This sweet potato casserole is a must-make Thanksgiving side dish. Fluffy and whipped spiced sweet potatoes are topped with the most delicious nutty pecan crumble. It’s packed with so much flavor and texture that you certainly won’t miss any marshmallow topping!
The Best Sweet Potato Casserole You’ll Have
Whenever Thanksgiving peeks around the corner, all the sweet potato recipes come to mind — mashed sweet potato, roasted sweet potatoes, sweet potato salad, spiced candied yams, and especially a sweet potato casserole. I’ve never been a huge fan of the traditional marshmallow-topped casserole (that’s overly sweet), so I always opt for this version that’s naturally sweetened with dates, vanilla, and cinnamon (that’s perfectly sweet). Here’s why I think you’ll love it too!
- It’s got a unique crumble topping. While most pecan toppings stick to just flour, pecans, and sugar, my version goes a step further with crunchy pepita seeds, chewy sweet dates, and almond flour. Bonus — it’s gluten-free and refined-sugar-free!
- It’s a Thanksgiving side dish everyone loves. Between the silky sweet potatoes and the crunchy, nutty texture, this dish is always one of the first ones to disappear. If you’re not sure what to bring, this classic Thanksgiving recipe is a no-brainer.
- You can make it ahead of time. Simply make the sweet potato base and nutty topping the day before, then combine and bake right before serving. I’ve got more tips on that below!
Sweet Potato Casserole Ingredients
- Sweet Potatoes: Instead of baking, I boil my sweet potatoes to create a silky, creamy texture. This will also save you some time!
- Milk: You can use any type of milk, whether that’s dairy or dairy-free. I often use my homemade cashew milk as it’s got a creamy and nutty flavor that mixes well with the sweet potatoes.
- Butter: Melted butter adds extra creaminess to the sweet potatoes. If you or your guests are dairy-sensitive, you can swap in ghee or vegan butter.
- Spices: A bit of cinnamon, nutmeg, salt, pepper, and vanilla extract bring a spicy-sweet aroma to the sweet potato layer.
- Pecan Crumble Topping: This is a blend of chopped pecans, dates, pepitas, and almond flour. It’s naturally sweetened from the dates, while the pecans and pepitas give it a savory crunch.
Find the printable recipe with measurements below.
Ingredient Substitutions
- Dairy-free option → Swap the butter for ghee or vegan butter, and swap the milk for dairy-free milk.
- Nut-free option → Swap the pecans with oats.
- Swap the nuts and seeds → Walnuts, chopped pistachios, pumpkin seeds, or pine nuts would be delicious options.
- Swap the dates → Other dried fruits such as dried cranberries, raisins, or dried apricots would work well.
How To Make This Sweet Potato Casserole
Boil the sweet potatoes. Bring a large pot of water to a boil, peel and dice the sweet potatoes, and then cook them for 20 to 30 minutes, until fork tender.
Make the sweet potato layer. Drain the sweet potatoes in a colander and mash them in a large bowl with a hand masher or electric hand mixer (I prefer the latter for the fluffiest texture). Then, add the butter and milk into the bowl and mix until it’s perfectly creamy.
Make the crumble topping. Roughly chop the pecans, dates, and pepitas and toss them in a large bowl. Then, add the almond flour and butter and mix with your hands until everything is combined.
Assemble the casserole. Spread the sweet potato in a flat layer in a 9×13-inch baking dish. Sprinkle the pecan crumble on top in an even layer.
Baking time! Bake for 25 to 30 minutes at 375°F (190°C), until the top becomes lightly golden brown. Remove it from the oven, then serve it up!
Prepare This Casserole Ahead Of Time
On Thanksgiving, time-saving tips are our savior! So here’s how you can meal prep this sweet potato casserole ahead of time.
- Make the components the day before. After you’ve made both the bottom sweet potato layer and the topping, store them separately in airtight containers in the fridge.
- Bake on Thanksgiving. The next day, take the mixtures out of the fridge and let the sweet potatoes come to room temperature for about 30 minutes. Then, assemble the casserole and bake for 20 to 30 minutes or until the top is beautifully golden. So easy!
