My mother-in-law’s Sweet Potato Casserole is now a staple in our own family’s holiday menu – it’s my husband’s absolute favorite side dish at Thanksgiving and Christmas. The sweet potatoes are creamy and rich, while the crumbly, streusel-like topping adds a sweet, buttery crunch.
I usually bring this dish to holiday potlucks and it never fails – it’s always the first thing to disappear! It’s so rich and delicious, it’s almost like a dessert in itself. Try this Sweet Potato Casserole recipe and it’ll soon become a part of your holiday menu.
Sweet Potato Casserole
My mother-in-law’s sweet potato casserole recipe is now a staple in our own family’s holiday menu. It’s my husband’s absolute favorite side dish at Thanksgiving and Christmas. The sweet potatoes are creamy and rich, while the crumbly, streusel-like topping adds a sweet, buttery crunch.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 60 minutes
- Category: Side Dish
- 3 cups sweet potatoes, peeled and smashed
- 2 large eggs
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/3 stick of unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1/2 stick unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 cup pecans, roughly chopped
- Preheat the oven to 350º F.
- In a large stockpot, add the sweet potatoes whole, cover with water and boil until the potatoes are fork tender.
- Drain well and allow to cool before skinning them. The skins should just slide right off!
- Put the potatoes in a stand mixer bowl and add the sugar, salt, eggs, butter, milk, and vanilla. Mix well.
- Spread the mixture evenly into a greased 9×13 baking dish.
- Mix all topping ingredients in a medium bowl. It should be crumbly.
- Sprinkle on top of potatoes.
Bake at 350º F for about 45-50 minutes, until the edges are lightly browned and bubbly.
This dish can be prepared a day in advance. Keep refrigerated and allow to come to room temperature before baking.
Keywords: sweet potato, casserole, Thanksgiving, Christmas,
Susan the Farm Quilter says
Your recipe corresponds almost exactly to my mother’s recipe for Sweet Potato Souffle. I make it every month for my dad (3 at a time, 2 in the freezer!). It is just not a holiday dinner without it!! It is the dish my kids always take when they go somewhere for Thanksgiving and it is always on our holiday table.
Yes! It is SO good!!!
This is similar to the dish I make every Thanksgiving except I don’t find eggs necessary, I rarely use milk, and only add sugar if the sweet potatoes are not naturally sweet. Seems like this makes for a healthier dish. By the way, a couple of tablespoons of bourbon instead of vanilla are perfect.
Try using heavy cream instead of whole milk. Heavy whipping has significantly less carbs than whole milk. Crazy to quibble about carbs in a sweet potato casserole I know but cream takes the casserole to another level?enjoy your blog, btw.
Oooh, I’ll have to try the heavy cream next time! Sounds delish!
Angela Hope says
Do you use equal amount of Heavy Cream instead of milk? I can’t wait to try this recipe next week!
Oh Jen this sounds incredible and I know my family will love it! I cannot get the email link to work though. Anyway you can email it to me? I know you are super busy but I would truly appreciate it!
Thanks for the kind words! You should be able to print the recipe by clicking the “print” button on this post. Hope that helps!
The minute I saw the words “Sweet Potato” I was totally interested! Alas, the sugars- granulated and brown, had me stop. Husband is Type 1 Diabetic and he’d be bouncing off the ceiling before heading to the emergency room! Must find a good one without all the Sweets!
The recipe calls for 3 cups of Sweet Potatoes, it just doesn’t seem like that would be enough. Is that the correct amount. Thanks for your help, really want to make the recipe. Happy Thanksgiving ?
TC Robinson says
Thank you! I can’t wait to try, sounds delish!