Sweet Potato Casserole with Brown Sugar Topping
Sweet potato casserole! ♡ And let me tell you, friends: this crunchy brown sugar topping will give you life.
You didn’t think I would, but oh yes, in fact, I did.
I am tossing you a Thanksgiving recipe today. THANKSGIVING! And I want you to catch it and love it, okay? It is a deep, rich, sweet potato casserole from scratch with a crunchy brown sugar topping, and it’s comforting and cozy and it’s coming for you right now – ready?
I see two options for you right now. You can fall into a state of shock and awe that it is already borderline time for Thanksgiving (admittedly, this would be my default since usually I don’t even think about Thanksgiving until three days before – WHO AM I RIGHT NOW), OR you can realize the true fact that something this good doesn’t need to just be reserved for Thanksgiving and you can go right on ahead with your best kitchen self and make this happen even BEFORE the clock strikes dinnertime on Thanksgiving Day.
Those are the two options. You can choose.
Watch How to Make This Sweet Potato Casserole
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You guys, the strange thing about this sweet potato casserole is that it is very much a dessert, but never once in my Thanksgiving career have I experienced this being served as anything other than a completely luscious side dish to accompany the mashed potatoes and gravy, turkey, green bean casserole, and soft white dinner rolls. It just works. It’s that one little pre-dessert side that you might even like more than your real dessert.
This is a recipe that my mom has been making for years, and she got it from one of her friends who has been making it for years before that, and there is a reason is has become a mainstay at Thanksgiving.
First, let’s talk toppings. ??
Here’s the Topping Situation
I like to Easy Button my life whenever possible, so I just toss those pecans, flour, butter, and brown sugar in my food processor and give it a go-round till it makes that crumbly, streusel-like topping that we know and love.
Okay, we’ve got the topping.
Now the base.
Now Onto the Sweet Potato Casserole Base
The sweet potato mixture is as easy as mixing up a muffin batter – it starts with sweet potatoes (canned, which I know seems so retro and perfect and that’s because it is – I’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is just too heavy, trust me on this one), and then eggs, butter, milk, sugar, and vanilla.
It’s that easy. Mix and pour that mixture into a pan, and then top it with your beloved crumble.
You’re going to bake this guy for 30-45 minutes to get that topping nice and crispy, and then?
The moment of Thanksgiving sweet potato casserole truth.
YOU’RE A HERO.
The soft and sweet bottom layer + the crunchy and nutty top layer work their magic together to make the best sweet potato casserole that you could ever want for your Thanksgiving side-dish domination.
I can’t wait for you to love this one.
Common Questions About This Sweet Potato Casserole
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend baking instead of boiling if you go the fresh route as to not add more moisture.
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!
We couldn’t have explained it better than Bon Appetit here. In this recipe, we’re technically using orange sweet potatoes.
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.
Lindsay, you had me at sweet potato. I am addicted to orange vegetables and fruit. Pinning it to try later. Thank you.
I want to face plant into that crumble. Easy recipes for the win! Good luck with moving!
Definitely need this in my life. That crumble is awesome!
I think my mom uses this same recipe! LOL! Obviously, the measurements are a little (Like just a tad!) different, but some idea! Love it!
Haha awesome! Moms know!
Dads too, check out my post LOL…
That looks so amazing! I use canned pumpkin all the time, so I’m not freaked out by the idea of canned sweet potato. It must make things WAY easier, and is probably smoother! Good luck with your move! Moving is kind of the worst, but setting up the new place will be fun. Do you have a great window for food photos? Can’t wait to see the pics!
Haven’t tried any of the windows yet but I’m just happy to have TWO in the kitchen after having none for so long! They’re small but they’re windows!! 🙂
Do you use the plain yams in a can or the sweet potatoes in light syrup? Also, if i double do i adjust the cooking time?
I’d like to know the same thing! Have canned yams but no vanilla.
I’ll have Lindsay get back to you, Etta!
Yes, if you double it I’d bake it a bit longer. Just check it periodically – it is going to be mushy even when fully baked, but judge it based on the topping (should be pretty deep brown and crisped up a little bit when done). Any yams will work! We use the Nature’s Pride old-school looking can with sweet potatoes in it. I believe there might be some syrup in there.
What a lovely and easy recipe!
You just took me to my happy place! My mom’s sweet potatoes are my favorite Thanksgiving side (if you threatened to take away my pie and forced me to choose just one that is), but now I want to add this recipe to the mix as well. I mean, pecan crumble? Oh yes.
What a great side dish. It looks great served right out of the pan too
I literally just texted my Mom asking if I can be in charge of the sweet potatoes- we have to claim things we want to cook ahead of time for Thanksgiving in our family- and she said yes 🙂 Crumbly, yummy goodness here I come!
Ho-lee crap. I’m not normally a fan of overly sweet casseroles at Thanksgiving (ugh, with the mini marshmallows) but I could 100% get behind this dish. I night even bring myself to buy canned sweet potatoes! (this exists? really?) But that crumble topping…. that’s the nail in the coffin right there. Yes, please!
I make something similar, but I have to try yours. You are right the sweet potato dishes are an awesome treat on your plate for thanksgiving
We have done something similar for close to 40 yrs. I really think the apple pie spice makes it yummy! Although sometimes difficult to find, you can substitute some cinnamon, nutmeg, ginger, cardamom, etc. I also make a double batch of the topping because it is crazy good. We often bake the casserole the day(s) before, let it cool, and refrigerate. I usually pull it out of the oven a bit early just so it won’t burn the next day when I re-heat it. So, you re-heat it for a few minutes in the oven, then make the topping, sprinkle on top and toss it into the broiler. This frees up your oven for some of the other holiday dishes. Whichever MAGICAL recipe you make, you will LOVE it. I usually have half a bite of regular mashed potatoes on my fork with half a spoonful of the sweet potatoes. (Mouth watering ~ NOW!) Oh, and the leftovers (if there are any) can be heated in the microwave. DO IT! You will be the hit of the party even with people who normally don’t like (*gasp) sweet potatoes. I use a 13×9 dish…I like having more surface area for the topping!
