Sweet Potato Casserole with Crunchy Pecan Topping

Sweet potato casserole with pecan topping brings a little crunch to a creamy holiday favorite. The filling is smooth and lightly spiced with cinnamon, while the buttery brown sugar topping bakes into golden crumbs with plenty of toasted pecans.

This easy sweet potato casserole serves ten as a Thanksgiving side. Prepare the filling a day ahead, then add the topping before baking.

Recipe at a Glance

Why You Will Love Sweet Potato Casserole with Pecan Topping

• Creamy sweet potatoes beneath a crisp pecan topping
• No marshmallows needed
• Easy to prepare ahead for the holidays
• Simple ingredients with warm cinnamon and vanilla

Ingredients You Will Need

• For the filling: 3 pounds sweet potatoes (peeled and cut into 1-inch pieces), 4 tablespoons unsalted butter (softened), ⅓ cup whole milk, ¼ cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and ½ teaspoon salt.
• For the topping: ¾ cup chopped pecans, ⅓ cup all-purpose flour, ⅓ cup packed light brown sugar, and 3 tablespoons melted unsalted butter.
• For the dish: 1 teaspoon softened unsalted butter.

How to Make Sweet Potato Casserole with Pecans

1. Heat the oven to 350°F. Butter a 9×13-inch baking dish with the teaspoon of butter. Place the sweet potatoes in a saucepan and cover with water.
2. Bring to a boil, then simmer for 15 to 20 minutes until very tender. Drain well and let the steam escape for 5 minutes.
3. Mash with the softened butter, milk, brown sugar, vanilla, cinnamon, and salt. Let cool until warm rather than hot, then beat in the eggs. Spread into the dish.
4. Mix the pecans, flour, topping sugar, and melted butter until crumbly. Sprinkle evenly over the sweet potatoes.
5. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F. Rest for 10 minutes before spooning into portions.

Tips for the Best Sweet Potato Casserole

• Drain the potatoes well so the filling is not watery.
• Let the mash cool a little before adding the eggs.
• Scatter the topping loosely instead of pressing it down.
• Cover with foil if the pecans brown before the center is ready.

Variations to Try

• Use chopped walnuts instead of pecans.
• Add ½ teaspoon orange zest to the filling.
• Leave out the cinnamon if you prefer a simpler vanilla flavor.

How to Store It

Refrigerate within 2 hours and use within 3 to 4 days. Reheat covered to 165°F, then uncover to crisp the topping. Freeze for up to 2 months and thaw overnight in the refrigerator.

Frequently Asked Questions

Can I make sweet potato casserole the day before?

Yes. Refrigerate the filling and topping separately. Assemble before baking and allow extra time for the cold center.

Why is my sweet potato casserole watery?

The potatoes may not have drained well. Let the cooked pieces steam dry before mashing and measure the milk carefully.

Can I make sweet potato casserole without marshmallows?

Yes. This version uses a brown sugar and pecan crumble for a crisp finish.

Can I use canned sweet potatoes for this casserole?

Use about 4½ cups well-drained, unsweetened mashed sweet potatoes. Sweetened canned yams will change the flavor and sugar level.

Estimated nutrition: 315 calories per serving, excluding optional additions and sides.

Sweet Potato Casserole with Pecan Topping

Creamy mashed sweet potatoes with cinnamon and vanilla beneath a buttery brown sugar pecan topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

• Filling
• 3 pounds sweet potatoes peeled, cut into 1-inch pieces
• 4 tablespoons unsalted butter softened
• ⅓ cup whole milk
• ¼ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon fine salt
• Topping
• ¾ cup chopped pecans
• ⅓ cup all-purpose flour
• ⅓ cup packed light brown sugar
• 3 tablespoons unsalted butter melted
• Dish
• 1 teaspoon unsalted butter softened, for greasing

Equipment

• Large saucepan
• 9 by 13 inch baking dish
• Potato masher
• Mixing bowl

Method

 

1. Step 1: Heat the oven to 350°F. Butter a 9×13-inch baking dish with the teaspoon of butter. Place the sweet potatoes in a saucepan and cover with water.
2. Step 2: Bring to a boil, then simmer for 15 to 20 minutes until very tender. Drain well and let the steam escape for 5 minutes.
3. Step 3: Mash with the softened butter, milk, brown sugar, vanilla, cinnamon, and salt. Let cool until warm rather than hot, then beat in the eggs. Spread into the dish.
4. Step 4: Mix the pecans, flour, topping sugar, and melted butter until crumbly. Sprinkle evenly over the sweet potatoes.
5. Step 5: Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F. Rest for 10 minutes before spooning into portions.

Notes

Drain the potatoes well so the filling is not watery. Let the mash cool a little before adding the eggs. Scatter the topping loosely instead of pressing it down. Cover with foil if the pecans brown before the center is ready. Refrigerate within 2 hours and use within 3 to 4 days. Reheat covered to 165°F, then uncover to crisp the topping. Freeze for up to 2 months and thaw overnight in the refrigerator. Nutrition is estimated per serving and excludes optional additions and sides.