Name: Sweet Potato Casserole with Coconut
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 3 pounds garnet yams/sweet potatoes, (peeled and chopped into 1” chunks); 1/2 cup light brown sugar; 1/3 cup milk; 8 TBSP/1 stick unsalted butter, (melted); 2 tablespoons pure maple syrup ((not imitation)); 1 teaspoon vanilla extract; 1 1/2 teaspoons salt, (divided); 1 teaspoon ground cinnamon; 1/4 tsp EACH ground nutmeg, ground ginger, pepper; Pinch ground cloves; 2 eggs; 6 tablespoons unsalted butter, (melted); 1 ¼ cups packed sweetened coconut flakes; 3/4-1 cup packed light brown sugar ((1 cup is very sweet)); 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt; 1 cup pecans, (chopped (optional))

I’m thrilled to share this elevated Sweet Potato Casserole featuring perfectly spiced, velvety sweet potatoes and a caramelized coconut pecan topping that will have everyone swooning. With expert-tested techniques, customizable sweetness, and make-ahead ease, it’s your foolproof showstopper for stress-free holiday meals!

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top view of Sweet Potato Casserole being served on a plate

Why you’ll love This Sweet Potato Casserole

This Sweet Potato Casserole has made an appearance at every Thanksgiving, with the topping always stealing the show — until now. I’ve perfected a filling so velvety, flavorful, and buttery that it rivals the legendary topping! Here’s why you’ll love it:

Flavorful! Sweet potatoes mixed with brown sugar, spices, and vanilla for multi-dimensional sweetness, AND don’t forget a whole stick of butter!
Coconut Topping: A caramelized, crunchy-sweet layer that adds irresistible texture and flavor contrast to the creamy sweet potatoes.
Fluffy, Velvety Texture: Light, creamy, perfectly mixed sweet potatoes.
Expert Techniques: Tips to prevent watery or dense casseroles for consistently rich, flavorful results.
Customizable Sweetness: Adjust the sweetness level by adding more or less brown sugar to the topping.
Make-Ahead Friendly: Prep in advance for stress-free holiday serving

Watch How to Make Sweet Potato Casserole

scooping up recipe for sweet potato casserole showing the creamy potatoes and crunchy pecan topping

best sweet potato casserole Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Sweet Potatoes: Look for garnet yams, which are actually a variety of sweet potato with deep orange flesh and reddish-brown skin. In the U.S., they’re labeled “yams” due to historical marketing, but true yams are a completely different starchy root native to Africa and Asia.
Light brown sugar: Adds a deep, caramel-like sweetness that enhances the natural flavor of the potatoes.
Milk: Helps create a silky, creamy texture — use 2% or whole milk for the richest result.
Unsalted butter: Melted butter adds richness and depth — unsalted lets you control the seasoning perfectly. If you only have salted, then reduce the salt in the recipe.
Pure maple syrup: Infuses warm, earthy sweetness — avoid imitation syrup, which can make the casserole taste artificial.
Vanilla extract: Adds cozy, bakery-style warmth — pure vanilla gives the best aroma and flavor.
Salt: Use good old table salt to balance the sweetness and heighten every flavor.
Spices: Ground cinnamon, nutmeg, ginger, pepper, and cloves deliver classic holiday warmth and complexity.
Coconut Pecan Topping: A decadent mix of melted butter, sweetened coconut flakes, brown sugar, cinnamon, salt, and chopped pecans.

Top view of Sweet Potato Casserole Ingredients: sweet potatoes, butter, brown sugar, maple, milk, vanilla extract, coconut, pecans

How to MAke Sweet Potato Casserole

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Boil Potatoes. Add the potatoes to a large pot/Dutch oven and add enough water to cover the potatoes by 1 inch. Season with ½ teaspoon salt. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender when pierced with a fork. Drain very well. Meanwhile:

Showing how to make Sweet Potato Casserole by boiling the cubed sweet potatoes until tender

Step 2: Make Topping. While the potatoes are boiling, mix all the topping ingredients, except for the pecans, until everything is well incorporated. Then, stir in the pecans.

Showing how to make Sweet Potato Casserole by mixing the coconut topping ingredients together in a medium bowl

Step 3: Mix Potatoes. Add the potatoes to a large bowl with the brown sugar, milk, melted butter, maple syrup, vanilla, and spices. Beat with a handheld mixer until well combined.

Showing how to make Sweet Potato Casserole by adding the boiled sweet potatoes, butter, milk, maple, spices to a large bowl and mixing to combine

Step 4: Add Eggs. Add the eggs and beat well, but don’t overbeat. You don’t want it to be perfectly smooth.

Showing how to make Sweet Potato Casserole by mixing the eggs into the sweet potato mixture until incorporated

Step 5: Bake. Pour the potato mixture into a 13 x 9–inch baking pan coated with cooking spray, then sprinkle with the Topping. Bake for 30 minutes, or until the Topping is golden brown.

