There’s something magical about the blend of creamy, sweet mashed sweet potatoes topped with a crunchy, buttery pecan layer. This Sweet Potato Casserole with Pecan Topping Recipe is my go-to when I want a comforting dish that feels both indulgent and wholesome — perfect for holidays or a cozy family dinner.

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 Pecan Topping Recipe
Top Tip
How to Serve Sweet Potato Casserole with Pecan Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Casserole with Pecan Topping Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Sweet Potato Casserole with Pecan Topping Recipe has been a hit at my gatherings. It’s that perfect balance of sweet, creamy, and crunchy textures that just keeps everyone coming back for more. Plus, it’s super straightforward to make, even if you’re not a seasoned baker.

Comforting flavors: The natural sweetness of the potatoes combined with warm cinnamon and buttery pecans creates a nostalgic treat that feels like a warm hug.
Texture contrast: Smooth, rich sweet potato filling meets crunchy, caramelized pecan topping for a delightful experience in every bite.
Simple ingredients: No fancy or hard-to-find items needed—just sweet potatoes, nuts, and pantry staples you probably already have on hand.
Versatile side dish: It pairs beautifully with everything from roasted turkey to grilled chicken, making it a true crowd-pleaser at any meal.

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

The ingredients here come together to create a harmonious dish that tastes indulgent but is really simple. I love that the pecans offer a natural buttery crunch without needing extra sugar, and the brown sugar adds just enough caramel sweetness that balances the earthy potatoes perfectly.

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: Go for fresh, firm ones with deep orange flesh—they’re naturally sweet and a great creamy base after baking.
Light Brown Sugar: The molasses in light brown sugar enriches the flavor and adds moisture to both the casserole and the topping.
Unsalted Butter: Melted butter ties everything together and adds richness without overpowering other flavors.
Milk (anything but skim): I recommend whole or 2% milk to keep the filling creamy and smooth.
Eggs: They lend structure and a lovely fluffy texture to the mashed sweet potatoes.
Vanilla Extract: A splash brightens the whole dish and enhances the natural sweetness.
Salt & Pepper: Don’t skip these! A pinch of salt and pepper brings out the depth of flavors.
All-Purpose Flour: This helps bind the pecan topping and gives it that crisp texture.
Ground Cinnamon: Adds warmth and works beautifully with the sweet potatoes and pecans.
Pecans: Chopped or broken—choose fresh, toasted pecans if you can for maximum crunch and nutty flavor.

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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

While I love this recipe just as it is, feel free to make it your own—there are plenty of ways to customize it to suit your taste or dietary needs. I often tweak the topping or add a little twist based on what’s in season or what my family is craving.

Variation: One time, I swapped half the pecans for chopped walnuts and added a sprinkle of nutmeg in the topping—I loved the added depth it gave and some of my guests asked for that version every year after.
Dairy-Free: Use coconut milk instead of regular milk and vegan butter for the topping to make it dairy-free while keeping that creamy texture.
Extra Sweet: If you want a sweeter dish, add a touch more brown sugar into the sweet potato mixture, but don’t go overboard—the topping will bring plenty of sweetness too.

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

Step 1: Bake Those Sweet Potatoes to Perfection

Start by preheating your oven to 400°F. Pierce each sweet potato a couple of times with a fork — this helps steam escape during baking and makes peeling so much easier later on. Place them on a foil-lined rimmed baking sheet and bake for about 60 to 75 minutes until they’re super soft inside. You’ll know they’re ready when a fork slides in easily. Once baked, reduce the oven temperature to 350°F to get ready for the topping.

Step 2: Mash, Mix & Flavor the Filling

Peel the sweet potatoes while they are still warm—the skins should slip right off. Mash them using a potato masher or a ricer for a super smooth texture. Let the mash cool for about 5 to 10 minutes before adding eggs (this prevents scrambling). Mix in the brown sugar, melted butter, milk, eggs, vanilla, a good pinch of salt, and a touch of freshly ground black pepper. Use a hand mixer to blend it all together until silky and fluffy.

Step 3: Prepare that Irresistible Pecan Topping

In a separate bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Break up any clumps of brown sugar with your fingers—it’s little details like this that avoid uneven sweetness. Pour melted butter over the mix and stir well until the mixture is completely moistened. It will feel dry at first, but keep tossing until everything sticks together nicely.

