There's something incredibly comforting about a gooey, nut-topped sweet potato dish that feels like a warm hug on a chilly day. This Sweet Potato Casserole with Pecans Recipe is exactly that—a little bit of sweet, a little bit of crunch, and a whole lot of homey goodness that you'll want to make again and again.

The image shows a white rectangular dish with a two-layer sweet potato casserole. The bottom layer is a smooth, bright orange sweet potato mash, creamy in texture, filling most of the dish. The top layer is a crumbly brown streusel made from chopped pecans and a sugar mixture, covering the casserole with a rough texture and bits of pecan pieces scattered throughout. Part of the casserole is scooped out, revealing the vibrant orange interior against the white dish. The background is 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 isn't just your average sweet potato casserole; it's the perfect balance of creamy, fluffy sweet potato filling topped with crunchy, buttery pecans. I’ve made this dish for holidays and casual dinners, and it always grabs rave reviews. It's a classic that feels both nostalgic and fresh.

Perfect Texture: The creamy mashed sweet potatoes paired with a crunchy pecan topping create a delightful contrast you won't forget.
Simple Ingredients: No complicated or exotic ingredients here—just wholesome pantry staples that come together beautifully.
Make-Ahead Friendly: You can prepare it in advance, making your holiday or dinner party prep a breeze.
Kid and Guest Approved: Everyone from picky eaters to foodies tends to ask for seconds, which is always a win.

A close-up shows a white rectangular baking dish filled with a layered sweet potato casserole. The bottom layer is smooth and bright orange, soft in texture. On top is a thick crumb topping with chopped pecans, light brown and slightly rough, adding a crunchy texture. The spoon lifting a portion reveals both layers clearly, with the contrast between the soft orange and the crumbly pecan topping. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Sweet Potato Casserole with Pecans Recipe brings something special to the table, blending creamy, sweet, and crunchy elements. Shopping for these fresh and quality ingredients makes all the difference when aiming for that perfect casserole.

Flat lay of whole unpeeled sweet potatoes with vibrant orange skin, a small mound of packed light-brown sugar, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of fresh milk, two large whole eggs with smooth shells, a small white ceramic bowl of clear vanilla extract, a small pile of fine all-purpose flour, a small mound of light brown sugar, a small heap of ground cinnamon, a small pile of chopped pecans with natural texture, and a small white ceramic bowl of melted unsalted butter, 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: Use firm, unblemished sweet potatoes for the best texture and natural sweetness.
Light-brown sugar: Adds rich sweetness and moisture, plus a slight caramel flavor that enhances the sweet potatoes.
Unsalted butter: Melted for the mash and the topping, it helps bind and enrich flavors without overpowering them.
Milk (not skim): Using 2% or whole milk gives a smoother, creamier mash than skim milk.
Eggs: They provide structure and richness while holding everything together beautifully.
Vanilla extract: Just a splash depending on your taste, it lifts the sweetness and adds warmth.
Salt and black pepper: Crucial to balance the sweetness and bring out all the flavors.
All-purpose flour: Helps create that crisp, crumbly topping when combined with the pecans and butter.
Cinnamon: Just a hint of spice in the topping adds depth without overpowering.
Pecans: The star crunch! Use fresh or lightly toasted for full flavor and textural contrast.

📝

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’m a big fan of keeping things classic here, but I also love mixing it up depending on mood or occasion. The beauty of this Sweet Potato Casserole with Pecans Recipe is how it invites customization—don’t hesitate to tweak it to fit what you have or want in your dish.

Variation: One time, I swapped out pecans for a mix of walnuts and pecans for a nuttier crunch—it was a hit. You can also ditch the topping and instead swirl marshmallows on top for that traditional sweet potato casserole vibe.
Dairy-Free: Use coconut milk or your favorite plant milk and vegan butter to make this dairy-free without losing creaminess.
Spice it Up: Adding a pinch of nutmeg to the mash or a sprinkle of cayenne in the topping gives a nice wake-up call for those who like a bit of heat.

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

Step 1: Roast those sweet potatoes

Preheat your oven to 400°F and line a rimmed baking sheet with foil (makes cleanup easier—I promise!). Pierce each sweet potato twice on opposite sides with a fork or knife. This lets steam escape so they cook evenly. Lay them out and roast until soft, about 60 to 75 minutes. You’ll know they’re done when you can easily pierce through with a fork or skewer. Once they're roasted, reduce the oven temperature to 350°F and let them cool enough to handle.

