There’s something about the cozy, nutty crunch of pecans paired with the smooth, sweet mashed potatoes that just screams comfort food. That’s why I’m excited to share this Sweet Potato Casserole With Pecan Topping Recipe—it’s a blend of creamy, sweet, and crispy textures that’s perfect for holiday dinners or anytime you want a special side dish.

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

This Sweet Potato Casserole With Pecan Topping Recipe holds a special place in my kitchen because it balances tradition with a little extra crunch and warmth from the pecans and cinnamon. Every bite feels like a hug.

Perfect Texture: The smooth, velvety sweet potatoes contrast beautifully with the crunchy, buttery pecan topping.
Rich, Balanced Flavors: Brown sugar and cinnamon add just the right amount of sweetness and spice without overpowering the natural potato flavor.
Easy to Make: You don’t have to be an expert to pull this off—it’s straightforward and forgiving.
Make-Ahead Friendly: You can prepare parts of it ahead of time and just bake before serving.

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

The ingredients in this Sweet Potato Casserole With Pecan Topping Recipe come together to bring out the best in sweet potatoes without masking their natural sweetness. The topping has the perfect crunch and warmth, thanks to pecans and cinnamon.

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: Choose firm, evenly sized ones for consistent baking and smooth mashing.
Light Brown Sugar (for both layers): Adds a lovely molasses depth that pairs beautifully with sweet potatoes.
Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly and keeps flavors balanced.
Milk (anything but skim): Adds creaminess and moisture; whole or 2% works best for richness.
Eggs: Bind the sweet potato mixture for a smooth, fluffy finish.
Vanilla Extract: A little touch of vanilla rounds out the sweetness with a warm flavor.
Salt & Freshly Ground Black Pepper: Essential to cut the sweetness and enhance the overall taste.
All-Purpose Flour: Key for thickening the pecan topping and holding it together.
Ground Cinnamon: Adds warm spice in the topping for extra cozy flavor.
Pecans: The star crunch that makes this casserole unforgettable—toast them lightly for more flavor if you have 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

I like to keep this dish classic, but I’ve tweaked it here and there depending on what’s in my kitchen or my guests' preferences. Don’t hesitate to make it your own!

Maple Syrup Boost: Sometimes I swap part of the brown sugar with real maple syrup for a richer, deeper sweetness—especially in fall when it’s cozy season.
Crunch Variation: I’ve swapped pecans for walnuts or added a pinch of sea salt on top for a salty-sweet contrast that guests love.
Dairy-Free Option: Use coconut milk and dairy-free butter to keep it creamy without dairy.
Spicy Twist: Adding a pinch of nutmeg or allspice alongside cinnamon amps up the warmth and complexity.

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

Step 1: Bake the Sweet Potatoes Until Tender

First things first, preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup. Pierce each sweet potato twice on opposite sides—this allows steam to escape and helps them cook evenly. Pop the potatoes on the sheet and bake for about 60 to 75 minutes, depending on size. You'll want them soft enough that a fork slides in easily. Once done, reduce the oven temperature to 350°F while you prep the rest.

Step 2: Prep and Mash the Sweet Potatoes

When the potatoes are cool enough to handle, peel off the skins—the skin should come right off if they're cooked well. Mash the sweet potatoes gently using a potato masher or, if you want extra smoothness, use a ricer. Let the mashed potatoes cool for about 5 to 10 minutes before moving to the next step to prevent the eggs from scrambling when you mix them in.

Step 3: Mix the Sweet Potato Filling

Add brown sugar, melted butter, milk, eggs, vanilla extract, salt, and freshly ground pepper to your mashed potatoes. Using an electric hand mixer, blend everything together until smooth and well combined. The mixture should be creamy and sweet, balanced with that hint of vanilla and savory seasoning.

Step 4: Prepare the Pecan Topping

In a separate bowl, mix together flour, brown sugar, cinnamon, and chopped pecans. Use a fork to break up any brown sugar clumps, then pour in the melted butter. Stir it all until the topping is evenly moistened. It might feel dry at first, but keep tossing—it’ll come together nicely.

