A thick pecan crust on top of creamy, sweet potatoes.
This is the best sweet potato dish you will ever have, promise!
Updated Photos: November 2016! It’s been 3 years since I posted this recipe and it is the most popular on my site, for good reason! I wanted to add some more recent pictures of this decadent dish!
I know that is saying a lot calling these THE BEST and I don’t use the phrase lightly. But I wouldn’t say it if it wasn’t true. There is never a crumb left when I make this dish. The recipe comes from my husband’s great-grandma Gertrude. So it’s been around for some time. But in case you have never had this version of sweet potato casserole, I am excited to share the recipe with you today.
Also, if you have ever been to Ruth’s Chris Steak House, this is very similar to the sweet potato casserole served there. It is one of my brother’s favorite things ever so when I made this casserole for a family party he was pretty excited to try it. He said it tasted just like the one he gets at the restaurant! Even if you think you don’t like sweet potatoes, give these a try. You just might change your mind 🙂
Here is an up close and personal picture of the BEST part of the dish. The topping! I know it’s called Sweet Potato Casserole, but the crunchy pecan topping is the star of the show.
Another great thing about this dish is that you can make it the day or two before Thanksgiving. I am all about saving time in the kitchen! I love Thanksgiving but also feel like we should get to spend more time eating and enjoying our time with friends and family than slaving away in the kitchen all day, right?! You can prepare the potato mixture then store it in the fridge. Then on Thanksgiving all you have to do is bake it, make the topping (which is easy!) and bake it an additional 15 min with the topping
I hope you all have a Happy Thanksgiving!!!
Sweet Potato Casserole
Prep time
Cook time
Total time
This is the best sweet potato casserole! It is so good you could call it dessert 🙂
Author: Adell Goff
Recipe type: Side Dish
Ingredients
- For the potatoes:
- 3½ to 4 cups sweet potatoes, mashed
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 Tablespoons buttermilk or milk
- ½ cup butter, melted
- For the topping:
- ⅓ cup flour
- 1 cup pecans, chopped
- ⅓ cup butter, melted
- 1 cup brown sugar, packed
Instructions
- Pre-heat your oven to 375 degrees. Grease a casserole dish (about 2½ quart size)
- Combine the sweet potatoes, sugar, eggs, vanilla, 2 tablespoons of buttermilk or milk and melted butter in a medium bowl using an electric mixer or by hand. Add additional buttermilk if needed (you will use between 2-4 tablespoons)
- Pour into your casserole dish.
- Bake at for 25-30 minutes. (Or if you want to make this dish ahead of time, cover and store in the fridge for up to 2 days. Take it out and bake uncovered.)
- While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. You want a lightly browned, crunchy top.
- Let it sit for about 30 minutes before serving.
Notes
-Milk will work if you don't have buttermilk.
-I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. I have also peeled, cut up and boiled the sweet potatoes till they pass a for test. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a ½ tsp. salt to the potato mixture.
-You can use less sugar if you prefer your sweet potatoes not so sweet. I have made these with ½ cup sugar and it was still delicious!
UPDATE 11-11-14: I recently made this for a pre-Thanksgiving dinner. I added a little more sweet potatoes (probably a ½ cup. A total of 4 medium sized) I didn't adjust the recipe other than that, but I baked in a 13x9" pan and it worked great! It was a for a large sized group so I wanted it to go farther and there wasn't a bit leftover 🙂 It makes the crust not as thick but nobody seamed to mind.
-I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. I have also peeled, cut up and boiled the sweet potatoes till they pass a for test. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a ½ tsp. salt to the potato mixture.
-You can use less sugar if you prefer your sweet potatoes not so sweet. I have made these with ½ cup sugar and it was still delicious!
UPDATE 11-11-14: I recently made this for a pre-Thanksgiving dinner. I added a little more sweet potatoes (probably a ½ cup. A total of 4 medium sized) I didn't adjust the recipe other than that, but I baked in a 13x9" pan and it worked great! It was a for a large sized group so I wanted it to go farther and there wasn't a bit leftover 🙂 It makes the crust not as thick but nobody seamed to mind.
Looking for more dinner or THANKSGIVING recipes?! Check these out:
Make Ahead Mashed Potatoes (Super creamy!)
Lemon & Tomato Green Beans: My favorite green beans!
Potato Knot Rolls: These rolls melt in your mouth!
Chocolate Pecan Pie Bars: One of my favorites!
Pumpkin Cheesecake Pie: Love a little cheesecake with my pumpkin pie 🙂
Here are the original photos I posted 3 years ago, just so I can remind myself I am getting better at food photography, even if it is a slow process 🙂
This looks amazing! Definitely going to try it out for the holidays! Thank you for the recipe
Your welcome! Hope you enjoy it and have a Happy Holiday!
