When the holidays roll around, oven space becomes prime real estate. Between turkey, stuffing, pies, and rolls, there’s barely room for one more dish — but no Thanksgiving or Christmas table is complete without a warm, comforting sweet potato casserole.
Enter the Sheet-Pan Sweet Potato Casserole for Large Groups — the perfect solution when you need to serve a big crowd without juggling multiple baking dishes. It’s creamy, spiced, sweet, and crunchy in all the right ways, but baked conveniently on a sheet pan so everyone gets a perfect portion.
This version has all the classic holiday flavors — buttery mashed sweet potatoes, brown sugar, cinnamon, and a golden pecan crumble topping — but it’s streamlined for efficiency and big-batch cooking. Whether you’re hosting a family feast, a church potluck, or a Friendsgiving dinner, this recipe guarantees there’s enough for everyone to enjoy seconds.
Why You’ll Love This Sheet-Pan Sweet Potato Casserole
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Feeds a crowd easily — enough for 12–16 servings per pan.
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Bakes evenly — no more undercooked centers or overdone edges.
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Saves oven space — low-profile pan fits easily beside other dishes.
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Easy to serve and store — slice into squares for simple portions.
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Make-ahead friendly — prepare the base and topping the day before.
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Budget-friendly — simple, wholesome ingredients stretch far.
This is your go-to recipe for stress-free holiday hosting.
Ingredients
For the Sweet Potato Base:
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6 large sweet potatoes (about 5 pounds) – Peeled and chopped into cubes.
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½ cup unsalted butter, melted – Adds richness without overpowering sweetness.
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½ cup brown sugar – For that classic caramel flavor.
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¼ cup pure maple syrup – Adds depth and natural sweetness.
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½ cup milk or unsweetened almond milk – Creates a smooth, fluffy texture.
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2 large eggs – Helps bind and create a custard-like creaminess.
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1 teaspoon pure vanilla extract – Adds warmth.
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1 teaspoon cinnamon – For a cozy, spiced aroma.
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¼ teaspoon nutmeg – Optional but highly recommended.
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½ teaspoon salt – Enhances all the flavors.
For the Crunchy Pecan Topping:
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1½ cups chopped pecans – The perfect crunchy contrast.
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¾ cup brown sugar – Sweet, caramelized topping.
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¾ cup rolled oats – Adds heartiness and texture.
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½ cup all-purpose flour (or oat flour for gluten-free) – Binds the topping.
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½ cup melted butter – Ensures a golden, crisp finish.
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½ teaspoon cinnamon – To tie the topping to the filling.
Step-by-Step Instructions
Step 1: Cook and Mash the Sweet Potatoes
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Peel and cube the sweet potatoes into roughly 1½-inch pieces.
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Place in a large pot, cover with water, and bring to a boil.
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Boil for 20 minutes or until fork-tender.
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Drain and allow them to cool slightly.
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Mash the potatoes in a large mixing bowl until smooth (you can use a potato masher, hand mixer, or stand mixer).
Pro Tip: Roasting your sweet potatoes instead of boiling will deepen their flavor. Roast them whole at 400°F (200°C) for about 50 minutes until tender, then scoop out the flesh.
Step 2: Prepare the Sweet Potato Mixture
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To the mashed sweet potatoes, add melted butter, brown sugar, maple syrup, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
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Mix until the ingredients are well incorporated and the mixture is creamy.
Texture Tip: You want your mixture thick but smooth — not runny. If it feels too thick, add an extra splash of milk until it’s just right.
Step 3: Make the Pecan Oat Topping
In a separate bowl, combine chopped pecans, brown sugar, oats, flour, melted butter, and cinnamon. Stir until the mixture looks crumbly and evenly coated.
This topping will bake into a crisp, golden layer that perfectly contrasts the soft, sweet potato filling underneath.
Step 4: Assemble in a Sheet Pan
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Preheat oven to 375°F (190°C).
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Lightly grease a 13×18-inch sheet pan with butter or nonstick spray.
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Spread the sweet potato mixture evenly across the pan, smoothing the top with a spatula.
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Sprinkle the pecan-oat topping evenly over the surface.
Because the casserole is thinner on a sheet pan, it will bake quickly and evenly — a huge advantage when cooking for a crowd!
Step 5: Bake to Golden Perfection
Bake uncovered for 25–30 minutes, or until the topping is golden brown and crisp.
The edges should be slightly caramelized, and your kitchen will smell like a bakery full of cinnamon and roasted nuts.
Let it cool for 10 minutes before slicing and serving directly from the pan.
Tips for Sheet-Pan Success
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Line with parchment paper for easy cleanup and neat slices.
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Avoid overmixing the potatoes to keep them fluffy.
