There’s something irresistibly cozy about this Sweet Potato Casserole with Pecans Recipe — it’s the right blend of creamy, sweet, and crunchy that makes it a star side dish for any occasion. Once you get this on your table, it’ll quickly become a family favorite you’ll want to make again and again.

The image shows a white rectangular dish filled with a two-layer sweet potato casserole. The bottom layer is smooth, bright orange mashed sweet potatoes with a soft texture, visible where a portion has been scooped out from the corner. The top layer is a crumbly, uneven streusel topping mixed with pecan pieces, with rough, chunky textures and a golden-brown color. The contrast between the smooth sweet potato layer and the crunchy nut topping is clear. The dish is on 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 Pecans Recipe
Top Tip
How to Serve Sweet Potato Casserole with Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Casserole with Pecans Recipe

Why You'll Love This Recipe

This Sweet Potato Casserole with Pecans Recipe hits every note for a perfect holiday or comfort food side: creamy sweet potatoes, buttery pecan topping, and just the right touch of sweetness and spice. I love how easy it is to throw together but feels so special when it comes out of the oven warm and aromatic.

Simple ingredients: You likely have most of these pantry staples already, making this a no-stress dish to pull off.
Perfect texture balance: Smooth sweet potatoes paired with a crunchy, buttery pecan topping that everyone raves about.
Versatile for any occasion: Whether it’s a casual weeknight or a festive holiday, this recipe fits right in.
Family-approved every time: My crew fights over the crunchy top—so you know it’s a winner!

The dish shows a close-up of a piece of orange sweet potato mash topped with a crumbly, light brown pecan streusel with visible pecan pieces, lifted by a wooden spoon above a white ceramic baking dish filled with the same layered dessert. The sweet potato layer is smooth and dense at the bottom, while the topping is crunchy and textured, sitting evenly on top. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sweet Potato Casserole with Pecans Recipe plays an important role, creating a harmony of flavors and textures. The sweet potatoes form a creamy base, while the light brown sugar and melted butter add richness and sweet depth. Pecans deliver a toasty crunch that perfectly contrasts the smooth mash.

Flat lay of four fresh whole sweet potatoes with smooth orange skin, a small white ceramic bowl of light brown sugar, a small white bowl of melted golden butter, a small white bowl of creamy milk, two whole uncracked brown eggs with clean shells, a small white bowl of light golden vanilla extract, a small white bowl of fine all-purpose flour, a small white bowl of ground cinnamon with warm reddish-brown color, a small white bowl filled with chopped pecans showing natural texture and rich brown shades, 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: Look for firm, unblemished sweet potatoes—they should bake up soft and mash easily with a naturally sweet flavor.
Light-brown sugar: Adds warm molasses notes that elevate the sweetness without overpowering.
Unsalted butter: Using unsalted butter lets you control the saltiness in both the sweet potatoes and the topping.
Milk: Any milk but skim works to keep the mash creamy and velvety.
Eggs: Bind the sweet potato mixture so it's nice and firm when baked but still tender.
Vanilla Extract: Just a splash—this adds subtle warmth and depth to the sweet potatoes.
Salt and Pepper: Don’t skip this—it balances and brightens the flavors.
All-purpose Flour: For the topping, it helps hold the pecans and brown sugar together creating that mouthwatering crunchy crust.
Cinnamon: A pinch brings cozy spiced notes that feel just right with the pecans and sweet potatoes.
Pecans: Toasted or raw pecans both work, but toasting brings out extra nuttiness to the topping.

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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 like to play around with this Sweet Potato Casserole with Pecans Recipe depending on the occasion. Whether adding a pinch of nutmeg, swapping out pecans for walnuts, or enriching the topping with a hint of maple syrup, customizing it makes the dish uniquely yours and keeps it exciting every time.

Variation: One year, I swapped half the pecans for toasted coconut flakes—unexpected but delicious, adding a hint of tropical crunch.
Dietary Modifications: Use almond milk instead of regular milk and coconut oil instead of butter for a dairy-free version that still tastes fantastic.
Seasonal Twist: Stir in some fresh orange zest into the sweet potato mixture for a fresh citrus zing during winter gatherings.

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

Step 1: Roast the Sweet Potatoes to Perfection

I start by preheating the oven to 400°F and lining a rimmed baking sheet with foil—makes clean-up so much easier! Then I pierce each sweet potato a couple of times on each side with a fork; this helps steam escape and ensures they cook evenly. It takes about 60 to 75 minutes for them to get perfectly soft—you’ll know when they’re ready if they feel tender when pierced with a knife or fork. This is a step worth waiting for because well-roasted potatoes bring out that deep, natural sweetness essential for this recipe.