Sweet Potato “Soufflé”
3 eggs
2 ½ c. canned sweet potatoes, drained & mashed
½ stick butter
1 1/2 c. sugar
¾ c. evaporated milk
1/3 c. water
1 t. apple pie spice
1 t. vanilla extract
Preheat oven to 350 degrees.
Mix ingredients together until almost smooth. Bake 1 ½ hours or until inserted knife comes out clean. Broil 1 min. with topping (I double the topping recipe. This is a single recipe below):
Topping
2 T. sugar
2 T. flour
1 t. apple pie spice
½ c. chopped nuts
2 T. margarine or butter, softened
Hi Donna! That’s what we call it too but I changed the name here just for search purposes. I think in general people are more familiar with sweet potato casserole than souffle. The recipe looks really similar! I doubled the topping too as you can see in this recipe. 🙂
We make this every year… Except we bake it with some shredded coconut… Yummm!!!
Thank you so much for sharing these recipes…and for the work you put in to the blog/site and giving the little details to ensure we have a successful turnout on our recipe attempts. I’m always so grateful for these resources we have available
to us thanks to other people’s time and efforts.
Ihave to confess…kind of drives me a little tiny bit or a lot crazy when someone comes to the reply section and uses it as their platform to indirectly critique someone else’s efforts by elevating their own agenda and “knowledge” about how they already know all you’ve shared, have a better way of doing it, a better name to call it, and suggest so many substitutions or exchanges, that it completely changes the recipe. It’s confusing to the followers and just seems a little…or a lot, out of place. Don’t get me wrong. I don’t mind helpful additional thoughts or ideas that stem from an original post such as helpful tips, or minimal substitutions that might be useful in place of an ingredient harder
to find or a “crunchier” option for those who have more organic items on hand. But all of that can be done with tact, class, social ediquette, while keeping the writer’s recipe at the center of the post, without using the reply section as a whole new platform for their own recipes and opinions. Changing your recipe completely, comes across as an attempt to “one-up or belittle” the writers efforts and tends to give the impression That they feel their ideas or recipe, are in some way, superior and deserve a “place” on your blog. I have no doubt that other people have similar recipes with some great ideas. But, they fortunately, also have the same opportunity and resources available to start and write their own food blog, without having to take the easy way out of the work and instead, trolling others sites to promote or brag on themselves.
Just my two cents..You guys don’t always get the appreciation you deserve. Thank you for this and I will be trying it just as shared…without 13 other spices and alterations. Would it even be the same recipe if I did that? LOL.
Thanks again. -a lot of time and work goes into what you do.
Came Across this recipe (was actually looking for THIS recipe specifically and THANK GOODNESS it happened to be the VERY 1st thing that popped up on the search engine page! 🙂
BUT, I did notice while scrolling through the comments (just seeing what everyone else might’ve said regarding THIS recipe specifically and actually trying to find out which brand of canned sweet potatos to use, which indeed had already been asked and answered, THANKS BTW 🙂 ), when I noticed a “comment” that was PRETTY MUCH almost a complete BLOG POST within itself with an entirely different RECIPE listed with a completely DIFFERENT list of ingredients, along with allll of THEIR little different “tips & tricks” SPECIFICALLY FOR THE RECIPE THEY POSTED ONLY! Which was a completely different recipe than the recipe and blog post here!! I ALSO FOUND THAT QUITE DISRESPECTFUL MYSELF!!
This comment/reply will probably NEVER be seen considering its 2018 almost 2019 and this a pretty old post from several years ago, but I HOPE IT DOES AND I HAVE TO AGREE WITH THE COMMENT ABOVE!! It is different to comment or add little tweaks or suggestions regarding this original blog post/recipe but to comment “YOUR OWN” entirely different recipe made different with a whole list of different types of ingredients etc is just so disrespectful in my opinion.
If you’d like to share YOUR OWN PERSONAL FAVORITE RECIPE OF SOME KIND THAT HAS NOTHING TO DO WITH THE RECIPE IN THIS BLOG, IN MY PERSONAL OPINION, THEN MAYBE YOU SHOULD GO CREATE YOUR OWN BLOG POST SHARING THAT RECIPE ALONG WITH ALL OF THE DIFFERENT INGREDIENTS ETC YOU LIKE TO USE AND HOW YOU LIKE TO MAKE SOMETHING YOUR WAY, ON YOUR OWN BLOG/POST/PAGE/WEBSITE!
#sorrynotsorry
#RANTOVER
🙂
Say what what whatttt?! I’ll take this dish and a spoon please and thank you!
That looks absolutely amazing! I only love sweet potatoes around thanksgiving. I don’t know why. Next week I’ll be whipping up some sweet potato yumminess.
Thanksgiving is the one time of year we don’t have to apologize for using ingredients that may otherwise be shameful (I still use canned green beans for green bean casserole, and I’m never going to stop!). I love that Thanksgiving evokes those traditions from all of us. I love love love this, I can’t even imagine how amazing it tastes if it’s as good as it looks! Heaven.
THE best part of the whole meal! You’ll love it!
Yum I can smell this through the computer, I swear!