What temperature should this bake at? I couldn't find above.
It says 375 degrees..Looks delicious!
"Bake at for 25-30 minutes…" The temperature is missing. I believe the 375 is in regards to baking the potatoes prior to mashing.
Bake at 375 degrees. Hope you enjoy!
The first step says to preheat your oven to 375
how many pounds is equivalent to 3.5-4 cups of sweet potatoes?
I would guess 2-3 pounds. I haven't ever weighed it. I will do that next time I make it. If you use 4 medium sized potatoes that should be enough. Hope that helps! Happy Baking!
8oz equals 1 cup
16oz equals 1 pound
4 cups would equal 32oz or 2pounds
Hope this helps
Happy holidays!
thank you!!!
How many would this serve? I need to make enough for 14ish people
It should be enough for 14. If you wanted to do my updated version (at the bottom of the recipe) and cook in a 9×13' dish just add a little more sweet potatoes (I added about 4 cups) it would for sure feed 14. It just makes the crust a little thinner. Or you could double the recipe because leftovers are always great too! Especially this dish, in my opinion 🙂 Hope that helps and that you have a very Happy Thanksgiving!
Are you sure those are sweet potatoes in the picture? They look more like yams?
I believe I used sweet potatoes. I did a quick search about yams vs. sweet potatoes and this is what I found. But I am sure you could use either one in the recipe. Happy Thanksgiving!
http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/
If I'm doubling the recipe, how much longer should I bake it?
I would check it at 30 min. Then bake about 15-20 more min. You want the top to look set (not wet). Happy Thanksgiving!
This is the same recipe that my family has used for years….it's a hit every time at every place I take it. The only thing that we do different, is add 1 tsp cinnamon to the potatoes. 🙂
oh I like the idea of adding cinnamon, I will have to try that next time! Happy Thanksgiving!
I boil my sweet potatoes to get them soft and then peel of the skin. Is that ok?
Yes that is ok!
I peel mine first then boil them, just like I do regular potatoes, it turns out great!
good to know! thank you!!
Thank you for sharing this wonderful recipe. I will definitely be replacing my old sweet potato recipe with this one, though I will add a little pineapple to mine. Happy Thanksgiving
yum, I love pineapple! Happy Thanksgiving to you!
This looks delicious! We will be tailgating for Thanksgiving and I would love to try this recipe…but I am trying to figure out a few short cuts. Have you ever used canned sweet potatoes? And do you think I could cook it in a crock pot?
I have not made this with canned sweet potatoes but you could if you needed to. If you cook it in a crock pot it won't have as crispy of a top but will still taste good. I've never done it that way but I think it could work.
If I make it in a 9×13 pan should I double the top crumbly stuff?
I would double it if you want a thick topping. I've made it in a 9×13 without doubling the topping and it was still delicious. Either way will work 🙂
I forgot to grease my dish, should I transfer it to a greased dish before cooking in the morning?
You should be fine! I wouldn't go to the trouble of transferring it to another dish. Hope you have a Happy Thanksgiving!
mine was a little runny in consistency after adding all the ingredients in. is it supposed to be like that? or will it thicken up as it bakes?
It will thicken up as it bakes but it isn't a really thick dish. It will will more runny than mashed white potatoes.
Crossing my fingers lol I'm making this
Now. I hope it comes out great! Happy thanksgiving!
I hope so too! Happy Thanksgiving!
I made the topping according to directions. There is no way I can "sprinkle" it. It is thick and gooey and will need to be spread with a knife.
After the topping sits for a little bit the butter should thicken up and you can sort of "sprinkle" on the topping breaking it up in your fingers. Hope it works out for you! Happy Thanksgiving!
Liz mine came out like that too I'm about to put it in the oven i'm sure it will cook up nicely. I doubled my recipe
Hope you enjoy and have a great Thanksgiving!
Making this right now!! I can't wait! Thanks and Happy Thanksgiving!!!
Hope you had a Happy Thanksgiving! and enjoyed the dish 🙂
Made this for Thanksgiving dinner and it was a hit! Thank you so much for the recipe.
Your welcome! I am so glad you liked it!
This will be the 3rd Thanksgiving making this recipe, just love it. The only change I have made is I cut back on both sugars from 1 cup to 3/4 cup. Can’t wait to have it again. Thanks again for sharing this!
Thank you for the great feedback, hope you had a wonderful Thanksgiving 🙂
I doubled the sweet potatoe and the topping but not the sugar or the butter. It was still incredibly sweet (like sweet potatoe pie). Huge hit for Thanksgiving!