Step 2: Mash and mix your sweet potatoes

Peel the sweet potatoes while still warm—the skins should pull off effortlessly. Transfer the flesh to a large bowl and mash thoroughly with a potato masher (or pass through a ricer if you want ultra-smooth). Let the mash cool for around 5 to 10 minutes so that when you add the eggs, they don’t scramble. Then, stir in the brown sugar, melted butter, milk, eggs, vanilla, salt, and pepper. I use an electric hand mixer here to get a beautifully smooth and creamy mixture that’s perfectly combined.

Step 3: Lay it in and prep the pecan topping

Grease your casserole dish (mine’s about 12 by 8 inches) and spread the sweet potato mixture evenly inside. Now for the fun part—the topping. In a medium bowl, sift or lightly stir together the flour, brown sugar, and cinnamon with a fork. Toss in the pecans and then drizzle the melted butter over everything. Use your fork or fingers to mix until it’s fully moistened and crumbly. It might seem dry at first, but just keep tossing until it comes together.

Step 4: Bake and hold that golden crunch

Sprinkle the topping evenly over the sweet potato layer. Bake at 350°F for about 40 minutes. If you notice the topping browning too fast near the end, tent the casserole loosely with foil for the last 10 minutes to keep that pecan topping from burning while still crisping up perfectly. When it’s bubbly and golden, pull it out and let it rest for a few minutes before serving.

Top Tip

I’ve made this Sweet Potato Casserole with Pecans Recipe dozens of times, and a few little tricks make all the difference for success every time. These tips saved me from rubbery textures and soggy toppings on more than one occasion.

Roasting Over Boiling: Roasting the whole sweet potatoes develops a richer, caramelized flavor, and the texture ends up perfectly moist—not waterlogged like boiled potatoes sometimes are.
Cool Before Adding Eggs: Allow the mash to cool enough so your eggs don’t scramble when mixed in; otherwise, you’ll end up with unpleasant bits in your smooth casserole.
Mix Topping Thoroughly: Don’t rush mixing the topping—make sure the butter is well distributed for even crispness while baking.
Foil Tent Late in Bake: Keep an eye on the topping’s color and shield it with foil near the end if it's browning too quickly to keep that perfect crunch without burnt bits.

How to Serve Sweet Potato Casserole with Pecans Recipe

sweet potato casserole - Serving Suggestion

Garnishes

I keep garnishes simple because the topping is such a star, but a sprinkle of fresh chopped parsley or a few whole pecan halves on top before serving adds a nice pop of color and texture. Sometimes, I dust a little cinnamon or nutmeg over the top for extra warmth and aroma.

Side Dishes

This Sweet Potato Casserole with Pecans Recipe pairs wonderfully with roasted turkey or chicken, tangy cranberry sauce, and green beans almondine for a classic holiday feast. It also works beautifully alongside a lighter grilled pork or vegetable main dish for family dinners year-round.

Creative Ways to Present

For special occasions, I’ve served this casserole in small individual ramekins, which make a charming presentation and help with portion control. Another fun twist is layering it in a clear glass casserole dish to showcase the colors and textures—guests love seeing that nutty topping and creamy sweet potato beneath.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Sweet Potato Casserole with Pecans Recipe tightly with plastic wrap or foil and refrigerate. It keeps well for up to 3–4 days. When I reheat leftovers, I notice the topping can lose some crispness, but it still tastes incredible.

Freezing

I’ve successfully frozen this casserole a couple of times—wrap it tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating. The texture holds up surprisingly well if you carefully reheat it to maintain moisture without drying it out.

Reheating

I usually reheat portions in the oven at 350°F for about 15–20 minutes, tenting with foil to avoid burning the pecan topping. You can also use a microwave for convenience, just know the topping won’t stay crunchy.

Frequently Asked Questions:

Can I use canned sweet potatoes instead of fresh?

While you can use canned sweet potatoes in a pinch, roasting fresh sweet potatoes gives better texture and flavor. Canned ones tend to be more watery, which may affect the consistency of the casserole.

How do I make the topping gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend or almond flour. The texture may be slightly different but still delicious with the same crunchy pecan topping.

Can I prepare this Sweet Potato Casserole with Pecans Recipe the day before?

Absolutely! You can assemble the casserole and store it covered in the fridge overnight. When you're ready, bake it as directed. You might need to add a few extra minutes to the baking time if it's chilled.

What’s the best way to toast pecans for this recipe?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for about 5–7 minutes, stirring once halfway through. Watch closely to avoid burning. Toasting enhances their flavor and crunch in the topping.

Final Thoughts

This Sweet Potato Casserole with Pecans Recipe holds a special spot in my kitchen—it's comfort food that brings family and friends together with every sweet, crunchy bite. I hope you enjoy making and sharing it as much as I do. Remember, the best recipes are the ones made with a little love and your own touch, so have fun with it!