Amazing Sweet Potato Casserole is a Thanksgiving classic and so easy to make from scratch!  This recipe has the perfect balance of savory and sweet with tons of texture and flavor!

sweet potato casserole in dish

Back with more Thanksgiving today!  So far we’ve posted our best Roast Turkey and Slow Cooker Green Bean Casserole but no holiday table is complete with out a good batch of sweet potatoes!  These sweet potatoes have the absolute BEST topping! When done right, sweet potato casserole can be absolutely amazing.  I personally can’t handle the canned yams dumped into a pan and topped with marshmallows.  This casserole is the farthest thing from that!  The potatoes are so creamy and flavorful and the topping is the perfect combo of crunchy, sweet, with a hint of savory!

How to Make Sweet Potato Casserole from Scratch:

  • You’ll need around 4 pounds of sweet potatoes for this recipe, which comes out to 4-5 large potatoes.
  • Peel them well, then just pop them in a large pot and cover with cold water.  At this point, you can cut them in half and they will boil a little faster. Left whole, it took my potatoes about 25 minutes.
  • While the potatoes boil, I take the time to make the topping, and gather all the ingredients to finish the filling.

sweet potatoes in a pot of water

Making Sweet Potato Casserole Continued:

  • You’ll know that your sweet potatoes are done when you can pierce them all the way through with a fork!  Make sure you can get all the way through the middle, or they may not mash easily.
  • You can drain the potatoes and add them right back to the pot they cooked in.  Add in your melted butter, brown sugar, vanilla, half & half, salt, and cinnamon and just use a potato masher on them.  No need to pull out the hand mixer for this recipe.
  • Make sure that you use brown NOT white sugar for this recipe, it adds the very best flavor!
  • Note that you can use milk instead of half & half if you prefer.

sweet potato casserole filling in pot

How Do You Freeze Sweet Potato Casserole?

First things first, you can assemble this ahead along with the topping, then cover and refrigerate for up to 3 days before baking.  If you’d like to freeze, prepare as directed (do not bake) and once the potato mixture is cooled you can cover tightly with foil and freeze for up to 2 months for best results.  Allow the casserole to thaw completely in the refrigerator before baking, you will not want to bake it from frozen.

sweet potato casserole



5 from 9 votes

Sweet Potato Casserole

Amazing Sweet Potato Casserole is a Thanksgiving classic and so easy to make from scratch!  This recipe has the perfect balance of savory and sweet with tons of texture and flavor!
Prep 25 minutes
Cook 30 minutes
Total 55 minutes
Servings 12



  • 4 Pounds About 4-5 Large Sweet Potatoes
  • 1 Stick Butter 1/2 Cup, Melted
  • 3/4 Cup Half & Half or Milk
  • 1/2 Cup Packed Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon




  • Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with non-stick spray or butter and set aside.
  • Wash and peel the sweet potatoes. Lay on a cutting board and cut in half.
  • Place the potatoes in a large pot and cover with cold water.
  • Bring to a boil and cook for 15-20 minutes until tender.
  • Drain the water from the potatoes and return them to the pot.
  • Add the melted butter, half & half, brown sugar, vanilla, salt, and cinnamon to the potatoes and use a hand masher (or hand mixer) to mash until smooth.
  • Pour into prepared baking dish and spread out evenly.


  • In a medium bowl stir together the melted butter, flour, brown sugar, pecans, salt and cinnamon until moistened.
  • Crumble the topping evenly over the sweet potatoes.
  • Bake in preheated oven for 30-35 minutes until set.



TO MAKE AHEAD:  Prepare as directed, but do not bake.  Once the potatoes are cooled, cover tightly with foil and refrigerate for up to 3 days or freeze for up to 3 months.


Calories: 171kcal, Carbohydrates: 28g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 298mg, Potassium: 73mg, Fiber: 1g, Sugar: 23g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!







Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

Related Recipes

Rate & Review!

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. 5 stars
      First time making(and eating) sweet potato casserole was me volunteering to bring it to my boyfriend’s Thanksgiving(no pressure). It was a hit!! Omg most delicious thing we had that night & the next 2 nights!