the topping? Or is it slit 1/4 in each?
Anna@CrunchyCreamySweet says
November 23, 2017 at 11:16 amHi Melissa! Yes, it should be divided and 1/4 teaspoon added to potatoes and 1/4 tsp to the topping mixture. I will specify that. Thank you!
Julene says
November 22, 2017 at 12:06 pmCan I bake it ahead and add toppings the day I serve it or should I wait and bake it all the day of?
Anna@CrunchyCreamySweet says
November 22, 2017 at 4:42 pmHi Julene! It should be fine but I would still recommend keeping the ready topping separate and sprinkling it over the potato mixture just before baking. I hope this helps!
Sylvia M. says
November 22, 2017 at 1:39 amHas this dish been tried using yams instead of sweet potatoes? (Also, is the brown sugar added to the mashed potatoes or mixed with the flour/nut mixture)?
Barb Tomaro says
November 22, 2017 at 2:15 pmSylvia, I was thinking the same thing about the yams ( canned).
Anna@CrunchyCreamySweet says
November 22, 2017 at 5:13 pmHi Sylvia! You need to add 1/2 cup of brown sugar to the potatoes and 1/2 cup of brown sugar to the topping mixture. Sorry if that was not clear. I did not test this recipe using yams. If you are using canned, they will already be sweet and that might cancel out the addition of brown sugar. Let me know what you decide! Thank you!
Theresa says
November 19, 2017 at 9:36 pmI made this aand it was great, everyone loved it
Anna@CrunchyCreamySweet says
November 21, 2017 at 12:57 amYay! Thank you, Theresa!
Amy says
November 12, 2017 at 3:12 pmCan I make ahead and refrigerate then do the initial 350f bake with topping day of?
Janie says
November 16, 2017 at 10:06 pmI always make it ahead putting the potato mixture in the casserole dish & the topping ready in a ziplock bag. I have also frozen with great success.
Andrea says
October 26, 2017 at 11:03 pmI absolutely love pecan topping on sweet potato casserole! Trying this soon!