More Thanksgiving Side Dishes
- Cranberry Sauce: This homemade version is undoubtedly the best.
- Creamed Corn: Add a vibrant yellow dish of corn to your holiday table.
- Classic Mashed Potatoes: This is a classic for a reason!
- Peas and Pancetta: I simply call this my famous Thanksgiving peas.
- Parmesan Herb Roasted Acorn Squash: A deliciously savory take on acorn squash.
- Balsamic Bacon Brussels Sprouts: My all-time favorite side dish.
- Roasted Butternut Squash Soup: The perfect seasonal soup.
- Or browse through my list of Thanksgiving recipes or sweet potato recipes for more delicious ideas!
I hope everyone at your Thanksgiving dinner enjoys this sweet potato casserole! If you make it, I’d love to hear how this turned out in the comment box below. Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Casserole Pan Here's a great set of pans if you need it!
Ingredients
Sweet Potatoes
- 3 large (about 3 pounds) sweet potatoes, peeled and cut into chunks
- ¼ cup milk
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Topping
- ¾ cup pecans, roughly chopped
- ¼ cup pepitas, roughly chopped
- 4 Medjool dates, pitted and roughly chopped
- ¼ cup almond flour
- 2 tablespoons butter, melted
Instructions
- Boil the sweet potatoes. Bring a large pot of water to rolling boil over high heat. Place the sweet potato chunks into the pot and cook for 20 to 30 minutes, or until fork tender.
- Blend the sweet potatoes. Drain the potatoes, then place them in a large mixing bowl. Mash them with a hand masher or electric beater.
- Mix sweet potato layer. Add the milk, butter, vanilla, cinnamon, nutmeg, salt, and black pepper, and continue mixing until creamy.
- Make the pecan crumble. Preheat your oven to 375°F (190°C). In a mixing bowl, add the pecans, pepitas, dates, almond flour, and butter. Mix thoroughly with your hands until combined.
- Assmble and bake. Spread the mashed sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top. Bake for 25 to 30 minutes, or until the top is golden brown.
Lisa’s Tips
- Make-ahead tip: After making the mashed sweet potatoes and pecan crumble topping, store them separately and tightly covered in the fridge. The next day, take them out of the fridge and let the sweet potatoes come to room temperature for about 30 minutes. Then, assemble the casserole and bake for 20 to 30 minutes, or until the top is beautifully golden.
- Tweak the crumble topping by swapping the pecans or pepitas for other nuts and seeds such as walnuts, chopped pistachios, pumpkin seeds, or pine nuts. You could also swap the dates for other dried fruit.
- If you can’t have almond flour, feel free to use the flour of your choice.
- To create a creamier sweet potato layer, use a food processor, hand mixer, or stand mixer to blend.
- To make it dairy-free, you can swap butter for ghee and use any type of dairy-free milk.
Nutrition
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Recipe originally posted November 2019, but updated to include new photos and a video for your benefit!
Made it for Christmas. Everyone enjoyed the sweet potatoes. The crumble was a nice change to typical sweet potatoes casseroles. Thank you for the recipe!
Glad this was a hit for Christmas dinner, Dagmar!
I made this for my family for thanksgiving and everyone loved it! I left out the pepitas and dates for the topping and added extra pecans, so delicious!
Wonderful! Glad this dish was a hit for Thanksgiving, Charlotte.
Made it for Thanksgiving and make it again tonight for our annual Christmas party with friends! Can’t wait to share it with them!
Wonderful! Glad this was a part of your holiday celebration, Melissa.
What can I use besides dates for sweetness
Hi Debra – you can use any dried fruit. Enjoy!
I made this sweet potato casserole for Thanksgiving. Most of the family enjoyed it. At least the ones that like healthy dishes. I love the fact that there is no additional sugar. It was plenty sweet with the dates. If everyone had tried it I’m sure they would have loved it.
This is a dish I will be making a lot not just on Thanksgiving. I absolutely loved it!!!
Happy to hear this was a hit for Thanksgiving, Sylvia! Hopefully the other people can try it next year and see what they’re missing out on :)
This recipe as become a family must have for Thanksgiving. All the deliciousness of sweet potato casserole but healthy! Love the pepitas.