Step 5: Assemble and Bake

Grease your casserole dish (mine’s about 12 by 8 inches), then pour in the sweet potato mixture, smoothing it into an even layer. Sprinkle the pecan topping evenly over the top. Bake at 350°F for about 40 minutes, until heated through and golden. If the topping starts getting too dark near the end, tent a piece of foil over to protect it from excessive browning.

Serve warm and enjoy that incredible combination of soft sweet potatoes and crunchy, buttery pecans!

Top Tip

In my experience, a few simple tricks make all the difference in this sweet potato casserole. Whether it's picking the right potatoes or carefully timing the topping, these tips will help you nail it every time.

Pick Even-Sized Potatoes: They bake uniformly, so you won’t end up with some burnt and others undercooked.
Don’t Skip Cooling: Letting the mashed potatoes cool before adding eggs prevents lumpy, cooked egg bits in your smooth mixture.
Break Up Sugar Clumps Well: Use your fingertips or a fork to ensure the topping is evenly sweet and not gritty.
Watch Baking Time: Tent with foil if topping burns too soon—you want golden, not black!

How to Serve Sweet Potato Casserole With Pecan Topping Recipe

sweet potato casserole - Serving Suggestion

Garnishes

I like topping my casserole with a few extra pecan halves and a light dusting of cinnamon for an inviting look and a little extra crunch. A small drizzle of honey or maple syrup can also make it shine for a special occasion.

Side Dishes

This casserole pairs beautifully with roasted turkey or chicken, green beans almondine, and a fresh salad with tangy vinaigrette to balance the sweetness.

Creative Ways to Present

For holiday dinners, I sometimes serve small individual portions in ramekins topped with the pecan mixture for a luxe look. Alternatively, layering mashed sweet potato and topping in a clear trifle dish adds a gorgeous visual element to your table.

Make Ahead and Storage

Storing Leftovers

After serving, I cover leftovers tightly with plastic wrap or foil and store them in the fridge. They typically last 3 to 4 days while staying moist and flavorful.

Freezing

I’ve frozen the casserole both before and after baking. Freeze it in an airtight container and thaw overnight in the fridge before baking (if unbaked) or reheating. Just know the topping may lose some crunch after freezing but still tastes delicious.

Reheating

I prefer reheating in the oven at 325°F, covered with foil for about 20 minutes, then uncovering for a few minutes to re-crisp the topping. Microwaves work in a pinch, but you lose that crispy texture.

Frequently Asked Questions:

Can I use canned sweet potatoes instead of baking fresh ones?

While canned sweet potatoes can save time, I find freshly baked potatoes give a much better texture and flavor for this casserole. The fresh ones mash smoother and have a natural sweetness that canned just can’t match. However, if in a pinch, drain and mash canned sweet potatoes and adjust sugar levels to taste.

How do I prevent the pecan topping from burning?

Monitor the casserole during baking and if the topping starts browning too quickly, tent a sheet of foil loosely over the casserole. This shields the nuts and sugar from intense heat but allows the casserole to cook through.

Can I make this recipe vegan or dairy-free?

Yes! Swap the butter for a plant-based alternative and use coconut milk or almond milk instead of regular milk. Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) to keep binding the mixture well.

What size and shape of baking dish should I use?

I typically use a 12x8 inch rectangular casserole dish because it holds the right amount for about 12 servings and allows the topping to spread out nicely for even browning. You can use other sizes, just adjust baking time accordingly.

Final Thoughts

This Sweet Potato Casserole With Pecan Topping Recipe truly feels like a celebration in every bite. Whether it’s holiday dinner, weekend meal prep, or a cozy side for your family gathering, it’s consistently one of my favorites to bring people around the table. I hope it becomes a treasured recipe in your home, too—easy to make, quirky enough to feel special, and simply delicious every time.