Sweet Potato Casserole with Pecan Topping (Best Recipe!)

Name: Sweet Potato Casserole with Pecan Topping (Best Recipe!)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 lbs sweet potatoes (about 5-6 medium sweet potatoes); ½ cup unsalted butter, melted; ½ cup light brown sugar, packed; 2 large eggs, beaten; ⅓ cup whole milk (or heavy cream); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon kosher salt; ¼ teaspoon ground nutmeg (optional); ⅓ cup unsalted butter, melted; ⅔ cup light brown sugar, packed; ⅓ cup all-purpose flour; 1 teaspoon ground cinnamon; 1 cup pecans, chopped

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This Sweet Potato Casserole with Pecan Topping is hands down the BEST sweet potato casserole recipe for Thanksgiving! Creamy, buttery mashed sweet potatoes are topped with a crunchy brown sugar pecan streusel and baked until golden. This easy sweet potato casserole is the perfect balance of sweet and savory, making it the star side dish at every holiday gathering.

Why This is the Best Sweet Potato Casserole

Sweet potato casserole is a non-negotiable Thanksgiving side dish in my family – and once you try this recipe with the brown sugar pecan topping, you’ll understand why! My grandmother would have absolutely loved this version. Growing up, Thanksgiving was always a huge event for our family, and sweet potatoes were always front and center on the table.

This recipe takes the classic sweet potato casserole and makes it even better with a crunchy, buttery pecan topping instead of marshmallows (though I’ll show you how to add those too if you prefer!). The creamy, smooth sweet potato filling paired with the crispy, caramelized pecan streusel creates the perfect texture combination. It’s almost like dessert, but it’s acceptable to eat it as a side dish – that’s the beauty of sweet potato casserole!

Why You’ll Love This Recipe:

Almost-Dessert Side Dish: Sweet enough to satisfy your sweet tooth
Easy to Make: Simple ingredients and straightforward steps
Make-Ahead Friendly: Prep the day before to save time on Thanksgiving
Crowd-Pleaser: Everyone loves this sweet and savory combination
Two Topping Options: Choose between crunchy pecans or marshmallows (or both!)
Feeds a Crowd: Perfect for holiday gatherings

What is Sweet Potato Casserole?

Sweet potato casserole is a classic Southern holiday side dish made with mashed sweet potatoes mixed with butter, sugar, eggs, and warm spices, then topped with either marshmallows or a crunchy pecan streusel and baked until golden. It’s traditionally served at Thanksgiving and Christmas dinners and walks the delicious line between savory side dish and sweet dessert.

Is it a side dish or a dessert? That’s the eternal debate! Technically, it’s a side dish, but it’s sweet enough to double as dessert. I say embrace it – it’s one of the best parts of Thanksgiving!

Ingredients for Sweet Potato Casserole

You’ll need two sets of ingredients: one for the sweet potato filling and one for the pecan topping.

For the Sweet Potato Filling:

Sweet Potatoes (3 lbs): About 5-6 medium sweet potatoes. You can use fresh (recommended!) or canned
Butter: Unsalted butter adds richness and helps create that creamy texture
Brown Sugar: Adds sweetness with a hint of molasses flavor
Eggs: Help bind everything together and create a fluffy texture
Milk or Heavy Cream: Makes the filling extra creamy
Vanilla Extract: Enhances the natural sweetness of the sweet potatoes
Cinnamon: Adds warm, cozy spice
Salt: Balances the sweetness
Nutmeg (optional): A pinch adds extra warmth

For the Brown Sugar Pecan Topping:

Butter: Melted butter creates the base of the streusel
Brown Sugar: Creates that caramelized, crunchy topping
All-Purpose Flour: Helps the topping hold together
Pecans: Chopped pecans add crunch and nutty flavor
Cinnamon: Complements the pecans perfectly

How to Make Sweet Potato Casserole (Step-by-Step)

Step 1: Cook the Sweet Potatoes

You have three options for cooking the sweet potatoes:

OPTION A: Boiling (Fastest – 25 minutes)
Peel and cube the sweet potatoes into 2-inch chunks. Place in a large pot, cover with cold water by 1 inch, and bring to a boil. Reduce heat and simmer for 20-25 minutes until fork-tender. Drain well.

OPTION B: Baking (Best Flavor – 1 hour)
Pierce whole sweet potatoes with a fork several times. Place on a baking sheet and bake at 400°F for 45-60 minutes until very soft. Let cool slightly, then scoop out the flesh and discard skins. This method gives the best caramelized flavor!

OPTION C: Instant Pot (Convenient – 20 minutes)
Place whole or halved sweet potatoes in the Instant Pot with 1 cup water. Cook on high pressure for 12 minutes, then quick release. Peel and mash.

Step 2: Make the Sweet Potato Filling

In a large bowl, mash the cooked sweet potatoes until smooth (use a potato masher or hand mixer). Add the melted butter, brown sugar, eggs, milk, vanilla extract, cinnamon, salt, and nutmeg. Mix until completely smooth and creamy. The mixture should be thick but pourable.

Step 3: Prepare the Pecan Topping

In a medium bowl, melt the butter (microwave or stovetop works). Add the brown sugar, flour, and cinnamon. Mix until it looks like wet sand or clumps together. Stir in the chopped pecans. Set aside.

