Skip to Content

Sweet Potato Casserole with Pecan Topping

Sharing is caring!

Jump to Recipe

Sweet Potato Casserole with Brown Sugar Pecan Topping

Sweet Potato Casserole is the ultimate showstopper for your holiday table.

Fluffy, creamy sweet potatoes are topped with a golden brown sugar pecan crust — cozy, festive, and irresistible.

Whether you’re hosting a big Thanksgiving dinner or just craving something special, this dish brings a little magic to every bite.

It’s simple to make, easy to prepare ahead, and guaranteed to win over everyone at the table.

Let’s make this sweet, crunchy, and crowd-pleasing casserole the highlight of your next gathering!

For Sweet Potato Casserole

  • Sweet Potatoes – You’ll need 4-5 large sweet potatoes (orange yams). These are the base of the dish, making it naturally sweet and creamy.
  • Eggs – 3 large eggs help bind the casserole and give it a fluffy texture.
  • Evaporated Milk – ½ cup, or you can use cream or half and half for a richer taste.
  • Vanilla Extract – 1 teaspoon for a warm, aromatic flavor.
  • Granulated Sugar – ½ cup to add a touch of sweetness.
  • Salt – ½ teaspoon to balance the sweetness and enhance flavor.
  • Butter – ¼ cup, melted, to add richness and smoothness.

For Brown Sugar Pecan Topping

  • Butter – 3 tablespoons to create a crumbly texture.
  • All-Purpose Flour – ¼ cup to help hold the topping together.
  • Light Brown Sugar – 1 cup for that sweet, caramelized flavor.
  • Pecans – 1 cup, chopped, for the perfect crunchy topping.

Sweet Potato Casserole with Brown Sugar Pecan Topping

Looking for a Thanksgiving side dish that guests will talk about until next year? Our Sweet Potato Casserole is your new go-to recipe. Featuring creamy sweet potatoes topped with a crunchy brown sugar and pecan crust, this dish delivers a perfect balance of cozy sweetness and satisfying texture.
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Sweet Potato Casserole
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 15

Notes

Ingredients

  • For the casserole:
    • 4-5 large sweet potatoes (orange yams)
    • 3 large eggs
    • ½ cup evaporated milk (alternatively use cream or half-and-half)
    • 1 teaspoon vanilla extract
    • ½ cup granulated sugar
    • ½ teaspoon salt
    • ¼ cup melted butter
  • For the topping:
    • 3 tablespoons butter
    • ¼ cup all-purpose flour
    • 1 cup light brown sugar
    • 1 cup chopped pecans
 

Instructions

  1. Cook the Sweet Potatoes:
  • Place sweet potatoes in a large pot.
  • Add enough water to cover them slightly more than halfway.
  • Bring to a boil, then reduce to a medium simmer.
  • Cover and cook until fork-tender, about 20-40 minutes depending on size.
  • Avoid overcooking.
  1. Peel the Potatoes:
  • Drain the water and let potatoes cool until easy to handle.
  • Peel and discard the skins.
  • Transfer potatoes to a large mixing bowl.
  1. Make the Filling:
  • Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter to the potatoes.
  • Mash everything together until smooth.
  • Start with a potato masher, then use an electric mixer on low for about 45 seconds to make it extra smooth.
  1. Assemble the Casserole:
  • Transfer the sweet potato mixture into a lightly greased casserole dish (8x11-inch, 9x13-inch, or deep 10-inch pie pan).
  1. Prepare the Topping:
  • In a separate bowl, combine flour, brown sugar, and chopped pecans.
  • Cut in the butter using a fork or pastry blender until crumbly and well mixed.
  • Sprinkle the topping evenly over the sweet potato filling.
  1. Bake:
  • Preheat oven to 350°F (175°C).
  • Bake the casserole for 35-40 minutes, until the topping is golden and the filling is set.
  1. Store Leftovers:
  • Refrigerate any leftovers for up to 4-5 days.
 

Notes

  • Marshmallow Topping Alternative: For a marshmallow topping, cover the casserole with miniature marshmallows and bake for about 25 minutes, or until puffed and browned.
  • Nut Allergy Adjustment: Replace nuts with ½ cup rolled oats for added texture, if needed.
  • Make-Ahead: Prepare the filling and store in the baking dish, and the topping separately, up to 2 days in advance. Add the topping just before baking.
  • Freezing Instructions: Prepare and assemble the casserole but do not bake. Double wrap in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and let sit at room temperature for 30 minutes before baking.
 

Nutrition

Calories: 286kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 396mg | Fiber: 3g | Sugar: 26g | Vitamin A: 13106IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
Save

Sweet Potato Casserole FAQs

  1. Can I make Sweet Potato Casserole ahead of time?
     Absolutely! You can assemble the filling and topping up to 2 days ahead.
     Just store them separately in the fridge, and when you’re ready, add the topping and bake.
  2. Can I freeze Sweet Potato Casserole?
     Yep, super freezer-friendly!
     Assemble the casserole (skip the topping for now), cover it tightly, and freeze for up to 3 months.
     When you’re ready to enjoy, thaw overnight, top it, and bake until hot and bubbly.
  3. How do I know when my sweet potatoes are cooked enough?
     You’ll want them to be fork-tender — soft but not mushy.
     If you can poke them easily with a fork, you’re good to go!
  4. Can I use canned sweet potatoes instead of fresh?
     For sure! If you’re short on time, canned sweet potatoes are a great shortcut.
     Just drain them well and mash before using. Easy!
  5. Why do I need eggs in the casserole?
     The eggs help give the casserole that fluffy, light texture — and they hold everything together.
     No eggs? The casserole might turn out a bit denser, but still delicious.

Sharing is caring!

Recipe Rating