There’s something downright magical about the way sweet potatoes melt into a velvety base, topped with a crunchy, buttery pecan crust. This Sweet Potato Casserole with Pecan Topping Recipe is a classic for a reason—it brings together sweet, nutty, and cozy textures that instantly feel like a warm hug on a plate.

The image shows a white rectangular dish with a two-layer sweet potato casserole. The bottom layer is a smooth, bright orange sweet potato mash, creamy in texture, filling most of the dish. The top layer is a crumbly brown streusel made from chopped pecans and a sugar mixture, covering the casserole with a rough texture and bits of pecan pieces scattered throughout. Part of the casserole is scooped out, revealing the vibrant orange interior against the white dish. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Casserole with Pecan Topping Recipe
Top Tip
How to Serve Sweet Potato Casserole with Pecan Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Casserole with Pecan Topping Recipe

Why You'll Love This Recipe

I make this Sweet Potato Casserole with Pecan Topping Recipe every holiday season, and honestly, it’s one of those dishes that people ask for again and again. The combination of creamy sweet potatoes and that crunchy, buttery topping? It’s pure comfort food at its best, and it’s deceptively simple to pull together.

Perfect balance of textures: The smooth mashed sweet potatoes contrast beautifully with the crunchy pecan topping, creating a delightful bite every time.
Easy ingredients you probably have on hand: No fancy or hard-to-find items here, just wholesome staples that come together effortlessly.
Flexible and forgiving: You can tweak sweetness, spice, and butter amounts to suit your taste, making it your own cozy creation.
A total crowd-pleaser: Whether it’s Thanksgiving, Christmas, or a chilly weeknight, this recipe wins hearts every time.

A close-up shows a white rectangular baking dish filled with a layered sweet potato casserole. The bottom layer is smooth and bright orange, soft in texture. On top is a thick crumb topping with chopped pecans, light brown and slightly rough, adding a crunchy texture. The spoon lifting a portion reveals both layers clearly, with the contrast between the soft orange and the crumbly pecan topping. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Sweet Potato Casserole with Pecan Topping Recipe plays a vital role. The sweet potatoes form a creamy, naturally sweet base, while brown sugar enhances that sweetness without overpowering. Butter lends richness, and pecans add crunch and depth. I always recommend buying good-quality pecans—they really make a difference.

Flat lay of whole unpeeled sweet potatoes with vibrant orange skin, a small mound of packed light-brown sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of fresh milk, two large whole eggs with smooth shells, a small white ceramic bowl of clear vanilla extract, a small pile of fine all-purpose flour, a small mound of light brown sugar, a small heap of ground cinnamon, a small pile of chopped pecans with natural texture, and a small white ceramic bowl of melted unsalted butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potatoes: Go for firm, medium to large sweet potatoes with smooth skin—it makes peeling easier after baking.
Light-brown sugar: Adds just the right caramel-like sweetness, balancing the natural earthiness of the potatoes.
Unsalted butter: Melting it first helps it mix evenly and prevents clumps in both the mash and topping.
Milk: Use whole or 2%, anything but skim for that creamy texture.
Eggs: These bind the potatoes and give structure to the casserole without making it dense.
Vanilla extract: It might sound strange, but just a teaspoon adds a subtle warmth and rounds out the flavors beautifully.
Salt and black pepper: Essential for balancing sweetness and bringing depth.
All-purpose flour: Helps the pecan topping hold together while baking.
Ground cinnamon: Provides a gentle spice that complements sweet potatoes perfectly.
Pecans: The star of the topping; toasting them lightly before mixing enhances their flavor if you have the time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic combo in this Sweet Potato Casserole with Pecan Topping Recipe, I've also enjoyed making simple swaps or additions to make it just right for different occasions or dietary needs.

Variation: For a touch of extra fall flavor, I sometimes stir in a teaspoon of fresh orange zest or a bit of maple syrup instead of brown sugar—gives it a fresh twist that guests love.
Dairy-free: Use almond or oat milk and swap butter for coconut oil to keep it rich and creamy without dairy.
Crunch variation: If pecans aren't your favorite or are hard to find, walnuts or even chopped almonds work beautifully for the topping.
Spicing it up: Adding a dash of nutmeg or allspice to the sweet potato mash adds complexity and seasonal flair.

Step-by-Step: How I Make Sweet Potato Casserole with Pecan Topping Recipe

Step 1: Roast your sweet potatoes to perfection

Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil for easy cleanup. Poke each sweet potato a couple of times on different sides—this helps steam escape while roasting. Pop them onto the sheet and bake for about 60 to 75 minutes until they’re completely soft inside. You'll know they're ready when you can pierce them easily with a fork, and the skin feels loose.

Step 2: Peel and mash with love

Once the potatoes are cool enough to handle, their skins will practically slide right off—no knife needed. Transfer your tender sweet potatoes to a large bowl and mash. I like to use a potato masher because it gives me a little texture, but if you want ultra-smooth, a ricer is your best friend. Let the mash cool 5-10 minutes so when you add the eggs, they don’t scramble. This step is key for a silky final texture.