This is one of my favorite ways to make sweet potatoes….but we usually save it for special occasions. And I agree…you have it as part of the meal and then go back for seconds…and then thirds. Hmmm…how about the leftovers (rarely) for breakfast????
I could eat this with a spade! Which means the quantitites would have to be quadrupled!
I have been making this dish for the last 25 years. I never heard it referred to as a crumble ,as my recipe was called Sweet Potato Souffle. It is delicious! So glad others are finding out about it! I have to make two casserole dishes of it because guests always want some to take home and then I never have any leftover!!! Enjoy!
Yes! That’s actually what we call it too but I just re-named it for search purposes. 🙂 🙂
Miss Lady thank you is all i can say……I’m a cook not a baker but this is a must try…..Yippie Skipping to the store……..????????????????
My very favorite Thanksgiving dish is my mom’s candied sweet potatoes. Just something about the way mom’s make them, right? Or maybe it’s the sugar too. 😉
I’d love to try your mom’s signature sweet potato casserole! And you definitely can’t beat 8 minutes.
Anything with sweet potatoes is a win and anything with a buttery brown sugar crumble is a win so the two put together are a major win! The classic passed-around recipes are often the best! This looks so delicious!
I love old family recipes – thanks for sharing your story behind this recipe, I could almost smell the pine trees! What an awesome experience that must have been at Christmastime!
I love that you made this in a cast iron skillet!! Great idea. I finally purchased one a few months ago and am still experimenting with it. Can’t wait to make this. Have a great weekend!
This looks really good, thanks for sharing your mum’s recipe! One question though, is the 3 cup measurement for the already mashed potato or for the potato pieces before they are mashed? We don’t have canned sweet potato in Greece so I’ll be making it from scratch. Many thanks!
Good question. I think it would be three cups mashed, which was how I did it when I made them with non-canned sweet potatoes. The cans come in the perfect size, so I just know my mom always uses that same size which was why I didn’t specify that in the recipe. I’ll clarify that.
I’m on my way to buy a cast iron pan and cans of sweet potato !!!!! It just looks so earthy and rustic oh and not to mention really yummi thanku …..
I have made something similar for many years, but using regular sweet potatoes. The secret is that you need to put the sweet potatoes through a ricer after they are cooked. This gets rid of all the fibrous part of the potato and makes for a much creamier dish than if you just use them whole.
Great tip, Janine!
Wow Lindsay, this looks amazing! I’m a huge fan of anything sweet on the diner table, especially when it’s a treasured family recipe. Those are always the best!
By the way, I don’t think I can get my hands on canned sweet potatoes. You know, because of the whole living in Europe thing… Do you think I can still make this with homemade sweet potato mash? Maybe add something extra or drain the puree or something to make them taste like the canned stuff?
xoxo
Yes, I would just bake them instead of boiling (which was how I did it when I tried using fresh). The boiled ones held too much moisture and they didn’t really fluff up, but I think baked potatoes with the flesh scooped out and mashed would be great.
Going to try this for first time. Prefer not to use canned sweet potatoes. How
many sweet potatoes will I need to make 3 cups mashed. Knowing that Size of potatoes vary, would you be able help with this?….Please reply
Thank you
Every Thanksgiving dinner needs a pre-dessert dessert! Good luck with the move!
What wonderful flavors! what a wonderful dish! so perfect for Thanksgiving. Best of luck with your move.
Mary x
Could I substitute cooked fresh sweet potatoes? The recipe sounds delicious.
Yes, I just found that they were quite a bit heavier than the canned version. I think roasting or baking them might work better than boiling, since boiling holds in so much moisure, although some people have said they used boiled and liked them… so I guess it’s a personal preference. 🙂
Definitely want to use this for Thanksgiving. Reading the comment about making the night before…have you tried that with this recipe? Wondering if we just mixed up the everything except for the topping, and refrigerated overnight, then baked the next day? Any tips for making ahead would be appreciated!
This has been a family favorite thanksgiving dish for years, passed down by my mom. I’ve never tried using canned sweet potatoes, always boiled and mashed. It would cut down on prep time though. Also, we use crushed corn flakes cereal instead of flour in the topping. Cinnamon pecan corn flakes work great too. Add topping for last 10-15 minutes of cooking time. Yum!
Great idea Susie!
I brought this dish to a “friends-giving” last night. People ranted and raved about it! Super easy to make, it came out delicious and looked like perfection!
Thanks!
Did you use canned or fresh sweet potatoes? Thanks!
Would you happen to know the nutritional value for this recipe?
Making this for Thanksgiving and can’t wait! Love all things sweet!
Congrats on the new house 🙂
This looks so delicious! I just finished the last slice of sweet potato casserole in my fridge and I totally understand your love for the pecan crumble! It’s to die for!
I hope this isn’t a silly question, but did you drain the canned sweet potatoes?
Melanie, I’m making this right now and also am wondering the same thing. A lady above had a similar recipe and said to drain the canned sweet potatoes. However usually in a recipe it will state “drained” I’m so unsure of what to do now. :-/
Drain them! 🙂
Yes, I did! I’ll add that to the recipe.
Thank you for this amazing recipe
My table was laden with goodies and this recipe was undoubtedly the star
I ran out of Vanilla Extract on the morning so I used Peach Schnapps instead
I also after everything was done – left the skillet in the warm oven which caramelized and crisped up the top
Oooh yum! Thanks for the comment – glad you liked it!
This was the new favorite of our Thanksgiving table. Thanks for the great recipe from the other end of the state-Bemidji!
Hooray! Glad to hear it Judy!
YES. YES. YES.
I loved it. Husband LOVED it. Dog tried so hard to get a taste, I know he would have loved it too!
I only used about a third of the sugar the recipe called for with the potatoes, perfectly sweet for us.