Good to know it works that way too! I may have to try that next time!
This is absolutely amazing! This was a hit for our thanksgiving dinner. I doubled the topping and it was perfect. Everybody loved it! I will be making it every year for the holidays. I've already been told that I must make this again for Christmas! Seriously, thank you so much for sharing!
Thank you so much for letting me know that you enjoyed it!
Oh! And my poor sister actually made sweet potato pie with sweet potatoes, not yams- some tried a bite but no body really touched it after eating this! Hehehe.
haha, oh no! Well I am glad your dish was a hit! 🙂
Now THIS is off the chain! My son loved it so much he wanted me to make another pan of it today so he could take it back to college with him when he leaves this afternoon. Its going back with the southern fried pork chops I made for him. I asked him if he was going to share with his roomies and he just looked at me like I had lost my mind… LOL AWESOME recipe!
Thank you so much! I am so happy you enjoyed it. And what a lucky son to have a mom that makes yummy homemade food to take with him back to school 🙂
When u make ahead do u bake it and then refrigerate or just mix and let it sit in the fridge to bake the once. Also I'm simultaneously baking a ham at 325. How long do you think it'd take at that temp? Thx
Refrigerate it after you mix it up (don't bake yet). Then you will bake it the day you are serving it. Then add the topping and bake the additional 15 min or so. You may need to bake it a little longer if you have the ham in there too. You want the top to look set and not "wet". Hope that helps and you enjoy!
We sprinkle a 1/2 cup of Heath toffee chips into the potatoe or yams.
Bake covered or uncovered?
This is way too sweet for my liking – do you think it would still be good without any of the sugar added to the sweet potato mixture? The crumb topping is amazing. I can see myself using that for other recipes. Delicious.
I haven’t tried it without the sugar but I think it would work fine. Sweet potatoes are already sweet so if it was too sweet for you I bet you would like it that way. If you do try it, let me know how you liked it without the sugar 🙂 I agree, the crumb topping is my favorite part!
I think it’s important to read reviews prior to trying a new recipe – so I was compelled to share my thoughts. I LOVE sweet potatoes, however I am not a fan of super sweet recipes unless I am making dessert. As soon I read to add 1 cup of sugar to the sweet potato mixture I knew it was going to be too sweet for me. I added 3/4 cup of sugar (thinking that was probably too much as well). I enjoy sweet potatoes plain – they are sweet enough on their own. I LOVE the Pecan topping!! I am going to give this recipe another shot only this time I will not add any sugar to the sweet potatoes. Wish me luck.
yes, please let me know how you like them without the added sugar! thanks for trying the recipe. I agree, the pecan topping is the best!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Hope you enjoy it! Thanks!
I’ve made this for several family dinners and there are never any leftovers! Even my husband who doesn’t like sweet potatoes loves it! SO delicious!!
Thanks so much! And it always makes me happy when we can make something everyone loves, even those who aren’t usually a fan 🙂
Hi! I know you mentioned this recipe could be made up to two days before and stored in the fridge uncooked. If I were to make it tonight or a Sunday night event would that be too far ahead since it is 3 days? Or do you think it would be fine? Thank you!
I am so sorry I was not able to get back to you sooner! If you made it 3 days ahead I am sure it would be fine! I hope it worked for you and everyone enjoyed it. Happy Thanksgiving!
When you say “sweet potatoes, mashed”… do you mean boil them and mash them previous to any cooking that needs to be done?
Yes, you cook the sweet potatoes (I usually bake mine) then peel and mash them up. Then you add the rest of the ingredients and bake it again.
What do you think would happen if I baked this ahead of time without the topping and then added the topping when it was reheated?
I would reheat the casserole first then add the topping for the last 10-15 min. I wouldn’t want your topping to burn and the casserole to be cold in the middle 🙂 But I think that would work! You could cover with foil if the topping is done and the casserole isn’t warm enough yet. Hope that helps, Happy Thanksgiving!
If I half this recipe how long should I bake it?
I would check it at 20 min. You want the top to be set. But they make great leftover 😉 Happy Thanksgiving!
The measurements for the four and the butter in the topping, are not on the recipe. All I see is a block infront of ‘cup’. I put one cup of each into the recipe, but when I cooked it in the oven, it has turned to a soup. Can you please correct the measurements for the recipe?
I’m so sorry that happened. I checked the recipe and it is showing up for me. Maybe it is the font that I used for the recipe that is not working on your computer? Anyways, the measurements for the topping are: 1/3 cup flour, 1 cup pecans, chopped, 1/3 butter (melted) and 1 cup brown sugar.
