The holidays are meant for dishes that feel like a warm embrace around the table — and the Sweet Potato Casserole from Cosmopolitan Cornbread is just that.
This version begins with real sweet potatoes baked until soft and golden, not the canned variety. The mashed potatoes are blended with eggs, sugar, milk, vanilla and a touch of salt to create a smooth, rich base.
On top, a buttery streusel of brown sugar, flour, pecans and cinnamon adds crunch — and a little celebration.
Perfect for Thanksgiving or any gathering where comfort matters, this casserole is one of those dishes that doesn’t sit untouched. It’s the one you’ll be asked to make again and again because it feels like home, love, and tradition all in one golden-brown‐topped pan.
When it comes to the holidays, it seems like the main dishes get all the glory, but we all know that it is really all about the casseroles, like this one!
This sweet potato casserole begins with real, fresh sweet potatoes, not the stuff out of a can that some people use.
These get baked first. You can do this the day before you want to make the casserole if you like.
Isn’t there something nostalgic about using an old-fashioned potato masher?
The crumb topping is the final touch for this classic. Brown sugar, butter, cinnamon, pecans…all the good things!
This is one of those dishes that has everyone fighting over the leftovers!
No holiday table is complete without sweet potato casserole. And it is one of those dishes that my family tries to get me to make two of every time. That’s how much everyone loves it!
Watch me make Sweet Potato Casserole in the video below:
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Sweet Potato Casserole
Ingredients
- 3 lb sweet potatoes
- 2 eggs, beaten
- ¼ c granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 c milk
- ½ c brown sugar
- ¼ c flour
- ½ c finely chopped pecans
- ½ teaspoon cinnamon
- 6 Tb butter, cold, unsalted
Instructions
- Bake potatoes at 375°(F) for about 90 minutes, or until a knife can be inserted in the middle fairly easily. Allow to cool at least 20-30 minutes, or until you can handle them.
- Heat oven to 400°(F).
- Grease a 2 quart baking dish. The dish should be no more than 3 inches deep. Set it aside for now.
- Cut potatoes in half and scoop insides into a large bowl. Add eggs, sugar, salt, vanilla, and milk.
- Mash together with a potato masher. Mix until it is well combined and somewhat smooth. Little lumps are fine. Pour into the baking dish.
- In another bowl, mix together the brown sugar, flour, pecans, and cinnamon. Add in the butter. Mix until it is a crumbly, doughy mixture. This is most easily done by hand. Crumble over the top of the potato mixture.
- Bake for 30-40 minutes, or until the top is golden brown.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Hi Constance,
Our family LOVED this recipe—made it for Thanksgiving. My daughter wants me to make it again and bring it to her house. I told her it doesn’t go with the lasagna she’s making. She told me her 18 month old son loves it so much, she gives it to him as a dessert. Better than cookies!!!
Awww, I love that!
Best sweet potato recipe ever! Everyone loved it – no leftovers! Super good!
Thank you Carol!
Hi Constance!
Just want to let you know that I love your recipes!
About this sweet potato recipe, I wanted to ask whether instead of baking potatoes could you microwave them and get same results? Seeing that you’re just scooping out the inside of the potato.
Would love to know. Thx so much.
Ana
Thank you Ana! I like baking them because the flavors seem to concentrate in the potatoes. You could microwave them, and they would probably work fine. I’ve just not done it myself :)
I am going to make several small ones to put in the freezer.
I love your recipes!
Thank you!