Why I Love This Recipe
I love this baked sweet potato casserole because it’s rich and spiced just right. The creamy texture pairs perfectly with the crunchy streusel topping, and it’s a great balance of sweet and savory. It’s a reliable dish that I can make ahead and bring to any holiday table or potluck—and it always disappears fast. Plus, I can easily adapt it with marshmallows, pecans, or even a splash of maple syrup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sweet potato filling:
4 large sweet potatoes (about 9 cups), baked until soft
½ cup melted unsalted butter
1 cup brown sugar
2 eggs
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup half-and-half
For the streusel topping:
4 tablespoons softened unsalted butter
⅓ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon salt
Optional: ½ cup chopped pecans
Directions
-
Bake the sweet potatoes:
I start by preheating the oven to 400°F (204°C). I place whole sweet potatoes on a baking sheet, pierce them with a fork, and bake them for 50–60 minutes until they’re completely soft and tender. -
Mash the filling:
Once baked and slightly cooled, I cut the potatoes in half, scoop out the flesh, and mash it in a large bowl. Then I mix in melted butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, salt, and half-and-half until the filling is smooth and creamy. -
Transfer to baking dish:
I grease a 9×13-inch baking dish and spread the sweet potato mixture evenly into the dish. -
Make the streusel topping:
In a separate bowl, I mix softened butter, brown sugar, flour, and salt until coarse crumbs form. I sometimes add chopped pecans here for extra crunch. I sprinkle this mixture evenly over the sweet potato layer. -
Bake to finish:
I reduce the oven temperature to 350°F (176°C) and bake the casserole for 20–25 minutes, or until the topping is golden and the filling is heated through. If the topping starts to brown too fast, I cover it loosely with foil. -
Serve:
I serve it warm straight from the oven, or refrigerate and reheat it later if I’m prepping ahead.
Servings and Timing
This recipe makes 12 servings.
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Variations
I love switching up the topping by adding mini marshmallows during the last 10 minutes of baking for a classic sweet potato-marshmallow twist. I also like swapping out half the brown sugar for maple syrup for a deeper, earthy sweetness. Using heavy cream instead of half-and-half adds an extra level of richness, and when I’m craving more texture, chopped pecans or walnuts in the topping do the trick.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I cover the dish with foil and warm it in a 325°F oven until heated through, about 20 minutes. If I’m freezing the casserole, I skip the streusel topping until I’m ready to bake. It freezes well for up to 2 months—just thaw overnight in the fridge before baking.
FAQs
Can I make sweet potato casserole ahead of time?
Yes, I often assemble the whole casserole a day in advance (without baking), then refrigerate it. I bake it just before serving.
Can I use canned sweet potatoes instead of fresh?
Yes, but I prefer using fresh-baked sweet potatoes for a richer flavor and creamier texture.
How do I know when it’s done baking?
The topping should be golden and set, and the filling should be hot all the way through.
Can I add nuts to the topping?
Absolutely—pecans or walnuts add a great crunchy texture and a nutty flavor that complements the sweetness.
Can I reduce the sugar in this recipe?
Yes, especially if my sweet potatoes are naturally sweet. I just cut back slightly on the sugar and it still tastes great.
Conclusion
This baked sweet potato casserole is a warm, comforting dish that I love serving during the holidays—or any time I want a little extra coziness at the table. The spiced filling and crunchy topping make it a perfect side that everyone always looks forward to. Once I started making it, it quickly became a staple I never skip.
Print
Sweet Potato Casserole Baked
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Creamy mashed sweet potatoes baked to perfection with a buttery brown sugar streusel topping. This cozy side dish is perfect for holidays, potlucks, or Sunday dinners.
Ingredients
For the Sweet Potato Filling:
4 large sweet potatoes (about 9 cups), baked until tender
½ cup unsalted butter, melted
¾ cup brown sugar (or ½ cup if using maple syrup)
2 large eggs, room temperature
½ teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ cup half-and-half (or heavy cream for richer texture)
For the Streusel Topping:
4 tablespoons unsalted butter, softened
⅓ cup brown sugar
¼ cup all-purpose flour
½ teaspoon salt
Optional: ½ cup chopped pecans or walnuts
Instructions
Bake Sweet Potatoes:
Preheat oven to 400°F (204°C). Pierce sweet potatoes with a fork and bake on a baking sheet for 50–60 minutes until very tender.
Mash Filling:
Cut baked potatoes in half, scoop out the flesh, and mash in a large mixing bowl. Add melted butter, brown sugar, eggs, cinnamon, vanilla, salt, and half-and-half. Whip until smooth and creamy.
Assemble Casserole:
Spread sweet potato mixture into a greased 9×13-inch baking dish.
Make Streusel:
In a bowl, mix softened butter, brown sugar, flour, and salt until crumbly. Stir in chopped nuts if using.
Top and Bake:
Sprinkle streusel over the casserole. Bake at 350°F (176°C) for 20–25 minutes, or until the top is golden and the filling is heated through. Cover loosely with foil if topping browns too fast.
Serve:
Serve warm. Store leftovers in the fridge or freeze for later.
Notes
Prep Ahead: Assemble unbaked casserole up to 24 hours in advance and refrigerate. Bake just before serving.
Topping Swap: Use mini marshmallows instead of—or in addition to—the streusel. Add them in the last 10 minutes of baking.
Dairy-Free Option: Use plant-based butter and coconut or almond milk.
Storage: Refrigerate leftovers for up to 4 days. Freeze (without topping) for up to 2 months.
Reheat: Cover with foil and reheat at 325°F for 15–20 minutes until warmed through.
Texture Tip: Use a hand mixer for ultra-smooth sweet potatoes.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Holiday Recipes
- Method: Baking
- Cuisine: American