Thank you, this’ll be on out Thanksgiving table for years and years to cone 🙂
LOL, I love that dog.
Also, I seem to have lost the ability to spell. Sorry.
I made this today for my family, and we all thought it was totally delicious. In the past we’ve made the casserole with the marshmallows on top, but this is so much better. I used brown sugar in the potatoes as well, and the flavor was wonderful. Definitely a new Thanksgiving staple! Thank you so much for sharing the recipe! 🙂
I agree! Thanks Michelle! 🙂
I always make a turkey just for my little family (gotta have those leftovers!) and I made your sweet potato casserole as one of our sides. We all loved it! I made a similar recipe a couple of years ago and it was just WAAAY too sweet for us. I kept that in mind when making this so I only added 3T of sugar to the sweet potatoes (I think 1/4 cup would have been fine too), which we found to be perfect. I’m sure that’s just a taste preference thing, but with the sweet potatoes, the added sugar, AND the sweet topping, 3T-1/4 cup of sugar in the potatoes is definitely plenty for us! But other than that, I followed the recipe as written and it really was great! The crumble topping was perfect and I trusted you on the canned sweet potatoes even though I was skeptical (I’ve never eaten the canned variety that I know of), but you were right! Not only did the canned potatoes taste great in this dish, but it made it SO simple to make! I will definitely be making this recipe again! Thanks for sharing!
Good to know Stephanie! Thanks!
I made this for my family for Thanksgiving and it was a HUGE hit! I was told I have to make it every Thanksgiving from now on as it replaces my mom’s recipe (she loved this!). I am still anxious for the day you have a recipe book to purchase will ALL your recipes! I will be first in line to purchase it 🙂
Congrats on your new house – and keep up the good work with all the yummy yummy recipes!!!
You are so sweet! Thanks Sara!
Do you use salted or unsalted butter?
I always use salted because I like the taste better. 🙂
Just made this recipe, it’s so easy and delicious!! Thanks for sharing it!
Glad to hear it Maria! 🙂
made this for thanksgiving and my family LOVED it. they said i’m required to make it for christmas and every holiday in the future, forever, amen. 🙂
Yes! Awesome!
This was fantastic!!! Definitely a hit in my house, and the cast iron skillet just makes it sooo much better. My in-laws are gonna love it!!!! 🙂
Hey guys.. I’m a jamaican so this is not a traditional meal of ours and we dont celebrate thanksgiving but i made this dish today and i used peanuts instead of pecans and my my… it was delicious …. no man it too good
I made this for our thanksgiving dinner last night and it was AMAZING. I didn’t have canned sweet potatoes so I steamed up some fresh ones and stuck them in my blender to get them nice and smooth. My sweet potato hating husband loved it. Thanks for the amazing recipe. I also cooked it in the cast iron skillet and it just looked too perfect.
hooray! happy thanksgiving!
Lindsay, can I make this in a casserole dish? 9×13? I am wondering if I need to double the recipe since I will be feeding 18 people? Thank you for your help and for the wonderful recipe.
Yes! I would double it for sure. I hope you love it – this is one of our faves for Thanksgiving!
Just made this for dinner tonight to accompany a spiral baked ham. It was fantastic! I only had a 16oz can of candied yams so I added a can of pumpkin purée and pulsed together in my Ninja. Everything else I followed to a t. My hubby went back for seconds and I’m already considering sneaking some out of the fridge for a snack. Thank you!!!!!!
Thanks for the comment – I’m so glad to hear that you liked it Lara!
Thank You Soooo Much for showing this recipe. I made this a few years ago and lost the recipe and this is my first time locating it since. This Recipe is Mmm…. Mmm…. Good! My daughters been asking for it. I will surprise her on Thanks Giving with it. She will be Suprised! Thnx
Thanks Angela! Hope you guys enjoy it!
This looks delicious – I can’t wait to try it! What size skillet do you use?
Thanks!
I either use a 9×13-ish baking dish or a 9 or 10 inch round cast iron skillet.
You may have just SAVED my Thanksgiving! I am hosting 23 (yes, I am nuts) and I cannot find my Grandmother’s recipe. Everybody expects me to make this every year — even the non-sweet potato eaters in our extended clan eat this dish. Your recipe looks like it is the same (Grandma’s recipe also worked best with canned sweet potatoes)…. THANK YOU!
No no no no you are not! You win the world! 23 – wowza!
Silly question – when you make this ahead of time, do you put the topping on or do you wait until you put in the oven? Also do you need to adjust the cooking time?
I would keep it separate until you are ready to bake it. And I would just plan a little extra time to make sure it’s cooked enough. 🙂
This was unbelievably delicious and a HIT at our friends giving feast! Thanks for a fabulous recipe! I threw in a dash of cinnamon too. 🙂
That’s awesome! I’m so happy to hear that. Thanks so much Biz!
Could I use cut sweet potatoes in light syrup that come in a can? Do I just mash them up before I use them…?
Yes, and I would drain out the syrup and mash them.
Loved finding this post today! I linked back to you on my blog. This recipe must have been passed down since it’s almost the same in my family as well! Love it!
happy thanksgiving week!!
Allergic to pecans, do you think this recipe will still work ok?
I do!
I wanted to prepare this early but wonder about putting it in a cast iron skillet then refrigerating??? Should I bake it first then refrigerate? I’ll do it Thanksgiving Day if you think its best that way………….???
You could make each part separately, store in containers, then transfer to the pan and bake the day of!
Any suggestions for a nut free topping? Thanks!
I don’t think so! You can always go without!
Thanks so much for this awesome recipe! We just have to go get vanilla extract, brown sugar, and pecans, and the recipe is a success!