While I am not noted for my cooking abilities, I will try. I tried this sweet potato and OMG it was a hit! I am planning on making it again and often! Thx !
So happy you tried it. I feel like the more we “try” the more confidence we have in cooking (and that is half the battle in my opinion!) So happy you will make this again and often. Have a great day 🙂
I am making this tomorrow for an early family Thanksgiving dinner. I am so excited to try this! Wish me luck! ?
yay! I hope you love it!
Any feedback on the outcome of the recipe with no sugar added?! I want to make it next week and I would like to know if it was also a success without all the added sugar (for the potatoes, not the topping :p)
Yes! I made this recently with 1/2 cup sugar and it was great! I will add it to the notes of the recipe 🙂
I love this recipe!! I use do a mixture of baked mashed sweet potatoes and canned pure pumpkin. I also put 1/2 cup or sugar and extra pecans. My family always requests this.
i liked the added pumpkin. I need to try that!
Back again to comment…because this is the third year in a row I’ve made this dish. It is always a hit! I always double the recipe except for the sugar and butter and it is still very sweet. If you don’t want it very sweet you could even add 1/4 cup. You can also taste it before you cook it (if you worried about raw eggs, you can taste it before adding the eggs) and that gives you a pretty good idea of the flavor. Just keep in mind you are adding a brown sugar crumble to that.
Also, I microwave my potatoes and then just peel the skins and mash it with a fork. It isn’t as healthy as boiling or baking but on thanksgiving there is so much in the oven already. It takes about 8 minutes per large sweet potatoe, 5 minutes per medium. Just keep microwaving until they are tender all the way through and flip them over half way through.
Thanks again for posting such a wonderful recipe that my family enjoys again and again every thanksgiving!
thank you for the feedback! I am so glad you love this recipe as much as we do! Thanks for your tips 🙂
I only used half the recommended amount of brown and white sugar, unfortunately it was still way too sweet for my taste. Maybe next time I would omit the white sugar completely, since the sweet potatoes are already sweet. I would use 1/2 cup of brown sugar for the topping. Thanks for the recipe, I might give it another try with the changes.
you can leave out the sugar for sure. I have made it with half the sugar before. thanks for the feedback!
I made this for thanksgiving this year! It was soooo yummy! Definitely the best sweet potato casserole I’ve ever had.
With this recipe I just added a teaspoon of cinnamon into the potato mixture!
Yum, I bet the cinnamon was a great touch! So glad you like it!
Do you prefer dark or light brown sugar for the topping?
Both will work great but I do love dark brown sugar. Enjoy!
I’m making it right now for tomorrow’s big day.
ME TOO! Can’t wait! Happy Thanksgiving!!!
I used way too much milk misread and did half a cup!! Help?!
I’m so sorry, it should still work ok. How did it turn out for you?!
I have always enjoyed sweet potatoes, but none have been as delicious as the ones in this recipe.
I totally agree with you! Thanks so much!
Now my 6th year in a row making this dish for thanksgiving dinner haha! As I am usually making for a crowd (and want leftovers) I still double everything except for the sugar and the brown sugar and it still comes out tasting very sweet.
Thanks for the annual tradition! Its something my family looks forward to every year. I converted my dad from marshmallow covered yams with this dish haha.
HI! Is there any way to swap the sugar for stevia? Also there is a brown sugar stevia blend maybe I could mix with the topping?
I have never tried this recipe with a sugar substitute so I’m not able to say if it would be the same. The brown sugar you could use coconut sugar in place of that.
My friend made this five years ago and when we asked for the recipe so she tagged us on Facebook. Every year we tag each other again to talk about how we’re all making it. I’m making it this evening to bake in the morning for a church Thanksgiving meal.
Oh that is so fun. I love talking recipes with friends too! I hope everyone enjoyed it at church! Happy Holidays!
I’ve made this dish several years for Thanksgiving and it is always a hit. I use a 9×13, add a little extra sweet potatoes and double the topping. Thank you for sharing!
Do you have any tips for making this to freeze for a friend to bake later??
I am so glad you enjoy this recipe, it’s a favorite of ours as well! I haven’t tried freezing it. If you do, I think if you keep the topping separate then that would work. If you try it, let us know!
I have made this casserole for YEARS and YEARS and its always a hit! I usually only do 1/2 cup of sugar and it is still sweet and everyone loves it. I am trying to make it dairy free this year for a family member. Have you ever tried this? Any tips on what to use or modifications?
I haven’t made it dairy free before. But I think if you used substitutes it would work fine. Did you try? Like a duck fat in place of the butter and a milk substitute.