Sweet Potato Casserole with Pecans (Thanksgiving Classic)

Hi, I’m Chef Emma! For me, Thanksgiving dinner isn’t complete until I see the golden-brown crust of this Sweet Potato Casserole on the table.

While many versions rely on marshmallows, my family has always preferred this Southern classic featuring a buttery, crunchy pecan topping.

It strikes that perfect balance between a savory side dish and a sweet treat, making it the one dish everyone—from the kids to my grandmother—reaches for first.

Sweet Potato Casserole with Pecans (Thanksgiving Classic)

A Southern classic for your holiday table! This sweet potato casserole features a silky, spiced filling topped with a crunchy, buttery pecan and brown sugar crumble.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• For the Filling:
• 3 lbs sweet potatoes peeled and cut into chunks or roasted whole
• 1/2 cup unsalted butter melted
• 1/2 cup milk
• 2 large eggs beaten
• 1 tsp vanilla extract
• 1/2 cup brown sugar packed
• 1/2 tsp salt
• 1/2 tsp cinnamon
• For the Pecan Topping:
• 1 cup pecans chopped
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar packed
• 1/2 cup unsalted butter melted or cold cubed for a crumblier texture

Equipment

• Large Pot or Baking Sheet (for cooking potatoes)
• – Large mixing bowl
• 9×13 Baking Dish
• – Potato masher or electric mixer
• Small Bowl (for topping)

Method

 

1. Cook Potatoes: Peel and cube the sweet potatoes. Boil them in a large pot of water for 15-20 minutes until fork-tender. Alternatively, roast whole potatoes at 400°F (200°C) for 1 hour, then scoop out the flesh.
2. Mash: Drain the potatoes well and place them in a large mixing bowl. Mash until smooth.
3. Mix Filling: Add the melted butter, milk, beaten eggs, vanilla, brown sugar, salt, and cinnamon to the mashed potatoes. Mix with an electric mixer or spoon until smooth and creamy.
4. Fill Dish: Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly into the dish.
5. Make Topping: In a separate small bowl, combine the chopped pecans, flour, and brown sugar. Pour in the melted butter and stir until the mixture looks like wet sand and clumps together.
6. Bake: Preheat oven to 350°F (175°C). Sprinkle the pecan topping generously over the sweet potato mixture. Bake for 30-35 minutes, until the topping is golden brown and the filling is set and bubbling slightly.
7. Serve: Let it cool for at least 10 minutes before serving to allow the filling to firm up.

Notes

Texture Tip: For a silky smooth filling, use a food processor or electric mixer. For a rustic texture, use a hand masher.
Egg Safety: Temper the eggs by mixing them with the milk before adding to hot potatoes to prevent them from scrambling.
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.

Calories: 366
Protein: 9

I love how the rich aroma of cinnamon, vanilla, and toasted nuts fills the kitchen as it bakes. The filling is silky and light, never heavy, thanks to a splash of milk and eggs that fluff it up like a soufflé. Whether you are hosting your first holiday dinner or looking for a reliable classic to bring to a potluck, this recipe delivers that cozy, homemade warmth we all crave during the holidays.

Nutrition Facts

Tips and Variations for Classic Sweet Potato Casserole

• Roast Instead of Boil: For a deeper, caramelized flavor, roast your sweet potatoes whole in the oven (400°F for 45-60 mins) instead of boiling them. This concentrates their natural sugars and prevents the filling from becoming watery.
• Make-Ahead Magic: You can assemble the sweet potato base up to 2 days in advance and store it in the fridge. Store the pecan topping in a separate container. When you’re ready to bake, sprinkle the topping on and pop it in the oven—just add 5-10 minutes to the baking time if the dish is cold.
• Spice it Up: Add a pinch of nutmeg or ground ginger to the filling for a warmer, spicier profile that pairs beautifully with turkey.
• Dairy-Free Swap: You can easily substitute the butter for melted coconut oil and the milk for almond or oat milk without losing that creamy texture.

Blog and Social Links Footer

• For more recipe inspiration, visit famillyrecipes.com
• Join our community on Facebook and Pinterest.