Vanilla, brown sugar, regular and dark, and pecans are a staple in my kitchen always!!! Used dark brown sugar because the hubby used all of my regular brown sugar baking Christmas cookies (without telling me, shame on him!!) and it looks amazing!! Hoping the dark brown sugar doesn’t give the casserole a different taste!!
I think it will still be delicious. Enjoy, Jan!
I just made this for thanksgiving, and it tastes AMAZING! I was very impressed. Very simple to make, and a great taste!
Thanks Anon! love hearing that.
I was my own sous chef all day today….chopping, cutting, scraping, etc. Since we eat no meat I normally add lots more veggie dishes with my nice lucious tofurkey that I fix in my slow cooker. I add things like whole cranberries, shallots, carrots, onion, etc. Anything you can do with a living bird (well, not so living by then) you can do with these things. Since I love sweet potatoes and hate marshmallows on anything, I saw your mom’s recipe and knew I had to try it. I made it today along with a roasted cauliflower with coriander and coconut milk..they’re both sleeping in the fridge at present but come tomorrow, the crumbles part of the sweet potato dish will indeed be a winner. I can hardly wait! Please thank your mom for me! And Happy Thanksgiving!
Will do! 🙂 Thanks Martpy!
This recipe is in the stove right now! Thanks for all your help!
Thank you! Glad it’s worked well for you!
And Happy Thanksgiving!
I pinned this recipe a few days ago and thought I’d give it a try for Thanksgiving, since I’m not a fan of the whole marshmallow topping thing. OMG- this dish was a hit with all, young and old! It’s all everyone could talk about. Thanks for sharing this family recipe. It was super easy to follow and it was little-to-no effort to put together. Happy thanksgiving!
yey! thanks Larissa!
I am currently living in Algeria and the sweet potatoes here are NOT the same as the ones at home. I found canned yams (imagine that) and followed your recipe exactly. It was wonderful. I am baking it again for a traditional southern Thanksgiving dinner for Algerian youth. I am sure they will love it as much as we did. Thank you for sharing.
Oh how fun! Thanks for sharing Suellen!
Do you use the plain yams in a can or the ones in syrup?
I don’t think mine had any syrup, or if they did, I drained it off.
hello the casserole looks amazing and I’m dying to make it with my son only thing is that I have a 40 oz can of sweet potatoes, how much will the recipe change?
Hi, Elizabeth! I would suggest measuring out 3 cups of sweet potatoes to make sure the amount for the casserole is correct. You’ll end up with a little leftover in your can, but that’s probably worth it to make sure the recipe turns out.
Can this be frozen (filling) ahead of Turkey Day then thawed, topped and baked?
Hi, Linda! We have never tried doing that, but I think it would work just fine as long as you wait to put the topping on. 🙂
Hi! This turned out pretty good, the only thing with mine was the crumble seems a bit too wet and clumpy. I assume it’s supposed to be more dry so it sprinkles easily over the entire top. To remedy this, would it be just an even add of brown sugar and flour until it gets to a dryer consistency?
Hi, Daryl! Yes – I would add more flour to the topping (and a little more brown sugar if you like) to get the topping to a more “crumbly” consistency. Enjoy!
I made this with a couple changes and it is fantastic! I have picky kids so I made 1/2 the dish with marshmellows on top and 1/2 with the crumb mixure (cutting in cold butter instead of melted made it more crumbly). This will be on our menu every Thanksgiving from now on.
Awesome, Kate! Glad to hear that. 🙂
So this looks amazing. I’m making it this year. I am trying your recipe. Could I add both marshmallows and the crumb mixture? My mom always uses marshmallows but I’d like both. Add crumb mixture then marshmallows? What do you think? I may resort to the half and half idea. Thanks.
Happy Thanksgiving everyone!
Hi, Jody! This crumb topping is really sweet and delicious on it’s own – I think marshmallows in addition to this topping may be a little much. That being said – I love a good marshmallow topping as well. 😉
I’ve never cooked Thanksgiving for my family before but I’m making this. I had to double the recipe because we’re having so many people over, do you think I could cook it all in one big dish or would it be best to divide it among several smaller dishes? If I do use one big dish, do you have any tips for making sure it gets cooked all the way through but doesn’t get burned on the edges? I have a big dutch oven that I have the sweet potatoes hanging out in, currently. That’s what I was going to cook it in, but I’m so afraid of the middle being gloppy.
Hi, Mary! Our family has doubled this recipe and had no problems with cooking it all in a larger pan. Enjoy!
I made this today for our early Thanksgiving (We’re all working tomorrow) and everyone loved it!
I cut down the sugar a little bit in the sweet potatoes to our tastes and added some marshmallows between the crumble.
I think next time I’ll cut the milk a little, but this is definitely going on my table again.
Glad to hear that, Nikki!
This is pretty much the same recipe I have been making, although I will make a huge suggestion:
DOUBLE the topping! I can’t tell you how many dig through to get more topping, leaving the base mix behind. I double the topping and now have a much better ratio of topping to base.
Love that, Dawn! Yum!
This recipe may have just killed me but it was SO worth it.
Absolutely worth it. 😉
I’ve never liked sweet potatoes before. This yummy sweet deliciousness is changing my mind. Perhaps it will be a step towards learning to eat it other ways. So want to like them for diet and health reasons.
