Sweet Potato Casserole With Pecans

Sweet Potato Casserole with Pecans is creamy, perfectly sweet, and topped with a buttery pecan crumble that adds the perfect crunch.

This Sweet Potato Casserole with Pecans takes me right back to my Thanksgiving table growing up. It is buttery, perfectly sweet, and topped with a crunchy pecan topping that makes every bite irresistible. Made with fresh sweet potatoes and a simple brown sugar pecan topping, this is an easy, tried-and-true holiday side dish for every table.

If sweet potatoes are a favorite in your family, then be sute to try my Sweet Potato Salad and my Air Fryer Sweet Potato Wedges for a couple of other ways to enjoy them.

Why you'll love this recipe

• Fresh Sweet Potato Flavor: Baking the sweet potatoes brings out their natural sweetness and gives the casserole a wonderful texture.
• Easy to make ahead: You can prepare the casserole ahead of time, making holiday cooking much easier.
• Perfect for the holidays: It pairs beautifully with turkey, ham, roast beef, and all your holiday sides.
• Simple Pantry Ingredients: There is nothing fancy needed for this casserole, and you may already have everything you need in your pantry and refrigerator.

Ingredients

Sweet Potato Filling

• Sweet Potatoes - Fresh sweet potatoes are the foundation of this casserole. Bake until tender for the best flavor.
• Sugar - Add the sweetness to the dish.
• Eggs- The binder to hold it all together.
• Milk - I prefer whole milk, but use whatever you have on hand.
• Butter - Adds a richness that is classic.
• Vanilla - To enhance the sweetness of the sweet potatoes.

Pecan Crumble Topping

• Pecans - The star of the topping. I used chopped pecans.
• Brown Sugar - For a caramel-like sweetness.
• Flour - I used all-purpose flour to create the crumble texture.
• Butter - Softened and used to bring it all together and create the buttery topping.

How to make Sweet Potato Casserole with Pecans

1. Bake the Sweet Potatoes: Preheat your oven to 400°F. Wash the sweet potatoes and poke them several times with a fork. Place them on a baking sheet and bake for 40-45 minutes until tender.
   
   Once they are finished, reduce the oven temperature to 350°F and allow the sweet potatoes to cool enough to handle. Remove the skins.
2. Mash the Sweet Potatoes: Place the cooked sweet potatoes in a large mixing bowl and mash until mostly smooth.
3. Make the Sweet Potato Filling: Add the sugar, whisked eggs, milk, melted butter, and vanilla extract. Mix until everything is well combined.
4. Add the Filling to the Baking Dish: Grease an 8x11-inch baking dish and spread the sweet potato mixture evenly into the dish.

5. Make the Pecan Topping: In a separate bowl, combine the softened butter and brown sugar, flour, and chopped pecans.
6. Add the Topping: Crumble the pecan mixture evenly over the sweet potato filling. You don't have to make it perfectly even. It will melt together as it bakes, creating a buttery pecan layer.
7. Bake: Bake at 350°F for about 30 minutes, or until the casserole is heated through and the pecan topping is golden and fragrant.

Substitutions and Variations

• Walnuts: Chopped walnuts make a great substitute for pecans, although pecans are my favorite because ot the crunch they provide.
• Cinnamon: For a warmer, more spiced flavor, add ½ teaspoon of ground cinnamon to the sweet potato mixture. A little nutmeg is also delicious.
• Milk: You can use 2% or skim if that is what you have on hand. I have also used half and half in a pinch.
• Canned Sweet Potatoes: Canned sweet potatoes can be used if you are short on time. Drain them well before mashing. Keep in mind they are also softer and sweeter than freshly baked sweet potatoes.

Expert TIps

• Bake instead of boiling when you have the time. Baking the sweet potatoes concentrates their natural sweetness and gives a rich flavor.
• Don't over-mash the sweet potato. A few small pieces add texture and keep the casserole from becoming overly smooth.
• Chop the pecans fairly small. You want crunch pieces throughout the topping instead of a few large pieces.
• Make the topping fresh when possible. If you are preparing the casserole ahead, add the pecan topping shortly before baking to preserve its texture.
• Pre-Bake the Sweet Potatoes. For easier assembly, bake your sweet potatoes the day before. This is a huge time saver. I do recommend fully prepping them for the casserole by peeling and mashing them. Store for up to 3 days.

What to serve with Sweet Potatoes

This casserole is made for holiday meals, but it is delicious anytime you are having a comfort-food dinner.

• Turkey
• Pulled Ham
• Roast Beef
• Cranberry Sauce
• Green Bean Casserole

Storage

Refrigerator: Store cooled casserole in an airtight container for 4-5 days.

Freezer: You can freeze this casserole either baked or unbaked. Wrap it tightly and freeze for up to 2 months.

Reheating: Thaw frozen casserole overnight in the refrigerator, and reheat in a 350°F oven until heated through. Individual portions can be reheated in the microwave as well.

FAQ

More Holiday Sides

• Creamy Mashed Potatoes
• Cheesy Jiffy Corn Casserole
• Simple Squash Casserole with Ritz Crackers
• Pepperidge Farm Stuffing

Video of Recipe