There's something truly comforting about a warm, slightly sweet dish topped with a crunchy, nutty bite. This Sweet Potato Casserole with Pecan Topping Recipe hits all those notes and makes any gathering feel a little more special with its perfect balance of creamy sweetness and toasted pecans.

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 has become my go-to when I want something both traditional and homey but with that little extra crunch that makes it unforgettable. I love how it brings out cozy fall vibes but is simple enough to whip up any time of year.

Perfect Texture Blend: Creamy mashed sweet potatoes balance beautifully with a crisp, buttery pecan topping.
Easy to Make: Minimal ingredients and straightforward steps mean you’ll have this on your table without fuss.
Made for Sharing: This recipe yields enough to serve a crowd, making it an ideal side for gatherings or holidays.
Customizable Comfort: You can tweak sweetness, spices, or nuts to suit your taste—always a crowd-pleaser.

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

Every ingredient in this Sweet Potato Casserole with Pecan Topping Recipe works together to create a rich, satisfying flavor and texture you’ll crave. Choose quality sweet potatoes and fresh pecans, and your dish will shine.

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: Look for firm, unblemished potatoes; the natural sweetness intensifies when baked.
Light Brown Sugar: Adds a mild molasses flavor that complements the sweetness of the potatoes and the pecans.
Unsalted Butter: Butter enriches both the potato mash and the topping, bringing a luscious mouthfeel.
Milk (not skim): Any full-fat or reduced-fat milk works well to keep the casserole creamy without being runny.
Eggs: They help bind everything together, so your casserole holds its shape when served.
Vanilla Extract: Adds a subtle warmth and depth—don’t skip it!
Salt and Pepper: Enhances all the ingredients; the pepper gives a gentle counterpoint to the sweetness.
All-Purpose Flour: Provides structure to the topping, helping it crisp up perfectly.
Ground Cinnamon: A dash adds cozy spice, pairing beautifully with pecans and sweet potatoes.
Chopped Pecans: Toasty, crunchy, and slightly buttery, pecans are the star of the topping.

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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 play around with the topping—sometimes swapping out pecans for walnuts or adding a pinch of nutmeg to the mash. Feel free to experiment with spices or nuts to make this recipe truly yours.

Variation: I once tried adding a touch of maple syrup to the mash instead of vanilla—highly recommend for an extra layer of flavor.
Dietary tweaks: Use almond milk or coconut milk for a dairy-free version, just watch the consistency.
Make it crunchy: If you want your topping extra crunchy, toast the pecans lightly before mixing.

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

Step 1: Roast Your Sweet Potatoes to Perfection

Preheat your oven to 400°F and line a baking sheet with foil. Pierce each sweet potato twice on opposite sides—that helps steam escape and ensures even cooking. Place them on the prepared sheet and bake for about 60 to 75 minutes until they're soft throughout (a fork should slide in easily). This roasting step brings out the sweetest, richest flavor, unlike boiling which can dilute it.

Step 2: Mash the Sweet Potatoes & Build Your Base

Once baked, let the potatoes cool just enough to handle, then peel off the skin—it usually pulls off easily when hot. Transfer the flesh to a large bowl and mash with a potato masher or press through a ricer for silkier texture. Let cool for about 5 to 10 minutes before adding eggs to avoid scrambling. Then stir in brown sugar, melted butter, milk, eggs, vanilla, salt, and pepper. Whip everything with a hand mixer until smooth and fluffy—this ensures your casserole is creamy and well combined.

Step 3: Prepare the Pecan Topping

In a separate bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Break up any clumps of sugar with your fingers so the topping mixes evenly. Pour melted butter over this dry mixture and toss until everything is moistened. It might seem crumbly or dry at first—that’s okay! Keep mixing so that butter coats every bit of the topping for that golden crisp finish.

Step 4: Assemble & Bake

Spoon the sweet potato mixture into your greased casserole dish (12-by-8 inch works great) and smooth it into an even layer. Then sprinkle the pecan topping evenly over the surface. Pop it into the oven at 350°F and bake for about 40 minutes. If the topping starts to brown too fast in the last 10 minutes, tent the casserole loosely with foil to prevent burning while it fully heats through.

Top Tip

This Sweet Potato Casserole with Pecan Topping Recipe is all about balancing moisture and texture. I’ve learned a few things over time to make sure your dish turns out creamy on the inside and satisfyingly crunchy on top every time.

Don’t Overbake the Sweet Potatoes: Soft potatoes are key, but baking too long can dry them out; check with a fork early at 60 minutes.
Cool Before Adding Eggs: I always let my sweet potatoes cool a bit so the eggs don’t scramble—this keeps the casserole silky.
Mix Topping Thoroughly: Make sure the pecan topping is fully coated with butter for an even golden crunch instead of dry crumbs.
Tent with Foil If Needed: To avoid burning the topping, tent your casserole with foil in the last 10 minutes if it’s browning too fast.

How to Serve Sweet Potato Casserole with Pecan Topping Recipe

sweet potato casserole - Serving Suggestion

Garnishes

I like to sprinkle a few extra chopped pecans right before serving—they add fresh crunch and make for a pretty presentation. A light dusting of cinnamon on top can also elevate the aroma and flavor just before it hits the table.

Side Dishes

This casserole pairs beautifully with roasted turkey or ham, green beans almondine, and a fresh cranberry sauce. It’s a classic combo at my holiday dinners, but it also shines alongside grilled chicken for a comforting weeknight meal.

Creative Ways to Present

For special occasions, I’ve scooped the sweet potato mixture into individual ramekins topped with the pecan crumble for a fancy single-serve look. You can also swirl in some cream cheese for a marbled effect before adding the topping—guests always love that surprise.

Make Ahead and Storage

Storing Leftovers

Leftover sweet potato casserole stays yummy in an airtight container in the fridge for 3 to 4 days. I find that keeping the topping intact helps maintain the contrast in textures when reheating.

Freezing

This recipe freezes surprisingly well. I let the casserole cool completely, then cover tightly with foil and a layer of plastic wrap before freezing. It keeps for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently.

Reheating

To keep the topping crispy when reheating, I recommend warming your leftovers in a 350°F oven for about 20 minutes rather than the microwave. Cover loosely with foil at first to prevent drying, then uncover to crisp up the topping in the last 5-10 minutes.

Frequently Asked Questions:

Can I use canned sweet potatoes for this casserole?

While canned sweet potatoes can be convenient, I recommend using fresh sweet potatoes for this recipe. Roasting fresh potatoes brings out the best flavor and texture, which canned versions just can’t match.

How do I prevent the pecan topping from burning?

If you notice the pecan topping browning too quickly towards the end of baking, tent the casserole with foil loosely for the last 10 minutes. This protects the topping while allowing the casserole to heat through completely.

Can I make this casserole ahead of time?

Absolutely! You can prepare the sweet potato mash and pecan topping separately and assemble the casserole just before baking. It also freezes well if you want to get a head start on holiday meals.

What type of pecans should I use for the topping?

Fresh, raw pecans are best for this topping. You can chop them roughly or break them into pieces. Toasting them lightly before mixing can enhance their flavor and crunch if you like.

Final Thoughts

This Sweet Potato Casserole with Pecan Topping Recipe holds a fun mix of nostalgia and yum that always brings friends and family to the table with smiles. It’s the kind of dish that’s simple to make yet feels so indulgent and festive. I can’t wait for you to try it—it might just become your next favorite comfort food!