Sweet Potato Casserole with Pecan Topping— This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Table of Contents
- Pecan-Topped Sweet Potato Casserole
- Recipe Ingredients
- How to Make Sweet Potato Casserole
- Prepare the filling:
- Make the pecan topping:
- Make-Ahead Instructions
- Recipe FAQs
- Recipe Variations to Try
- How to Store Leftovers
- Can You Freeze Sweet Potato Casserole?
- How to Reheat Sweet Potato Casserole
- Sweet Potato Casserole with Butter Pecan Crumble Topping Recipe
- More Thanksgiving Recipes:
Pecan-Topped Sweet Potato Casserole
I love sweet potatoes and have a ton ofrecipesusing them from bread to enchiladas, but I was missing a classic: sweet potato casserole.
It was about time I made it and we loved every bite because this isn’t just any ole sweet potato casserole recipe. The crunchy butter pecan crumble topping really sets it apart.
The mashed sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.
The brown sugar caramelizes in the oven with the butter and the topping is irresistible.I kind of want to put this topping on everything now.
I originally posted this recipe in November 2016 and it’s become a reader and family favorite and holiday staple over the years. You and your family will absolutely adore it!
Recipe Ingredients
Here’s what you’ll need to make this easy sweet potato casserole with pecan topping:
- Sweet potatoes
- Eggs
- Unsalted butter
- Milk
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Salt
- Ground nutmeg and cinnamon
- All-purpose flour
- Fisher pecan halves
I used Fisher Pecan Halves. Fisher Nuts are preservative-free and non-GMO Project Verified, making them an excellent choice for cooking and holiday baking. The resealable bag helps keep the nuts fresh for longer.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sweet Potato Casserole
I’m not even remotely exaggerating when I say this is the best sweet potato casserole recipe! Here’s a rough overview of the recipe steps:
Prepare the filling:
- Boil the sweet potatoes in a large pot until fork tender.
- Add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon.
- Once combined (I like to use a potato masher!), turn the sweet potato mixture into a greased 9×13-inch baking dish.
Make the pecan topping:
- Melt the butter, then toss with the brown sugar, flour, and salt. You’re looking for the mixture to resemble crumbs.
- Stir in the pecans, then sprinkle the crumble topping over the sweet potatoes.
- Bake the sweet potato casserole with pecan topping until the top is lightly golden brown, the edges are set, and the center is mostly set.
Make-Ahead Instructions
This sweet potato casserole with pecans is an easy recipe to make and assemble before baking it off, especially if you’re cooking it fora holiday meal like Thanksgiving or Christmas Eve dinner.
To make in advance:
- Assemble the entire casserole the night before, cover it with foil, and refrigerate it until ready to bake.
- Baked the prepped casserole straight from the fridge, adding 10 to 15 minutes to the bake time.
When cooking a holiday meal it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible, and this easy sweet potato casserole is one of those dishes.
Recipe FAQs
How long does sweet potato casserole take to bake?
My sweet potato casserole took 50 minutes to bake at 350ºF because I started with it cold from the fridge (I prepped it the night before).
Note that baking times will vary based on the pan used (glass or ceramic baking dishes will bake for longer than metal pans), your oven, climate, ingredient variances, etc. To be safe, start checking your pecan-topped sweet potato casserole at 30 minutes.
How many sweet potatoes are needed for this recipe?
4 pounds. My best advice is to weigh your potatoes at the grocery store to see how many you’ll need. The number of sweet potatoes needed will vary depending on their size.
Can the sweet potato casserole be topped with marshmallows instead of pecans?
Yes! If you prefer sweet potato casserole with marshmallows on top, follow my classic sweet potato casserole recipe instead.
How long is sweet potato casserole good for?
Unbaked casserole will last up to three days in the fridge, while the baked casserole will keep for about a week.
Recipe Variations to Try
My family adores sweet potato casserole, so I’ve made quite a few versions over the years! Additional variations of this recipe you might enjoy are:
- Sweet Potato Casserole with Potato Chip Topping
- Classic Sweet Potato Casserole with Marshmallow Topping
- Savory Sweet Potato Casserole
And for a wholly unique sweet potato side dish, try these sweet potato bites or twice baked sweet potatoes!
How to Store Leftovers
If stored in an airtight container, this easy sweet potato casserole will last up to a week in the fridge.
Can You Freeze Sweet Potato Casserole?
Yes, you can assemble the sweet potato layer, bake, let cool, then freeze for up to 3 months. When ready to eat the prepped casserole, thaw overnight in the fridge. Make a fresh batch of topping, sprinkle it over the casserole, and bake until done.
How to Reheat Sweet Potato Casserole
If you need to reheat this sweet potato casserole with brown sugar pecan topping, I recommend covering it with foil so the pecan topping doesn’t burn and then placing it in a warm oven. It’ll likely need to be in the oven for a good 15 to 20 minutes, possibly more if the oven is cooler than 300ºF.
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Sweet Potato Casserole with Butter Pecan Crumble Topping
By Averie Sunshine
This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 8 servings
Ingredients
Filling
- 4 pounds raw sweet potatoes, diced into large chunks and boiled
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ cup milk, I used unsweetened cashewmilk
- ½ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground nutmeg, optional
- ¼ teaspoon cinnamon, optional
Topping
- 5 tablespoons unsalted butter, melted
- ⅔ cup light brown sugar, packed
- ½ cup all-purpose flour
- ¼ teaspoon salt, or to taste
- 1 cup Fisher Pecan Halves
Instructions
Make the Filling
To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
Make the Topping
To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
Add the pecans and toss to incorporate.
Evenly turn topping out over filling.
Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
Nutrition
Serving: 1, Calories: 569kcal, Carbohydrates: 84g, Protein: 8g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Cholesterol: 82mg, Sodium: 358mg, Fiber: 8g, Sugar: 39g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher
This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.
Originally posted November 2016 and reposted with updated text November 2019.
