Side dish

Sweet Potato Casserole Recipe

A classic sweet potato casserole recipe that combines sweet potato and a crumble top made with butter, brown sugar and pecans.

To recipe
sweet potato casserole
Recipe insights & TIPS

This sweet potato casserole recipe s ready for your holiday table! Made with mashed sweet potatoes, cream, butter, brown sugar, maple syrup and topped with a crumbly brown sugar and pecan streusel, it's amazing!

sweet potato casserole with a scoop missing

Making a good sweet potato casserole recipe

  • Sweet potatoes are just that, sweet. And they take any additional sweetness really well. I like to add a drizzle of maple syrup just before serving.
  • This recipe is very simple to make and can be assembled a day in advance. This is especially helpful because we all know how busy Thanksgiving day can be!
  • Serve this casserole with all of the other holiday fixings such as my green bean casserole and trio of creamy mashed potatoes.
  • Make sure to puree the sweet potatoes and try ti use a good quality butter, it makes a big difference to the richness of this sweet potato casserole.
sweet potato casserole in a baking pan
sweet potato casserole in a bowl

FAQ's about sweet potato casseroles

How far in advance can I make the casserole? You can make it up to a day in advance or further if you plan to freeze it first.

Can I use canned sweet potatoes? I would say no as they may contain other ingredients not included in this recipe.

Do I need to peel the sweet potatoes? Yes or you might end up with a more fibrous texture throughout the casserole. I like to keep the peel on my potatoes if are going to be mashed but this recipe should have a creamy texture.

Do I need to refrigerate my sweet potato casserole? If you are leaving it out more than two hours I recommend storing in the fridge and warm in a hot oven for 10-15 minutes.

sweet potato casserole with maple syrup
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Delicious and creamy sweet potato topped with a pecan and maple crumble.

Side dish
45 minutes
Total TIME:
65 minutes
20 minutes


  • 2 pounds sweet potatoes
  • ½ cup heavy cream
  • 6 tbsp butter, melted
  • 2 tbsp maple syrup
  • ¼ cup brown sugar
  • 1 egg
  • ½ tsp cinnamon
  • pinch of nutmeg
  • ½ cup all-purpose flour
  • 2 tbsp brown sugar
  • 4 tbsp butter, cold and diced
  • ½ cup chopped pecans

Ingredient Swaps


  1. Preheat the oven to 350°
  2. Bring a large pot of water to a full boil.
  3. Peel and roughly chop the sweet potatoes into smaller pieces.
  4. Boil the sweet potatoes until they are soft enough to be pierced easily with a sharp knife.
  5. Drain the sweet potatoes and transfer back to the pot.
  6. Mash the sweet potatoes until smooth and lump free.
  7. Add the cream, melted butter, maple syrup, brown sugar, egg, cinnamon and nutmeg and stir well to combine everything together.
  8. Transfer to a 9 x 9 baking pan.
  9. Smooth the sweet potatoes out evenly in the pan.
  10. Make the topping by mixing the flour, brown sugar, diced butter and pecans together with your fingers until the mixture becomes crumbly.
  11. Sprinkle the topping over the sweet potato and bake in the oven for 40-45 minutes.
  12. Serve warm with an extra drizzle of maple syrup if desired.
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