Sweet Potato Casserole with Pecan Topping Recipe — Classic Holiday Side Dish

I’ve been making Sweet Potato Casserole with Pecan Topping since I was a kid watching my grandmother stir sweet potatoes at her kitchen counter. The warm orange mash, the hint of cinnamon and nutmeg, and that crunchy pecan crumble on top smell like family gatherings and holiday laughter to me. Over the years I’ve tweaked the recipe just a bit — a touch more vanilla here, a sturdier crumble there — but it still brings the same cozy comfort. Sweet potato dishes have roots in many cultures where the harvest and festive tables celebrate the season, and the pecan topping adds a crunchy Southern touch that many of us associate with Thanksgiving and special dinners.

Who is this recipe for?

• This recipe is for busy parents, beginning home cooks, and anyone who wants a reliable, crowd-pleasing side dish for holidays or weeknight dinners.

Core ingredients overview:

• This Sweet Potato Casserole combines 4 medium sweet potatoes, 1/2 cup brown sugar, 1/2 cup milk, 1/4 cup butter (melted), 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg for a creamy, spiced base. The crunchy topping uses 1 cup chopped pecans, 1/3 cup flour, 1/3 cup brown sugar, and 2 tablespoons melted butter.

Tools & Ingredients

Tools needed:

• Large pot (for boiling sweet potatoes)
• Colander (to drain potatoes)
• Potato peeler (optional, for peeling)
• Potato masher or fork (for mashing)
• Large mixing bowl
• Small mixing bowl (for topping)
• Measuring cups and spoons
• 9×13-inch baking dish (or similar)
• Spatula or spoon
• Oven mitts

Ingredients (with short benefits):

• 4 medium sweet potatoes — naturally sweet, rich in beta-carotene and fiber.
• 1/2 cup brown sugar — adds depth and caramel notes to the sweet potato base.
• 1/2 cup milk — creates a creamy texture and smooths the mash.
• 1/4 cup butter, melted — adds richness and helps bind the casserole.
• 2 eggs — provide structure and a silky consistency when baked.
• 1 teaspoon vanilla extract — enhances sweetness and rounds out flavors.
• 1/2 teaspoon cinnamon — warm spice that complements sweet potatoes.
• 1/4 teaspoon nutmeg — adds a subtle, aromatic depth.
• 1 cup pecans, chopped — crunchy topping with healthy fats and nutty flavor.
• 1/3 cup flour — helps bind the topping and provides crispness.
• 1/3 cup brown sugar (for topping) — caramelizes the topping for sweetness and crunch.
• 2 tablespoons butter, melted (for topping) — adds richness and helps the topping brown.

Instructions

1. Preheat the oven to 350°F (175°C).
2. Boil the sweet potatoes in a large pot of water until tender (about 20–25 minutes); drain and cool slightly. Peel and mash the sweet potatoes until smooth.
3. In a large bowl, combine the mashed sweet potatoes, 1/2 cup brown sugar, 1/2 cup milk, 1/4 cup melted butter, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix until smooth and well blended.
4. Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading evenly.
5. In another bowl, mix 1 cup chopped pecans, 1/3 cup flour, 1/3 cup brown sugar (for topping), and 2 tablespoons melted butter. Stir until the mixture resembles coarse crumbs, then spread this mixture evenly over the sweet potato layer.
6. Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.

FAQ

Q: Can I freeze this recipe?
A: Yes. You can assemble the casserole, cover tightly with foil or plastic wrap, and freeze before baking for up to 2 months. Thaw overnight in the refrigerator before baking; you may need to add a few extra minutes to the baking time.

Q: What can I use instead of pecans?
A: You can substitute chopped walnuts, almonds, or even a streusel made with oats for a different crunch. If you have nut allergies, try a crunchy oat-brown-sugar topping or toasted seeds.

Q: Can I make this ahead of time?
A: Absolutely. Prepare and refrigerate (covered) up to 24 hours before baking. Bring to room temperature for 30 minutes before baking and then follow the baking time in the recipe.

Q: How do I prevent a soggy topping?
A: Make sure your sweet potato mixture isn’t too wet — drain excess cooking water and don’t add extra milk. Use the measured amount of topping butter and distribute the topping in an even layer so it crisps uniformly.

Tips & Tricks

• Use similar-sized sweet potatoes so they cook evenly; test with a fork for doneness.
• Mash while still warm for the smoothest texture, and taste for sweetness before baking to adjust brown sugar if needed.
• Toast pecans lightly in a dry skillet for 3–4 minutes before mixing into the topping to deepen their flavor.
• If the topping browns too quickly, tent loosely with foil for the remaining bake time.

Conclusion

If you love a classic holiday side, try this Sweet Potato Casserole with Pecan Topping and compare techniques or variations from trusted recipes like Sweet Potato Casserole with Buttery Pecan Topping – Mel’s Kitchen, Best Ever Sweet Potato Casserole (Butter Pecan Topping) – Averie, and Yummy Sweet Potato Casserole Recipe for inspiration and tweaks.

Enjoy this warm, comforting dish — and please share it with family and friends!

Always add

tag after Directions.