Sweet Potato Casserole with Pecan Topping 

Sweet Potato Casserole with Pecan Topping is a must-have for holiday gatherings and family dinners. Chef Emma here, and I’d love to share the heartwarming story behind why this Sweet Potato Casserole with Pecan Topping is a beloved tradition in my family—and in homes everywhere during the holidays.

Growing up, the aroma of a sweet potato casserole baking in the oven meant that family was gathering, laughter filled the air, and special memories were in the making. This classic side dish is more than just comfort food; it’s a symbol of togetherness and joy.

My twist on this holiday favorite retains all the creamy richness and indulgent flavors but perfectly balances it with a crunchy pecan-brown sugar topping that adds texture and an irresistible nutty sweetness. Through years of experimenting inspired by the top recipes emerging from trusted culinary sources like MelsKitchenCafe and Averie Cooks, I’ve perfected a recipe that’s both authentic and crowd-pleasing for your holiday table.

Ready to create your own memories? Let’s dive in.

Summary

This Sweet Potato Casserole with Pecan Topping is a luscious, creamy blend of mashed sweet potatoes, butter, and warm spices, topped with a buttery, crunchy pecan and brown sugar streusel. Ideal for Thanksgiving, Christmas, or any comforting seasonal meal, it brings richness and festive flair. Its balance of sweet and savory elements, texture play, and hearty nutrients make it a staple side dish that gets rave reviews.

• Rich and creamy sweet potato base
• Nutty, buttery pecan topping with brown sugar
• Easy to prepare ahead or on the day of
• Perfect balance of textures and flavors

Equipment for Sweet Potato Casserole with Pecan Topping 

• Large mixing bowl
• Potato masher or electric mixer
• 9×13-inch baking dish
• Measuring cups and spoons
• Spatula

Ingredients for Sweet Potato Casserole with Pecan Topping 

Sweet Potato Filling

• 3–4 large sweet potatoes (~2.5 lbs), peeled and cubed
• ⅔ cup milk (whole, 2%, or evaporated milk)
• ⅓ to ½ cup brown sugar, packed (adjust sweetness to taste)
• 6 tbsp unsalted butter, melted
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon (optional)
• ½ tsp ground nutmeg (optional)
• 1 tsp salt

Pecan Topping

• ¾ cup packed light brown sugar
• ½ cup all-purpose flour
• ½ cup unsalted butter, melted
• 1 cup chopped pecans
• Pinch of salt

Directions for Sweet Potato Casserole with Pecan Topping 

1. Cook the Sweet Potatoes: Preheat your oven to 350°F (175°C). Boil the peeled and cubed sweet potatoes in a large pot of water for 12–15 minutes until fork-tender. Drain thoroughly.
2. Mash and Mix Filling: Transfer sweet potatoes to a large mixing bowl. Lightly mash them with a potato masher or mixer, leaving some texture for heartiness. Add milk, brown sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
3. Prepare Baking Dish: Spread the sweet potato mixture evenly in a greased 9×13 inch baking dish.
4. Make the Pecan Topping: In a small bowl, combine brown sugar, flour, melted butter, chopped pecans, and a pinch of salt. Stir together until crumbly and evenly combined.
5. Top and Bake: Sprinkle the pecan mixture evenly over the sweet potatoes. Bake uncovered for 25–30 minutes, until the topping is golden brown and crisp, and the filling is bubbly around the edges.
6. Cool and Serve: Allow the casserole to cool for about 10–15 minutes before serving. This helps the casserole set and makes serving easier.

Tips and Variations

• For a lighter topping, replace half the butter with apple sauce.
• Add a splash of orange juice or zest to the sweet potato filling for a citrusy brightness.
• Make ahead: Assemble the casserole a day in advance, keep covered in the fridge, and bake before serving.
• Use gluten-free flour for a GF-friendly pecan topping.
• For an extra crunch, toast the pecans lightly in a dry skillet before adding to the topping.

Nutrition Facts

Nutritional Highlights

This casserole offers a great source of dietary fiber from sweet potatoes and pecans, potassium from the sweet potatoes, and healthy monounsaturated fats from the pecans. It’s a balanced indulgence full of comforting nutrition.

Dietitian Tips

• Opt for natural sweeteners like brown sugar in moderation to reduce refined sugar.
• The pecans add heart-healthy fats and antioxidants.
• Sweet potatoes provide beta-carotene (vitamin A), essential for immunity.
• Make sure to keep portion sizes reasonable due to the calorie density of the topping.

Sweet Potato Casserole with Pecan Topping

Creamy mashed sweet potatoes topped with a buttery, crunchy pecan-brown sugar topping. A classic Thanksgiving side dish everyone loves.

Print Recipe Pin Recipe

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• – 3–4 large sweet potatoes ~2.5 lbs, peeled and cubed
• – ⅔ cup milk whole, 2%, or evaporated
• – ⅓ to ½ cup brown sugar packed
• – 6 tbsp unsalted butter melted
• – 2 large eggs
• – 1 tsp pure vanilla extract
• – 1 tsp ground cinnamon optional
• – ½ tsp ground nutmeg optional
• – 1 tsp salt
• – ¾ cup packed light brown sugar for topping
• – ½ cup all-purpose flour
• – ½ cup unsalted butter melted (for topping)
• – 1 cup chopped pecans
• – Pinch of salt for topping

Equipment

• Large pot, Mixing bowls, 9×13-inch baking dish, Potato masher

Method

 

1. Preheat oven to 350°F (175°C). Boil sweet potatoes until fork-tender. Drain well.
2. Mash sweet potatoes in a large bowl, leaving some texture. Add milk, brown sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt; mix until creamy.
3. Spread mixture evenly in a greased 9×13 inch baking dish.
4. In a bowl, combine topping ingredients: brown sugar, flour, melted butter, pecans, and salt. Mix until crumbly.
5. Sprinkle topping evenly over sweet potatoes.
6. Bake uncovered 25–30 minutes, until topping is golden and casserole bubbles at edges.
7. Let cool 10–15 minutes before serving.

Notes

– Assemble ahead and bake before serving for best results.
– Use gluten-free flour for a gluten-free version.
– Toast pecans for extra flavor if desired.

FAQs

1. Can I prepare this casserole ahead of time?
   Absolutely! Assemble the casserole completely, cover tightly, and refrigerate overnight. Add an additional 10–15 minutes to baking time.
2. Can I freeze this casserole?
   Yes, you can freeze the prepared casserole before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
3. Is this recipe gluten-free?
   Use gluten-free flour to make the topping gluten-free.
4. Can I make this dairy-free?
   Replace butter with vegan butter and use plant-based milk to make the filling dairy-free.
5. How do I keep the topping crunchy?
   Bake uncovered and avoid covering the casserole during baking to maintain crispness.
6. Can I substitute pecans with other nuts?
   Yes, walnuts or almonds make wonderful alternatives for the topping.

Conclusion for Sweet Potato Casserole with Pecan Topping 

This Sweet Potato Casserole with Pecan Topping as crafted for famillyrecipes.com captures the essence of a nostalgic holiday classic. With its rich, creamy filling and buttery, crunchy pecan topping, it’s a dish everyone will love. Easy enough for a weeknight but elegant for the holidays, this casserole is sure to become a family favorite on your table.

For more recipes follow me in Facebook and Pinterest.

Other recipes in this category: Recipes-trends.