There are a few dishes that instantly signal comfort, and this one does it every single time. This sweet potato casserole is creamy, lightly spiced, and topped with a soft brown sugar streusel that melts into the surface as it bakes. The smell alone fills the kitchen with that warm, familiar feeling that makes everyone wander in asking when dinner is ready.
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I have tested this recipe many times, especially around the holidays, and it never lets me down. This truly is the Best Sweet Potato Casserole when you want classic flavor, simple ingredients, and a texture that feels smooth and rich without being heavy. If you are looking for a dependable, crowd-pleasing side, you are in the right place.
Why You'll Love This Recipe
- Creamy, smooth sweet potato filling
- Balanced sweetness without being overpowering
- Easy brown sugar streusel topping
- Perfect for holidays or Sunday dinners
- Make-ahead friendly and reheats beautifully
Ingredients
Sweet Potato Filling
- 3 lbs sweet potatoes, about 5 to 6 medium
- 6 tablespoons butter, melted
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon salt, reduce to ½ teaspoon if using salted butter
- ¼ cup half-n-half
Brown Sugar Streusel Topping
- 3 tablespoons salted butter, softened
- 1 cup brown sugar
- ⅓ cup flour
Ingredient Notes and Substitutions
- Baking the sweet potatoes instead of boiling them gives deeper flavor and keeps excess water out of the filling. The flesh stays naturally sweet and fluffy, which makes a big difference in texture.
- Half-n-half adds richness without making the casserole too heavy. You can swap in whole milk if needed, but the filling will be slightly less creamy.
- Brown sugar in the topping brings that caramel-like warmth. Light or dark brown sugar both work, depending on how deep you want the flavor.
Instructions
- Preheat your oven to 400 degrees F. Place the sweet potatoes on a baking sheet and pierce them several times with a fork. Bake for 50 minutes to 1 hour, depending on size, until completely soft and easily pierced.
- Let the sweet potatoes cool just enough to handle. Slice them in half and scoop the flesh into a large mixing bowl. Discard the skins.
- Add the melted butter, sugar, eggs, vanilla extract, cinnamon, salt, and half-n-half to the bowl. Whip until the mixture is smooth, creamy, and evenly blended. The color should look warm and glossy.
- Spread the sweet potato mixture evenly into a greased 9 x 13-inch baking dish, or a slightly smaller dish if you prefer a thicker layer.
- In a small bowl, mix the softened butter, brown sugar, and flour until coarse crumbs form. Sprinkle the streusel evenly over the top of the sweet potatoes.
- Reduce the oven temperature to 350 degrees F. Bake for 20 to 25 minutes, until heated through and the topping is set. If the streusel begins to brown too quickly, loosely cover with foil halfway through baking.
- Remove from the oven and let rest for a few minutes before serving.
Pro Tips for Success
Top Tip
- Bake the sweet potatoes until very soft for the creamiest texture.
- Whip the filling well to avoid lumps.
- Spread the topping evenly so every scoop gets some crunch.
- Let the casserole rest briefly so it sets before serving.
Storage and Reheating
Cover leftovers tightly and store in the refrigerator for up to 4 days. Reheat in a 350 degree oven until warmed through, or microwave individual portions gently.
Make Ahead and Freezing
- You can prepare the sweet potato filling one day ahead and store it covered in the refrigerator. Add the streusel just before baking for the best texture.
- This casserole also freezes well. Wrap tightly after baking and cooling, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips and Variations
- Add chopped pecans to the streusel for extra crunch.
- Reduce the sugar slightly if you prefer a more savory balance.
- Swap cinnamon for pumpkin spice for a seasonal twist.
- Serve alongside roasted turkey or ham for a classic holiday plate.
FAQs
Yes. Assemble the filling ahead, refrigerate, and add the topping just before baking.
Baking concentrates the flavor and prevents excess moisture in the casserole.
Fresh sweet potatoes give the best texture, but canned can work in a pinch if well drained.
It is balanced and comforting, not overly sweet, with warmth from cinnamon and brown sugar.
📖 Recipe
Best Sweet Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Sweet Potato Casserole is a creamy, lightly spiced classic topped with a buttery brown sugar streusel. It's the ultimate comfort food side dish for holidays and family dinners, with a texture that's smooth and rich without being heavy.
Ingredients
- Sweet Potato Filling:
- 3 lbs sweet potatoes (about 5 to 6 medium)
- 6 tablespoons butter, melted
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon salt (or ½ teaspoon if using salted butter)
- ¼ cup half-n-half
- Brown Sugar Streusel Topping:
- 3 tablespoons salted butter, softened
- 1 cup brown sugar
- ⅓ cup flour
Instructions
- Preheat oven to 400°F. Place sweet potatoes on a baking sheet and pierce with a fork. Bake for 50 to 60 minutes until very soft.
- Let cool slightly. Cut in half, scoop out the flesh, and transfer to a large bowl. Discard skins.
- Add melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-n-half. Whip until smooth and creamy.
- Spread the mixture into a greased 9x13-inch baking dish.
- In a small bowl, mix softened butter, brown sugar, and flour until coarse crumbs form.
- Sprinkle streusel evenly over the sweet potato mixture.
- Reduce oven temperature to 350°F. Bake for 20 to 25 minutes until set and topping is golden.
- If browning too quickly, cover loosely with foil halfway through.
- Let rest a few minutes before serving.
Notes
Cover leftovers and refrigerate for up to 4 days. Reheat in a 350°F oven or microwave individual portions. You can prep the filling a day ahead and add the streusel just before baking. Freeze after baking for up to 2 months. Add chopped pecans to the topping for crunch or swap cinnamon for pumpkin spice for a seasonal twist.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 20g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg
Serving Suggestions
This casserole shines on a holiday table next to turkey, stuffing, and green beans. It also pairs beautifully with roasted chicken for a cozy family dinner. Leftovers are even good warmed up the next day with a simple main dish.
Related Recipes
- If you enjoy this recipe, you may also love my Sweet Potato Casserole with Marshmallows for a classic holiday twist:
- For a deeper, maple-forward version, try my Southern Maple Sweet Potato Casserole
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