Classic Sweet Potato Casserole (With Crunchy Pecan Topping)

There’s nothing quite like the comforting sweetness of Sweet Potato Casserole fresh out of the oven. Creamy, buttery mashed sweet potatoes topped with a golden, crunchy pecan crumble — it’s a dish that tastes like dessert but feels right at home beside the Holiday turkey. Or pair it with a Brown Sugar Glazed Ham — the sweet and savory combo makes for an unforgettable holiday spread.

This is the recipe that’s been passed down in my family for years. Every Thanksgiving, the kitchen fills with the warm scent of cinnamon and toasted pecans, and someone always sneaks a bite before dinner officially starts. It’s nostalgic, cozy, and perfectly sweet — just like Grandma made it. No Southern holiday table is complete without a batch of my Caramel Pecan Sweet Rolls or a piece of Peanut Butter Fudge.

Recipe Card

Servings: 8 Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

Ingredients

For the Sweet Potato Base:

• 3 cups mashed sweet potatoes (about 3–4 large sweet potatoes)

• ½ cup granulated sugar

• 2 large eggs

• ½ cup melted butter

• ⅓ cup milk

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon (optional)

• Pinch of salt

For the Pecan Topping:

• ½ cup brown sugar, packed

• ⅓ cup all-purpose flour

• 4 tablespoons butter, melted

• 1 cup chopped pecans

Instructions

1. Preheat the Oven: Preheat your oven to 350°F. Lightly butter a 9x13-inch baking dish or medium casserole dish.

2. Prepare the Sweet Potatoes: Peel and boil the sweet potatoes until fork-tender (about 15 minutes). Drain and mash until smooth.

3. Mix the Base: In a large bowl, whisk together mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla, cinnamon, and salt. Mix until creamy and well combined.

4. Add to the Dish: Spread the sweet potato mixture evenly into the prepared baking dish.

5. Make the Pecan Topping: In a small bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly. Sprinkle evenly over the sweet potato layer.

6. Bake: Bake uncovered for 30–35 minutes, or until the topping is golden brown and crisp.

7. Serve: Let cool slightly before serving. It’s delicious warm, with a touch of whipped cream or even a drizzle of maple syrup.

Tips for the Best Sweet Potato Casserole

• Roast instead of boiling for a deeper, caramelized flavor.

• For a dessert version, top with mini marshmallows during the last 10 minutes of baking.

• You can make it ahead of time: prepare both layers separately, refrigerate, and bake just before serving.

• Swap pecans for walnuts or oats for a nut-free twist.

• A pinch of nutmeg or pumpkin pie spice adds extra warmth.

Final Thoughts

This Classic Sweet Potato Casserole is everything you want in a holiday side dish — rich, buttery, and sweet with the perfect crunchy topping. It’s the kind of recipe that makes everyone feel at home and goes beautifully with turkey, ham, or roasted chicken.

Make it once, and it’ll be on your holiday table every year!

FAQ

Q: Should I use canned or fresh sweet potatoes? Both work — fresh sweet potatoes give the best texture, but canned is a great shortcut.

Q: Can I make this casserole ahead of time? Yes — assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the topping before baking.

Q: Which topping is better — marshmallows or pecan crumble? Both are traditional! Marshmallows give a classic gooey top, while pecans add a buttery crunch. You can even use both.

Q: Why is my casserole watery? Too much liquid or overcooked sweet potatoes can cause moisture. Drain well and mash thoroughly.

Q: Can I freeze sweet potato casserole? Yes — freeze before baking (without the topping) for up to 3 months. Bake fresh for the best texture.