Sweet Potato Casserole with Pecan Topping in Just 3 Steps

There’s something magical about the smell of sweet potato casserole with pecan topping wafting through the house—it’s like a warm hug in dish form. My love affair with this recipe started at my aunt’s Thanksgiving table years ago, where it was always the first side dish to disappear. I begged her for the recipe, tweaked it over a decade of holiday dinners (and plenty of “just because” weeknight cravings), and finally landed on this perfect balance of creamy sweet potatoes and that irresistible crunchy pecan streusel. Trust me, once you try this version, you’ll understand why it’s the only one I make now—whether it’s for a crowd or just because I need a little comfort food therapy.

Why You’ll Love This Sweet Potato Casserole with Pecan Topping

This isn’t just any sweet potato casserole—it’s the one people beg you to bring to every potluck. Here’s why it’s special:

• Effortless elegance: Looks fancy but comes together in minutes (perfect for hectic holidays!)
• Texture heaven: That crisp pecan topping cracks open to reveal velvety sweet potatoes beneath
• Flavor balance: Just sweet enough without crossing into dessert territory
• Crowd-pleaser magic: Converts even sweet potato skeptics with its cozy, familiar flavors

The best part? You probably have most ingredients in your pantry right now.

Ingredients for Sweet Potato Casserole with Pecan Topping

Gather these simple ingredients – I promise you won’t need anything fancy! The magic happens in how we combine them.

For the Sweet Potato Base:

• 3 cups mashed sweet potatoes (about 2 large potatoes, boiled and peeled)
• 1/2 cup granulated sugar (or maple syrup if you’re feeling fancy)
• 1/2 cup whole milk (the richer, the creamier your casserole!)
• 1/4 cup melted unsalted butter
• 1 tsp pure vanilla extract
• 2 large eggs, lightly beaten

For That Irresistible Pecan Topping:

• 1 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup melted unsalted butter
• 1 cup chopped pecans (measure then chop for accuracy)

Ingredient Notes & Substitutions

No sweet potatoes? Canned puree works in a pinch (just drain excess liquid). Out of pecans? Walnuts make a great substitute – toast them first for extra flavor. For dairy-free, swap butter for coconut oil and use almond milk. And here’s my secret: a pinch of cinnamon in the sweet potato mixture makes everything taste cozier!

How to Make Sweet Potato Casserole with Pecan Topping

Okay, let’s get to the fun part – making this beauty! Don’t let the layers fool you – it’s easier than you think. Just follow these simple steps, and you’ll have everyone asking for seconds (and the recipe).

Step 1: Prepare the Sweet Potato Base

First, grab those cooked sweet potatoes and mash them until they’re smooth – no lumps allowed! I like leaving mine just a tiny bit rustic for texture. Now, in a big bowl, whisk together the sugar, milk, melted butter, and vanilla. Slowly mix in the eggs (this prevents scrambling – trust me, I learned that the hard way!). Finally, fold in your gorgeous mashed sweet potatoes until everything’s happily combined. Want a flavor boost? This is when I sneak in that pinch of cinnamon!

Step 2: Make the Pecan Streusel Topping

Here’s where the magic happens! In another bowl, toss together the brown sugar and flour. Drizzle in that melted butter and stir just until crumbly – don’t overmix or it’ll turn into paste (we want texture, not cement!). Gently fold in those pecans. Pro tip: if your pecans aren’t toasted, pop them in a dry skillet for 2 minutes first – it makes ALL the difference!

Step 3: Assemble and Bake

Pour that velvety sweet potato mixture into a greased 9×9-inch baking dish – it should spread easily but not be runny. Now, take handfuls of your pecan topping and sprinkle it evenly across the top (no clumping!). Bake at 350°F for 30-35 minutes until the edges bubble slightly and the topping turns golden brown. That heavenly smell? That’s your cue it’s done!

Tips for Perfect Sweet Potato Casserole with Pecan Topping

Want to take your casserole from good to “can I have thirds?” good? Here are my hard-earned secrets:

• Cool those potatoes: Mash warm sweet potatoes and you’ll get a gummy texture. Let them cool slightly first – patience pays off!
• Toast those pecans: Just 2 minutes in a dry skillet unlocks their nutty magic. Your nose will tell you when they’re ready.
• Rest before serving: Wait 10 minutes after baking – that topping needs time to crisp up properly. (I know, the wait kills me too!)
• Butter matters: Use the good stuff – that topping deserves real, unsalted butter for maximum flavor.

Follow these, and you’ll have the kind of casserole that disappears before the turkey does!

Variations on Sweet Potato Casserole with Pecan Topping

Sometimes I like to play around with this classic—here are my favorite twists when I’m feeling adventurous (or just cleaning out the pantry):

• Marshmallow madness: Add mini marshmallows under the pecan topping for that nostalgic, gooey pull (my kids beg for this version!)
• Citrus spark: Stir orange zest into the sweet potato mixture—the bright flavor cuts through the richness beautifully
• Spiced up: A dash of pumpkin pie spice in the topping takes it straight to cozy heaven

No matter how you tweak it, that pecan crunch always steals the show.

Serving & Storing Sweet Potato Casserole with Pecan Topping

This casserole shines brightest next to holiday hams or roast turkey—that sweet and savory combo is pure magic. For weeknights? I love it with simple roasted chicken or even just a big green salad. Leftovers (if you’re lucky enough to have any!) keep beautifully covered in the fridge for 3 days. Reheat individual portions in the microwave, but for that just-baked crispness, pop it under the broiler for 2 minutes to revive that pecan crunch. Pro tip: The topping stays crispier if you store it separately!

Sweet Potato Casserole with Pecan Topping FAQs

I get asked these questions all the time—here are the answers that’ll save you some kitchen stress:

Can I make sweet potato casserole ahead? Absolutely! Assemble everything (without baking) up to 2 days in advance. Just cover tightly and refrigerate. Add 5-10 extra minutes to the bake time since it’s going in cold. The topping might not get quite as crisp, but the flavor’s still amazing.

Is this casserole freezer-friendly? You bet! Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking as directed. The topping texture changes slightly, so I sometimes add fresh pecans before baking for extra crunch.

Help! My topping got soggy—how do I fix it? Don’t panic! Pop individual servings under the broiler for 1-2 minutes to crisp it back up. Next time, make sure your sweet potato mixture isn’t too wet (drain canned puree well), and let the baked casserole rest 10 minutes before serving—that waiting game makes all the difference!

Nutritional Information

Now, let’s be real—this isn’t health food, but everything in moderation, right? The nutritional info will vary depending on your exact ingredients (like how much butter you sneak in—I won’t judge!). These estimates are based on the standard recipe using regular butter and whole milk.

A little goes a long way with this rich casserole—that velvety sweet potato and pecan crunch combo satisfies in small portions. If you’re watching specific dietary needs, remember my substitution tips: swap maple syrup for sugar, use almond milk, or cut back slightly on the topping—it’ll still taste amazing!

At the end of the day, this is comfort food meant to be enjoyed with loved ones—not stressed over. That said, the sweet potatoes pack vitamin A, and pecans bring healthy fats to the party. Balance is key!

For more delicious recipes and inspiration, follow us on Pinterest.

Print