If you’re looking for the ultimate Thanksgiving side dish that walks the delicious line between savory and sweet, this Sweet Potato Casserole with Buttery Pecan Topping is exactly what you need. This warm, cozy, and comforting dish tastes like dessert but serves as the perfect holiday side that everyone will be asking for seconds of.
What makes this casserole truly special is the contrast between the silky-smooth, spiced sweet potato base and the crunchy, buttery pecan topping that caramelizes beautifully in the oven. The combination of brown sugar, warm cinnamon and nutmeg, and toasted pecans creates an irresistible aroma that fills your kitchen and brings everyone to the table.
Whether you’re planning your Thanksgiving menu, preparing for Christmas dinner, or simply want a comforting dish for a special gathering, this casserole delivers on both flavor and presentation. It’s surprisingly easy to make, can be prepared ahead of time, and always earns rave reviews from guests of all ages.
Why You’ll Love This Recipe
Tastes like dessert: Sweet, buttery, and indulgent enough to satisfy your sweet tooth while still being a side dish.
Crowd-pleaser guaranteed: The perfect balance of creamy, sweet, and crunchy appeals to everyone at the table.
Make-ahead friendly: Prepare the day before and simply bake when ready—perfect for stress-free holiday hosting.
Southern classic: A beloved traditional recipe that brings warmth and nostalgia to any festive gathering.
Beautiful presentation: The golden pecan topping looks stunning on your holiday table.
Flexible and customizable: Easy to adapt with marshmallows, different nuts, or adjust sweetness to your preference.
Ingredients
For the Sweet Potato Base
- 4 large sweet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/3 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Pecan Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
Preheat and prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This ensures your casserole doesn’t stick and gives you an easy cleanup later.
Boil the sweet potatoes
Place the peeled and chopped sweet potatoes into a large pot. Cover them with water and bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes. The potatoes should pierce easily with a fork but not fall apart. Drain thoroughly to remove all excess moisture.
Mash until creamy
Transfer the drained potatoes to a large mixing bowl. Mash with a potato masher or hand mixer until completely smooth with no lumps remaining. The smoother you mash, the silkier your casserole base will be. For an ultra-creamy texture, you can even use a food processor.
Add flavor and richness
Mix in the melted butter, brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until everything is well blended and the mixture is creamy and uniform. Taste the mixture at this point—it should be sweet and buttery with warm spice notes that remind you of fall.
Pour into baking dish
Spread the mashed sweet potato mixture evenly into the prepared 9×13-inch baking dish. Use a spatula to smooth the top into an even layer, ensuring consistent cooking throughout.
Make the pecan topping
In a separate bowl, combine the flour, brown sugar, granulated sugar, melted butter, and chopped pecans. Stir with a fork until the mixture resembles coarse crumbs with a streusel-like texture. The butter should coat all the dry ingredients evenly.
Add the crunch
Sprinkle the pecan mixture evenly over the top of the sweet potato base, covering the entire surface. This layer will bake into a golden, buttery crust that adds irresistible texture and visual appeal.
Bake to perfection
Place the casserole in the preheated oven and bake for 30-35 minutes, until the top is bubbling around the edges and lightly browned. The aroma of caramelized sugar and toasted pecans will fill your kitchen and signal that it’s nearly ready!
Cool and serve
Allow the casserole to cool for about 10 minutes before serving. This brief resting period helps the layers set properly and makes scooping much easier. Serve warm as a comforting side dish for Thanksgiving, Christmas, or any special gathering.
Pro Tips
- Make ahead: Prepare the sweet potato base a day in advance. Store it in the refrigerator covered, and add the topping just before baking for the freshest, crunchiest results.
- Marshmallow twist: If you love the classic marshmallow version, sprinkle mini marshmallows on top for the last 10 minutes of baking. They’ll melt and toast beautifully for that nostalgic look.
- Nut-free option: Swap the pecans for crushed cornflakes or oats mixed with butter and sugar for a delicious crunchy topping without nuts—perfect for those with allergies.
- Creamier texture: For an extra rich and luxurious flavor, use half-and-half or heavy cream instead of regular milk.
- Drain sweet potatoes thoroughly after boiling—excess water makes the casserole watery.
- Don’t skip the vanilla extract—it enhances the natural sweetness beautifully.
- Toast the pecans briefly before adding for even deeper flavor.
Ingredient Substitutions
- Sweet potatoes: In a pinch, canned sweet potatoes work (drain and rinse first), though fresh provides better flavor.
- Pecans: Walnuts add a slightly more bitter note that pairs beautifully with the sweet filling, or use almonds for variety.
- Brown sugar: Maple syrup or honey provides natural sweetness with a different flavor profile (reduce by about 1/4).
- Milk: Almond milk, oat milk, or coconut milk work for dairy-free versions.
- Butter: Use coconut oil or vegan butter for a dairy-free adaptation.