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Double the recipe for massive gatherings — use two pans and rotate halfway through baking.
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Add mini marshmallows during the last 5 minutes of baking if you want a traditional twist.
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Keep warm for serving by loosely covering with foil and placing in a low oven (200°F) until ready to serve.
Make-Ahead & Storage Instructions
To Make Ahead:
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Prepare both the sweet potato mixture and the topping separately up to 2 days in advance.
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Store in airtight containers in the refrigerator.
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Assemble and bake just before serving for the crispiest topping.
To Freeze:
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Freeze the unbaked casserole (without topping) for up to 2 months.
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Thaw in the refrigerator overnight, add topping, and bake as directed.
To Store Leftovers:
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Keep leftovers in the refrigerator for up to 5 days.
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Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions for quick enjoyment.
Why Use a Sheet Pan?
Sheet-pan casseroles are the unsung heroes of holiday cooking. They’re space-saving, time-efficient, and ideal for feeding a crowd without needing multiple dishes.
Here’s why this version works so well:
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Even cooking: No underbaked centers — every scoop is perfectly done.
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Portion control: Easy to cut into squares or rectangles for serving.
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Speed: Bakes faster than deep casseroles.
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Saves space: Perfect for smaller ovens or multi-dish cooking days.
Flavor Variations to Try
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Pecan-Coconut Topping: Add shredded unsweetened coconut for a tropical crunch.
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Apple Sweet Potato Layer: Mix in a layer of thinly sliced apples for added sweetness and texture.
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Maple Walnut Twist: Swap pecans for walnuts and drizzle extra maple syrup on top before baking.
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Cranberry Spice: Add dried cranberries to the topping for color and a tart contrast.
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Nut-Free Option: Replace pecans with pumpkin or sunflower seeds for crunch.
Serving Suggestions
This sheet-pan casserole pairs beautifully with:
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Roast turkey or chicken
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Cranberry sauce or relish
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Green bean almondine
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Garlic mashed potatoes
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Herb stuffing or wild rice salad
It’s also a standout on its own for vegetarian guests — rich, hearty, and full of fall flavor.
How to Serve for Large Gatherings
For buffet-style serving, cut the casserole into neat squares and place on a serving platter. Garnish with:
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Fresh thyme or rosemary sprigs for a rustic look.
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A drizzle of maple syrup for shine.
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A sprinkle of toasted oats for texture.
If serving outdoors or at a potluck, the sheet pan can go straight from oven to table for minimal fuss and maximum presentation.
Nutritional Breakdown (Per Serving – Approx. 16 Servings)
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Calories: 250
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Total Fat: 10g
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Saturated Fat: 3g
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Carbohydrates: 35g
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Fiber: 4g
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Protein: 4g
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Sugar: 15g
Balanced, satisfying, and rich in fiber and antioxidants from sweet potatoes — this dish proves that indulgence and nutrition can happily coexist.
Common Mistakes to Avoid
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Not draining sweet potatoes enough: Too much water makes the casserole runny.
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Skipping salt: A touch of salt enhances sweetness.
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Overbaking: Watch closely — thin sheet-pan casseroles can dry out quickly.
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Adding topping too early: For make-ahead versions, add topping right before baking.
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Using cold ingredients: Room-temperature ingredients mix more evenly.
Frequently Asked Questions (FAQs)
Can I use canned sweet potatoes?
Yes! Drain and mash before mixing. Adjust sugar since canned versions are often sweeter.
How many people does this serve?
A full 13×18-inch sheet pan serves 12–16 people, depending on portion size.
Can I make this dairy-free?
Absolutely. Use coconut oil instead of butter and almond milk instead of dairy milk.
Can I use a smaller pan?
Yes, a 9×13-inch pan works for half the recipe — perfect for smaller gatherings.
Can I double the topping?
Yes! For extra crunch, double the topping and bake 5 minutes longer.
What’s the best way to transport it?
Let the casserole cool slightly, cover tightly with foil, and wrap the pan in a towel for insulation.
Can I add marshmallows?
Of course! Sprinkle mini marshmallows on top during the last 5 minutes for a golden, toasty finish.
Hosting Made Easy
This Sheet-Pan Sweet Potato Casserole takes everything you love about the holiday favorite — creamy sweetness, toasty nuts, cozy spice — and scales it up for any crowd. It’s practical, flavorful, and guaranteed to be one of the first dishes to disappear from your table.
Whether it’s Thanksgiving, Christmas, or a community potluck, this recipe proves that big-batch cooking doesn’t have to mean sacrificing quality. In fact, with its caramelized edges and crunchy topping, this sheet-pan version might just outshine the classic.
So this season, trade the stress for simplicity — and serve up a holiday side that’s big on flavor, low on hassle, and loved by everyone.