Step 4: Assemble the Casserole

Preheat your oven to 350°F. Grease a 9×13-inch baking dish (or 2-quart casserole dish for a smaller batch). Pour the sweet potato mixture into the prepared dish and spread evenly. Sprinkle the pecan topping evenly over the top – don’t pack it down!

Step 5: Bake to Perfection

Bake uncovered for 25-30 minutes until the sweet potatoes are heated through and the topping is golden brown and bubbly. The edges should be slightly bubbling.

Step 6: Cool and Serve

Let the casserole cool for 10-15 minutes before serving. This allows it to set up properly. Serve warm!

Sweet Potato Casserole Topping Options

Pecan Streusel Topping (My Favorite!):
This crunchy brown sugar and pecan topping is amazing! The buttery, caramelized pecans create the perfect contrast to the creamy sweet potatoes.

Marshmallow Topping (Classic!):
For a traditional sweet potato casserole with marshmallows, skip the pecan topping. Bake the sweet potato mixture for 15 minutes, then top with 2½ cups mini marshmallows. Bake for another 10-15 minutes until marshmallows are puffed and golden.

Both Toppings (Why Not!):
Can’t decide? Use half the pecan topping, sprinkle on ½ cup chopped pecans, then add marshmallows on top. You get the best of both worlds!

Tips for Perfect Sweet Potato Casserole

1. Don’t Overmix the Filling
Mix just until smooth. Overmixing can make the casserole gummy.

2. Let it Cool Before Serving
The casserole needs 10-15 minutes to set up after baking. It will be too loose if you serve it immediately.

3. Use Fresh Sweet Potatoes When Possible
Fresh sweet potatoes have better flavor than canned. But if you’re short on time, use 3 (29-ounce) cans of sweet potatoes, well-drained.

4. Don’t Pack Down the Topping
Sprinkle the pecan topping loosely over the sweet potatoes. Packing it down makes it dense instead of crunchy.

5. Adjust Sweetness to Taste
If your sweet potatoes are very sweet, you can reduce the sugar to ⅓ cup in the filling.

6. Make Sure Sweet Potatoes Are Fully Cooked
Under-cooked sweet potatoes will have lumps. Cook until a fork slides through easily with no resistance.

7. Toast the Pecans for Extra Flavor
Toast the chopped pecans in a dry skillet for 3-5 minutes before adding to the topping for even more flavor.

Make-Ahead Sweet Potato Casserole

This sweet potato casserole is perfect for your make-ahead Thanksgiving timeline – prep it 1-2 days in advance!

Option 1: Make 1-2 Days Ahead (Recommended!)

Prepare the sweet potato filling and spread in the baking dish
Make the pecan topping but keep it separate in an airtight container
Cover the filling tightly with plastic wrap and refrigerate
The day of serving, let it come to room temperature for 30 minutes, add the topping, and bake as directed (may need 5-10 extra minutes)

Option 2: Freeze Unbaked (Up to 3 Months)

Assemble the complete casserole in a freezer-safe dish
Wrap tightly with plastic wrap, then aluminum foil
Freeze for up to 3 months
Thaw overnight in the refrigerator
Bring to room temperature and bake as directed (add 10-15 minutes to baking time)

Option 3: Bake Then Refrigerate

Bake the casserole completely
Let cool, then cover and refrigerate for up to 3 days
Reheat covered at 350°F for 20-25 minutes until warmed through

How to Store and Reheat Sweet Potato Casserole

Refrigerator: Store leftovers in an airtight container or covered in the baking dish for up to 4-5 days.

Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Oven (Best Method): Cover with foil and bake at 350°F for 20-25 minutes until heated through. Remove foil for the last 5 minutes to re-crisp the topping.
Microwave: Reheat individual portions on high for 1-2 minutes. The topping won’t be as crispy, but it’ll still taste great!

Commonly Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes! You’ll need three 29-ounce cans of sweet potatoes (well-drained). Since canned sweet potatoes are packed in syrup, reduce the sugar in the filling to ¼-⅓ cup to avoid making it too sweet.

What’s the difference between sweet potatoes and yams?

In the US, what we call “yams” in grocery stores are actually orange-fleshed sweet potatoes. True yams are a completely different vegetable, rarely sold in American stores. Either orange sweet potatoes or yams (if you can find them) work in this recipe!

Can I make this without eggs?

The eggs help bind the casserole and make it fluffy, but you can omit them if needed. The texture will be a bit looser, more like mashed sweet potatoes, but still delicious.

Why is my sweet potato casserole runny/watery?

This usually happens when: (1) the sweet potatoes weren’t drained well after cooking, (2) too much liquid was added, or (3) the casserole wasn’t allowed to cool and set up for 10-15 minutes after baking. Make sure to drain sweet potatoes thoroughly!

Can I double this recipe?

Absolutely! Double all ingredients and use a large 9×13-inch baking dish. The baking time will be about the same, maybe 5-10 minutes longer.

Should I cover sweet potato casserole while baking?

No, bake it uncovered so the topping gets golden and crispy. If you notice the topping browning too quickly, you can loosely tent with foil for the last 10 minutes.

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