Sweet Potato Casserole with Crunchy Pecan Topping

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 1

Resting time: 10

Total Time: 1 25

Servings:

Calories: 574kcal

Author: Kris Longwell

This Sweet Potato Casserole with Crunchy Pecan Topping is a creamy, comforting holiday classic. Smooth, lightly spiced sweet potatoes are topped with a buttery, caramelized pecan crumble for the perfect balance of sweet and savory—an irresistible side dish for Thanksgiving or any festive meal.

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Equipment

9"x13" baking dish or comparable-sized dish
Hand mixer optional, see NOTES

Ingredients

Preparing the Dish

1 tablespoon unsalted butter room temperature, for greasing the dish

For the Sweet Potato Filling

3 lbs sweet potatoes peeled and cut into uniform-sized chunks
½ cup unsalted butter melted, plus extra for greasing the dish
½ cup dark brown sugar
¼ cup granulated sugar
½ cup whole milk
2 large eggs lightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon Kosher salt

For the Crunchy Pecan Topping

1 cup pecans roughly chopped
½ cup dark brown sugar
⅓ cup all-purpose flour
¼ cup unsalted butter melted
½ teaspoon Kosher salt

Instructions

Preheat oven to 350°F. Bring a large pot of water to a boil (large enough to cover all of the sweet potato chunks without overflowing). Grease your baking dish with softened butter (or cooking spray).
1 tablespoon unsalted butter
Carefully place the sweet potato chunks in the boiling water. Cook until tender, about 15 minutes, stirring occasionally. Drain.
3 lbs sweet potatoes
In a large bowl, use an electric hand mixer or a potato masher to mash the potatoes until smooth. Stir in the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, and salt. Mix until creamy and well combined.
½ cup unsalted butter, ½ cup dark brown sugar, ¼ cup granulated sugar, ½ cup whole milk, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon Kosher salt
Grease the dish with softened butter (or cooking spray).
Spread the sweet potato mixture evenly into the prepared dish.
In a medium bowl, combine the chopped pecans, brown sugar, flour, melted butter, and salt. Stir until crumbly and evenly coated.
1 cup pecans, ½ cup dark brown sugar, ⅓ cup all-purpose flour, ¼ cup unsalted butter, ½ teaspoon Kosher salt
Sprinkle the pecan mixture evenly over the sweet potatoes.
Bake for 30 to 35 minutes, or until the topping is lightly browned and crisp. Cool slightly for about 10 minutes. The topping will firm up a bit as it cools.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Boil sweet potatoes just until tender, then drain well to avoid excess moisture in the filling.
To save time, the filling and topping can be prepared a day ahead and assembled just before baking.
For a gluten‑free version, use a 1:1 gluten‑free flour blend or oat flour in the topping.
Adjust the sweetness to taste—sweet potatoes can vary in natural sugar content.
Add a pinch of nutmeg or allspice for extra holiday warmth.
Leftovers keep well in the refrigerator for up to 4 days; reheat in the oven to keep the topping crisp.
This casserole also freezes beautifully—assemble, freeze unbaked, then thaw overnight before baking.

Nutrition