The World’s Best Sweet Potato Casserole Recipe

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This easy sweet potato casserole recipe is a must-have at our Thanksgiving and Christmas table every year!

The incredible crumbly topping, that is filled with pecans and brown sugar, creates a delicious masterpiece that will quickly become the most requested recipe at your table!

World's Best Sweet Potato Casserole graphic.
Our Thanksgiving and holiday dinners are always filled with our favorite dishes.  In fact, we have the same menu each year.  Under strict orders, from my family, I’m allowed to add dishes to our menu, but I am not allowed to take anything away!  😀

It’s A Dessert-Like Side Dish

The crumbly pecan, brown sugar and butter topping for this sweet potato casserole makes it so good, that it almost qualifies as a dessert.  It’s the perfect accompaniment to the other savory dishes that will be a part of your holiday traditional meal.

It’s a side dish that is perfect for Thanksgiving, Easter, Christmas or any holiday meal, but is simple enough to serve for Sunday supper too!

Crumbly topping on sweet potatos.

It Can Be Made Ahead

This recipe for sweet potato casserole can be prepared ahead and refrigerated for up to two days prior to baking. If you do refrigerate it before baking, I suggest removing it from the fridge 30 – 45 minutes before placing it in your preheated oven.

I don’t recommend freezing it though, as that seems to change the texture of the potatoes.  The leftovers heat wonderfully in the microwave.

Single serving of sweet potato casserole with a fork on the plate.

You’ll Love The Convenience

Not only is this the most delicious sweet potato casserole that I’ve ever had, the use of canned sweet potatoes in the recipe makes it super easy to prepare.  No need to cook potatoes ahead of time!

This recipe will fill a 9 x 13 size casserole dish and will feed at least 8 people, but you can easily double the recipe and split it between two casserole dishes.

Since this reheats in the microwave so well, I always make an extra casserole to have as leftovers.

Up close picture of the casserole on a white plate.

I love sweet potatoes just about any way that they can be prepared.  I grew up eating plain old baked sweet potatoes with lots of salt and butter and it’s still a favorite way of mine to enjoy them.  Believe it or not, leftover baked sweet potatoes are good cold and peeled, straight from the refrigerator.  Sweet potatoes have so much natural sweetness, they’re even good plain.

I’ve been making this recipe for years and it is everyone’s favorite, hands-down.  It is one of my most requested recipes.  I’m happy to finally be able to share it with you!

The World's Best Sweet Potato Casserole

Did you make this recipe? Leave a review!

Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
This casserole is great for a crowd. It contains no marshmallows.

Ingredients

For the casserole

  • 3 - 20 oz cans precooked sweet potatoes drained and mashed
  • 1 cup sugar
  • 2 tsp salt
  • 2 eggs
  • 1/2 stick butter softened, (do not substitute margarine)
  • 1 tsp vanilla
  • 1/2 cup canned evaporated milk

For the topping

  • 1 cup brown sugar packed
  • 1/3 cup all purpose flour
  • 1/2 stick butter melted, do not substitute margarine
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees fahrenheit.
  • In a large bowl, mix mashed sweet potatoes, sugar, salt, eggs, softened butter, vanilla and evaporated milk together. Can be mixed with a mixer on low to medium speed or by hand.
  • Place mixture into a 9 x 13 un-greased casserole dish.
  • Prepare topping by mixing brown sugar, flour, melted butter and nuts with a fork in a separate bowl.
  • Sprinkle topping over casserole, making sure to entirely cover the casserole.
  • Bake at 350 fahrenheit for 35 - 40 minutes

Notes

Can be prepared ahead and refrigerated (unbaked) for up to two days.
Do not double.

DISCLAIMER: I am not a Nutritionist. I rely on information from third parties to provide all nutritional information, which can vary depending upon brands of products used.
Tried this recipe?Mention @worthingcourtblog or tag #worthingcourtblog!

This Sweet Potato Casserole is perfect for any special occasion yet is so easy – you will want to serve it all the time! Make it a family staple!

