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

more sweet potato recipes

Sweet Potato Casserole Recipe

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Servings: 8
Author: foodnessgracious
Delicious and creamy sweet potato topped with a pecan and maple crumble.
Print Recipe


  • 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


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