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This classic Sweet Potato Casserole is creamy, slightly sweet, and topped with a buttery pecan crumble that adds the perfect crunch. A holiday favorite that pairs beautifully with roasted turkey or ham, but delicious enough to enjoy year-round.

Ingredients

For the Sweet Potato Filling

4 lbs sweet potatoes (about 6 cups mashed)
3 large eggs
½ cup granulated sugar
6 Tbsp unsalted butter, melted and slightly cooled
½ Tbsp vanilla extract
1 cup dried cranberries (craisins)

For the Pecan Crumble Topping

⅔ cup brown sugar, packed
⅓ cup all-purpose flour (or gluten-free substitute)
3 Tbsp unsalted butter, cold and diced
1 cup pecans, coarsely chopped

Instructions

Cook the sweet potatoes: Peel and chop sweet potatoes into 1-inch chunks. Place in a large pot, cover with water, and bring to a boil. Cook uncovered at a gentle boil for 10–15 minutes, or until fork-tender. Drain well and mash until smooth (an electric mixer makes them extra creamy).
Prepare the filling: Preheat oven to 350°F (175°C). In a large bowl, whisk together eggs, granulated sugar, melted butter, and vanilla. Stir this mixture into the mashed sweet potatoes, then fold in dried cranberries. Spread evenly into a greased 9×13-inch casserole dish.
Make the topping: In a medium bowl, combine brown sugar and flour. Add the cold diced butter and rub the mixture together with your fingers until it forms pea-sized crumbs. Stir in the chopped pecans.
Assemble and bake: Sprinkle the pecan crumble topping evenly over the sweet potato mixture. Bake uncovered for 35–40 minutes, or until hot and slightly puffed around the edges.
Rest and serve: Let cool for 10 minutes before serving.

Why You’ll Love This Recipe

Creamy sweet potato base with a crunchy, buttery topping
A holiday classic that never disappoints
Easy to make ahead for stress-free entertaining
Balanced sweetness with a hint of tart cranberries

Tips

For extra creamy potatoes, use a hand mixer or potato ricer.
Don’t over-boil sweet potatoes—just until fork-tender.
Toast pecans lightly before adding for deeper flavor.
Let the casserole sit for at least 10 minutes before cutting to help it set.

Variations and Substitutions

Nut-free: Omit pecans and replace with crushed pretzels, oats, or pumpkin seeds.
Marshmallow topping: Swap the pecan crumble for mini marshmallows during the last 10 minutes of baking.
Sugar swap: Use maple syrup or honey instead of granulated sugar in the filling.
Gluten-free: Use almond flour or a gluten-free flour blend for the topping.

FAQs

Can I make this casserole ahead of time?
Yes! Assemble the filling and topping separately, refrigerate up to 24 hours, then add topping just before baking.

Can I freeze it?
Yes. Bake, cool completely, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.

Do I have to add cranberries?
No, they’re optional—but they add a nice pop of tartness.

Serving Suggestions

Perfect alongside Thanksgiving turkey, ham, or roasted chicken.
Serve with a crisp green salad for balance.
Add as a side dish for Sunday dinner with pork tenderloin or roast beef.
Pairs beautifully with stuffing, gravy, and cranberry sauce during the holidays.