There’s something truly comforting about a classic Sweet Potato Casserole with Pecan Topping Recipe—it delivers that perfect balance of sweet, creamy, and crunchy textures all in one dish. Whenever I make this, the warm, buttery pecan topping crackles just right, making everyone reach for seconds (and sometimes thirds!).

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

I can’t wait for you to try this Sweet Potato Casserole with Pecan Topping Recipe because it’s one of those dishes that feels both homey and a little special. Over the years, it’s become my go-to for holiday dinners and cozy family gatherings alike.

Perfect balance of flavors: The natural sweetness of the potatoes pairs effortlessly with the buttery, cinnamon-scented pecan topping.
Easy to make: Despite tasting fancy, this recipe uses simple ingredients and straightforward steps.
Versatile: You can tweak it to be richer or lighter based on your preferences without losing that signature cozy feel.
Always a crowd-pleaser: Family, friends, or company — everyone seems to love it just as much as I do.

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

Getting the right ingredients for this Sweet Potato Casserole with Pecan Topping Recipe really sets you up for success. Each element plays its part in creating that luscious, layered flavor and texture combination.

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: The star of the dish; choose firm, unblemished ones for a naturally sweet, creamy mash.
Light brown sugar: Adds a gentle caramel sweetness that complements both the sweet potatoes and pecan topping.
Unsalted butter: I love using unsalted to control salt levels and keep flavors rich and buttery.
Milk: Use anything but skim—whole or 2% milk adds creaminess without thinning the mash too much.
Eggs: Help bind the mixture together so it’s smooth yet firm in the casserole dish.
Vanilla extract: Just a touch brings warmth and depth to the sweet potato base.
Salt and pepper: Essential for balancing all that sweetness — don’t skip!
Flour: In the topping, it adds structure and a little crunch alongside the pecans.
Cinnamon: This spice gives the topping a cozy, aromatic kick that pairs perfectly with pecans.
Pecans: Chopped or broken, they provide the signature crunchy topping that is my favorite part of this casserole.

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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 love how adaptable this Sweet Potato Casserole with Pecan Topping Recipe is — feel free to tweak it to fit your taste or dietary needs. I often swap milk for almond milk for a dairy-free option, and it still turns out creamy and delicious!

Variation: For an extra indulgent twist, sometimes I add a splash of maple syrup or a sprinkle of nutmeg to the sweet potato mash. It makes the flavors pop in a way my guests always comment on.
Dietary modifications: Using coconut oil instead of butter adds a subtle tropical note and works well for those avoiding dairy.
Make it vegan: You can replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water per egg) to keep it moist and well-bound.
Add-ins: Feel free to mix in mini marshmallows on top for a classic holiday vibe or swap pecans for walnuts if that’s your preference.

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

Step 1: Roast and Prep Sweet Potatoes

Preheat your oven to 400°F (about 200°C) and line a rimmed baking sheet with foil — makes clean-up a breeze! Pierce each sweet potato a couple of times on opposite sides. Roast them whole for about 60 to 75 minutes until they’re tender and you can easily pierce them with a fork. Once they're out, reduce the oven to 350°F (175°C) because you’ll need that lower temperature later.

Step 2: Mash the Sweet Potatoes

Once the sweet potatoes are cool enough to handle (around 5–10 minutes), peel the skins off—they should slip right off without fuss. Transfer the soft flesh to a large bowl. Using a potato masher or even a ricer if you have one, mash the potatoes until smooth but not overly whipped. This ensures a creamy yet slightly textured base that’s perfect for mixing.

Step 3: Mix in the Sweet Potato Base Ingredients

Add your brown sugar, melted butter, milk, eggs, vanilla, salt, and pepper. I like to use an electric hand mixer here—it’s quick and results in a wonderfully smooth mixture that’s easy to spread. Give it a good mix until combined and creamy.

Step 4: Prepare and Add the Pecan Topping

In a separate bowl, combine flour, brown sugar, cinnamon, and chopped pecans. Use your fingers or a fork to break up any brown sugar clumps — that ensures an even crumbly texture. Pour in melted butter and stir well; it might seem dry at first, but keep tossing until everything is evenly moistened. This topping creates that perfect crunchy, buttery shell we all love.

