Save This
This sweet potato casserole with cinnamon crunch topping brings comfort and nostalgia to any holiday table. Creamy sweet potatoes transform into a silky base, crowned with a buttery cinnamon-pecan topping that always disappears first. The result is a dish warm with fall spices, irresistible texture, and flavors that make everyone reach for seconds.
I first started baking this for Thanksgiving, and now it is mandatory for all family potlucks. We love how it bridges that sweet-savory spot between side dish and dessert.
Ingredients
- Sweet potatoes: select firm unblemished ones for the sweetest flavor
- Unsalted butter: provides richness both in the base and in the crunchy topping go for high-quality if you can
- Granulated sugar: adds sweetness making the casserole feel special but still balanced
- Eggs: create a smooth cohesive filling look for large and fresh eggs
- Whole milk: gives the base extra creaminess and helps everything blend smoothly
- Vanilla extract: rounds out the flavors seek out pure vanilla for the best aroma
- Cinnamon: brings warmth to both layers opt for freshly ground if possible
- Salt: sharpens and balances the sweetness use fine sea salt to avoid harshness
- Flour: helps create a crumbly topping use a gluten-free blend if needed
- Light brown sugar: melts into a caramel-like crunch in the topping lightly pack for accurate measuring
- Rolled oats: boost texture and crunch completely optional but I never skip them
- Pecans: add buttery crunch toast them lightly beforehand for even more nutty flavor
Step-by-Step Instructions
- Prepare the Baking Dish:
- Butter a 9 by 13 inch baking dish thoroughly so nothing sticks and to add extra flavor
- Cook the Sweet Potatoes:
- Cut and peel the sweet potatoes into equal cubes for even cooking then place in a large pot cover with cold water and bring to a rapid boil simmer until fork tender about 15 minutes before draining
- Mash and Mix the Base:
- While the potatoes are hot mash them in a large bowl with a potato masher until they are fluffy and smooth then stir in the melted butter granulated sugar eggs milk vanilla cinnamon and salt beating well so the mixture is totally creamy
- Spread in Baking Dish:
- Pour the finished sweet potato mixture into the prepared dish smoothing with a spatula so the surface is even
- Mix the Cinnamon Crunch Topping:
- In a separate bowl use a fork to combine flour brown sugar oats cinnamon and salt then drizzle in the melted butter and toss until large crumbly bits begin to form finally fold in the chopped pecans
- Top and Bake:
- Sprinkle the topping evenly over the mashed sweet potatoes making sure to cover every inch for maximum crunch pop into a preheated oven and bake at three hundred fifty degrees Fahrenheit until the topping is golden and the casserole is bubbling at the edges usually thirty five to forty minutes
- Cool and Serve:
- Let the casserole cool slightly so the layers set before serving spoon warm onto plates and do not be surprised when people ask for seconds
Save This
Storage Tips
Leftovers keep beautifully in the fridge covered tightly for up to four days. To reheat simply cover with foil and warm in a three fifty degree oven until hot or microwave individual portions for about a minute. You can also freeze leftovers by wrapping well and storing for up to one month then thaw in the fridge before reheating.
Ingredient Substitutions
If you are out of pecans try walnuts or use pumpkin seeds for a nut free crunch. Almond milk or oat milk works if you want to swap out whole milk. Brown sugar can replace granulated sugar in the filling for deeper flavor and if you are missing oats just leave them out the topping will still be crumbly and good.
Serving Suggestions
Served alongside roast turkey roast chicken or as a vegetarian main with a crisp salad this casserole always feels festive. Sometimes we add a scoop to grain bowls or even eat leftovers cold straight from the fridge for breakfast.
Cultural and Historical Context
Sweet potato casseroles like this one are classic in Southern and American holiday traditions stretching back generations. The cinnamon and pecan topping adds a nod to both comfort food and dessert territory which is why you will see it at Thanksgiving Christmas and every big family meal in between. It is a dish that bridges old fashioned flavors and modern ease.
Save This
Common Questions
- → Can I prepare this dish ahead?
Yes, assemble the casserole without baking, cover, and refrigerate up to 24 hours. Bake when ready to serve.
- → How do I make this gluten-free?
Use certified gluten-free flour and oats for the topping to ensure the dish suits gluten-free diets.
- → What can I use instead of pecans?
Walnuts are a great alternative, or simply omit the nuts for a nut-free option.
- → Can I add extra spices?
Absolutely! Try adding a pinch of nutmeg or ginger to deepen the flavor of the sweet potato base.
- → What’s the best way to mash sweet potatoes?
Boil until fork-tender, drain well, and use a potato masher for a smooth, creamy texture.
- → What main dishes pair well with this casserole?
It complements roast turkey, ham, and other classic holiday entrees beautifully.