If you’re craving a dish that brings warmth, comfort, and a touch of indulgence to your table, this Sweet Potato Casserole with Pecan Topping Recipe is an absolute must-try. Combining creamy, mildly sweet mashed sweet potatoes with a crunchy, buttery pecan topping, it’s a deliciously nostalgic side that elevates any meal, especially during the holidays or family gatherings. It’s incredibly satisfying to prepare, and once baked, the golden crust paired with the velvety filling will have everyone asking for seconds.
Ingredients You’ll Need
This Sweet Potato Casserole with Pecan Topping Recipe relies on simple, wholesome ingredients that each bring something special to the dish—from natural sweetness to rich buttery notes and a satisfying crunch. Every item plays a role, whether it’s the smooth texture of the sweet potatoes or the fragrant warmth of cinnamon in the topping.
- Sweet potatoes (3 pounds peeled and cubed): The star ingredient providing natural sweetness and creamy texture when mashed perfectly.
- Light brown sugar (¼ cup for the potatoes, 1 cup for the topping): Adds a mild molasses flavor and balances the earthiness of the sweet potatoes.
- Unsalted butter (¼ cup cubed for the potatoes, ¼ cup melted for the topping): Brings a rich, silky mouthfeel and helps the topping crisp up beautifully.
- Whole milk (¼ cup): Keeps the filling moist and smooth without overpowering the natural flavors.
- Large eggs (2): Bind the mixture together for a luscious and stable filling.
- Salt (1¼ teaspoons): Enhances all the flavors by balancing sweetness and deepening the overall taste.
- Vanilla extract (1 teaspoon): Infuses a subtle warmth and aromatic depth to the filling.
- All-purpose flour (¼ cup) for the topping: Combines with sugar and butter to create that signature crumbly texture.
- Ground cinnamon (1 teaspoon): Adds fragrant spice perfect for fall vibes and comforting bites.
- Pecan halves (1 cup chopped): The crowning jewel topping that offers a wonderful nutty crunch.
How to Make Sweet Potato Casserole with Pecan Topping Recipe
Step 1: Prepare the Sweet Potatoes
Start by preheating your oven to 375°F and greasing a 9×13-inch casserole dish to ensure the casserole doesn’t stick. Then, toss your peeled and cubed sweet potatoes into a large pot, cover them with an inch of water, and bring to a boil. After the water boils, reduce heat to medium and simmer until the potatoes are tender and easy to mash—this usually takes about 15 to 20 minutes. Once cooked, drain well to avoid watery filling.
Step 2: Mash and Mix the Sweet Potato Filling
Return the drained potatoes to the pot and mash them with a potato masher or fork until smooth but still a bit textured. Stir in the brown sugar, cubed butter, milk, eggs, salt, and vanilla extract. For a silkier and more uniform texture, I love using a handheld mixer, but a wooden spoon works just fine too. Your goal is a creamy, well-incorporated filling that’s bursting with flavor and smooth in every bite.
Step 3: Prepare the Pecan Topping
While your sweet potato mixture rests, combine the light brown sugar, all-purpose flour, and cinnamon in a bowl. Stir in the melted and cooled butter with a fork until everything forms crumbly clusters. Then fold in the chopped pecans, making sure every nut is coated and ready to crisp up on top of your sweet potatoes.
Step 4: Assemble and Bake
Spread the mashed sweet potato mixture evenly into your prepared casserole dish, smoothing the surface. Sprinkle the pecan topping generously over the filling, distributing those buttery nuts in a perfect blanket. Pop the dish into the oven and bake for 25 to 30 minutes until the topping turns golden brown and the edges gently bubble. After baking, let it rest for about 10 minutes to set before serving.
How to Serve Sweet Potato Casserole with Pecan Topping Recipe
Garnishes
To add a fresh contrast to the richness, I love topping each slice with a dollop of whipped cream or a sprinkle of freshly chopped parsley for a pop of color. Another delicious option is a scoop of vanilla ice cream for a sweet twist that transforms this casserole into a dessert-worthy treat.
Side Dishes
This Sweet Potato Casserole with Pecan Topping Recipe is the perfect companion to roasted turkey or glazed ham. It pairs beautifully with savory sides like green beans almondine or cranberry sauce, balancing sweet and savory elements for a complete meal that feels festive and satisfying.
