Holiday Sweet Potato Casserole with Crunchy Pecan Topping
A sweet potato casserole with crunchy pecan topping is a holiday classic that brings comfort and flavor to the dinner table. Perfect for Thanksgiving, Christmas, or family gatherings, this dish blends the natural sweetness of baked sweet potatoes with a buttery, nutty topping made from pecans and brown sugar. Unlike a plain mashed sweet potato dish, this casserole feels like a mix between a side dish and a dessert.
If you’re looking for a recipe that is easy to prepare, feeds a crowd, and has that irresistible balance of creamy and crunchy textures, this is it.
Why You’ll Love This Recipe
- Perfect for holidays: A staple side dish for Thanksgiving or Christmas.
- Sweet and savory combo: Creamy sweet potatoes with a caramelized pecan topping.
- Make-ahead friendly: Can be prepared in advance and baked later.
- Crowd-pleaser: Loved by both kids and adults alike.
Ingredients You’ll Need
Here’s what you need to make this sweet potato casserole with pecan topping:
For the sweet potato base:
- 4 large sweet potatoes (about 3 pounds)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk (whole milk or half-and-half works best)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the pecan topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
Step-by-Step Instructions
Step 1: Prepare the sweet potatoes
- Wash the sweet potatoes thoroughly and pierce them with a fork.
- Place them on a baking sheet and roast at 400°F (200°C) for about 45–50 minutes, or until they are tender.
- Let them cool slightly, then peel off the skins and place the flesh in a large mixing bowl.
Step 2: Mash and mix the base
- Using a potato masher or electric mixer, mash the sweet potatoes until smooth.
- Add melted butter, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
- Mix until everything is well combined and creamy.
Step 3: Make the crunchy pecan topping
- In a medium bowl, combine chopped pecans, brown sugar, and flour.
- Pour in melted butter and stir until the mixture resembles coarse crumbs.
Step 4: Assemble the casserole
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the sweet potato mixture evenly in the dish.
- Sprinkle the pecan topping evenly across the surface.
Step 5: Bake the casserole
- Bake at 350°F (175°C) for 30–35 minutes, or until the topping is golden brown and crisp.
- Let it cool slightly before serving.
Tips for the Best Sweet Potato Casserole
- Roasting vs. boiling: Roasting sweet potatoes brings out their natural sweetness better than boiling.
- Use fresh sweet potatoes: Avoid canned ones for richer flavor.
- Make it ahead: Prepare the base and topping separately. Assemble right before baking.
- Balance the sweetness: If you prefer less sweet, reduce the brown sugar in the potato mixture.
Variations You Can Try
Marshmallow topping
Replace the pecan topping with a layer of mini marshmallows for a gooey, kid-friendly twist.
Gluten-free version
Swap the all-purpose flour in the topping with gluten-free flour or almond flour.
Vegan option
- Use plant-based butter and almond milk.
- Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).
Savory twist
Reduce the sugar, add a touch of smoked paprika or thyme, and skip the topping for a more savory side dish.
What to Serve with Sweet Potato Casserole
This dish pairs beautifully with holiday mains and sides such as:
- Roast turkey or honey-glazed ham
- Green bean casserole
- Cranberry sauce
- Garlic mashed potatoes
- Stuffing
The mix of flavors creates the perfect Thanksgiving or Christmas dinner spread.
Storage and Make-Ahead Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the casserole (without baking) and freeze for up to 1 month. Thaw in the fridge overnight before baking.
- Reheat: Warm in the oven at 300°F (150°C) until heated through.
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes?
Yes, but the flavor won’t be as rich as using fresh roasted sweet potatoes. If using canned, drain them well before mashing.
Can I make sweet potato casserole the night before?
Yes! You can prepare the sweet potato base, cover it tightly, and refrigerate overnight. Add the pecan topping just before baking.
How do I make the casserole less sweet?
Reduce the amount of brown sugar in the sweet potato mixture to half, or skip the sugar in the topping.
Can I use walnuts instead of pecans?
Absolutely. Walnuts give a slightly different flavor but still provide the same crunch.
Should I serve sweet potato casserole as a side dish or dessert?
Traditionally, it’s served as a side dish during Thanksgiving or Christmas, but many people enjoy it as a dessert because of its sweet flavor.
Sweet Potato Casserole with Crunchy Pecan Topping
This Sweet Potato Casserole with Crunchy Pecan Topping is a holiday classic that blends creamy, roasted sweet potatoes with a buttery, nutty topping. Perfect for Thanksgiving, Christmas, or any family gathering, it’s the ultimate side dish that feels like dessert.
Ingredients
For the sweet potato base::
- 4 large sweet potatoes (about 3 pounds)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk (whole milk or half-and-half works best)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the pecan topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
Instructions
- Wash the sweet potatoes and pierce them with a fork. Place on a baking sheet and roast at 400°F (200°C) for 45–50 minutes, or until tender.
- Let sweet potatoes cool slightly, peel off skins, and place flesh in a large mixing bowl.
- Mash sweet potatoes until smooth. Add melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until creamy.
- In a medium bowl, combine chopped pecans, brown sugar, and flour. Stir in melted butter until mixture resembles coarse crumbs.
- Grease a 9x13-inch baking dish. Spread the sweet potato mixture evenly in the dish.
- Sprinkle pecan topping evenly over the sweet potatoes.
- Bake at 350°F (175°C) for 30–35 minutes, until topping is golden brown and crisp.
- Let cool slightly before serving.
Notes
- Roast instead of boil sweet potatoes for richer flavor.
- Make ahead by preparing the base and topping separately; assemble before baking.
- Adjust sweetness by reducing brown sugar in the base or topping.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 318Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 88mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 4g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
- Creamy Garlic Parmesan Orzo: A Quick and Comforting Pasta Dish - October 13, 2025
- Triple Layer Nutella Mousse Cups: A Decadent Dessert Recipe - October 13, 2025
- Air Fryer Churros with Cinnamon Sugar and Homemade Chocolate Dip - October 13, 2025
