Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is a smooth, velvety baked dish topped with a buttery, crunchy pecan layer. It combines warm spices, natural sweetness, and a caramel-like topping, making it an exceptional addition to holiday tables or everyday comfort meals.

Why You’ll Love This Recipe

This casserole offers a delightful contrast of textures: creamy sweet potatoes beneath a crisp, nutty pecan topping. It is simple to prepare, visually appealing, and consistently crowd-pleasing. Whether served with festive meals or paired with roasted meats, its balanced sweetness and richness make it unforgettable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet potatoes

• Butter

• Brown sugar

• Eggs

• Milk or cream

• Vanilla extract

• Cinnamon

• Nutmeg

• Salt

• For the topping: chopped pecans, brown sugar, melted butter, flour

• Optional: maple syrup

Directions

1. Preheat the oven to 350°F (175°C).

2. Peel and cube the sweet potatoes, then boil until fork-tender.

3. Drain and mash the potatoes until smooth.

4. In a mixing bowl, combine mashed sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until fully blended.

5. Spread the mixture evenly into a greased baking dish.

6. In a separate bowl, prepare the topping by mixing pecans, brown sugar, flour, and melted butter.

7. Sprinkle the topping evenly over the sweet potato layer.

8. Bake for 30–40 minutes, until the topping is golden and the casserole is heated through.

9. Allow to cool slightly before serving.

Servings and Timing

Serves approximately 8 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: about 1 hour

Variations

• Add a splash of maple syrup to the sweet potatoes for deeper sweetness.

• Replace the pecan topping with marshmallows for a classic variation.

• Use coconut milk instead of dairy for a subtle tropical flavor.

• Add a pinch of ginger or cloves for additional spice.

Storage/Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days.
Reheat in the oven at 325°F (165°C) until warmed through, or microwave individual portions.
This dish also freezes well for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I make this casserole ahead of time?

Yes. Assemble it without baking, refrigerate up to 24 hours, then bake when ready.

Can I freeze sweet potato casserole?

It freezes well, either baked or unbaked, for up to 2 months.

Can I use canned sweet potatoes?

Yes, but drain them well and reduce added sugar, as canned varieties are often sweetened.

How do I prevent the topping from getting soggy?

Bake uncovered and avoid adding too much butter to the topping.

Can I reduce the sugar in this recipe?

Yes. Reduce the brown sugar in the filling and topping without affecting texture.

Can I substitute pecans with another nut?

Walnuts, almonds, or hazelnuts all make good substitutes.

How do I make this casserole dairy-free?

Use dairy-free butter and milk alternatives such as almond or coconut milk.

How long does the casserole take to set after baking?

Allow it to rest for 10–15 minutes before serving for the best structure.

Can I double the recipe?

Yes. Use a larger baking dish and adjust the baking time slightly.

Can I make it gluten-free?

Yes. Use a gluten-free flour blend in the topping.

Conclusion

This sweet potato casserole with a pecan topping is an elegant and comforting dish ideal for both celebrations and everyday meals. Its smooth texture and rich, crunchy topping make it an irresistible addition to any table. With simple preparation and adaptable ingredients, it is a timeless favorite you will return to often.

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