Happy to hear this has become a family tradition now, Jennifer!
Made this today for TG. So easy and tasty! Thank you!
So glad you enjoyed it! Happy Thanksgiving!
I came back here to review the ingredients. I made this casserole last year and it was a success! Thank you Lisa, I love your recipes. Happy Thanksgiving 🍁
Wonderful! I’m so happy you loved it. Thanks, Yara!
Sweet potato casserole – Yummy, Yummy.
We loved the cinnamon & nutmeg flavor & the crunch from the nuts. We’ll make all year round. Thank You!
Glad you enjoyed the pecan crumble topping, Sandy!
Hi,think I can make ahead and freeze?
Hi Terri – you can, though it may change the texture a little.
We made this sweet potato casserole a couple of years ago for thanksgiving and it is now a stable side dish. The crunchy and sweet (but not too sweet!) topping adds just the right texture and flavor to elevate it to feel fancy and yet doesn’t leave you feeling like you just ate dessert for dinner! I didn’t change a thing in the recipe – perfection as it is! Thanks for another top shelf recipe, Lisa!
Glad this recipe was such a hit for Thanksgiving, Cary!
Made this recipe in the past and it’s a huge hit!! I’m making it again for thanksgiving this year but I’m trying to follow paleo… any thoughts on modifying this recipe to be paleo? Would ghee work, or a different sub?
Hi Kaylee – I’m happy you love this sweet potato casserole! Yes, to make it paleo just use my cashew milk and ghee recipes. Enjoy!
Hi Lisa!
I absolutely love your recipes and have been making them through out the years!
I will be making these divine looking sweet potatoes for New Years!
I wanted to ask, does it really matter if you boil or roast the mashed potatoes in the oven?
Thank you again for all you do <3
I made this for Friendsgiving this year and it was sooooo good!! I was worried friends would find it too healthy, but I think everyone enjoyed it-there was not much left at the end of the evening!
Hi Katie – Happy to hear this sweet potato casserole was a hit for Friendsgiving!
I made this recipe and dinner guests gobbled it up. Ordering dates and pepitas online and picking up almond flour ahead of time made it simple and easy when the time came. The nutty topping and dates made this sweet potato casserole special. It was so good that I’ll make this one again soon!
Hi Bo – Thrilled to hear this sweet potato casserole was a hit!
This is THE BEST sweet potato casserole! We used to make a traditional version but it was too much like dessert. I love the pepitas and pecans together, and the dates for sweetness. I do throw on a handful of marshmallows, for my son who insists….This is our new tradition.
Hi Jennifer – Happy to hear you’re loving this sweet potato casserole! The pecans are such a great alternative to marshmallows.
I prepared all my dishes for Christmas from Lisa but this one was a favourite among everyone. Its earthiness combined with Christmas flavours and that added crunch is so divine. This will definitely be added to my recurring Christmas dishes.
Wonderful! I’m glad this sweet potato casserole was such a hit over the holidays, Tamara.
I was so excited to try this recipe and it did not disappoint! It was so creamy with the perfect crunch and sweetness from the dates! I loved the nutmeg in the potatoes, gave it a lovely flavor. I will definitely be making it again! So much healthier than the normal sweet potatoes that are made.
Hi Colette – Wonderful! I’m so glad you ended up loving this sweet potato casserole.
Amazingly delicious! I received multiple compliments for this dish – including my eight year old asking me to make it again!
Hi Gladys – Thrilled to hear everyone enjoyed this sweet potato casserole!
This was a hit!! My step mom always brings the marshmallow version and most don’t actually like it (of course without telling her) but I offered to bring this sweet potato casserole instead and pretty sure this will be a permanent replacement going forward.
Btw, I can’t remember how I stumbled upon your site, but it was one year ago for Thanksgiving last year. Found your recipe on baking a turkey. And now your site (and cookbook) are my first go-to. Thank you for making easy and healthy recipes 😊.
Hi Somer – Thrilled to hear this sweet potato casserole will be a tradition now, and that you’re loving Downshiftology recipes!