Step 5: Assemble and Bake

Grease your casserole dish (around 12x8 inches works great) and spread the sweet potato mixture in an even layer. Sprinkle your pecan topping evenly over the surface. Bake at 350°F for about 40 minutes. If the topping looks like it’s getting too dark near the end, tent the casserole loosely with foil to prevent burning while it finishes baking.

Step 6: Serve Warm and Enjoy!

This casserole is best served warm right out of the oven, when the topping is crisp and the filling is creamy. It’s always a hit whether we’re sitting down for a holiday feast or a cozy dinner at home.

Top Tip

After making this Sweet Potato Casserole with Pecan Topping Recipe a bunch of times, I’ve learned a few things that always help me get it just right. These little tricks might save you some frustration and get you rave reviews!

Roasting the Sweet Potatoes: Don’t rush this! Roasting whole potatoes brings out natural sweetness and makes peeling effortless. Avoid boiling, which can waterlog and dilute flavor.
Don’t Overmix: Mixing with an electric mixer is great, but don’t go overboard or you’ll lose some of the creamy texture in favor of mushiness.
Watch the Topping: The pecan topping is fragile, so keep an eye toward the end of baking and tent with foil if it’s browning too fast but the casserole isn’t heated through yet.
Use Quality Pecans: Fresh, good-quality pecans make a noticeable difference in texture and flavor—avoid old or stale nuts.

How to Serve Sweet Potato Casserole with Pecan Topping Recipe

Sweet Potato Casserole - Serving Suggestion

Garnishes

When I serve this casserole, I usually keep it simple—no extra garnishes needed because the topping itself is such a star. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top just before serving to enhance the sweet-salty contrast. Fresh thyme or a few chopped pecans add a pretty touch too if you want to dress it up.

Side Dishes

This Sweet Potato Casserole with Pecan Topping Recipe goes beautifully alongside roast turkey, honey-glazed ham, or even simple roasted chicken. It’s also lovely with green beans almondine, maple roasted carrots, or a fresh winter salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with pecan halves arranged like little stars. It makes it feel extra festive and personalized—great for holiday dinners or when entertaining friends.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 4 days. When I do this, I gently press a layer of plastic wrap directly on the topping to keep it from drying out too much.

Freezing

I’ve frozen this casserole a couple of times with great results. Just freeze it before baking—cover tightly with foil and plastic wrap. When ready, thaw overnight in the fridge and bake as directed, adding a little extra time if necessary.

Reheating

To reheat, I prefer the oven so the topping stays crunchy—about 20 minutes at 350°F should warm it through. If you’re in a rush, microwave in short bursts but the topping will soften.

Frequently Asked Questions:

Can I use canned sweet potatoes in this recipe?

While canned sweet potatoes might seem like a shortcut, roasting fresh sweet potatoes gives you a much better flavor and texture. The roasting process enhances natural sweetness and helps avoid excess moisture, which canned versions often contain. For best results, I recommend roasting fresh sweet potatoes as described.

How do I prevent the pecan topping from burning?

It’s best to keep an eye on the casserole during the last 10 minutes of baking. If the topping starts to brown too much before the filling is heated through, tent the dish loosely with foil. This slows browning while allowing the casserole to finish cooking evenly.

Can I make this ahead of time?

Absolutely! You can prepare the sweet potato mixture and topping separately, then assemble the casserole and refrigerate it until ready to bake — up to 24 hours in advance. Just bring it to room temperature before baking for even heating.

What’s the best way to mash sweet potatoes for this recipe?

I like to roast the sweet potatoes and then peel them when still warm. Using a potato masher gives a nicely textured mash, but if you want an ultra-smooth casserole, a potato ricer works beautifully. Avoid overbeating with a mixer to keep the sweet potatoes from becoming gluey.

Final Thoughts

This Sweet Potato Casserole with Pecan Topping Recipe is close to my heart because it’s the perfect mix of comfort and elegance. I love how the simple ingredients come together to create something that feels like a hug on a plate. I hope you enjoy making it just as much as I do—maybe for your next family dinner or whenever you want to treat yourself and your loved ones to something special.