We couldn’t have explained it better than Bon Appetit here. In this recipe, we’re technically using orange sweet potatoes.
Can I use fresh sweet potatoes instead of canned sweet potatoes?
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend baking instead of boiling if you go the fresh route as to not add more moisture.

Why are there eggs in this?
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!

Can I prep this in advance?
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.

How can I make this a vegan sweet potato casserole?
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.

How can I made this sweet potato casserole gluten-free?
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.

We couldn’t have explained it better than Bon Appetit here. In this recipe, we’re technically using orange sweet potatoes.
Can I use fresh sweet potatoes instead of canned sweet potatoes?
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend baking instead of boiling if you go the fresh route as to not add more moisture.

Why are there eggs in this?
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!

Can I prep this in advance?
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.

How can I make this a vegan sweet potato casserole?
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.

How can I made this sweet potato casserole gluten-free?
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.

Sweet Potato Casserole from scratch with a crunchy brown sugar topping that will give you life. A Thanksgiving recipe classic!

INGREDIENTS
for the sweet potatoes
3 cups (1 29-ounce can) sweet potatoes, drained
1/2 cup melted butter
1/3 cup milk
3/4 cup cane sugar
1 teaspoon vanilla
2 beaten eggs
salt to taste
for the topping
5 tablespoons melted butter
2/3 cup brown sugar
2/3 cup flour
1 cup pecan pieces
INSTRUCTIONS
Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet.

Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving.

Sweet Potato Casserole from scratch with a crunchy brown sugar topping that will give you life. A Thanksgiving recipe classic!

INGREDIENTS
for the sweet potatoes
3 cups (1 29-ounce can) sweet potatoes, drained
1/2 cup melted butter
1/3 cup milk
3/4 cup cane sugar
1 teaspoon vanilla
2 beaten eggs
salt to taste
for the topping
5 tablespoons melted butter
2/3 cup brown sugar
2/3 cup flour
1 cup pecan pieces
INSTRUCTIONS
Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet.

Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving.

We couldn’t have explained it better than Bon Appetit here. In this recipe, we’re technically using orange sweet potatoes.
Can I use fresh sweet potatoes instead of canned sweet potatoes?
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend baking instead of boiling if you go the fresh route as to not add more moisture.

Why are there eggs in this?
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!

Can I prep this in advance?
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.

How can I make this a vegan sweet potato casserole?
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.

How can I made this sweet potato casserole gluten-free?
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.