Sourdough Sweet Potato Casserole
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This Sourdough Sweet Potato Casserole is a show-stopping side with a layer of creamy mashed sweet potatoes topped with a candied brown sugar pecan topping. It’s not Thanksgiving without this dish on the table. Plus this recipe uses sourdough discard giving this classic Thanksgiving side dish a delicious sourdough twist!

I don’t know about you, but Thanksgiving is all about the sides! From stuffing, corn casserole, rolls, mashed potatoes and more there are so many things to love. My favorite side dish on Thanksgiving is my Mom’s Sweet Potato Casserole. So, I knew I had to combine her recipe with my love for sourdough!
Reasons you will love this recipe
- This sweet potato casserole has the addition of sourdough discard giving the sticky pecan topping a lovely crunch and texture.
- The sweetness of the casserole is the perfect accompaniment to the Thanksgiving turkey and other savory sides.
- This recipe comes together easily with minimal cleanup. Plus, you do not need any fancy equipment, a large mixing bowl and 9×13 pan is all that is necessary!
- You can prep the casserole ahead of time and bake the day of Thanksgiving or your holiday meal so that you can save some time the day of.

Sourdough Thanksgiving recipes
This Thanksgiving I wanted to give classic recipes a sourdough twist. If you love sweet potato casserole as much as I do, you will love my Sweet Potato Sourdough Focaccia. It takes all the delicious flavors found in this classic side dish and turns it into a soft and chewy sourdough bread. A sweet potato puree is mixed in with the dough and then topped with a sweet pecan mixture to create a delicious spin on this classic!
More sourdough holiday recipes you will love include Sourdough Dinner Rolls, Sourdough Corn Casserole, or a twist on traditional stuffing, Stuffing Sourdough Focaccia. This dough has all the classic stuffing ingredients, including celery, onions, cranberries, and herbs such as rosemary and sage, and combines it with an active sourdough starter to create a delicious savory sourdough bread! Or, if you love cranberry sauce, try the Cranberry Orange Sourdough Focaccia!
Helpful tools to make the Sourdough Sweet Potato Casserole
Beaters – You can mix the ingredients by hand, or keep things easy and use hand beaters to mix the sweet potato mixture. You can also use your stand mixer on low speed if you’d like.
Kitchen scale or measuring cups and spoons – The recipe is written to have both grams and cups to measure the ingredients so you can use whatever is convenient for you.
9×13 baking dish – To bake the sweet potato casserole in.
Ingredients for Sourdough Sweet Potato Casserole ![]()
Casserole:
- Large sweet potatoes – Cooked and peeled sweet potatoes. You can cook them in your preferred method. You can cook them whole in the microwave until tender (just be sure to pierce them with a fork) or cut them in half and boil them for 20-30 minutes until tender. You could also use yams in place of sweet potatoes.
- Sugar – Adding sugar enhances the sweetness of the sweet potato.
- Eggs – The eggs bind the casserole together.
- Butter – Use softened butter so that it easily mixes with the rest of the ingredients.
- Milk- The whole milk gives this sweet potato mixture a creamy texture.
- Vanilla extract – Adding vanilla extract enhances the sweetness and flavor.
Topping:
- Brown sugar – Using brown sugar adds a richness that pairs really well with the flavor of the sweet potatoes and the pecan topping.
- Pecans – Chopped pecans add crunch and flavor.
- Flour – Unbleached all-purpose flour, or you can also substitute with bread flour if that is all you have on hand.
- Sourdough discard – The discard gives this topping a crisp, caramelized texture that pairs so well with the soft sweet potatoes. If you prefer a more crumbly mixture do not add the sourdough discard.
- Butter – Use melted butter so it easily combines.

Instructions to make Sourdough Sweet Potato Casserole
Start by cooking your sweet potatoes. You can either microwave or boil them. To microwave the sweet potatoes wash them and then poke holes all around the potato with a fork. Place on a paper towel microwave each side for about 3 minutes. Continue to microwave until softened. To boil, cut the washed sweet potatoes in half and place in a pot of water on the stove. Bring to a boil and then continue to boil for 20-30 minutes until soft. Let cool and then remove the peel.
Preheat the oven to 350°F degrees.
Add the cooked sweet potatoes to a large bowl and mash until smooth. Then mix the mashed sweet potatoes, sugar, eggs, softened butter, vanilla and milk until fully combined. Pour the sweet potato mixture into a greased 9×13 inch pan.
Next, mix the topping. Combine the brown sugar, nuts, flour, discard, and melted butter together in a bowl. Sprinkle the topping onto the sweet potato potato mixture.

Bake for 1 hour or until the edges are browning. Remove from the oven and serve warm.
How to store the Sourdough Sweet Potato Casserole
If you have leftovers, you can store them in an airtight container in the fridge for 4-5 days. To reheat, you can microwave it until warm, or add to a 350F degree oven until warmed through.
Frequently Asked Questions
More Holiday Sourdough Recipes
Recipe Card

Sourdough Sweet Potato Casserole
Equipment
Ingredients
Sweet potato casserole
- 540 grams sweet potatoes, cooked and peeled 3 large
- 150 grams sugar 3/4 cup
- 2 eggs 100 grams
- 86 grams butter, softened 6 Tablespoons
- 80 grams milk ⅓ cup
- 5 grams vanilla extract 1 teaspoon
Topping
- 220 grams brown sugar 1 cup
- 110 grams pecans, chopped 1 cup
- 70 grams flour ½ cup
- 75 grams butter, melted 5 Tablespoons
- 60 grams sourdough discard 1/4 cup
Instructions
- Start by cooking your sweet potatoes. You can either microwave or boil them. To microwave the sweet potatoes wash them and then poke holes all around the potato with a fork. Place on a paper towel microwave each side for about 3 minutes. Continue to microwave until softened. To boil, cut the washed sweet potatoes in half and place in a pot of water on the stove. Bring to a boil and then continue to boil for 20-30 minutes until soft. Let cool and then remove the peel.
- Preheat the oven to 350°F.
- Add the cooked sweet potatoes to a large bowl and mash until smooth. Then mix the mashed sweet potatoes, sugar, eggs, softened butter, vanilla and milk until fully combined. Pour the sweet potato mixture into a greased 9×13 inch pan.540 grams sweet potatoes, cooked and peeled, 150 grams sugar, 2 eggs, 86 grams butter, softened, 5 grams vanilla extract, 80 grams milk
- Next, mix the topping. Combine the brown sugar, nuts, flour, discard, and melted butter together in a bowl. Sprinkle the topping onto the sweet potato potato mixture. 220 grams brown sugar, 110 grams pecans, chopped, 70 grams flour, 60 grams sourdough discard, 75 grams butter, melted
- Bake for 50 minutes-1 hour or until the edges are browning. Remove from the oven and serve warm.
Notes
- If your sweet potato weight is not exact it will still work.
- Sourdough discard can be removed if you do not have a sourdough starter or if you prefer a more crumbly topping.
- If you like a lot of topping on your sweet potato casserole you can 1.5-2x the topping.
- To make ahead of time you can either prepare the 9×13" pan and refrigerate for 1-2 days and then bake. Or bake ahead of time and warm up in the oven right before the event. To reheat, place the pan in the oven covered with foil for about 15-20 minutes at 300°F until heated through.
- You can double this recipe and bake in an 11×14" pan.