 

Worthing Court Blog

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86 Comments

  1. Yum! I always make sweet potato casserole for Christmas dinner. Yours has a few new twists that I’ll have to try!

    1. Let me know what you think if you give it a try, Shelia. I hope you love it as much as we all do!

      1. My family loves this sweet potatoe recipe! I decided to try it for Christmas Eve and it received raving reviews! I used pecan chips instead of chopped pecans. Now we’re enjoying the yummy leftovers. Thank you for providing this amazing recipe! I can’t wait to share this recipe with my sisters 🙂

  2. That’s very close to the sweet potato casserole I make. It is affectionately called “Heart Attack in a Pan” in my house. Even my husband will eat it (he does not like sweet potatoes) because it is sweet and that crust, when you get it just right – all crunchy and crusty – is oh, so good!
    Rita

    1. That’s a great nickname for it, Rita! It’s good enough to have for desert.

  3. Shirley@Housepitality Designs says:

    Looks amazing!…

  4. We didn’t have any sweet potatoes at Thanksgiving so I am drooling over this Suzy~ I bet the evaporated milk is the secret ingredient that makes this so good? Thanks for sharing, I am putting this on our menu asap!!

    1. I sure do hope you love it as much as I do, Jenna! I guess it’s the evaporated mile that gives the casserole such a wonderful texture.

  5. Sounds quite tasty! I love sweet potatoes and I like them best without marshmallows!

    1. I’m with you, Kate. I love sweet potatoes and I love marshmallows – just not together!

  6. Rattlebridge Farm -- Foodie Friday says:

    Your sweet potato casserole looks and sounds ambrosial. I’m looking forward to trying your recipe!

  7. Rattlebridge Farm -- Foodie Friday says:

    PS I just noticed that your recipe is one of the most-viewed this Saturday night. Enjoy your weekend!

  8. Jeanette Duke says:

    This is exactly my recipe also. A family member gave it to me 30 years ago and we all love it. Yes, it is the best!

  9. A nice variety of recipes. I have to try these. Thanks.

  10. Charlene Carr says:

    It looks delicious! ‘m looking forward to making this recipe to share with my friends at their Thanksgiving table. I love that it is so easy to prepare. I always look forward to receiving your posts! Happy Thanksgiving to you and your family!

  11. This recipe is very similar to one I make. Mine has crushed pineapple in its own juice instead of evarpoated milk. Mine too could be classified more of a dessert than a side dish. Can’t wait to make it soon. Love the name “Heart Attack in a Pan” mentioned above….Ha!

  12. This sweet potato casserole is delicious. It is definitely like a dessert, but oh so good. My southern friends make this all the time.

  13. Brenda Radliff says:

    Looks amazing!! Cant wait to make this. And thanks for sharing!

  14. Carol Elkins says:

    I am going to try this sweet potato casserole recipe for Thanksgiving! It sounds yummy!

  15. Sounds wonderful, I have one question, can this be made with fresh cooked sweet potatoes?

    Thanks for sharing.

    1. Hi Maggie. Yes, it sure can! Just use 3 cups of mashed, cooked potatoes.

  16. Looks delicious and makes such a pretty presentation. I can’t stand marshmallow topping on my sweet potato casserole, either. I do love baked sweet potatoes with a bit of butter, some cinnamon, and brown sugar – fantastic!

  17. I have been using this recipe for a few years now and it’s a winner in my family!

  18. Pam Cates says:

    I can’t wait for all those dishes we only have at Thanksgiving and Christmas. That is why they are so special. Your Sweet Potato Casserole is almost identical to the one I cook. Yum, yum. Happy Thanksgiving Dad (and wear elastic pants just for today).

  19. Nancy Carroll says:

    Sounds yummy! I’ve never tried canned sweet potatoes. I’ll have to give this a try!

  20. Kay Sanderford says:

    This sweet potato dish looks so yummy. Can’t wait to try it out next week!

  21. If you did this in the crock pot how long should it cook for?

    1. Hi Rebecca. I have no idea how long it should cook in a crock pot since I’ve never tried cooking it that way before. Sorry I couldn’t answer your question!

  22. Barbara Heller says:

    I top my sweet potatoes with crushed up ginger snaps, mixed with butter.Sprinkle it on top of the cassarole or just on top of a. Baked sweet potatoes.Really good, and different.

  23. I see that you are calling for a 1/2 stick of butter. Are you saying a 1/4 cup of butter or 1/2 cup of butter?

    1. Hi Mary. It’s 1/2 STICK of butter. Have a great Thanksgiving!

    2. I’m from Australia & we don’t have sticks of butter over here. I Googled it and 1/2 stick of butter is apparently equivalent to 1/4 cup of butter or 56.7 grams.