Step 4: Assemble & Bake Until Golden

Grease a 12x8-inch casserole dish and spread your sweet potato filling inside evenly. Sprinkle the pecan topping over the surface and pop it into your oven at 350°F. Bake about 40 minutes until the topping is golden and crisp, tenting with foil the last 10 minutes if it starts browning too quickly. Serve this warm so you can savor the crunchy topping and creamy base together.

Top Tip

After making this Sweet Potato Casserole with Pecan Topping Recipe several times, I’ve picked up a few tricks to help you nail it every time and avoid those frustrating small mistakes.

Baking Sweet Potatoes Evenly: Choose sweet potatoes of similar size for consistent baking; if smaller ones finish baking early, check doneness with a fork to avoid drying them out.
Cooling Before Mixing Eggs: Let the mashed potatoes cool just enough before adding eggs—too hot and they’ll scramble, too cold and the mixture is harder to blend smoothly.
Keeping Topping Moist: When mixing pecan topping, toss well with melted butter until everything feels evenly coated; dry spots in the topping can lead to crumbly texture.
Preventing Over-Browning: Use foil tenting near the end of baking if your topping is browning too fast, so you can get a perfect golden finish without burning.

How to Serve Sweet Potato Casserole with Pecan Topping Recipe

Sweet Potato Casserole - Serving Suggestion

Garnishes

I like to keep garnishes simple here. A light dusting of powdered cinnamon or a few whole pecan halves placed artfully on top right after baking adds a beautiful finish. Sometimes I sprinkle a little flaky sea salt on the topping to enhance the sweetness—it’s an unexpected touch that really lifts the flavors.

Side Dishes

This dish pairs beautifully with roast turkey, glazed ham, or even a juicy grilled chicken breast. For a full traditional feast, I serve it alongside green bean casserole and dinner rolls—everyone loves the balance of savory and sweet on their plate!

Creative Ways to Present

For holiday dinners, I’ve sometimes spooned this into individual ramekins topped with pecan clusters for a fancy touch. It doubles as a great individual side or even a warm dessert. Another favorite trick is serving it in a hollowed-out sweet potato skin—adds charm and cuts down on dishes!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and find they keep beautifully for up to 3-4 days. The topping stays surprisingly crisp if you reheat it right (more on that next), which is a huge plus when you want to enjoy it beyond the first meal.

Freezing

I have frozen this casserole successfully by covering it tightly with foil and plastic wrap before popping it in the freezer. Thaw overnight in the fridge before reheating. Just make sure to add the pecan topping fresh before reheating if you want it extra crunchy—which is my preference.

Reheating

To reheat, I recommend warming it in a 350°F oven for about 20 minutes until heated through. For the best texture, I cover the dish with foil to prevent drying out and remove the foil the last 5 minutes to crisp the pecan topping back up—like it’s freshly baked!

Frequently Asked Questions:

Can I use canned sweet potatoes instead of fresh?

Using canned sweet potatoes isn’t ideal for this recipe because fresh baked ones provide better texture and natural sweetness. However, if you must, drain the canned potatoes well and mash thoroughly, adjusting liquid and sugar for taste.

What’s the secret to a crunchy pecan topping?

The key is to thoroughly coat the pecan topping mix with melted butter and evenly spread it on top of the casserole. Also, avoid covering the topping during most of the bake so it crisps up nicely. Tent foil at the end only if needed to prevent over-browning.

Can I prepare this ahead of time?

Absolutely! You can assemble the casserole, cover it tightly with foil, and refrigerate it overnight. When ready, just add the pecan topping and bake fresh for best texture but if topping is added prior, expect softer nuts.

What size casserole dish should I use?

A 12 by 8-inch (or similar) casserole dish works perfectly, providing enough space for the filling and topping to bake evenly without overflowing. You don’t want it too deep or too shallow for the best texture.

Final Thoughts

This Sweet Potato Casserole with Pecan Topping Recipe has been a beloved staple in my kitchen for years, creating smiles around the table every single time. I hope you enjoy making it as much as I do—it’s the kind of dish that turns simple ingredients into something cozy and memorable. Give it a try and watch it become one of your favorites too!