AmericanDesserts and bakingMeatless
Sweet Potato Casserole
A classic American side of creamy, cinnamon-spiced sweet potato under a crisp pecan and brown sugar topping.
At a glance: This casserole takes about 1 hour 15 minutes and serves 8 as a side. The sweet potatoes are baked whole until very tender, which keeps their flavour concentrated, then mashed with butter, brown sugar, eggs, milk and spices. A chilled crumble of pecans, flour, sugar and cold butter bakes on top until golden and crisp.
- Total
- 1 h 15 min
- Serves
- 8
- Level
- Easy
By Pip @flour.power · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 8. Tick things off as you go.
Method
Bake the potatoes
Heat the oven to 200°C (180°C fan). Scrub the sweet potatoes, prick each a few times with a fork and place on a baking tray. Bake for 45 to 55 minutes, until very tender when pierced with a knife.
Mix the topping
While the potatoes bake, combine the pecans, 40 g brown sugar, flour and cold diced butter in a bowl. Rub in the butter with your fingertips until you have coarse crumbs. Chill until needed.
Mash the potatoes
When the potatoes are cool enough to handle, split them and scoop the flesh into a large bowl, discarding the skins. Mash until smooth.
Season the mash
Mix in the melted butter, remaining 60 g brown sugar, eggs, milk, vanilla, cinnamon, nutmeg and salt until evenly combined.
Fill the dish
Reduce the oven to 180°C (160°C fan). Spoon the sweet potato mixture into a medium ovenproof dish and smooth the top. Scatter the pecan mixture evenly over it.
Bake until golden
Bake for 25 to 30 minutes, until the topping is golden and crisp and the centre is hot with only a slight wobble. Rest for 10 minutes before serving.
Tips
- Prick the potatoes all over so steam can escape as they bake.
- Chill the topping while the potatoes cook to keep the butter firm.
- Let the potatoes cool enough to handle before scooping out the flesh.
- Spread the pecan topping evenly for a crisp layer across the casserole.
Swaps
- Use walnuts in place of pecans.
- Use semi-skimmed milk instead of whole milk.
- Use dark brown sugar instead of light brown sugar.
Storing
Keep leftovers covered in the fridge for up to 3 days and reheat in the oven until hot.
Kitchen notes
- Prick the sweet potatoes all over before baking so steam can escape.
- Make the topping while the potatoes bake and keep it in the fridge; firm butter bakes into crisper crumbs.
- Spread the pecan topping evenly so the whole surface crisps.
- It is ready when the topping is golden and the centre is hot with only a slight wobble. Rest it for 10 minutes before serving.
Sweet Potato Casserole FAQ
Does this sweet potato casserole have marshmallows?
No. It is finished with a crisp pecan and brown sugar crumble instead, baked for 25 to 30 minutes until golden.
How do you make sweet potato casserole?
Bake whole sweet potatoes until very tender, then mash the flesh with melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg and salt. Spread it in a dish, scatter over the pecan crumble and bake at 180°C (160°C fan) for 25 to 30 minutes.
Can you make sweet potato casserole ahead of time?
The recipe does not give a make-ahead method, but leftovers keep covered in the fridge for up to 3 days and reheat in the oven until hot.
Nutrition per serving
390 kcal · protein 6 g · carbs 52 g · fat 19 g · fibre 7 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains tree nuts, eggs, milk, wheat, gluten. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
