Sweet Potato Casserole

Without question, this is the best sweet potato casserole recipe I've tried! Smooth and creamy sweet potatoes are topped with a savory pecan crumble.

This sweet potato casserole recipe is one of my favorite Thanksgiving side dishes. I haven’t always been such a sweet potato casserole fan. When I was growing up, my family had sweet potato casserole with marshmallows every year, and I never loved it. For me, sweet potatoes plus sweet marshmallows is just too much sweet.

But this sweet potato casserole recipe won me over. I swap out the mini marshmallows for a pecan crumble topping. It’s savory and crunchy—the perfect complement to the creamy sweet potatoes underneath.

Make this recipe for a holiday meal, and I promise it will be a hit. It’s healthy and flavorful, and—best of all—you can make it ahead. You and your guests will love it!

Sweet Potato Casserole Recipe Ingredients

Here’s what you’ll need to make this sweet potato casserole recipe:

For the sweet potatoes

• Sweet potatoes, of course! You’ll need 5 large for a 9×13-inch baking dish.
• Butter or olive oil – For richness.
• Milk – It helps the sweet potatoes blend into a smooth and creamy puree. Use any kind you like!
• Ground ginger – For warm depth of flavor.

For the crumble topping

Some sweet potato casserole recipes feature a brown sugar streusel topping like you’d find on an apple crumble. This isn’t one of them. Instead, I make a savory topping with these ingredients:

• Pecans and walnuts – I pulse some into the crumble and leave a few whole for garnish.
• Old fashioned oats – For hearty texture.
• Fresh rosemary, sage, and dried thyme – For savory autumn flavor.
• Garlic – Along with the herbs, garlic gives this sweet potato casserole its delicious savory taste.
• Pure maple syrup – It adds a touch of sweetness to the nutty topping.
• Butter or olive oil – To help the topping crisp up in the oven.

And of course, you’ll need sea salt and fresh black pepper to make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Sweet Potato Casserole

This easy sweet potato casserole recipe has 4 basic steps:

1. First, roast the sweet potatoes. Prepare them according to this baked sweet potato recipe.

Bake the potatoes until you can easily pierce them with a fork. You want them to be super tender so that the sweet potato mixture gets totally smooth!

2. While the sweet potatoes are baking, make the pecan topping. Pulse the nuts, oats, herbs, garlic, maple syrup, olive oil, salt, and pepper in a food processor until just combined. The mixture should clump a bit, but it should still have lots of texture.

3. Then, blend up the filling. Instead of using a potato masher to mash the sweet potatoes, I use a food processor to get them super smooth.

Peel the cooked sweet potatoes, and place the soft orange flesh in a food processor.

Add the milk, ginger, salt, and pepper and pulse until well combined.

4. Layer and bake! Spread the creamy sweet potatoes in a large baking dish.

Add the topping…

…and a few whole pecans and sage leaves for garnish.

Bake at 425°F until the topping is nicely browned and crisp, and enjoy!

Make-Ahead and Storage Instructions

Wondering if you can make this recipe ahead? The answer is yes!

• Up to two days in advance, bake the sweet potatoes and blend up the filling. Store it, covered, in the casserole dish or an airtight container in the refrigerator.
• Make the pecan topping, and store it in a separate container in the fridge.

When you’re ready to serve, assemble the casserole and bake!

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm them in the microwave or bake in a 325°F oven until heated through.

Can you freeze sweet potato casserole?

Yes, you can also freeze sweet potato casserole. 

If you’re freezing it before a holiday meal, I recommend ONLY preparing the sweet potato filling.

• Spread it in the baking dish and let it cool to room temperature.
• Cover tightly with aluminum foil, and freeze for up to 3 months.
• Let thaw overnight in the fridge before adding the topping and baking according to the recipe.

If you freeze the fully assembled casserole, the topping will lose its crisp texture. This may not bother you in the case of leftovers, but for a Christmas, Easter, or Thanksgiving dinner, I recommend adding the topping once the casserole thaws for the best crunch.

More Favorite Sweet Potato Recipes

If you love this sweet potato casserole, try one of these delicious sweet potato recipes next:

• Mashed Sweet Potatoes
• Roasted Sweet Potatoes
• Roasted Root Vegetables
• Sweet Potato Fries
• Sweet Potato Soup

Looking for more holiday side dishes? Check out my best Thanksgiving side dishes or Easter side dishes!

Sweet Potato Casserole

Ingredients

• 5 large sweet potatoes
• 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling
• 1¼ cups milk, plus more if necessary
• 1 teaspoon ground ginger
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh sage leaves, for garnish

Crumble Topping

• ⅔ cup whole rolled oats
• ½ cup pecans, plus more for garnish
• ½ cup walnuts, plus more for garnish
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoons extra-virgin olive oil or melted butter
• ½ teaspoon dried thyme leaves
• ½ teaspoon minced fresh rosemary
• 1½ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
• Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
• Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
• Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.

This post is in partnership with ALDI.

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