Easy Sweet Potato Casserole for Two

This easy sweet potato casserole for two combines creamy sweet potatoes with a buttery, crunchy pecan topping for a delicious holiday side dish.

At a Glance

• What it is: A small-batch sweet potato casserole with a creamy filling and a buttery brown sugar pecan crumble topping.
• When to make it: Perfect for Thanksgiving for two, a small holiday gathering, or whenever you're craving this classic holiday side dish.
• What to serve with it: Roasted turkey, chicken, stuffing, or your favorite Thanksgiving dishes.
• Time: About 1 hour. 40 minutes of prep and stovetop cooking, plus 20 minutes of baking.
• Cooking for two: Makes 4 side-dish servings, enough for two people to enjoy with leftovers.
• Skill level: Easy.

Jump to:

• At a Glance
• Ingredients
• How to Make Sweet Potato Casserole for Two
• Expert Tips
• Storage & Reheating
• What to Serve With Sweet Potato Casserole
• Easy Sweet Potato Casserole for Two

Ingredients

You'll find exact measurements in the recipe card below.

• Sweet potatoes: I use two medium sweet potatoes, about 18–22 ounces total, before peeling.
• Unsalted butter: Adds richness to the sweet potato filling and helps create a crumbly pecan topping.
• Brown sugar: Adds sweetness to both the filling and the pecan topping. Adjust the amount in either to suit your taste.
• Heavy cream: Makes the sweet potato filling smooth and creamy. Whole milk works well, too.
• Vanilla extract and cinnamon: Add warmth and flavor without overpowering the sweet potatoes.
• Salt: Balances the sweetness and brings out the other flavors.
• All-purpose flour: Combines with the butter and brown sugar to create the crumbly topping.
• Pecans: Add crunch to the topping. Chop them into small pieces.

How to Make Sweet Potato Casserole for Two

1. Cook the sweet potatoes. Peel the sweet potatoes and cut them into chunks. Place them in a saucepan and cover with water. Bring to a boil and cook for 12–15 minutes, or until very tender.

2. Preheat the oven and prepare the topping. While the sweet potatoes are boiling, preheat the oven to 375°F. Combine the brown sugar, flour, chopped pecans, and a pinch of salt in a small bowl. Add the cold, cubed butter and work it into the mixture with a fork until it resembles coarse sand. Refrigerate the topping until ready to use. Measure out the remaining filling ingredients.

3. Drain and mash. Drain the sweet potatoes thoroughly. Return them to the warm saucepan for about 1 minute to evaporate excess moisture, then mash until smooth.

4. Make the filling. Add 2 tablespoons of butter to the hot mashed sweet potatoes and stir until melted. Add 2 tablespoons of brown sugar, 2 tablespoons of heavy cream, vanilla, cinnamon, and salt. Mix until smooth, adding more cream as needed to reach your desired consistency.

5. Assemble the casserole. Lightly grease a small baking dish (I’m using a 10.5-inch oval casserole dish) with butter or cooking spray. Spread the sweet potato filling evenly in the dish, then sprinkle the chilled pecan topping over it.

6. Bake. Bake at 375°F for about 20 minutes, until the filling is hot and the pecan topping is lightly browned and crumbly.

7. Serve. Let the casserole stand for about 5 minutes before serving.

A note about the photos: My butter softened during the photo shoot, giving the topping a softer, crumble-like appearance. For the intended sandy texture, refer to the recipe video.

Expert Tips

•  Aim for a sandy, crumbly topping. Use cold butter and work it into the flour, brown sugar, and pecans until the mixture resembles coarse sand. Refrigerate until ready to use. If the butter softens and the mixture becomes more dough-like, don't worry! I tested it that way, too, and it still turned out great.
• Add the pecans your way. Mix the chopped pecans into the crumble topping, or leave them out of the mixture and sprinkle them over one side of the casserole before baking. This way, you can keep the other side free of pecans for someone who prefers their casserole without nuts.
• Drain the sweet potatoes well. After draining, return them to the warm saucepan for about a minute to evaporate excess moisture. This helps prevent a watery filling.
• Adjust the sweetness to your taste. This casserole is on the sweeter side, especially with the brown sugar pecan topping. For a less sweet version, reduce the brown sugar in the filling, topping, or both.
• Adjust the cream (or milk) as needed. I used about 3 tablespoons of heavy cream during testing. Start with 2 tablespoons and add more until the filling is smooth and creamy without becoming runny.
• Choose the right baking dish. I used a narrow 10.5-inch oval casserole dish. A standard loaf pan is another option, although the baking time may vary slightly depending on the depth of the filling.

Storage & Reheating

• Storage: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3–4 days.
• Reheat: For individual portions, microwave until heated through. To reheat a larger portion, cover loosely with foil and warm in a 350°F oven until heated through. Remove the foil during the last few minutes to help the pecan topping regain some of its texture.

What to Serve With Sweet Potato Casserole

Serve this sweet potato casserole alongside Thanksgiving Chicken Thighs with homemade gravy or Stuffed Chicken Breast with Stuffing for a cozy holiday dinner for two.

For a small Thanksgiving feast, pair it with Stuffing for Two, Creamy Mashed Potatoes for Two, or Crispy Mac and Cheese Bites. Add 5-Minute Sautéed Green Beans or Small-Batch Cranberry Sauce with Dried Cranberries to complete your holiday meal.

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