This Sweet Potato Casserole Recipe is an easy, nut-free take on a classic Thanksgiving side dish. Made with fresh steamed sweet potatoes and topped with a buttery streusel, it can also be made a day ahead and baked right before serving!
Happy Thanksgiving week y’all! The countdown has started to the best food holiday of the year. A day where family and friends gather to count their blessings and to partake in a fabulous feast of turkey and some of the most amazing sides and desserts.
A not too sweet, sweet potato casserole recipe
A sweet potato casserole is the one holiday side dish can be sickly sweet and easily taste like a dessert before you know it. Learning how to play off the natural sweetness of the potatoes without taking it over the top is so important in making the casserole.
There are a couple of ways I do to reduce the sweetness of a sweet potato casserole: 1) always use half of the usual amount of sugar and 2) substitute Sucanat cane sugar for the white or brown sugar.
Sucanat is a whole unrefined cane sugar that has as strong, rich molasses flavor. It contains vitamins and minerals not found in the more processed varieties and the taste (I think) is less sweet too. If Sucanat is not available, just use white or brown sugar.
Wishing you and your families a wonderful Thanksgiving and hope the holiday is filled with joy and lots of good eats!
Did you enjoy this classic sweet potato casserole recipe? Let me know if you’ve tried it by leaving a comment and don’t forget to share.
- 6 cups sweet potatoes , peeled and cut into 1-inch cubes (about 6 large potatoes)
- 1/4 cup unsalted butter , melted
- 1/4 cup sugar (I use Sucanat cane sugar)
- 2 whole large eggs , beaten
- 1 teaspoon pure vanilla
- 1/3 cup whole milk
- 1/4 cup unsalted butter , melted
- 1 cup dark brown sugar (I use Sucanat cane sugar)
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 pinch freshly ground nutmeg
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Steam the sweet potato cubes until fully cooked, about 20-25 minutes. Place cooked potatoes in a large bowl and mash. Set aside to cool down.
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In a large mixing bowl, combine the butter, sugar, eggs, vanilla, and milk. Stir well, then fold in the cooled sweet potatoes. Place mixture in a 9 X 13 baking dish and set aside.
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Preheat oven to 350F degrees and make the topping mixture.
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In a small bowl, mix together the butter, sugar, flour, cinnamon, and nutmeg until thoroughly combined. Drop by spoonfuls over the sweet potato mixture, then bake at 350F degrees for 30-40 minutes.
Serve immediately or at room temperature.
Recipe Video
Casserole can be made the day before and baked before serving. Take casserole out of refrigerator 15 minutes before baking to take the chill off.
I LOVE that you used sucanat here!! I have a bag of it and am always looking for ways to use it because I love that oh-so-sweet molasses flavour that it adds. Would be peeeerfect in this casserole! Happy Thanksgiving Karrie!
I am all for unrefined sugars and sucanat sugar is great! You know, I did not anything abour sweet potato casseroles until a few years ago and now they are the best part of Thanksgiving (maybe also because I don’t eat turkey ! Love this version with that beautiful crumbled sweet topping. Your videos are so nice I always enjoy watching them, and listening to the music you chose!!
Love all the sides that go along with turkey dinner! I’ve never used sucanat before so will keep my peepers open for it next time I’m in the grocery – thanks for the 411 That topping sounds delicious…I’ll take a big serving with lots of that on there….hehehe. Love the video…almost didn’t want it to end cos I was listening to that beat, lol! Happy Thanksgiving! XOXO
Oh hello gorgeous. I need to make this GiGi Approved cause HOTTTTTTTTTTT CAKESSSS I want it all in my face. All I want for Thanksgiving dinner is turkey and sweet potatoes. ANDDD THAT IS IT! But now I want turkey and this casserole.
this sounds like an awesome take on sweet potato casserole! in theory i really want to like the marshmallow kind, but it’s just so sweet and one dimensional. versus this one sounds caramelly and kind of crispy and basically everything i want with sweet potatoes (though i’d probably add walnuts because my parents are walnut fiends!).
Oh heck yes! Sweet potato casserole is a must for Thanksgiving! (But please no marshmallows.). This is the perfect solution to sickly sweet casserole! Happy Thanksgiving, Karrie
I’m making( have made) this for Thanksgiving! And yes, the music is a 10. Has a beat, and I can dance to it! Happy Thanksgiving! I’m thankful for this blog!
I’ve never had sweet potatoes…in a sweet kind of dish (Well, except pancakes). I always opt for the savory versions with herbs, garlic, bacon, etc to balance out the sweetness. This casserole looks delicious, though – I would like to give it a try. Happy Thanksgiving, Karrie!
OH yum this makes a perfect side dish… I love recipes with sweet potato and that crumb topping looks absolutely divine
Yummy! This is such a mouth-watering treat, Karrie! I am definitely going to try this casserole recipe. Can I use some other kind of milk?
Thanks Agness! I haven’t tried making this with another kind of milk, but I’m sure you could sub it out with no problem
Love the video, K! This definitely looks like my kind of sweet potato casserole. I’m not a fan of the marshmallow version. Yours looks delicious!
I really loved reading your blog. Found all your recipes very interesting and can’t wait to make this casserole.