Sweet Potato Casserole with Pecan Topping — Holiday Side Dish Recipe
I’ve loved Sweet Potato Casserole with Pecan Topping since childhood. My grandmother would bring a bubbling dish to every holiday table, the warm aroma of cinnamon and roasted pecans weaving through the house as relatives laughed and traded stories. Over the years I’ve tweaked her recipe for a smoother filling and a crispier pecan crumble, and it’s become my go-to comfort side for Thanksgiving and winter gatherings. There’s something almost timeless about sweet potatoes on the table — they’re rooted in American holiday traditions and draw on both Native American and Southern culinary history. If you love cozy, slightly sweet sides that pair perfectly with roast turkey and gravy, this casserole is for you. For a lighter sweet potato side for weeknights, try making crispy oven-baked sweet potato fries as a companion dish.
Who is this recipe for?
- This recipe is perfect for home cooks looking for a classic holiday side, busy parents who want an easy make-ahead dish, and beginners who want a forgiving, crowd-pleasing casserole.
Core ingredients overview:
- This casserole combines mashed sweet potatoes with brown sugar, milk, butter, eggs, vanilla, and warm spices, then finishes with a buttery pecan crumble made of chopped pecans, flour, brown sugar, and butter for a crunchy contrast. You’ll need: 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, 1/4 teaspoon nutmeg, 1 cup chopped pecans, 1/3 cup flour, 1/3 cup brown sugar (for topping), 2 tablespoons butter (melted for topping).
Tools & Ingredients
Cooking tools (you’ll need):
- Large pot for boiling sweet potatoes
- Colander for draining
- Potato masher or electric mixer
- Large mixing bowl
- Small bowl for topping
- 9×13-inch greased baking dish
- Measuring cups and spoons
- Whisk or fork
- Spatula or spoon
- Knife and cutting board
Ingredients (with a short benefit for each):
- 4 medium sweet potatoes – nutrient-rich and naturally sweet, great source of beta-carotene
- 1/2 cup brown sugar – adds caramel notes and sweetness to the filling
- 1/2 cup milk – provides creaminess and smooth texture
- 1/4 cup butter (melted) – enriches flavor and adds silkiness
- 2 eggs – bind the casserole for a stable, fluffy texture
- 1 teaspoon vanilla extract – enhances sweetness and rounds flavors
- 1/2 teaspoon cinnamon – warm spice that complements sweet potatoes
- 1/4 teaspoon nutmeg – adds depth and aromatic warmth
- 1 cup chopped pecans – crunchy, buttery topping and healthy fats
- 1/3 cup flour – helps create a crumbly, cohesive topping
- 1/3 cup brown sugar (for topping) – caramelizes for a crunchy sweet crust
- 2 tablespoons butter (melted for topping) – binds topping and crisps during baking
Instructions:
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading evenly.
- 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.
- Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.
Always add 
tag after Directions.
FAQ:
Q: Can I freeze this recipe?
A: Yes. For best results, assemble the casserole (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Q: What can I use instead of pecans?
A: You can swap pecans for chopped walnuts or almonds for a different crunch, or use a buttery oat crumble if you prefer no nuts.
Q: Can I make this ahead and reheat?
A: Absolutely. Prepare and bake the casserole, then refrigerate. Reheat covered in a 325°F (165°C) oven until warm, about 20–30 minutes depending on your oven and portion size.
Q: Is this recipe suitable for dietary adjustments?
A: For dairy-free, use a plant milk and dairy-free butter. For a lower-sugar version, reduce the sugar in the filling and topping, and add a touch of maple syrup if desired.
Tips & Tricks:
- Don’t overcook the sweet potatoes. Boil until fork-tender but not falling apart — this keeps the texture smooth without excess water.
- For ultra-smooth filling, use an electric mixer to mash the potatoes, but be careful not to overmix.
- Toast the pecans lightly in a dry skillet for 3–4 minutes before chopping to intensify their flavor.
- If you like a slightly firmer topping, chill the pecan crumble for 10 minutes before spreading so it holds a crumblier structure. For more savory balance, add a pinch of salt to the topping. For inspiration on other wrapper-style meals, check out these sweet chili chicken wraps.
Final note: Serve warm, garnish with a few whole pecans, and enjoy — or share this cozy dish with friends and family.
Conclusion
If you’d like to compare variations or find more inspiration for your holiday table, check out these helpful recipes: 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.
Sweet Potato Casserole with Pecan Topping
Ingredients
- 4 medium sweet potatoes nutrient-rich and naturally sweet, great source of beta-carotene
- 1/2 cup brown sugar adds caramel notes and sweetness to the filling
- 1/2 cup milk provides creaminess and smooth texture
- 1/4 cup butter (melted) enriches flavor and adds silkiness
- 2 large eggs bind the casserole for a stable, fluffy texture
- 1 teaspoon vanilla extract enhances sweetness and rounds flavors
- 1/2 teaspoon cinnamon warm spice that complements sweet potatoes
- 1/4 teaspoon nutmeg adds depth and aromatic warmth
- 1 cup chopped pecans crunchy, buttery topping and healthy fats
- 1/3 cup flour helps create a crumbly, cohesive topping
- 1/3 cup brown sugar caramelizes for a crunchy sweet crust
- 2 tablespoons butter (melted for topping) binds topping and crisps during baking
Method
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- Pour the sweet potato mixture into a greased 9x13-inch baking dish, spreading evenly.
- 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.
- Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.
