This quick and easy sweet potato casserole is a warm, comforting side dish that I love making during the holidays or anytime I’m craving something cozy and slightly sweet. It’s creamy, perfectly spiced, and topped with a golden, buttery crumble that gives every bite a balance of softness and crunch. Best of all, it comes together fast—no need to overthink it.
Why You’ll Love This Recipe
I love how this casserole feels like dessert but works perfectly as a side dish. It’s quick to throw together with minimal ingredients, and I can even use canned sweet potatoes when I’m in a rush. The filling is smooth and flavorful, with just the right amount of sweetness, and the topping adds the perfect contrast in texture. Whether I’m making it for a family dinner or a holiday feast, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling:
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Mashed sweet potatoes (fresh or canned)
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Brown sugar or maple syrup
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Eggs
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Butter (melted)
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Milk (or cream)
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Vanilla extract
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Ground cinnamon and nutmeg
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Salt
For the topping:
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Chopped pecans
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Brown sugar
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All-purpose flour (or almond flour for gluten-free)
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Butter (softened)
Directions
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I preheat the oven to 350°F (175°C) and grease a baking dish.
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In a large bowl, I combine the mashed sweet potatoes, brown sugar or maple syrup, eggs, melted butter, milk, vanilla, cinnamon, nutmeg, and a pinch of salt. I mix until smooth.
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I pour the mixture into the prepared baking dish and smooth the top.
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In a separate bowl, I mix the chopped pecans, brown sugar, flour, and softened butter until crumbly.
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I sprinkle the crumble evenly over the sweet potato mixture.
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I bake the casserole for 25–30 minutes, or until the topping is golden and the filling is set.
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I let it cool slightly before serving.
Servings and timing
This recipe serves 6–8 people.
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Prep time: 10 minutes
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Cook time: 25–30 minutes
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Total time: 35–40 minutes
Variations
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I top it with mini marshmallows in the last 10 minutes of baking for a more traditional version.
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I swap pecans for walnuts or skip the nuts entirely for a nut-free version.
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I make it dairy-free with plant-based butter and almond or oat milk.
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I use maple syrup instead of brown sugar for a deeper, richer sweetness.
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I add a touch of orange zest or juice for a citrusy twist.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I bake it at 325°F (160°C) until warmed through, or microwave individual portions for 1–2 minutes. If the topping softens, I place it under the broiler for a couple of minutes to crisp it up again.
I also freeze it by assembling the casserole without baking, covering it tightly, and freezing for up to 2 months. When I’m ready to serve, I thaw it in the fridge overnight and bake as directed.
FAQs
Can I make this casserole ahead of time?
Yes, I often prepare the filling and topping separately, store them in the fridge, and assemble just before baking. Or I assemble the entire dish, refrigerate overnight, and bake it the next day.
Can I use canned sweet potatoes?
Absolutely. I drain and mash them well, and they work just as well as fresh sweet potatoes.
Is this dish sweet or savory?
It’s more on the sweet side, which makes it a perfect pairing with savory dishes like roasted turkey.
Can I make it without eggs?
Yes, I use a flax egg or a little extra milk and butter for binding. The texture will be slightly softer, but still delicious.
What can I serve with sweet potato casserole?
I usually pair it with roasted meats, green beans, stuffing, or a fresh salad—it’s especially great as part of a holiday spread.
Conclusion
Quick and easy sweet potato casserole is a comfort-food classic I can count on every time. Whether I’m making it for a crowd or just craving something warm and sweet, it delivers with minimal effort and maximum flavor. I love how adaptable it is, and how it always brings a cozy, homemade touch to the table.
