I make this sweet potato casserole every year, and it never lasts long. The sweet potatoes bake up soft and buttery, the cranberries add a little pop of tartness, and that pecan crumble turns golden and crisp on top. It’s one of those side dishes that quietly steals attention from the main course.
It fits right in at Thanksgiving or Christmas, but honestly, I’ll pull it together anytime I want something cozy to go with roast chicken or glazed ham. Everything comes together in one dish, and you can even prep it a day ahead so the oven’s free when company shows up.
If you like casseroles that lean a bit sweet but still taste homemade—not like dessert—this one’s worth keeping in your holiday lineup.
Ingredients
Sweet Potato Filling:
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4 lbs sweet potatoes, peeled and cubed (about 6 cups mashed)
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3 large eggs
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½ cup granulated sugar
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6 Tbsp unsalted butter, melted and slightly cooled
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½ Tbsp vanilla extract
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1 cup dried cranberries (Craisins)
Pecan Crumble Topping:
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⅔ cup brown sugar, packed
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⅓ cup all-purpose flour (or gluten-free substitute)
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3 Tbsp unsalted butter, cold and cubed
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1 cup pecans, coarsely chopped
Instructions
Step 1: Cook and Mash the Sweet Potatoes
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Peel and cut the sweet potatoes into 1-inch cubes.
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Place them in a large pot and add enough water to cover.
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Bring to a gentle boil and cook uncovered for 10–15 minutes, or until fork-tender.
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Drain well, then mash until smooth. For a creamier texture, use an electric mixer.
Step 2: Prepare the Sweet Potato Mixture
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract.
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Stir the mixture into the mashed sweet potatoes until fully combined.
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Fold in the dried cranberries.
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Spread evenly into a 9×13-inch casserole dish.
Step 3: Make the Pecan Crumble
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In a medium bowl, combine brown sugar and flour.
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Add the cold butter and use your fingertips or a pastry cutter to work it in until coarse crumbs form.
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Stir in the chopped pecans until evenly distributed.
Step 4: Assemble and Bake
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Sprinkle the pecan crumble evenly over the sweet potato layer.
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Bake uncovered for 35–40 minutes, or until hot and slightly puffed around the edges.
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The topping should be golden brown and crisp.
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Let the casserole rest for about 10 minutes before serving.
Make-Ahead and Storage Tips
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Make Ahead: Prepare the sweet potato base up to 2 days in advance. Store covered in the refrigerator. Add the crumble topping just before baking.
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Freeze: Assemble (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
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Store Leftovers: Cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through.
Variations & Substitutions
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Nut-Free Option: Replace pecans with crushed graham crackers or a mix of rolled oats and brown sugar for a crisp topping without nuts.
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Dairy-Free: Substitute the butter with coconut oil or a plant-based alternative for both the filling and crumble.
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Lower Sugar: Reduce granulated sugar to ⅓ cup and brown sugar to ½ cup, or swap some sugar with maple syrup or honey for natural sweetness.
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Add Warm Spices: Stir ½ teaspoon cinnamon and a pinch of nutmeg or ginger into the sweet potato mixture for a cozy fall flavor.
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Orange Twist: Add 1 tablespoon fresh orange zest to the filling for a subtle citrus note that pairs beautifully with cranberries.
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Gluten-Free: Use a gluten-free flour blend in the crumble topping for a celiac-friendly version.
Frequently Asked Questions
Can I make sweet potato casserole ahead of time?
Yes. You can make the filling 1–2 days ahead and refrigerate it covered. Add the pecan crumble right before baking to keep the topping crisp.
Can I use canned sweet potatoes instead of fresh?
You can, but make sure to drain them well. Mash thoroughly before mixing with the other ingredients for a smooth texture.
Do I need to cover the casserole while baking?
No. Bake it uncovered so the crumble topping turns golden brown and crisp.
How do I know when sweet potato casserole is done?
It’s ready when the edges puff slightly and the topping is lightly browned, usually after 35–40 minutes at 350°F.
Can I freeze sweet potato casserole?
Yes. Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
How can I reheat leftovers?
Warm leftovers in a 325°F oven for 15–20 minutes. For individual portions, microwave in 30-second intervals until heated through.
Can I make this without nuts?
Absolutely. Replace pecans with rolled oats, crushed cookies, or streusel crumbs for a nut-free version that still adds crunch.
