Sweet Potato Casserole With Pecan Topping Recipe

A wooden spoon scoops a portion of sweet potato casserole topped with crunchy pecans and crumbly brown sugar topping from a white scalloped baking dish.

Sweet Potato Casserole With Pecan Topping Recipe

Sweet Potato Casserole with Pecan Topping is a holiday classic side dish with creamy, spiced sweet potatoes and a golden, buttery pecan streusel. The perfect Thanksgiving or Christmas side dish that’s as irresistible as dessert.

Course Side Dishes

Cuisine American, Southern

Keyword Sweet Potato Casserole with a Pecan Streusel Topping

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 589kcal

Author Michele Feuerborn

Equipment

Ingredients

For the sweet potato base

4 large sweet potatoes peeled and cut into chunks
½ cup unsalted butter melted
3/4 cup light brown sugar packed
¼ cup heavy cream or whole milk
2 large eggs lightly beaten
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

For the butter pecan crumble topping

¾ cup light brown sugar packed
⅓ cup unsalted butter melted
½ cup all-purpose flour
½ teaspoon cinnamon
1 cup chopped pecans

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes, then drain well.
Mash the sweet potatoes until smooth.
Stir in melted butter, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix until fully combined.
Spread the sweet potato mixture evenly into the prepared baking dish.
In a separate bowl, combine brown sugar, butter, flour, and cinnamon, then stir in chopped pecans.
Pour in the melted butter and mix until crumbly.
Sprinkle the topping evenly over the sweet potato base.
Bake for 30–35 minutes, or until the topping is golden brown and crisp.
Allow the casserole to cool slightly before serving warm.

Video

Notes

Tips for the Best Sweet Potato Casserole

Use fresh sweet potatoes for the best flavor, but canned can work in a pinch. 
Drain sweet potatoes well to avoid excess water making the base runny. 
Mash until smooth, or leave some texture if you prefer a rustic feel. 
Adding heavy cream gives a richer casserole, but milk keeps it lighter. 
For extra flavor, toast the pecans before adding them to the topping.  Don’t overbake—the topping can burn quickly, so check at the 30-minute mark. 
If preparing ahead, assemble the base and topping separately, then bake together.  Add a touch of orange zest for a bright, citrusy twist.  Swap nutmeg for allspice or cloves for a different warm spice note.  This casserole can double as a dessert with a scoop of vanilla ice cream.

Storage

Refrigerator: Store cooled casserole tightly covered or in an airtight container for up to 4 days. Reheat in the oven to maintain the crisp topping.

Freezer: Bake and cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm in a 325°F oven until heated through.

Make-Ahead Option: Assemble the sweet potato base and keep covered in the fridge for up to 24 hours. Prepare the crumble topping separately and add just before baking for the freshest texture.

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