Side Dishes
The 3 Top-Rated Sweet Potato Casseroles, Compared (Plus How to Make It Less Sweet)
Three top-rated sweet potato casseroles side by side, plus how reviewers make theirs less sugary and more flavorful.
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Why this ranks: sweet potato casserole is the top-searched Thanksgiving side dish on Google Trends’ Thanksgiving page, and it was the most-searched side in 2 states in Google data reported by USA Today (Nov 2025).
The top-rated originals (ratings checked Nov 2, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 10,413 combined ratings
- 5 reviewer-tested fixes
- Nov 2 ratings last checked
1
Yummy Sweet Potato Casserole
Rating checked Nov 2, 2026. Ratings change over time.
Pin: Allrecipes on Pinterest
A reader favorite on Allrecipes, this version holds a 4.8-star average from 4,231 ratings and 3,120 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Cut the sugar in the filling to about a quarter cup, or leave it out and let the topping do the sweetening.
- Double the vanilla and add cinnamon, nutmeg and a pinch of clove.
- Bake the potatoes whole and slip off the skins, or pressure-cook them for 15 to 20 minutes.
- Filling a 9×13 dish? Use more potatoes and make twice the topping.
- Toast the pecans first, and put marshmallows on half the dish for the kids.
2
Gourmet Sweet Potato Classic
Rating checked Nov 2, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 2,583 ratings and 1,867 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Ease back on the sugar; a common split is about 1/3 cup white and 2/3 cup brown.
- Peel and boil the potatoes to save time. If you bake them, plan on closer to an hour.
- Double the pecan topping.
- Use one egg for a firmer casserole, and whip the potatoes with an immersion blender for a fluffier one.
- Drained canned yams work in a pinch.
3
Old-Fashioned Sweet Potato Casserole
NYT Cooking shows whole stars only. Ratings checked Nov 2, 2026.
Developed by Marian Burros for NYT Cooking, this version holds a 4-star average from 3,599 ratings and 354 reader comments. Here is what the cooks who made it changed most often.
What reviewers change
- Cut way back on the sugar, or skip it; the potatoes are sweet enough.
- Add orange zest, a splash of bourbon or a few dashes of orange bitters.
- Pressure-cook the potatoes, about 15 minutes at high pressure.
- Make it the day before and add the topping just before it goes in the oven.
- Use a 9×13 with 5 or 6 potatoes, and stripe the top with marshmallows and pecans.
The 5 changes reviewers make most, across all three
- Cut the sugar. Almost everyone uses less in the filling and lets the topping carry the sweetness.
- Bake the potatoes whole, or pressure-cook them, instead of boiling. Less water, more flavor, and the skins slip right off.
- Make more topping, and toast the pecans before they go on.
- Turn up the flavor with extra vanilla, warm spices, orange zest or a splash of bourbon.
- Make it ahead. Mix the base a day early and add the topping just before baking. Can’t agree on marshmallows or pecans? Do half and half.
What you’ll need
- Hand mixer, for a smooth, fluffy filling in a minute. Shop on Amazon
- 9×13 ceramic baking dish, the right size for a crowd. Shop on Amazon
- Insulated casserole carrier, to bring it to someone else’s table still hot. Shop on Amazonor the new release
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Ingredients
- 4.5 lb sweet potatoes (about 6 medium)
- 4 tbsp butter, melted, plus more for the dish
- 1/3 cup packed brown sugar (or less)
- 1/2 cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- Zest of 1 orange (optional)
- Topping: 1 cup chopped pecans, 1/2 cup packed brown sugar, 1/3 cup flour, 4 tbsp cold butter, a pinch of salt
- 2 cups mini marshmallows (optional)
Directions
- Heat the oven to 400°F. Roast the whole sweet potatoes on a foil-lined sheet pan until very soft, 50 to 60 minutes. Let cool, then slip off the skins.
- Lower the oven to 350°F and butter a 9×13 dish. Beat the potatoes with the butter, brown sugar, milk, eggs, vanilla, spices, salt and zest until smooth. Spread in the dish.
- Rub the topping ingredients together with your fingers until clumpy, then scatter over the potatoes. For a split dish, top one half with pecans now and save the other half for marshmallows.
- Bake until the topping is browned and the center is hot, 30 to 35 minutes. Add marshmallows for the last 10 minutes, if using.
FAQ
Make ahead? Make the base up to 2 days ahead and refrigerate. Keep the topping in a bag in the fridge, add it right before baking, and give it 10 extra minutes.
Canned sweet potatoes? Two 40-oz cans of yams, well drained, work. Cut the brown sugar in the filling to 2 tbsp, since they are packed in syrup.