Sweet Potato Casserole With Pecans

There’s something about a warm, comforting casserole that instantly makes any meal feel special. Sweet potato casserole with pecans is one of those dishes that carries both nostalgia and celebration in every bite. Whether it’s a Sunday family dinner or the centerpiece of a holiday table, this dish always manages to draw everyone in. The combination of creamy sweet potatoes and a crunchy, buttery pecan topping is pure magic.

I first tried a Southern sweet potato casserole at a friend’s family gathering, and I was hooked. The sweetness of the potatoes blended with the rich, nutty topping made it feel both indulgent and comforting at the same time. It’s a dish that works perfectly as a Thanksgiving recipes side dishes option, but honestly, it’s good enough to enjoy any time of year.

What I love most about this casserole is its versatility. You can make it ahead sweet potato casserole style, preparing most of it the day before and popping it in the oven right before dinner. It’s also a fun twist to enjoy as a sweet potato breakfast casserole, adding a touch of morning indulgence without feeling over the top.

If you’ve been searching for the best sweet potato casserole that’s easy to put together, yet impressive enough to earn compliments, this recipe checks all the boxes. Plus, it’s a simple sweet potato casserole at heart — just elevated with a buttery pecan topping that everyone will fight over.

Why You’ll Love It

• Perfect Balance of Sweet and Crunchy: The creamy sweet potatoes pair beautifully with a buttery pecan topping, creating a delightful contrast in every bite. It’s the kind of flavor combo that keeps you coming back for more.
• Southern Comfort in a Dish: This Southern sweet potato casserole feels like a warm hug on a plate. It’s the kind of dish that brings back fond memories of family gatherings and cozy holiday dinners.
• Make-Ahead Friendly: Life gets busy, and this casserole has your back. You can prep it the day before and bake it just before serving, making it a stress-free option for Thanksgiving or any special meal.
• Versatile for Any Meal: While it shines as a Thanksgiving recipes side dishes option, it can also double as a sweet potato breakfast casserole for a weekend brunch or a comforting dinner side.
• Crowd-Pleaser Guaranteed: Whether you’re cooking for a large family or a small group of friends, this dish is always a hit. The topping for sweet potato casserole alone often steals the show, earning compliments before the first bite even lands on the table.

Ingredient List

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Pecan Topping:

• 1/2 cup brown sugar, packed
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter, melted
• 1 cup chopped pecans

Ingredient Notes

• Sweet Potatoes: I always use Yukon Gold or Garnet sweet potatoes—they mash smoothly and have a natural sweetness that works perfectly.
• Butter: Don’t skimp! Using real unsalted butter makes a huge difference in both the base and the topping.
• Milk: Whole milk gives a creamier texture, but 2% works fine too if that’s what you have.
• Vanilla Extract: This adds a warm, subtle flavor that elevates the casserole. Don’t skip it!
• Pecans: Toast them lightly before adding for extra crunch and depth of flavor. Seriously, it makes the topping irresistible!
• Brown Sugar: I like to use dark brown sugar—it adds a rich, molasses-y flavor that pairs beautifully with the sweet potatoes.

Kitchen Equipment Needed

• Large Pot: For boiling sweet potatoes until tender. I love a heavy-bottomed pot—it prevents sticking.
• Mixing Bowls: One for the sweet potato base, another for the pecan topping. Big enough to stir without spilling.
• Hand Mixer or Stand Mixer: Makes mashing sweet potatoes and blending ingredients super smooth. I usually grab my trusty hand mixer—it’s quick and easy to clean.
• Measuring Cups & Spoons: Accurate measurements make all the difference. I keep a set of stainless steel ones handy.
• 9×13-Inch Baking Dish: Perfect size for this casserole. I like glass so I can see the topping browning.
• Spatula: For mixing and spreading the sweet potato base evenly. I always use a silicone one—it scrapes every last bit from the bowl.
• Oven Mitts: A must for safely handling the hot baking dish!

Instructions

1. Prepare the Sweet Potatoes

• Peel and cut the sweet potatoes into even chunks, about 1–2 inches each.
• Place them in a large pot and cover with cold water. Add a pinch of salt.
• Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
  Pro Tip: Start with cold water to ensure even cooking—this helps the potatoes cook through without getting mushy on the outside.