Sweet potatoes this way are pretty irresistible! 🙂
I altered this recipe to reduce sugar, eliminate gluten, and increase vitamins, although this last benefit was not really a goal. I also used what I had on hand, so I substituted half the potatoes with pumpkin. In getting rid of the flour, I ground to a fine powder unsweetened coconut and gluten-free oats. In place of the 3/4 cup sugar, I used about 3/8 cup maple syrup. The addition of the pumpkin and the syrup greatly increased the baking time, but that’s okay, since we were eating dinner and having this for dessert. I did make the mistake of allowing a drizzle of syrup at the end, which it absolutely did not need, since even with only half the sweet potatoes, it was still plenty sweet. Thanks for getting me started on this.
Sounds like you made some yummy modifications, Brett! 🙂
This is very similar to a recipe weve used for years. The only difference is we also add oatmeal to the topping. Either way is DELICIOUS
How healthy is this! canned sweet potatoes are sweeter. I bake a couple of sweet potatoes in the oven and half them and eat warm with walnuts and butter for dessert. And even eat them for breakfast, trying to cut the breads.
Do you know if canned yams in syrup will work for this recipe or will it be too sweet?
Hi, Maria! I think that would be fine. You could always add some of the sugar to the potato mixture, taste, and add more if needed.
I made this for a family gathering last year and now every time I go to an event my relatives ask “did you bring those sweet potatoes again?”. I can’t blame them though, this recipe is delicious!
Thanks for the recipe! Do you have the sugar count for this? I’m trying to find it.
Thanks Lindsay, made this at the last minute Thanksgiving 2015 because everyone came in with store bought cakes. I had all the ingredients on hand and said why not. Best decision of the day they were scraping the pan and asking for more LOL. Now i get requests for it on every major Holiday and my new name is The Crumble Man, oh and can is better than fresh tried them both…
Love hearing that! 🙂 Thanks for the comment, Daniel!
I’ve actually never had sweet potato casserole #oops…this is definitely making me want to get my butt in the kitchen and make it!! Gorgeous!
I LOVE sweet potatos but have never tried a sweet potato casserole.
Looks interesting!
OMG this looks so easy! We should try this next time ! ?
You just need a little pumpkin pie spice in there and you’re basically eating pie with dinner! YUM
Thanks for sharing this lovely recipe with us, love it so much 🙂
My mom’s been making this for years too but she puts shredded coconut in the topping.
Sounds amazing!
I really enjoy your recipe,because i saw this as first time. thanks for sharing with us
I was in a festive mood, and I used egg nog instead of milk and added a little cinnamon and nutmeg. My husband and I liked it.
Wow! That sounds amazing! Great idea. 🙂
what size cast iron skillet or dish works best?
We use a 9×13 casserole dish!
Hi there, what size baking dish do you recommrnd? Thank you!
We recommend a 9×13 dish!
The amount of egg and white sugar made me super weary of this recipe, but I couldn’t back out, because I already started it. I ended up doubling the recipe, but not necessarily the ingredients. I only did 3 eggs and 2/3 cup of sugar total. I only added about 3/4 the topping too. It turned out amazing.
I can’t say that an extra egg or more white sugar would change it.
That much sugar and eggs scared me. But even with my changes, it turned out good.
Glad to hear it, Kasy!
Lindsay, tried this sweet potato crumble substituted a couple of things to make it paleo. Came super good! Thank you
Awesome! Glad to hear it!
Is this the same recipe that’s always been on your website? I made your sweet potato casserole last year but I believe it was in a cast iron skillet before?
I have the same question, I made this last year but it showed in a cast iron skillet. Also, what size pan/dish do I use?
Yep, you’re both correct! You can make it in a cast iron or a 9×13 pan.
Thank you! It’s the best!
Hi! This sweet potato casserole sounds amazing! I want to make it for a work “Friendsgiving” and I’m wondering if I could use a dairy free milk like almond or coconut milk?
My grandma made this every year for thanksgiving, sadly she passed in march so I am going to try and make it. I know it isn’t going to be the same but here’s to you grandma!
So, I’ve made this twice. Both times, I follow the recipe exactly. Each time, it came out really runny. Like ran all over the plate and onto the other food. What am I doing wrong? I drained the potatoes really well…
In my recipe which is almost exactly the same i add 1 cup of coconut flakes to the sweet potato mixture and it thickens it!
Looks great, but what size pan?
Never mind. Saw the previous post!
I made this tonight for a work Thanksgiving party and I couldn’t help but notice that I believe it needs two 29 oz cans of yams to fit a 9×13 inch baking dish as opposed to one can. One can did not seem to be enough. Luckily I had a second can in the cabinet. Did anyone else have the same issue? Otherwise than that can’t wait to try this tomorrow. Looks and smells amazing!
I’m making it now and it seems very runny, a bit worried!
I doubled the recipe and it fit perfectly in a 9×13 pan.
I’m gonna be using fresh Sweet potatoes. Would I just put a couple in the oven then mash them when they’re out and then follow your recipe?
HI! I’m making this for thanksgiving and am wondering if I double the recipe, can I bake in 9/13 pan?
This is almost exactly the recipe i use except i add 1 cul of coconut flakes in the sweet potato mixture on the bottom. Gives it a wonderful texture and thickens it a little as well!
I know an answer so late is probably unlikely; However, what if unmade this the night before? Or even par baked it the night before?
I have made a dish similar to this for many years. Only difference is I bake my potatoes and scoop them out and not use the canned ones. This recipe I have come to use is to recall the measurements and it is spot on. You can make the day before and place in the fridge to bake the next day or bake and rewarm. It will come out the same. I do this every year so it is once less dish to put together when cooking a large meal. Enjoy!
I’m hoping once it is baked it’s not so sweet! As I poured in the sugar cane, I was questioning the amount. Maybe once it is cooked with the eggs it will tame down the sweetness. Otherwise, I will cut the sugar in 1/2 next time or just do the brown sugar on top.