Showing how to make Sweet potato Casserole by adding the potato mixture to the 9x13 pan and sprinkling the coconut topping over the top

top view of Sweet Potato Casserole recipe by being served in a 9x13 dish with two serving bowls next to it

baked sweet potato casserole TIPS

Cut potatoes evenly: Uniform 1-inch chunks ensure the potatoes cook at the same rate and mash smoothly without overcooking some pieces.
Drain very well: Excess water will make the filling thin and prevent it from setting properly — let them steam dry in the colander for a few minutes before mashing.
Mash while hot: Hot potatoes absorb butter and sugar better, resulting in a richer, silkier texture.
Adjust to taste: Taste the potato mixture before adding the eggs and add additional spices as needed. Keep in mind that the Topping is sweet, so I don’t recommend adding more sugar.
Mix just until combined: Leave a few small potato bits for texture; overmixing can make the filling gummy.
Let it rest before serving: Allow the casserole to set for 10 minutes after baking, allowing the topping to firm up.

showing baked sweet potato casserole with some removed, showing how creamy the filling is

How to Prepare Sweet Potato Casserole Ahead

•Assemble the filling: Prepare the sweet potato filling completely, spread it into your greased baking dish, and let it cool to room temperature. Cover tightly and refrigerate for up to 3 days.
•Make the topping separately: Combine the Topping ingredients except for the pecans. Store it in an airtight container or zip-top bag in the refrigerator. Stir in the pecans just before baking to keep them crunchy.
•When ready to bake: Remove both the filling and topping from the refrigerator and let them sit at room temperature for about 30 minutes. Add the Topping and bake at 350°F for about 30-40 minutes, or until hot and bubbly with a golden topping.

Adjusting the Recipe (Double or Half Batches)

•To double: Use the serving arrows in the recipe card to double the recipe and proceed to divide the ingredients between two 9×13 pans.
•To halve: Prepare in an 8×8 or 9×9 pan. Halve all the ingredients exactly using the serving arrows in the recipe card. Bake as directed, checking a few minutes early since smaller portions cook faster.

recipe for sweet potato casserole variations

Nut-free: Omit the pecans and leave the remaining ingredients unchanged.
Marshmallow topping: For a classic holiday twist, skip the coconut pecan topping and cover the casserole with mini marshmallows during the last 5–10 minutes of baking, until they are puffed and golden.
Streusel topping: Combine brown sugar, flour, butter, and pecans for a buttery crumble similar to coffee cake—rich, sweet, and crunchy. Refer to my other Sweet Potato Casserole recipe for detailed instructions.
Orange zest or juice: Add 1–2 teaspoons orange zest or a splash of orange juice to the filling for a bright, citrusy pop that balances the sweetness.
Savory version: Cut the sugar in half and add fresh thyme, rosemary, or even a touch of cayenne for a sophisticated, less-sweet side dish.
Mini casseroles: Bake the filling and topping in ramekins or a muffin tin for adorable, individually portioned servings that are perfect for entertaining.

top view of best sweet potato casserole recipe being served in individual plates

What to Serve with best sweet potato casserole recipe

Holiday mains! Roast Turkey, Roast turkey Breast, Glazed Ham, Honey Baked Ham, Prime Rib
Salad: Fall Salad, Pear Salad, Apple Salad, Butternut Squash Salad
Side Dishes: Green Bean Casserole, Sausage Stuffing, Corn Pudding, Baked Macaroni and Cheese
Veggies: Broccoli Casserole, Green Beans Almondine, Roasted Brussels Sprouts, Roasted Carrots.

HOW TO STORE sweet potato casserole with coconut

•Refrigerate: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 5 days.
•Reheat: Warm individual portions in the microwave or cover the whole dish with foil and bake at 350°F for 20–25 minutes, or until heated through.

can you freeze sweet potato casserole?

•To freeze before baking: Prepare the casserole through spreading the sweet potato filling into the baking dish, but don’t add the topping. Let it cool completely, then wrap tightly with plastic wrap and a double layer of foil. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator. Let it sit at room temperature for 30 minutes, then add the Topping, and bake as directed.
•To freeze after baking: Let the casserole cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, at 350°F until warmed through (about 30–40 minutes).

Topping tip: For the crispiest texture, it’s best to add or refresh the topping after thawing, as it can soften during freezing.

up close of a bowl of sweet potato casserole with coconut showing the crunch topping

Looking for more Sweet Potato Recipes?

Sweet Potato Casserole with Marshmallows
Mashed Sweet Potatoes
Scalloped Sweet Potatoes
Roasted Sweet Potatoes
Hasselback Sweet Potatoes
Twice Baked Sweet Potatoes
Sweet Potato Salad
Sweet Potato Pancakes

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Total Time: 1 25

Prep Time: 30

Cook Time: 55

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Ingredients

3 pounds garnet yams/sweet potatoes, peeled and chopped into 1” chunks
1/2 cup light brown sugar
1/3 cup milk
8 TBSP/1 stick unsalted butter, melted
2 tablespoons pure maple syrup (not imitation)
1 teaspoon vanilla extract
1 1/2 teaspoons salt, divided
1 teaspoon ground cinnamon
1/4 tsp EACH ground nutmeg, ground ginger, pepper
Pinch ground cloves

Add later

2 eggs

CANDIED PECAN COCONUT TOPPING

6 tablespoons unsalted butter, melted
1 ¼ cups packed sweetened coconut flakes
3/4-1 cup packed light brown sugar (1 cup is very sweet)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup pecans, chopped (optional)

Instructions

Cook Potatoes: Add the potatoes to a large pot/Dutch oven and fill it with enough water to cover the potatoes by 1 inch. Season with ½ teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain very well. Meanwhile:
Prep and Make Topping: While the potatoes are boiling, preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick spray. Mix all the topping ingredients, except for the pecans, until everything is well incorporated. Then, stir in the pecans.
Mix Sweet Potatoes: Add the cooked potatoes to a large bowl (to use with a handheld mixer). Add all the “Casserole” ingredients except the eggs, using 1 teaspoon of salt. Beat until well combined.
Add Eggs: Add eggs and beat well, but avoid overbeating. You don’t want it to be perfectly smooth.
Bake: Transfer the potato mixture to the prepared baking dish, then sprinkle with the Topping. Bake for 30-35 minutes, or until the Topping is golden brown.

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Notes

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Sweet Potato Casserole Recipe