2. Mash the Sweet Potatoes

• Drain the cooked sweet potatoes and return them to the pot or a large mixing bowl.
• Add the melted butter, granulated sugar, milk, eggs, vanilla extract, and salt.
• Mash everything together until smooth and creamy. A hand mixer makes this extra easy.
  Pro Tip: Don’t overmix—stop when smooth but still fluffy to keep the casserole light.

3. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish lightly with butter or nonstick spray to prevent sticking.

4. Make the Pecan Topping

• In a medium bowl, combine brown sugar, flour, melted butter, and chopped pecans.
• Mix until the mixture is crumbly but sticks together slightly when pressed.
  Pro Tip: Toast the pecans lightly in a dry skillet for 2–3 minutes first—this amps up their flavor and crunch.

5. Assemble the Casserole

• Spread the mashed sweet potato mixture evenly into the prepared baking dish.
• Sprinkle the pecan topping evenly over the sweet potatoes, covering the surface completely.
  Pro Tip: Gently press the topping with your fingers or a spatula to help it stick and form a nice crunchy layer after baking.

6. Bake the Casserole

• Place the casserole in the preheated oven. Bake for 25–30 minutes, or until the topping is golden brown and crisp.
• Remove from the oven and let it cool for 5–10 minutes before serving to let the flavors meld.

Tips and Tricks for Success

• Evenly Cut Sweet Potatoes: Make sure the chunks are similar in size so they cook evenly and mash smoothly.
• Don’t Overmix: Overworking the sweet potatoes can make the casserole dense—mix just until creamy and fluffy.
• Toast the Pecans: A quick toast enhances their flavor and adds a satisfying crunch to the topping.
• Make Ahead Option: Prepare the casserole up to the baking step, cover tightly, and refrigerate overnight. Bake the next day, adding 5–10 extra minutes if chilled.
• Watch the Topping: Keep an eye on the pecans while baking—they can brown quickly. If needed, loosely cover the casserole with foil to prevent burning.

Ingredient Substitutions and Variations

• Butter: Use coconut oil or vegan butter for a dairy-free option.
• Milk: Almond milk or oat milk works well as a substitute for whole milk.
• Brown Sugar: Maple syrup or coconut sugar can replace brown sugar for a different sweetness profile.
• Pecans: Walnuts or almonds make a tasty alternative if pecans aren’t available.
• Extra Flavor: Add a pinch of cinnamon, nutmeg, or allspice to the sweet potato base for a warm, spiced version.
• Crunchy Twist: Sprinkle mini marshmallows over the topping in the last 5–10 minutes of baking for a classic sweet finish.

Serving Suggestions

• I love serving this sweet potato crunch casserole alongside a roasted turkey or baked ham—it’s the perfect balance of sweet and savory.
• For a cozy weeknight dinner, pair it with roasted chicken and steamed green beans for a simple, comforting meal.
• Slice and serve as a side for breakfast with scrambled eggs and sausage—it makes a sweet potato breakfast casserole feel extra special.
• Spoon it over a baked potato bar for a fun twist at family gatherings—the topping adds a satisfying crunch to every bite.
• Bring it to a potluck or holiday dinner straight from the oven—guaranteed to be the dish everyone asks about first!

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4–5 days.
• Freezer: Cool completely, then freeze in a sealed container for up to 2 months.
• Reheating: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole casserole in a 350°F (175°C) oven for 15–20 minutes until heated through.
• Crisp Topping: If the topping softens after reheating, broil for 1–2 minutes to bring back the crunch.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can prepare everything up to the baking step, cover tightly, and refrigerate overnight. Bake it the next day, adding a few extra minutes if it’s chilled.

Can I use canned sweet potatoes instead of fresh?

Yes, you can! Just make sure they’re well-drained and mashed smoothly. The flavor will be slightly different, but still delicious.

How do I keep the topping crunchy?

Toasting the pecans before mixing them with the topping helps. Also, avoid covering the casserole tightly while baking—the topping will brown and stay crisp.

Can I make this dairy-free or vegan?

Definitely! Substitute butter with vegan butter or coconut oil, and use a plant-based milk like almond or oat milk. The result is still creamy and tasty.

Can I freeze leftover casserole?

Yes! Cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven for best results and broil for a minute or two to crisp up the topping.

Can I add other flavors to the sweet potato base?

Of course! A pinch of cinnamon, nutmeg, or allspice adds a lovely warmth to the dish, perfect for holiday meals or cozy dinners.

Did you try this recipe? Let me know in the comments how it turned out! I love hearing your tips, tweaks, and favorite ways to enjoy this sweet potato casserole.