This Sweet Potato Casserole Recipe, featuring creamy sweet potatoes topped with a buttery brown sugar streusel, is the perfect addition to any Thanksgiving spread. But, we won’t blame you if you decide to make it all year round!
This sweet side dish is the perfect complement to an herb-roasted turkey breast, savory mashed potatoes, and a fresh vibrant Winter salad.
Sweet Potato Casserole Recipe
Three reasons we’re obsessed with this recipe:
- Versatility: Perfect for Thanksgiving but equally delightful any time of the year.
- Delicious Texture: Creamy sweet potato base paired with a crunchy, buttery streusel topping creates a delightful contrast.
- Prepare in Advance: Refrigerate it until ready to bake, making it convenient to warm up when ready to enjoy.
We love sweet potatoes! Check out our practically-famous Roasted Sweet Potatoes, our secret hack for the best Baked Sweet Potatoes, and our favorite Sweet Potato Salad.
Sweet Potato Casserole Recipe Ingredients
Sweet Potato Base:
- Sweet Potatoes: Choose fresh, firm ones.
- Orange Juice: Freshly squeezed for better flavor.
- Heavy Whipping Cream: Adds richness.
- Unsalted Butter: For controlled saltiness.
- Light Brown Sugar: Adjust sweetness as desired.
- Ground Cinnamon & Nutmeg: Adjust to personal preference
- Vanilla Extract: Pure extract enhances flavor.
- Salt: Balances sweetness and enhances overall flavor.
Streusel Topping:
- Unsalted Butter: Binds the streusel ingredients.
- All-Purpose Flour: Ensures a crumbly texture.
- Light Brown Sugar: Adds sweetness and a molasses touch.
- Ground Cinnamon: Adds warmth.
How To Make Sweet Potato Casserole Recipe Ahead Of Time
- Prepare and refrigerate the sweet potato base in a dish for up to 4 days or freeze for 3 months.
- Mix and store the streusel topping in a bag or container, refrigerate for up to 4 days or freeze for 3 months.
- Thaw both parts if frozen and let sit at room temperature for 30 minutes before baking.
- Add the streusel topping to the base and bake, extending time by 5-10 minutes if chilled. Bake until golden brown.
Re-Heating Leftovers
- Preheat oven to 350°F.
- Place casserole in an oven-safe dish and cover with foil.
- Heat for 15-20 minutes; remove foil in the last 5 minutes for crispy topping.
Quick Tip
Thaw frozen casserole before reheating. Ensure it reaches 165°F before serving.
Baking Sweet Potatoes
- Clean them thoroughly under running water with a brush.
- Pierce with a fork to allow steam to escape for even cooking.
- Bake on a lined sheet at 350°F for 60-90 minutes until tender.
- Let cool before handling, then scoop out the flesh.
Quick Tip
Keep the skins on while baking to prevent drying out.
Sweet Potato Casserole Recipe Tips
- Pierce sweet potatoes with a fork for even baking.
- Spread the base evenly with a spatula for uniform cooking.
- Let melted butter cool before mixing streusel ingredients to avoid greasiness.
- Add flour to the streusel as needed to achieve a clumpy consistency.
Quick Tip
Serving Size
A 9×13 inch sweet potato casserole typically serves 8-12 as a side or 6-8 as a main course. Serving size varies based on appetite and portion size. Make extra for guests or leftovers.
Oh, and here’s the dish featured in these photos!
More Holiday Favorites:
Sweet Potato Casserole Recipe
This Sweet Potato Casserole Recipe, featuring creamy sweet potatoes topped with a buttery brown sugar streusel, is the perfect addition to any Thanksgiving spread. But, we won't blame you if you decide to make it all year round!
Ingredients
Sweet Potato Base
- 4 pounds sweet potatoes (about 6 large or 5-3/4 cups when mashed down)
- 1/4 cup freshly squeezed orange juice (1 orange)
- 2/3 cup heavy whipping cream
- 4 tablespoons unsalted butter, melted & cooled
- 1/3 cup light brown sugar, gently packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/4 teaspoon vanilla extract
- 1 teaspoon fine sea salt
Streusel Topping
- 6 tablespoons unsalted butter, melted & cooled
- 1 cup white, all-purpose flour
- 1/2 cup light brown sugar, tightly packed
- 3/4 teaspoon ground cinnamon
- heaping 1/8 teaspoon fine sea salt
Instructions
- BAKE SWEET POTATOES: Preheat the oven to 350 degrees F and grease a ceramic 9x13-inch pan with cooking spray. Scrub the sweet potatoes, but don't peel them. Pierce them all over with a fork. Place them on a large sheet pan lined with foil or parchment paper and bake until they are very tender, approximately 60-90 minutes (variation depending on size/thickness). Remove the sweet potatoes from the oven and slice them in half. Let them cool until you can handle them easily.
- SWEET POTATO BASE: Once cool, scoop the flesh of the sweet potatoes measuring to get 5-3/4 cups. Add to a large bowl or bowl attached to a stand mixer. Add remaining ingredients for the "sweet potato base" and use hand mixers or a whisk attachment on a stand mixer to beat it until smooth. Transfer the mixture to the prepared baking dish and smooth it into an even layer using a spatula. See Note 1 for a "make ahead" option.
- STREUSEL TOPPING: In a separate bowl, melt the butter in the microwave and let it cool. Add the flour, brown sugar, cinnamon and salt to the melted butter and mix until evenly combined and forms small clumps. Use your fingers to knead into clumps if needed. If the streusel is too wet, add more flour, 1 tablespoon at a time.
- BAKE: Sprinkle the streusel evenly over the sweet potato base, don't press it in. Bake for 35-45 minutes or until the streusel is set and golden brown. Remove from oven and let it cool for 5 minutes before serving.
Video
Recipe Notes
Note 1: Make Ahead: At this point in the recipe, you can cover the dish without the streusel topping and refrigerate it for 3-4 days. Prepare the streusel topping separately and store it in an airtight container also for 3-4 days. Before continuing with the recipe, remove both the dish with the sweet potato base and the streusel topping from the fridge and let them sit at room temperature for 30 minutes. Then continue on with the recipe (step 3).
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 53g | Protein: 3.8g | Fat: 12.2g | Cholesterol: 33mg | Sodium: 90.5mg | Fiber: 5g | Sugar: 20.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Could marshmallows be added on top of the streusel? Or replace the streusel for half of the casserole?