Here’s a classic Sweet Potato Casserole with Pecan Topping recipe — creamy, sweet, and perfectly crunchy on top.
⭐ Sweet Potato Casserole with Pecan Topping
Ingredients (6–8 servings)
For the sweet potato base
- 3 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
- ½ cup granulated sugar (or brown sugar for deeper flavor)
- 2 large eggs
- ½ cup melted butter
- ½ cup milk (whole or 2%)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the pecan topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup melted butter
- Optional: ½ tsp cinnamon
Instructions
1. Prepare the sweet potatoes
- Peel and cube sweet potatoes. Boil in water for 15–20 minutes until tender, or roast at 400°F (200°C) for 25–30 minutes.
- Drain and mash until smooth.
2. Mix the sweet potato base
- In a bowl, combine mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla, cinnamon, nutmeg, and salt.
- Mix until creamy and smooth.
3. Prepare the pecan topping
- In a small bowl, combine chopped pecans, brown sugar, flour, melted butter, and optional cinnamon.
- Mix until crumbly.
4. Assemble the casserole
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread the sweet potato mixture evenly in the dish.
- Sprinkle the pecan topping evenly over the sweet potatoes.
5. Bake
- Bake 25–30 minutes until the topping is golden and slightly crisp.
- Remove from oven and let cool for 5–10 minutes before serving.
Tips / Variations
- Mini marshmallow topping: Add marshmallows on top for the last 10 minutes of baking.
- Maple flavor: Replace some sugar with 2–3 tbsp maple syrup.
- Make ahead: Prepare up to step 4, cover, refrigerate, and bake just before serving.
- Spicy-sweet variation: Add ¼ tsp cayenne or ground ginger for a subtle kick.
This dish is classic for Thanksgiving or holiday meals but is great any time you want a rich, sweet, nutty side.
I can also give you a gluten-free version with oat topping or a low-sugar version if you want.
