This homemade sweet potato casserole will be a star on your Thanksgiving table- one bite and you'll know why! It's full of flavor, comes together quick and topped with a pecan crumble topping for added crunch.

This homemade sweet potato casserole will be a star on your Thanksgiving table— one bit and you'll know why! It's full of flavor, comes together quick and topped with a pecan crumble topping for added crunch.

Today I'm sharing one of my favorite Thanksgiving dishes- this sweet potato casserole makes an appearance on the table ever year. You won't find any marshmallows like a classic sweet potato casserole, but we're not sacrificing any flavor. we have a smooth and creamy sweet potato mash that's topped with a crunchy pecan topping. It's a perfect balance of texture and flavor!

Why You'll Love This Sweet Potato Casserole:

Tons of flavor- vanilla, brown sugar, cinnamon and more!
Full of texture in each bite
Can be prepared 1-2 days in advance
Has a crunch cinnamon, sugar, spiced pecan topping

Sweet Potato Casserole Ingredients

Sweet Potatoes: You will need 4 large sweet potatoes for this recipe which is around 4 cups of mashed sweet potatoes. I prefer to use regular sweet potatoes, but use your favorite.
Butter: Butter has enhanced flavor to the sweet potatoes, and honestly, one of the reasons why they are so good!
Brown Sugar: Name a better ingredient suited for sweet potatoes- it not only sweetens it up, but the molasses in the brown sugar adds incredible flavor.
Eggs: Using 2 eggs help bind the casserole together.
Heavy Cream: Adding a touch of heavy cream helps add additional creaminess to the casserole.
Vanilla Extract & Cinnamon: Both are a welcomed addition.
Flour:
Pecans: The nuts add another level of crunch to the topping.

How To Make Sweet Potato Casserole

Overall this casserole is relatively easy to make and can easily be made 1-2 days in advance.

Place the sweet potatoes in a large pot and cover them completely with water. Add 1 and ½ teaspoons of salt. Bring water to a boil. Reduce heat and simmer for 15-17 minutes or until the potatoes are tender- a fork should easily be able to pierce the potato. Drain the water and set aside the sweet potatoes for 5 minutes to cool.
Preheat oven to 375°F. Grease a 11x7 or 9x13, or similar size casserole dish. Set aside.
Place the sweet potatoes in a large bowl or in the same pot they were cooked in. Using a potato masher, whisk or handheld mixer, beat the potatoes until relatively smooth- I prefer to have some chunks for texture.
Add the butter, brown sugar, eggs, cream, vanilla, and salt. Spoon the mixture in the prepared baking dish.
For the Topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Pour in the melted butter and pecans, stir together until the mixture is combined- it will be clumpy. Pour over the potatoes. Bake for 20-22 minutes until the top is golden brown. Allow to cool for 5 minutes before serving.

Pecan Crumble Topping

This sweet potato casserole is topped with a delicious sweet and salty topping. That's right, crunchy pecan crumble topping > marshmallows.

There's 2 layers to love
Takes only a minute to prepare
It's full of cinnamon, sugar and toasted nut flavor
Tons of extra added flavor
Less than a minute to add to the top of the sweet potatoes

Helpful Tips

Here's a few tips to before you get started:

Make sure that you grab large sweet potatoes that are firm. Firm potatoes are the most fresh and large potatoes will ensure that you have enough for the recipe.
This can easily be made ahead of time. Simply make the sweet potato mash and the crumble, refrigerate them separately. The day off, assemble and bake!
This recipe can be easily be made dairy-free! See the recipe notes for details.

How to Make Sweet Potato Casserole Ahead of Time

This is a wonderful side dish to prepare ahead of time, which we all know is a total lifesaver leading up to Thanksgiving dinner. Here's how to get started:

1-2 days before serving: Boil and mash the sweet potatoes, add the remaining ingredients to the sweet potatoes, and smooth into a baking dish. Prepare the topping in a separate bowl. Cover each separately and refrigerate for up to 2 days.
Day of serving: Assemble and bake.
Freezing instructions: If assembled, the unbaked casserole can be frozen up to 2 months. Take it out of the freezer and thaw overnight in the refrigerator. Bring the casserole to room temperature and bake.