These sweet potatoes are heavenly and combine a perfectly smooth and buttery sweet potato filling with a crunchy, sweet pecan streusel topping that’s absolutely irresistible. They are sweet and delicious and feel more like a dessert with their nutty streusel flair. We eat them at Thanksgiving. We eat them at Christmas. We even eat them on other occasions throughout the year.

Like the kind with marshmallows on top? We’ve got a recipe for that type of sweet potato casserole too!

Why Our Recipe

  • Perfectly smooth and buttery sweet potato filling topped with a crunchy pecan streusel.
  • Easy to make and includes make-ahead instructions for convenience.
  • Serve it for a holiday meal or an indulgent weeknight treat.
Overhead view of a baking dish filled with sweet potato casserole, with a serving removed.

Not only is this casserole easy to make, but it also includes convenient make-ahead instructions to help you stay stress-free during busy occasions. Whether you’re impressing guests or treating your family to something special, this recipe has everything you need to make it a hit.

Ingredient Notes

  • Sweet Potatoes: You’ll need about 3 to 4 pounds, which is roughly 4 to 5 medium sweet potatoes.
  • Granulated Sugar: You can substitute with an equal amount of light brown sugar for a slightly deeper flavor.
  • Eggs: This helps hold the filling together.
  • Salt: Enhances the natural sweetness and balances the flavors in the filling.
  • Salted Butter: Used in both the filling and the topping. You can substitute unsalted butter, but add a pinch of salt if you do.
  • Milk: Whole milk is preferred for its creaminess, but 2% or 1% will also work.
  • Brown Sugar: Provides some caramel notes as opposed to regular granulated sugar.
  • All-Purpose Flour: Gluten-free flour can be substituted in a 1:1 ratio if needed.
  • Chopped Pecans: You can substitute walnuts.

Using Canned Sweet Potatoes

This recipe is designed for raw sweet potatoes, as they provide the best flavor and texture. However, if canned sweet potatoes are all you have on hand, you can still make it work! Simply skip the steps for chopping and boiling the sweet potatoes.

Drain the canned yams thoroughly, then mix them directly with the other filling ingredients before spreading them into your casserole dish. You’ll need about 1 1/2 to 2 pounds of canned sweet potatoes, but you can easily adjust the recipe if you’d like to make a smaller portion.

A grid of process images showing the individual steps to make sweet potato casserole.

Yams vs. Sweet Potatoes

In the U.S., the terms “sweet potato” and “yam” are often used interchangeably, which can lead to some confusion. The orange-fleshed vegetables commonly labeled as yams are actually sweet potatoes. You might also see a variety with lighter yellow skin in grocery stores, which is another type of sweet potato.

True yams are a completely different vegetable, with rough, brown or black skin and flesh that can be red, purple, or off-white. They’re not typically found in American supermarkets. For this recipe, we recommend garnet sweet potatoes for their vibrant color and sweet flavor, but you can also use other orange or even white-fleshed sweet potato varieties based on your preference.

Mashing Options

This recipe uses a hand mixer to whip the sweet potatoes into a smooth, creamy texture. If you don’t have a hand mixer, don’t worry! You can mash the boiled and drained sweet potatoes by hand using a potato masher or a sturdy fork. Alternatively, a ricer or food mill is a great option for achieving an ultra-smooth, lump-free consistency without the need for a mixer.

Sweet potato casserole on a white plate.

Make Ahead Instructions

This Pecan Streusel Sweet Potato Casserole is an excellent make-ahead dish, perfect for reducing stress on busy days. To prepare it in advance, follow the recipe to boil, mash, and mix the sweet potato filling, then spread it into your casserole dish.

Mix the streusel topping as directed, but store it separately in an airtight container in the refrigerator. Cover the casserole dish tightly with plastic wrap or foil and refrigerate for up to 24 hours.

When you’re ready to bake, sprinkle the streusel topping evenly over the sweet potato filling and place the casserole in the oven. Be sure to let it sit at room temperature for a few minutes while the oven preheats to 325°F, and then bake as directed, adding 5-10 extra minutes if needed to ensure it’s fully heated through.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in the oven at 325°F. Cover the casserole with foil to prevent the topping from burning, and bake for 15-20 minutes or until heated through. Remove the foil during the last 5 minutes to crisp up the topping.

Reheat in the microwave by scooping individual portions onto a microwave-safe plate and heat on high in 30-second intervals until warmed through.

More favorite sides…

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.