Step 3: Mix it all together

Add brown sugar, melted butter, milk, eggs, vanilla, salt, and pepper to the mashed sweet potatoes. I use a hand mixer here to get everything fully combined and fluffy—takes the effort right out of it. Taste and adjust salt or sweetness before moving to the next step.

Step 4: Prepare the pecan topping

In another bowl, stir together flour, brown sugar, cinnamon, and pecans. Break up any clumps of brown sugar with your fingers so the topping bakes evenly. Pour in the melted butter and toss everything until the mixture looks evenly moistened—don’t worry if it seems a bit crumbly, that’s just right for a crisp topping.

Step 5: Assemble and bake

Grease a casserole dish (I use a 12x8-inch pan) and spread your sweet potato mixture evenly. Sprinkle the pecan topping over the top, distributing it so every bite gets some crunch. Reduce oven temperature to 350°F (175°C) and bake for about 40 minutes. If you see the topping browning too fast, I tent the dish loosely with foil for the last 10 minutes. When it’s hot and bubbly, with a golden topping, it’s ready to serve.

Top Tip

From making this Sweet Potato Casserole with Pecan Topping Recipe countless times, I’ve found a few tricks that really make a difference in texture and flavor. Trust me on these—they’ll take your casserole from good to unforgettable.

Baking the sweet potatoes whole: This method helps preserve moisture and natural sweetness better than boiling, which can sometimes water down the flavor.
Don’t mash when hot: Letting the sweet potatoes cool just a bit before adding eggs prevents them from scrambling, giving you a smooth, creamy mash.
Toss topping well: Stir the pecan topping mixture thoroughly so the butter coats everything evenly—this helps it crisp up perfectly while baking.
Cover if browning too fast: The pecan topping can brown quickly; tent the casserole with foil for the last few minutes so it stays golden without burning.

How to Serve Sweet Potato Casserole with Pecan Topping Recipe

Sweet Potato Casserole - Serving Suggestion

Garnishes

When I serve this casserole, I often sprinkle a few extra toasted pecans on top just before serving for that fresh crunch. Sometimes a light dusting of cinnamon powder or a few fresh thyme leaves adds a subtle, beautiful touch. I avoid anything too heavy—this dish sings best when it’s the star.

Side Dishes

This casserole pairs wonderfully with savory mains like roast turkey, honey-glazed ham, or even a well-seasoned pork loin. For veggies, I like to serve crisp green beans or roasted Brussels sprouts to balance the richness. It really fills out the meal without competing for attention.

Creative Ways to Present

For special occasions, I’ve made mini individual portions in ramekins, layering the sweet potato mash and pecan topping for a pretty, personal presentation. Another fun idea is adding a swirl of marshmallow fluff on top in the last few minutes of baking for that classic sweet potato casserole vibe—though I’m Team No Marshmallows myself!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep beautifully for up to 3 days. When you reheat, cover with foil to keep the topping from drying out.

Freezing

This casserole freezes surprisingly well. I portion it into freezer-safe dishes and wrap tightly to prevent freezer burn. When ready to eat, thaw overnight in the fridge and bake until warmed through, re-crisping the topping under the broiler if desired.

Reheating

Reheat leftovers in a 350°F oven, covered with foil for about 20 minutes until heated through. If you love your topping crisp, remove foil for the last 5 minutes. I avoid microwaving because it tends to soften the topping, but if you’re short on time, zap in short bursts to keep it from getting soggy.

Frequently Asked Questions:

Can I make Sweet Potato Casserole with Pecan Topping Recipe ahead of time?

Absolutely! You can prepare the casserole part of the dish the day before, cover it tightly, and refrigerate. Wait to add the pecan topping until you’re ready to bake so it stays nice and crunchy. Then bake it fresh just before serving for the best texture.

How do I prevent the pecan topping from getting soggy?

The key is to ensure the topping is well coated with melted butter and bake the casserole uncovered during the final minutes. If the topping starts to brown too fast, tent with foil but uncover it near the end for crispness. Also, avoid covering the casserole tightly when storing leftovers to keep the topping texture intact.

Can I use canned sweet potatoes in this recipe?

While it's technically possible, I recommend roasting fresh sweet potatoes for best flavor and texture. Canned sweet potatoes are softer and moister, which might alter the casserole's consistency and flavor. Roasting concentrates the sweetness and prevents excess water in your casserole.

What size baking dish should I use for this recipe?

A 12 by 8-inch casserole dish works perfectly for this Sweet Potato Casserole with Pecan Topping Recipe. It's just the right size to hold the mashed sweet potatoes and the topping without crowding, ensuring even baking and a pleasing presentation. If you don’t have this size, a similarly sized pan will do.

Final Thoughts

This Sweet Potato Casserole with Pecan Topping Recipe has become one of my all-time favorites because it’s simple, reliable, and absolutely delicious. It feels special enough for the holidays but cozy and approachable enough for any time you want a little comfort food treat. Give it a try—you might find it turning up on your family table year after year, just like me.