When it comes to Thanksgiving side dishes, few recipes steal the show like the Best Sweet Potato Casserole with Brown Sugar Topping. I remember the first time I made it for my family—the warm aroma of sweet potatoes blended with cinnamon and brown sugar filled the kitchen, and the crispy topping was so irresistible we almost ate it before dinner. This casserole is rich, buttery, and sweet with a perfectly crunchy finish. It’s easy to make, yet special enough to be the star of your holiday table.
Ingredients
4 cups mashed sweet potatoes (about 4–5 medium potatoes)
1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup whole milk
1/2 cup melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Brown Sugar Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
Instructions & Video
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. In a mixing bowl, combine mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg until smooth. Spread mixture evenly in prepared dish. In a separate bowl, mix brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle topping evenly over sweet potato mixture. Bake uncovered for 30–35 minutes, until topping is golden and casserole is slightly set. Serve warm as the perfect holiday side.
Watch the full step-by-step video in our video section.
Substitutions
For a lighter version, reduce sugar and swap half the butter for Greek yogurt. Replace pecans with walnuts or almonds for variety. Use oat flour instead of all-purpose flour for a gluten-free option. For a dairy-free casserole, substitute almond milk and vegan butter.
Equipment
Large mixing bowls
Hand mixer or whisk
9×13 baking dish
Measuring cups and spoons
Spatula
Storage
Refrigerator: Keeps up to 4 days when covered tightly.
Freezer: Assemble casserole (without topping) and freeze up to 2 months. Add topping and bake fresh when ready to serve.
Reheating: Warm in oven at 325°F until heated through, covering lightly with foil to avoid burning the topping.
Top Tips
Bake sweet potatoes ahead of time for easier prep. For extra flavor, roast potatoes instead of boiling. Make topping just before baking so it stays crunchy. Add a pinch of sea salt on top for a perfect sweet-salty balance.
FAQs
Can I make this casserole ahead of time? Yes, prepare the sweet potato base and refrigerate. Add topping and bake before serving.
Can I use canned sweet potatoes? Yes, just drain them well before mashing.
What if I don’t like nuts? Skip pecans and use an oat streusel topping instead.
Is this dish a dessert or a side? It’s officially a side, but it tastes sweet enough to double as dessert.