      Considering boiled and cooled sweet potatoes are full of resistant starch which feeds your good gut bacteria, then this recipe is actually something quite good for you, except for the sugar part. I’m going to try making it using pure Stevia to sweeten it and see how it goes. 🙂

      1. Jacqueline Richard says:

        Julie, did you try the recipe with Stevia yet? I’m recovering from SIBO and think that’s an excellent idea.

  24. I to love sweet potatoes any way. I usually fix them every Holiday. Yours does have a few ingredients I have not tried. Think I will try your recipe this year. Sounds delish. Thanks for sharing.

  25. I’ve seen several recipes that used brown sugar in the main part yours used white have you ever had it with brown sugar? Just wondering what if it would be ok to substitute?

    1. Hi Monique. I Googled substituting brown sugar for white sugar and found this (as it applies to making the substitution in cookies): White sugar in an equal amount will work fine, but your cookies will be a little crisper than if they had been made with brown sugar. Or, if you have molasses on hand, add 2 tablespoons molasses to every cup of substituted white sugar and you will not be able to tell the difference.

  26. Pam Cates says:

    I don’t think you could ruin sweet potatoes if you tired! Delicious recipe! Happy Thanksgiving.

  27. I made this a few days ago for my family Thanksgiving and everyone was going on and on about how delicious it was! I will definitely be making this again!!

  28. My topping is not anything that I can “sprinkle” on. It,s gooey and I had to spread it over sweet potatoes. What am I doing wrong?

    1. Hi Janie. Maybe sprinkled is the wrong word for me to use. The topping isn’t like dry sugar that can be sprinkled on. The melted butter makes the sugar clump together, so I sprinkle the clumps over the casserole and then use a fork to spread it out. Hope this helps!

  29. I love sweet potatoes – this looks delicious!

  30. kelly harrington says:

    This is very similar to a dish my Great Aunt Nina used to make for Thanksgiving and Christmas. I miss it!! I tried to duplicate but it just wasn’t the same. This may be one, or perhaps a new one!!! Kelly

  31. Linda Manuel says:

    OMG, can’t wait to make this one! YUM YUM YUM. Thanks for sharing.

  32. Barbara Oelerich says:

    I have decided to give this Receipe a try this Thanksgiving for my family. I love sweet potatoes, always did! I volunteered the Sweet Potato Casserole!!!!!!!
    I do wonder if that 1 cup of white sugar will make it too sweet!!!????? Please comment . Thx Barbara O

    1. Hi Barbara. This is a sweet casserole, but I make this exact recipe every year, including the 1 cup of white sugar, and I don’t think it’s too sweet. You could always cut back a bit on the sugar if you’re concerned about that though.

  33. I have a similar recipe from many years ago. It is delicious!

  34. have always add a little orange juice to my sweet potato casserole but it is basically the same as yours.

  35. Whoops! I thought I was to bake it ahead of time
    And reheat but I see I was supposed to refrigerate unbaked. Should I start over or will it be just as good heated up in the oven tomorrow?

    1. It’s just as good reheated. Just be sure to cover it with aluminum foil to prevent it from drying out while reheating. Enjoy!

  36. Thanksgiving happiness & peace to you. Great recipe and we’ll have a bite tomorrow!

  37. My son Is allergic to eggs what can I substitute it with?

    1. Hi Gary. I would try using either applesauce or orange juice.

  38. Tammie Spencer says:

    It’s says do not double.. that was my plan ? if I have a bigger pan, can I still double it?

    1. Hi Tammie. I don’t recommend doubling the recipe. I’ve tried it and it doesn’t bake evenly.

  39. Can milk be substituted for the condensed milk?

  40. 5 stars
    My favorite dish anytime. Not just at Thanksgiving. However, if you really want to make it even better, buy some Mississippi sweet potatoes in the produce dept. They are the best. Bake in the oven and mash up just like you do the canned ones. Yum, yum.

    1. Hi Cindy. Thank you for the 5 star recipe rating! I love it year round too – yum, yum, yum! Wonder how I find out where the sweet potatoes in my store are from? They never say. 🙁

      1. I am in Georgia, and I usually ask the head of the produce dept. Our local Piggly Wiggly carries the Mississippi sweet potatoes almost year round. They are wonderful baked and eaten straight out of the oven. Very sweet.

