This is the best sweet potato casserole! The silky sweet potato base is covered with a buttery pecan brown sugar crumble for the perfect crunch.
This sweet potato casserole has earned its place on the table year after year. The creamy, buttery base and golden brown sugar oat-pecan topping create the perfect mix of cozy and crowd pleasing. The topping leans almost dessert like. It is caramelized, crisp and packed with flavor that goes far beyond the usual brown sugar sprinkle.
It's been tested and refined with the same care that's made my "how to Cook Sweet Potato" post a go to resource for more than 300,000 home cooks this year. Proof that when it comes to sweet potatoes, I've done the testing so yours turn out just right!
Why You'll Love it
- Flavor and Texture - The pecan brown sugar crumble bakes into a crisp layer that tastes almost like dessert.
- Make Ahead - I'll show you how you can make this ahead of time.
- Reliable - Built on the same proven methods that have created crowd pleasing results every single time.
What You'll Need for Sweet Potato Pecan Casserole
- Sweet Potatoes: You will need cooked sweet potatoes for this recipe. You can bake, boil, pressure cook or slow cook the potatoes beforehand. It doesn't matter which method you use, you just need them to be cooked.
- Eggs: size large eggs.
- Heavy Whipping Cream and Milk: the milk helps with the creamy texture and the heavy whipping cream adds volume and richness because it is whipped with the potatoes.
- Vanilla Extract: pure vanilla extract.
- Butter: I use salted butter, but unsalted will do.
- Brown Sugar: I really suggest using only brown sugar in this recipe. Don't swap it for granulated or powdered sugar.
- Old Fashioned Oats: this is an unexpected ingredient for sweet potato casserole and you won't be able to make them any other way after this. It adds a cookie like crumble that takes this to the next level.
- All purpose flour: AP gluten free flour will also work.
- Pecans: chopped pecans, but walnuts are also great.
- Baking Powder, Pumpkin Pie Spice and Salt: adds flavor and texture.
How to Make Baked Sweet Potato Casserole
- Add the peeled, cooked sweet potato to a large mixing bowl. Use an electric hand mixer to whip the potatoes.
- Add the eggs, whipping cream, milk, vanilla extract, butter, salt and brown sugar. Whip until completely combined and smooth.
- Spread the mixture into a greased 9x13 baking dish.
- In a separate bowl combine the butter, flour, oats, pecans, baking powder, salt and pumpkin pie spice. A crumbly mixture should form. Sprinkle it over the top of the mashed sweet potatoes.
- Bake 20-25 minutes until the topping is golden and crisp. Allow the casserole to cool 10 minutes before slicing.
Pro Tip: For a deeper flavor, brown the butter before adding it. Gently cook it over low heat, stirring occasionally, until it turns golden and gives off a warm, nutty aroma. It adds amazing richness to the dish!
Best Sweet Potato Casserole Recipe Variations
- Pecans: you can use your favorite variety of nut, such as walnuts, or a mix.
- Dried Fruit: adding in a handful of dried cranberries to the crumb topping adds a great tangy flavor.
- Skip the nuts: you can add crushed graham crackers instead of pecans if you need a nut free version, it adds great crunch and something delightfully unexpected.
- Marshmallows: if you are a die hard marshmallow lover you can skip this topping and use the sweet potato filling and just top with marshmallows. However, I strongly discourage this option 😉
How to Make Crockpot Sweet Potato Casserole
To make this in a crockpot follow steps 1 and 2 listed in the recipe card. Instead of transferring to a casserole dish transfer to a greased 6-8 quart slow cooker. Cover and cook on low up to 3 hours. (Cooking time will vary based on your slow cooker).
Make the topping and add sprinkle over the sweet potatoes. Cover and cook an additional hour. Alternatively, you can sprinkle on the topping and pop the slow cooker under the broiler. **Just place your rack as low as possible so it is not directly close to the hot broiler**
How to Store Old Fashioned Sweet Potato Casserole
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat in a 350 degree F oven until warmed through and the topping is crisp. Avoid using the microwave, it will soften the crumb topping.
- Not freezer friendly.
Sweet Potato Casserole FAQ
Baking or steaming in an Instant Pot usually provides the best, most concentrated flavor. Boiling works in a pinch, but can make the mixture thinner and less rich.
The eggs work as a binder to prevent the dish from being runny.
It is just a precautionary step that allows the steam to escape during cooking. You can read how to make the perfect baked sweet potatoes here.
Yes, eggs serve a couple different purposes. They work as a binder to create a sliceable texture. They also help to provide a rich, custard like consistency.
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Gluten Free Sweet Potato Casserole
Video
Ingredients
- 4-5 large cooked sweet potatoes (6 pounds, 7-8 cups mashed sweet potatoes)
- 3 large eggs
- ¼ cup heavy whipping cream
- ⅓ cup milk
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
- ½ teaspoon salt
- ½ cup packed brown sugar
Brown Sugar Pecan Topping
- 4 tablespoons melted butter
- ¾ packed brown sugar
- ½ cup all purpose flour (I use gluten free flour, regular also works)
- ½ cup old fashioned oats
- ½ cup pecan pieces
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Start by baking or steaming the sweet potatoes. You can find a baking tutorial here, or a pressure cooker tutorial here.
- Add the peeled, cooked sweet potato to a large mixing bowl. Use an electric hand mixer to whip the potatoes until smooth and creamy
- Next, add the eggs, heavy whipping cream, milk, vanilla extract, melted butter, salt and brown sugar. Beat the mixture until smooth.
- Spread the mixture into a greased 9x13 baking dish.
- In a separate bowl combine the melted butter, flour, old fashioned oats, pecans, baking powder, salt and pumpkin pie spice. A crumbly mixture should form. Sprinkle it over the top of the mashed sweet potatoes.
- Bake 20-25 minutes until the topping is golden and crisp. Allow the casserole to cool 10 minutes before slicing.
Tips:
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