Thank you for such an incredible recipe! So tasty! I am venezuelan and we don’t celebrate thanskgiving but since I’m visiting friends in Miami I was invited to dinner and I decided to make this dish, absolutely delicious! I have photos!
This is so good!! Was a big hit at Thanksgiving, even among picky yam eaters.
Really easy to make and so delicious!
I’ve made this twice now and every time I fall more in love with it. It lasts well in the fridge too which is fantastic because my husband doesn’t care for sweet potatoes which means more for me! I’m a firm believer that a great topping makes or breaks a casserole and this one is killer! I used pecan pieces and halves and I didnt use the sugar brand suggested because I didn’t have it in my cabinet. Wouldn’t change a thing!
This is the absolute best recipe for sweet potatoes I’ve ever tried.
Awesome! Glad to hear it, Marissa!
My mother-in-law made this recipe and it did not set. Is there something that we can do so we don’t have to just throw it out?
I just made these for my family and they were a HIT! We devoured every last one of them. YUM. Thank you!
So deliscious thank you for the recipe Will definately make it again
Have you ever added mini marshmallows on top of it? I wonder if that would be too much
Hi there -can this be made ahead of time?
Yep! You could even just prep it all beforehand, and then stick it in the oven to bake before you’re ready to eat.
What could I sub in for the pecans in the topping. My husband has a nut and oat allergy.
I love everything about this recipe , except nuts! Many in our family are but intolerant. Has anyone tried without nuts or can you suggest a substitute? Oats?
Sorry. Fat finger syndrome! Should read “ nut “. Not but!
Do you think soy milk or coconut milk could be used instead of the regular milk for the base? I’d love to make this but dairy free. Thanks!
This looks yummy! Can you mix this ahead of time? & what size dish? Thank you!
Do you think it would be good if I added marshmallows on top of that crust layer?
We’ve found that marshmallows don’t keep so great unless you’re eating it right away – but worth a try!
What size pan did you use? And what if I double the recipe? What size pan and baking time?
I make this recipe every year! Leftovers are amazing in oatmeal the rest of the weekend, if there are any!
I’m making this for Thanksgiving but all i could find were sweet potatoes in light syrup. Should i just use less sugar? I jusy don’t want to mess it up haha!
Yep – I’d maybe start with less sugar and then taste/adjust as you go!
This is my go to sweet potato recipe. I’ve made this for Thanksgiving dinner 3 years in a row. It’s always a hit!
I almost made this with fresh sweet potatoes, since we had just bought a bunch. But I trusted you and went with the canned. I made a double batch for a Thanksgiving crowd of 40 and there was not enough with folks wanting to take home leftovers and very little leftovers left! Everyone raved about it…it was the hit of the day, people were crazy for the topping! I had many requests to share the recipe. Just an FYI, the size of the can that produced a perfect 3 cups of mashed sweet potatoes was 40 oz. The brand was Princella cut sweet potatoes, cut yams in light syrup, 40 oz.
It was the favorite dish this Thanksgiving (2017)
Great recipe, Lindsay! I need to serve more than 8 and increased everything by a third. It worked perfectly and was a huge success!
Thanks!
Excellent recipe. My family loved it!
Hey! I LOVE this casserole and it’s already become a family tradition to have it at some of our get togethers! I am getting ready to whip it up for Easter, but recently we have a few in the family who are gf now. Do you think it would affect the texture/ taste of the casserole if I used GF flour instead of normal flour?Currently I have a basic GF flour from Trader Joe’s. Would a more specific gf flour like coconut or almond be a tastier supplement? Thanks for any thoughts/ help I don’t really do any gf baking and want to see if this can still turn out just as delicious!
Hi Megan! Unfortunately we aren’t super familiar with GF baking either, so aren’t 100% sure. I’d think regular GF flour should do the trick!
Can I use a 9×13 baking dish for this recipe or will I have to double the recipe to use a 9×13 dish?
Hello!
I love your recipes, but I have a HUGE problem, my OVEN BROKE! Yes, right before Thanksgiving, yes I’m going CRAZY!Do you think I could make this in a crock pot?
Thank you for your wonderful food!
Milli Ramirez
This looks so good! I might need to add it to our Thanksgiving menu!
Hi Lindsay,
needless to say, this looks awesome. Thanks for the idea!
Do you reckon I can get something approximately as good by replacing sweet potatoes with 2/3 normal potatoes and 1/3 pumpkin (or similar ratios) ? We had so many sweet potatoes in the past weeks, in all sort of forms and shapes, I feel I need to give it a break eheh!
I’ve had this recipe in my iPhone bookmarks for years. Every year I faithfully make this on Thanksgiving. It’s about time I leave you a comment to tell you so. Thank you. I’m obsessed with this casserole.
Can this recipe be done the day before served? Like put it all together and cook it the day of the dinner? I did not want it to flop–just wondering if it would work.
After reviewing dozens of sweet potato casserole recipes this year, I made this one to bring to Thanksgiving and have no regrets. It. Was. Amazing. This is going to be my new go-to recipe for sweet potatoes. Everyone loved it, most importantly me!
Glad to hear that, Melissa!
Yum! This recipe is amazing and always requested when my sister makes it. I’m going to attempt for Christmas Eve Dinner tonight..one question though..can I substitute the regular milk for almond milk? Thank you!
never seen anything like this but it looks really really delicious. 🙂
Is there anyway to omit nuts in this recipe and sub it for something else for those with allergies?
Hi, Briana! You could try subbing in oats for an oat crumble topping. ?
Such good food Lindsay. Classic, but always your own. You have the imagination and creativity I don’t have, thanks.