  41. Hi Suzy, the canned sweet potatoes are those the diced ones in syrup? If so, do you rinse off the syrup or just drain the liquid? Thank you making this for Thanksgiving this year!

    1. Hi Raegan. The canned ones are more like larger chunks instead of small diced ones, but either one would work. And yes, I do drain the liquid away, but I don’t rinse them. Let me know how you like it!

  42. Hi! Do you use salted or unsalted butter?

    Thank you!

    1. I use salted butter. 😀

  43. Renia B. Rhoades says:

    How many cups of cooked sweet potatoes should I use for this recipe? I tried the measurement but it seems to be a lot of cups in 3-20 ounces cans. I want to use a fresh sweet potatoes. Thank you.

    1. I’m sorry, but I’ve only ever made this with the canned sweet potatoes and don’t know exactly how many cups that is. I’ll be making the casserole again this Wednesday in prep for Thanksgiving and will try to remember to measure it then, if you want to check back with me. 😀

  44. Marti Brightwell says:

    If you want to refrigerate overnight do you put topping on too?

    1. Yes, I go ahead and put the topping on. I’m making mine tomorrow, but won’t bake it until Thursday. 😀

      1. Marti Brightwell says:

        Thank you for your prompt reply. Excited to make this tomorrow.

  45. Ina endres says:

    I can only find canned sweet potatoes in the 15.5 ounce or a 40oz. Size. I used 2 of the 40oz size will that work?

    1. Instead of using two 40 oz, I would use four 15 oz. That would give you the same number of total ounces that the recipe calls for. But if you’ve already purchased the two 40 oz cans, I think it will work, but I would slightly increase the other ingredients so that it isn’t too dry. You’ll probably want to bake it a little longer too.

  46. This recipe is delicious!! The key to the amazing flavor is using real sweet potatoes!

    1. So happy that you love it, Kristen! I would be honored if you’d give the recipe a 5 star rating! You can do that right below the bottom of the comments. Happy Thanksgiving!

  47. janeinbama says:

    I was introduced to this recipe the first Thanksgiving with my now DH 40 years go. The topping is my favorite part for sure. I use fresh sweet potatoes rather than canned, it really does put them over the top.

    Same rules about Thanksgiving menu at our house – no changes only additions.

  48. Jessica Whitaker says:

    I just popped this in the oven!! Cant wait to try! I made the potatoe part last night and forgot to take it out 30-45 min before putting it in the oven like you suggested, hopefully it comes out ok..

  49. One more question.. I made it and it came out delicious! Thank you soo much for the recipe, my sweet potatoes came out mushy, should I have cooked it longer??

    1. So glad you liked the casserole! Mushy potatoes are fine. 😀 That’s typically how it is when it comes out of the oven or is reheated. The reason my photo looks like the potatoes are firm is because I took the photograph of a serving that had been in the refrigerator. The mushy potatoes didn’t look very appealing in a photograph. lol

      1. Jessica Whitaker says:

        5 stars
        Thank you soo much! My family and I loved the recipe, this will be a new favorite! Yummy???

  50. Finally, I’ve found the best sweet potato casserole recipe for myself. Thank you so much!

    1. Enjoy! We think it’s absolutely delicious!

  51. I’m on the Clean Eating diet, so I’ll give up on sugar because the sugar of the sweet potato is pretty good. This recipe is not too hard to make, I will try making it for my family at weekend lunch. Thanks so much.

    1. You’re right – sweet potatoes are so sweet just on their own. We eat baked ones all the time with nothing at all on them. I’d love to hear how you like it without the added sugar!

  52. 5 stars
    This was a HIT with family last Thanksgiving in KY! Truly the BEST sweet potato casserole ever!!
    Sadly, we are staying home this year (2020) with the pandemic but I still want to make it. With only three of us to enjoy – could I make it and freeze the half for Christmas? If so, would you recommend freezing before or after baking?

    1. My apologies for not replying sooner! I’m having a technical difficulty that’s been preventing from being notified of new comments. It has eggs in it, so I’m not sure if it would freeze well or not. I hope you were still able to enjoy your Thanksgiving!