Creative Ways to Present
If you want to impress your guests, serving individual portions in ramekins topped with finely chopped pecans and a mini sprig of rosemary makes for an elegant presentation. For casual gatherings, try serving this casserole alongside mashed potatoes and stuffing, turning your meal into a cozy, comforting feast.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, cover the casserole tightly with plastic wrap or foil and store it in the refrigerator for up to four days. The flavors meld beautifully overnight, making leftovers just as delightful the next day.
Freezing
This dish freezes well if you want to prepare it ahead of a big holiday. Freeze the unbaked casserole tightly wrapped in plastic wrap and foil, and it will keep for up to two months. When ready to use, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers in a 350°F oven until warmed through, about 20 to 25 minutes. Cover loosely with foil to avoid over-browning the topping. You can also microwave individual portions, but reheating in the oven keeps the pecan topping crisp and delicious.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes deliver the best texture and flavor for this casserole, you can substitute canned sweet potatoes in a pinch. Just make sure to drain them well and mash thoroughly for a smooth filling.
What can I use instead of pecans for the topping?
If pecans aren’t your favorite or if you have a nut allergy, chopped walnuts or even a streusel topping made from oats and brown sugar are great alternatives that provide a similar crunch and flavor.
Is it possible to make this recipe vegan?
Absolutely! Swap out butter for a plant-based margarine, use a non-dairy milk like almond or oat milk, and replace eggs with flax eggs or an egg substitute. Your casserole will still be tasty and comforting.
How do I make the casserole smoother?
Using a handheld mixer to beat the cooked sweet potatoes with the other ingredients creates a velvety, smooth filling. Avoid over-mixing if you prefer a bit of rustic texture.
Can I add marshmallows on top?
For a sweeter, more traditional holiday feel, topping the casserole with mini marshmallows in the last 5 minutes of baking is a delicious option. Just watch carefully to prevent burning.
Final Thoughts
There’s truly something magical about the Sweet Potato Casserole with Pecan Topping Recipe—it brings together familiar flavors in a way that feels both nostalgic and fresh. Whether you’re serving it at a holiday feast or a casual family dinner, this dish is guaranteed to bring smiles around the table. I encourage you to try it soon and enjoy every comforting, delicious bite!
PrintSweet Potato Casserole with Pecan Topping Recipe
This classic sweet potato casserole is a rich and flavorful side dish perfect for holiday gatherings or any special meal. Made with tender sweet potatoes, a smooth and creamy filling, and a crunchy pecan topping, it’s easy to prepare and a guaranteed crowd-pleaser. The recipe also allows flexibility with cooking the sweet potatoes either by boiling, baking, or using an Instant Pot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Sweet Potatoes:
- 3 pounds sweet potatoes peeled and cubed (1.35kg)
- ¼ cup packed light brown sugar (55g)
- ¼ cup unsalted butter cubed (56g)
- ¼ cup whole milk (60mL)
- 2 large eggs
- 1¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup packed light brown sugar (220g)
- ¼ cup all-purpose flour (30g)
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted and cooled (56g)
- 1 cup pecan halves chopped (90g)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with nonstick spray or butter to prevent sticking.
- Cook Sweet Potatoes: Place peeled and cubed sweet potatoes into a large pot and cover with water by about 1 inch. Bring to a boil over high heat, then lower the heat to medium and simmer for 15 to 20 minutes or until the sweet potatoes are very tender. Drain well.
- Mash and Mix Filling: Return the drained sweet potatoes to the pot and mash using a potato masher or large fork. Add the brown sugar, cubed butter, milk, eggs, salt, and vanilla extract to the mashed potatoes. Beat with an electric hand mixer or stir thoroughly with a wooden spoon until the mixture is smooth and evenly combined.
- Spread Sweet Potato Mixture: Transfer the sweet potato filling into the prepared casserole dish, smoothing it into an even layer. Allow it to cool slightly while you prepare the topping.
- Prepare Topping: In a medium bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Stir in the melted and cooled butter with a fork until crumbly. Then fold in the chopped pecans evenly.
- Top and Bake: Sprinkle the pecan topping evenly over the sweet potato layer in the casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is slightly puffed and the topping is golden brown and crisp.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 10 minutes to set before serving warm.
Notes
- If desired, cook the sweet potatoes by baking them in the oven or using an Instant Pot instead of boiling. Just be sure to use 3 pounds of sweet potatoes for the correct quantity.
- You can use a hand mixer or a wooden spoon for mashing and mixing. The hand mixer will produce a smoother texture.
- This dish can be prepared ahead of time and baked just before serving.
- Lightly greasing the casserole dish prevents the casserole from sticking and makes for easier serving.
