Sweet Potato Casserole

The BEST sweet potato casserole recipe! Creamy and rich sweet potatoes with a crumbly brown sugar pecan crust!

5 from 2 reviews

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.




  • 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



  1. Preheat the oven to 350º F.
  2. In a large stockpot, add the sweet potatoes whole, cover with water and boil until the potatoes are fork tender.
  3. Drain well and allow to cool before skinning them. The skins should just slide right off!
  4. Put the potatoes in a stand mixer bowl and add the sugar, salt, eggs, butter, milk, and vanilla. Mix well.
  5. Spread the mixture evenly into a greased 9×13 baking dish.


  1. Mix all topping ingredients in a medium bowl. It should be crumbly.
  2. 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,