Name: Homemade Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 large sweet potatoes (about 3 lbs, peeled and diced); 1/3 cup melted butter; 1/2 cup milk (or cream); 1/2 cup brown sugar (light or dark); 1 teaspoon vanilla; 1/2 teaspoon cinnamon; Pinch of salt; 2 eggs (beaten); For the topping: 1/2 cup brown sugar; 1/3 cup flour; 1/3 cup melted butter; 1 cup chopped pecans (or walnuts, optional)

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Homemade Sweet Potato Casserole is always my go-to when family gatherings sneak up, or when I randomly crave a little comfort on a dull Tuesday. Have you ever gotten to that point where you want something sweet but also, like, “a vegetable”? Yeah, me too.

But not everyone wants to fuss around in the kitchen all afternoon, right? And honestly, those store-bought versions taste kinda… sad.

This recipe is perfect for folks who want a Homemade Sweet Potato Casserole that actually tastes like somebody put their heart and soul into it.

Why Homemade Sweet Potato Casserole Just Hits Different

Look, I grew up thinking sweet potatoes belong in savory dishes—until a friend brought their “famous” Homemade Sweet Potato Casserole to Thanksgiving. One bite? Game-changer. It’s this warm, nostalgic hug of brown sugar, toasted pecans, and pillowy sweet potatoes.

Not to sound dramatic (okay maybe a little) but it’s nothing like the pre-made kind. Making it yourself means the flavors actually pop. Every bite is cozy and just the right balance of sweet and buttery.

Most recipes are honestly beans compared to this. Homemade Sweet Potato Casserole lets you ditch all those weird additives, weird aftertastes, and “questionable” textures. If you want something as close to “five-star restaurant” status as you’ll get on a busy weeknight, this is it.

Homemade Sweet Potato Casserole

What You’ll Need: Ingredients List

3-4 large sweet potatoes (that’s about 3 lbs, peel and dice them)
1/3 cup melted butter (use real butter, trust me)
1/2 cup milk (or cream, if you’re feeling wild)
1/2 cup brown sugar (light or dark—both work!)
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch of salt
2 eggs (beat ‘em up real good)
For the topping: 1/2 cup brown sugar, 1/3 cup flour, 1/3 cup melted butter, and 1 cup chopped pecans (you can swap with walnuts or skip nuts if you need, but pecans = magic).

Homemade Sweet Potato Casserole

How to Make Homemade Sweet Potato Casserole Without Losing Your Mind

First things first, boil those sweet potatoes until they’re fork-tender. No one likes raw chunks, so give them time (usually about 15 minutes). Drain ‘em, mash ‘em together with butter, milk, brown sugar, vanilla, cinnamon, salt, and eggs. I sometimes use a hand mixer if I feel lazy—smooth is key. Spread this mushy goodness into a greased baking dish.

Here’s the best bit: Mix brown sugar, flour, melted butter, and pecans for the topping. Sprinkle generously over the casserole. Don’t skimp. Bake uncovered at 350°F for about 30 minutes. The smell? Absolute heaven. Golden and bubbly on top is what you want.

“I always thought Homemade Sweet Potato Casserole was complicated, but this recipe changed my mind. My family asks for it again and again—even the leftovers magically vanish!”

Homemade Sweet Potato Casserole

My Top Serving Suggestions

Serve hot out of the oven for best flavor. Leftovers are still gold, but there’s something about that freshly baked aroma.
Add a dollop of whipped cream if you’re leaning dessert-y. Not traditional, but trust me.
Pair with turkey, ham, or, honestly, just a spoon. I’ve eaten it as lunch with nothing else—you’re not alone.
Level it up with marshmallows on top if you’ve got a sweet tooth. Some folks say it’s “too much”—I say, whatever.

Make-Ahead & Storing Tips

You can totally make your Homemade Sweet Potato Casserole a day ahead. Just get everything ready, but don’t bake it. Park it in the fridge, covered, and when you’re ready, bring to room temp and bake as normal.

Oh—and leftovers? They’ll last about 3-4 days in the fridge. Heat it up for a quick treat (or just sneak cold forkfuls, zero judgment here). I haven’t tried freezing it because, honestly, it never survives long enough. But my neighbor swears frozen portions warm up fine.

FAQs That Actually Matter

People always ask, “Can you make Homemade Sweet Potato Casserole without eggs?” Yesss, you can. Swap with a flax egg or just skip—they’re mostly for structure, not flavor. Another one: “Are canned yams okay?” Well, if you’re rushing, yes—but fresh sweet potatoes win every time. And if you (or someone in your crew) hates nuts? Leave ‘em out. Still awesome.

Is this just a dessert? I say nope. It’s the best of both worlds: sweet, savory, breakfast, dinner—you pick. If you’re the kind who likes things less sweet, cut the sugar down a bit. No wrong moves here.