- All-purpose flour: Almond flour or gluten-free flour blend works for the topping.
Serving Suggestions
This Sweet Potato Casserole shines as a side dish at Thanksgiving or Christmas dinners, but it’s also lovely for Sunday suppers or potlucks.
Pair with: Roasted turkey, baked ham, grilled chicken, or beef roast
Balance flavors: Its sweetness complements savory dishes like green bean casserole, garlic mashed potatoes, or cornbread stuffing
Add contrast: Serve alongside tart cranberry sauce for a perfect mix of sweet and tangy flavors on your holiday plate
Dessert-style serving: For brunch or special occasions, add a drizzle of maple syrup or a dollop of whipped cream to highlight its dessert-like qualities
Storage & Reheating
This casserole stores beautifully and can be prepared well in advance for stress-free entertaining.
Refrigerator: Leftovers keep well for 3-4 days in the refrigerator when stored in an airtight container or covered with foil.
Reheating: Reheat in the oven at 325°F for 15-20 minutes until warm throughout. Cover with foil to prevent the topping from over-browning. Microwave individual portions for 1-2 minutes.
Freezing: You can freeze this casserole before or after baking. Wrap tightly in plastic wrap and aluminum foil, label with the date, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Make-ahead: Prepare the casserole up to one day ahead, refrigerate it covered, and bake when ready. If baking straight from the fridge, add about 10 extra minutes to the cook time.
Frequently Asked Questions
Q: Can I use canned sweet potatoes?
Yes. Drain and rinse canned sweet potatoes, then mash them before mixing with the other ingredients. Fresh sweet potatoes provide a fresher flavor and better texture, but canned works well in a pinch for convenience.
Q: Can I make this casserole ahead of time?
Absolutely. Prepare the casserole up to one day ahead, refrigerate it covered, and bake when ready. If baking straight from the fridge, add about 10 extra minutes to the cook time.
Q: Can I freeze sweet potato casserole?
Yes. You can freeze it before or after baking. Wrap tightly in plastic and foil, label with the date, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Q: Can I reduce the sugar?
Definitely. The recipe is flexible. Reduce the brown sugar in the base by half or use maple syrup or honey for a natural sweetness with less refined sugar.
Q: What’s the difference between sweet potatoes and yams?
In the U.S., most “yams” sold in grocery stores are actually orange-fleshed sweet potatoes. True yams are starchier and less sweet. For this recipe, use orange sweet potatoes for the best flavor and color.
Q: Can I use walnuts instead of pecans?
Yes, walnuts add a slightly more bitter note that pairs beautifully with the sweet filling. Any nut you prefer will work wonderfully.
Q: Can I double this recipe?
Yes. Simply double all ingredients and bake in two 9×13 pans or one large casserole dish. Perfect for feeding a crowd at large holiday gatherings!
Recipe Card
Sweet Potato Casserole with Buttery Pecan Topping
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Difficulty: Moderate
Cuisine: American, Southern
Category: Side Dish
Ingredients
For the Sweet Potato Base:
- 4 large sweet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/3 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Pecan Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Boil the Sweet Potatoes: Place the peeled and chopped sweet potatoes into a large pot. Cover them with water and bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes. Drain thoroughly.
- Mash Until Creamy: Transfer the drained potatoes to a large mixing bowl. Mash with a potato masher or hand mixer until smooth.
- Add Flavor and Richness: Mix in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until everything is well blended and creamy.
- Pour into Baking Dish: Spread the mashed sweet potato mixture evenly into the prepared baking dish. Smooth the top with a spatula.
- Make the Pecan Topping: In a separate bowl, combine flour, brown sugar, granulated sugar, melted butter, and chopped pecans. Stir until the texture resembles coarse crumbs.
- Add the Crunch: Sprinkle the pecan mixture evenly over the top of the sweet potato base.
- Bake to Perfection: Place the casserole in the preheated oven and bake for 30-35 minutes, until the top is bubbling and lightly browned.
- Cool and Serve: Allow the casserole to cool for about 10 minutes before serving. Serve warm as a comforting side dish.
Nutrition Information (Per Serving – 1/8 of recipe)
- Calories: 420 kcal
- Protein: 6g
- Carbohydrates: 47g
- Fat: 20g
- Fiber: 4g
- Sugar: 26g
Disclaimer: Nutrition facts are estimated using online tools and may vary depending on your ingredients and preparation methods. Always verify with a nutritionist for precise dietary advice.
Final Notes
This Sweet Potato Casserole with Buttery Pecan Topping brings all the cozy holiday flavors you crave—smooth mashed sweet potatoes, rich butter, warm spices, and a crisp, nutty layer on top. It’s easy to make, crowd-pleasing, and beautiful on any festive table. Whether you serve it next to turkey or enjoy it as a sweet treat, this casserole is guaranteed to become a yearly favorite that your family requests again and again.
