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Sweet Potato Casserole

Sweet Potato Casserole is a delectable must-make holiday side dish. It’s traditional in the South to serve it at Thanksgiving, as well as Christmas and Easter. It pairs beautifully with roast turkey or baked ham. It’s topped with a buttery streusel crumb topping that’s filled with chopped pecans. The pecans not only add texture, but takes the addition takes the flavor to another level of deliciousness.

baked Sweet Potato Casserole

Easy Sweet Potato Casserole Recipe

Sweet potatoes are a side dish that I seem to gravitate to fairly often. They’re good for you and provide many of the important nutrients that our bodies need including fiber. They also tend to have a lower impact on blood glucose levels than white or russet potatoes. While all of that is certainly beneficial, we simply love the versatility and taste of sweet potatoes in pretty much any form. While I’m not implying these are healthy food options, it does take take a bit of the food guilt out of indulging from time to time, doesn’t it?

ingredients to make Sweet Potato Casserole

How to Make the Best Southern Sweet Potato Casserole Recipe

  • Ingredients you’ll need to make homemade Sweet Potato Casserole: Sweet potatoes, evaporated milk, light brown sugar, butter, large eggs, pumpkin pie spice or ground cinnamon and salt.
  • To make the streusel topping you’ll need: Chopped pecans, all purpose flour, brown sugar, pumpkin pie spice, salt and cold butter. It’s best to use a pastry blender to cut the cold butter into the dry ingredients until it resembles peas.
  • Kitchen gadgets you’ll need: A 2 quart baking dish, measuring cups and spoons, medium mixing bowl, small mixing bowl, sheet pan, nut chopper or sharp knife and cutting board, pastry blender and a hand mixer or a stand mixer.
  • I use pumpkin pie spice in this recipe and it works beautifully. You can adapt using ground cinnamon, instead. Pumpkin pie spice doesn’t taste like pumpkin, it consists of a mixture of cinnamon, nutmeg, ginger, clove and allspice. It pairs equally well with sweet potatoes and gives another use for the spice blend in my kitchen.
  • When choosing sweet potatoes err on the side of larger rather than smaller. Scrub the skins with a vegetable scrubber and leave the peel intact. It is helpful to place them onto a sheet pan and pierce the top with a knife to allow steam to escape while baking.
  • Should the sweet potatoes be baked or boiled? One thing of note, I recommend that you bake your own sweet potatoes for this sweet potato dish. It makes them super easy to peel and less nutrients are lost. Plus, it’s a whole lot easier to do than peeling and boiling and the amount of sugar and sodium in the recipe is ideal.
  • Canned sweet potatoes often include additional sugar. You could adapt this recipe using canned sweet potatoes in a pinch but you may need to adjust some of the other ingredients as well. When in doubt, follow the recipe as is and make your own for the best outcome.
  • For a time saver, you can fully assemble this sweet potato casserole one day in advance, then chill in the refrigerator until baking. When doing so, give it 20 minutes or so on the counter to warm to room temperature prior to baking. You may also need to extend the bake time by 5-10 minutes.
  • Store leftover Sweet Potato Casserole chilled in the refrigerator for up to 3 days.
  • Reheat in single servings in the microwave or lay foil on top and reheat in a 325°F oven just until heated through.
streusel topped Sweet Potato Casserole


More Sweet Potato Recipes to Make

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Helpful Kitchen Items:

Sweet Potato Casserole

Prep Time20 minutes
Cook Time45 minutes
Sweet Potato Baking Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet-potato-casserole
Servings: 10 servings
Calories: 409kcal


  • 5 medium-large sweet potatoes scrubbed clean skin intact
  • 1/2 cup evaporated milk
  • 3/4 cup light brown sugar packed
  • 4 Tbsp butter melted
  • 2 large eggs
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • Streusel topping:
  • 3/4 cup all purpose flour
  • 3/4 cup light brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup cold butter cubed
  • 1/2 cup chopped pecans


  • Preheat the oven to 375°F. Line a baking sheet with parchment or foil. 
  • Use a sharp knife to pierce the sweet potatoes 3-4 times. Place on baking sheet. Bake for 60-70 minutes or until fork tender.  Lower the oven temperature to 350°F.
  • Allow sweet potatoes to rest until cool enough to handle. Use a spoon to remove from skin.
  • Add sweet potato flesh to a medium-size mixing bowl with the evaporated milk, brown sugar, melted butter, eggs, pumpkin pie spice and salt. Using an electric mixer, whip until smooth.
  • Spray a 2 quart casserole dish with cooking spray. Spread whipped filling evenly into dish. 
  • To make streusel topping: In a small mixing bowl mix together the flour, brown sugar, pumpkin pie spice and salt. Using a pastry blender or 2 forks, cut butter into crumbs until it resembles peas. Stir in the pecans. Sprinkle on top of filling.
  •  Bake in 350°F oven for 45-55 minutes or until the topping is golden and sweet potatoes are set when gently shaken. Serve warm. 


Serving: 1serving | Calories: 409kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 395mg | Potassium: 362mg | Fiber: 3g | Sugar: 37g | Vitamin A: 635IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. can I substitute “all purpose flour” for a “non-gluten flour” (celiac disease)…without changing the taste?

    thank you in advance for your reply. Joy of Easter.

    1. I think this could be adapted, sure. As far as the difference in taste, I’m sure there would be a difference but, if you’ve had success in the past using the alternative and you like it, then it should be fine.

  2. 5 stars
    This is my go-to recipe for sweet potato casserole and it is amazing. So delicious and fairly easy to make too.

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