Step 2: Mash and Mix the Sweet Potato Base

Once the potatoes have cooled slightly, peeling is a breeze—the skins practically slip off. I mash them with a potato masher but a ricer works wonders for an ultra-smooth texture if you have one. The cool-down wait of about 5-10 minutes before adding eggs is key here; you don’t want to end up with scrambled eggs in your mash! Then I beat in brown sugar, melted butter, milk, eggs, vanilla, salt, and pepper with my hand mixer until smooth and luscious. The sweet, creamy base is the heart of this dish.

Step 3: Mix and Spread the Pecan Topping

In a separate bowl, I combine flour, brown sugar, cinnamon, and pecans. Breaking up the brown sugar clumps with your fingertips helps keep the topping even – don’t rush it! Pouring in melted butter last, I stir everything until it’s evenly moistened. At first, the mixture might seem dry, but just keep tossing—the butter will bring it all together beautifully. Then, spread this crumbly topping evenly over the sweet potato mixture in your greased casserole dish, spreading it into a smooth layer. This topping gives you that irresistible crunch.

Step 4: Bake Until Golden and Bubbling

Lower the oven to 350°F and bake the casserole for about 40 minutes. Keep an eye on the topping toward the end—if it starts to brown too quickly, tent a piece of foil over the dish. The goal is a perfectly warm, bubbling casserole with a nicely browned, crunchy topping. Serve it right away and watch it disappear fast!

Top Tip

From my many attempts making this Sweet Potato Casserole with Pecans Recipe, I’ve learned a few little tricks that really take it to the next level. These tips ensure your casserole is creamy inside with a perfectly crunchy topping every time.

Don’t skip the cooling step: Let the mashed sweet potatoes cool a bit before adding eggs to avoid scrambling them and ruining the texture.
Lightly grease the casserole dish: Makes serving easier and keeps the edges from sticking, which is especially helpful if you plan to reheat leftovers.
Break up brown sugar lumps with your fingers: This small step prevents clumps in the topping so it bakes evenly and crisp.
Cover topping with foil late in baking if necessary: Stops over-browning while ensuring the casserole heats through perfectly.

How to Serve Sweet Potato Casserole with Pecans Recipe

sweet potato casserole - Serving Suggestion

Garnishes

I usually keep garnishes simple to highlight the topping’s nuttiness—sometimes a few extra chopped pecans scattered on top fresh out of the oven are all you need. If I want to jazz it up, a sprinkle of freshly chopped parsley adds a pop of color and a fresh note that contrasts nicely with the sweet casserole.

Side Dishes

This casserole pairs beautifully alongside herb-roasted turkey or glazed ham for the holidays, but it’s equally delightful next to grilled chicken or pork chops for a weeknight dinner. I also like to serve it with a simple green salad or steamed green beans to add some balance to the meal.

Creative Ways to Present

For special occasions, I’ve tried baking individual portions in ramekins topped with a whole pecan half as a pretty signature touch—it’s impressive and perfect for guests. You can also layer thin slices of cooked sweet potato under the mash for a rustic, elegant look that wows at the table.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I cover leftovers tightly with foil or plastic wrap and store them in the fridge. The casserole holds its flavor and texture well for about 3-4 days—though honestly, it rarely lasts that long in my kitchen!

Freezing

I’ve frozen this casserole a couple times by wrapping it tightly in plastic wrap and foil, then placing it in a freezer-safe container. When thawed overnight in the fridge and reheated, it tastes surprisingly fresh—just expect a slight softening of the topping’s crunch.

Reheating

To warm leftovers, I prefer reheating in the oven at 350°F (covered loosely with foil to keep moisture) for about 20-25 minutes, which revives that creamy softness and crisps the topping nicely. Microwaving works in a pinch but tends to soften the topping too much.

Frequently Asked Questions:

Can I prepare the sweet potatoes ahead of time?

Absolutely! You can bake and peel the sweet potatoes a day or two ahead. Just keep them tightly wrapped in the fridge and mash just before assembling the casserole to keep everything fresh.

What type of pecans works best for the topping?

Chopped or broken pecans work great here; I usually go for raw pecans and toast them lightly in a dry pan before mixing to bring out extra flavor and crunch. But if you’re short on time, using them raw straight from the bag works just fine.

Can I make this dish vegan or dairy-free?

Yes! Swap the milk for your favorite plant-based alternative (almond, oat, cashew milk all work well), and replace the butter with coconut oil or a vegan butter substitute. Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) instead of regular eggs to keep the binding effect.

How do I prevent the topping from getting too brown?

If the topping starts browning too quickly during baking, tent the casserole loosely with foil for the last 10 minutes. This shields the topping while allowing the casserole to finish cooking through without burning the pecans or sugar crust.

Final Thoughts

I honestly think this Sweet Potato Casserole with Pecans Recipe is a treasure for any cook who values a mix of comforting tradition and easy prep. It’s one of those dishes that brings people together—whether it’s a holiday feast or a simple family dinner. I’m excited for you to make it, savor that crunchy topping first bite, and watch your loved ones ask for seconds. It’s more than just sweet potatoes; it’s a little bit of happiness baked into every spoonful.