Hope you enjoy the sweet potato casserole, Karen!
I made this 3 years ago for my family’s thanksgiving and it was such I hit that I’m officially assigned sweet potatoes every year. I usually make it about 3-4 times between thanksgiving and Christmas. I use have canned half fresh potato’s and the wholesome sugar is a must, I’ve tried others and it’s not the same!!
All hail the sweet potato casserole! Glad you and your family enjoy this, Kim!
Do you think you could make this the night before, refrigerate, and then bake on thanksgiving day?
Hi Joanna! Yep, we think this would work. We would suggest doing step 2, including sprinkling the brown sugar topping, on Thanksgiving Day though.
I’ve got a guest coming who has SEVERE nut allergies. Has anyone tried a different crunchy topping, like cereal?
We haven’t tried that yet, Laura, but love the idea!
Can I substitute the flour for something else that is non-gluten?
Hi, Trang! You could try oat flour (just oats ground into a fine powder) or a gluten-free flour instead.
Would the crumble topping work without the pecans? I really want a crumble topping instead of marshmallows but we have a bit allergy in our household.
That would be a NUT allergy. Thanks auto-correct!
Another reader had a good idea of using a crunchy cereal as a topping. You could also try an oat crumble topping. Enjoy, Mandy!
This is one of my favorite recipes for Thanksgiving, but I find it far too sweet to use sugar in the sweet potatoes. If you don’t like over sweet, just skip that and use the sugar in the topping only.
Made the sweet potato souffle at my sisn requests. I used fresh not canned sweet potatos. I dont like them. Well, I’ve never like them before. This was truly outstanding.
So glad to hear this, Cathy! 🙂
I know this isn’t a new recipe so hoping you see my comment… a vegan is coming to Friendsgiving… any egg subs? I have no idea ha thanks!
Hi there, Stephanie! We haven’t tried it yet, but you could try a flax egg instead. Let us know how this goes! 🙂
Can u use walnuts in stead of pecans !!!
We think that should work. 🙂
What size pan is this?
We’d suggest using a 9×6 dish here.
Is there anything I can substitute the pecans for? I have family members who have nut allergies, and I’d love to serve this to them!
You could try walnuts instead or do an oat crumble topping. We think either would be delicious!
I got this recipe from “Aunt Bertie” Erickson from Minnesota via Colorado 40 years ago and have made it every year since. It is the dish I am always asked to bring to Thanksgiving with friends. I’ve tried a few variations but this is the OG.
It’s a great classic recipe! Glad you like it, Gail!
Do you use dark or light brown sugar for the topping?
Sounds really cool!
Just realized I’ve never left a comment, although I’ve been using this great recipe for Thanksgiving for years! Love it.
So happy to hear that, Laura! Thanks for leaving a comment!
I made this recipe for several years and brought to to many different fall & thanksgiving gatherings. I am in awe that EVERY year, so many people still text me to ask me for this recipe. Great recipe, Lindsay!
Im excited to make this but I had a hard time finding the canned sweet potatoes. I could only find the yams in syrup. Will that work?
Would it be ok to add cinnamon to this? I love the loaded sweet potato at steak houses bc the cinnamon just absolutely makes it so good.
Absolutely, Deanna! Cinnamon would be a wonderful addition!
Can I make the topping without using nuts does it change the ratio of any of the ingredients thank you so much
We haven’t tried making the topping without nuts, so it’s hard to say for sure if any amounts would change. We’d give it a try without changing amounts and just eliminating the nuts.
I am very anxious to try this recipe and I am confident everyone will likr it, Rhank you very much.
We hope you enjoy the recipe, Erma!
looks very delicious and mouthwatring..can we serve this dish with our guests..???
I realize this is an old post but just wanted to say this recipe is amazing! Made exactly as recipe states and added a sprinkle of cinnamon to the sweet potato batter. Family loved it!!
So happy to hear that, Gwen!
I love your website!
I made this recipe a couple years ago but can’t remember if it fit in a 9×13 or a 9×9. Any suggestions on which size would work better? I’ve seen 9×13 and 9×6 suggested in the comments
Hi Stacy! Either should work just fine! If using a 9×9, the dish will most likely be filled to the top. The casserole will be more spread out in a 9×13.
Can you use canned sweet potato puree?
So good! I used a drained 40 oz can of Princella sweet potatoes in light syrup, the entire can is about 3 cups of mashed sweet potatoes. I put it in a 9×13 and I used a little under 1/4 of sugar in the sweet potatoes instead of the full 3/4 cup. I also added a little extra pecans because there didn’t seem to be enough in my topping. I think next time I want to try it in a smaller pan because I felt like there was too much crust for the amount of sweet potato.
SO yummy. My husbands fav (well maybe mine too ?)….for anyone sign gluten and milk allergies it worked great with cup for cup gluten free flour OR half cornstarch half almond flour for the flour amount. I used a vegan butter and you couldn’t even tell, but I did have to cook it slightly longer.
Thanks for sharing the wonderful recipe. I will add it to in my weekend recipe list
I have finally found it! I will be making this recipe every year. Incredible. My husband has been eating the leftovers for breakfast! I added two baked sweet potatoes in addition to the can and didn’t use all of the topping and the proportions were great. Baked in a 10 inch cast iron skillet.
So happy to hear this, Natalie! Thanks for the comment!
What size baking dish?What size baking dish?
We used a 9×13 baking dish.
Could I prep this the day bfore. Then bake the next day? Im trying to knock out a bunch of the dishes for christmas the day before. I’ve made the recipe before and I LOVE IT! Is it as good as baking it fresh compared to the batter sitting in the fridge overnight”
Yes, you can prep this recipe the day before!