Name: Sweet Potato Casserole with Pecan Topping Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Southern
Ingredients: 5 or 6 large sweet potatoes, cooked; 1/2 cup granulated sugar; 2 eggs; 1/2 cup butter, softened; 1 tablespoon vanilla extract; 3/4 cup brown sugar; 3/4 cup chopped pecans; 1/3 cup all-purpose flour; 1/3 cup butter, softened

If you’re looking for a comforting, crowd-pleasing side dish that melts in your mouth and brings a little Southern charm to your table, you’ve hit the jackpot with this Sweet Potato Casserole with Pecan Topping Recipe. It’s one of those dishes that feels like a warm hug, with sweet, creamy potatoes underneath a crunchy, buttery pecan topping. Trust me, once you try this, it’ll become a go-to for holidays, Sunday dinners, or whenever you want to impress without stress.

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Why You’ll Love This Recipe

Classic Comfort: The creamy sweet potatoes paired with a crunchy pecan topping remind me of cozy family gatherings and warm kitchens.
Simple Prep: You don’t need fancy ingredients or complicated steps—perfect for when you want something delicious in a pinch.
Versatile Make-Ahead: It reheats beautifully and freezes well, making it a lifesaver for busy holiday schedules.
Crowd-Pleaser: Everyone from kids to grandparents loves it, which makes it a guaranteed hit at your dinner table.

The image shows a close-up of a baked sweet potato casserole in a aluminum tray. The casserole has two visible layers: the bottom layer is an orange, smooth sweet potato mash, and the top layer is a crumbly, golden-brown streusel topping with pieces of toasted pecans scattered throughout. The surface underneath the tray is a white marbled texture with a striped cloth partially visible. The casserole looks warm and freshly baked, with a crunchy texture on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients strike the perfect balance between natural sweetness and buttery, crunchy goodness. I always recommend using fresh pecans to get that unbeatable texture and flavor in the topping.

Sweet potatoes: I prefer cooking them in the microwave for speed, but boiling works too—just be sure they’re tender and creamy.
Granulated sugar: Adds just the right hint of sweetness without overpowering the natural potato flavor.
Eggs: They bind the casserole, making it rich and smooth.
Butter: Softened butter is key for both the sweet potato mixture and the pecan topping to keep everything moist and flavorful.
Vanilla extract: This little ingredient adds warmth and depth to the sweet potatoes.
Brown sugar: Gives the topping that classic caramelized sweetness.
Chopped pecans: Use fresh, lightly toasted if you can—a little extra crunch never hurts!
All-purpose flour: Helps hold the topping together so you get those perfect crumbly clusters.

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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.

Variations

I love sharing how I tweak recipes — this sweet potato casserole is no exception. Feel free to play around with the topping or even mix in some extras to suit your taste buds or dietary needs!

Spiced Up: Adding a pinch of cinnamon and nutmeg to the sweet potato mixture is my favorite way to add cozy fall flavors.
Crunch Factor: Swap out pecans for walnuts or add some toasted coconut flakes to the topping for a fun twist.
Healthier Swap: To lighten things up, try reducing the sugar slightly or substituting half the butter with coconut oil.
Gluten-Free: Use almond flour or a gluten-free blend instead of all-purpose flour in the topping – it works beautifully!

How to Make Sweet Potato Casserole with Pecan Topping Recipe

Step 1: Cook and Prep the Sweet Potatoes

I usually cook my sweet potatoes in the microwave because it saves so much time. Just rinse them, wrap while still damp in paper towels, and zap for 8 to 15 minutes depending on size. They should be soft when poked with a fork. Let them cool enough to handle, then slice open and scoop out the flesh. Pro tip: Cooking with skins on locks in moisture, so your mash stays creamy.

Step 2: Mix the Sweet Potato Base

Pop the sweet potato pulp, granulated sugar, eggs, softened butter, and vanilla extract into a large bowl. Beat everything with an electric mixer for about 2 minutes until it’s nice and smooth. I love how this makes the casserole silky without lumps. If you try to mix by hand, expect a chunkier texture that might still be good but a little different.

Step 3: Get the Pecan Topping Ready

In a smaller bowl, combine the brown sugar, chopped pecans, all-purpose flour, and softened butter. Use a fork to mix everything together until you get those large, buttery crumbs. This crumbly texture is what makes the topping so irresistible. You’ll want to make sure the butter is softened enough so it binds but doesn’t melt into a paste.

Step 4: Assemble and Bake

Grease your 2-quart casserole dish then spread the sweet potato mixture evenly inside. Sprinkle the pecan topping right on top, covering every inch. Bake at 350°F for 30 minutes. You’re aiming for bubbly filling and a golden, crunchy topping. If you’re prepping it ahead and baking from cold or frozen, add 15 extra minutes to make sure it’s hot all the way through.

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Pro Tips for Making Sweet Potato Casserole with Pecan Topping Recipe

Microwave Cooking Hack: Wrapping the sweet potatoes in damp paper towels steams them perfectly without drying out the flesh.
Butter Softening: Make sure your butter is softened to room temperature, not melted, to get that crumbly topping texture.
Mixing Smoothly: Using an electric mixer helps achieve a creamy filling fast—skip lumps by beating well.
Topping Evenness: Spread the pecan topping evenly and don’t skimp—it’s what gives this casserole its signature crunch.

How to Serve Sweet Potato Casserole with Pecan Topping Recipe

The image shows a close-up of a square piece of sweet potato casserole being lifted from a glass dish. The dish contains a thick, bright orange sweet potato layer at the bottom that looks soft and smooth. On top, there is a textured brown layer made of crumbly topping mixed with whole pecans, giving it a crunchy look. The topping is uneven with small cracks and breaks, showing the pecans embedded throughout. The background is out of focus, emphasizing the vibrant colors and textures of the casserole. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love to garnish this casserole with a few extra whole pecan halves right before serving—it makes the dish feel extra special and adds a fresh crunch. Sometimes I sprinkle a pinch of flaky sea salt over the topping too—it surprisingly balances the sweetness and makes every bite pop.

Side Dishes

Sweet Potato Casserole with Pecan Topping pairs beautifully with roasted turkey, honey-glazed ham, or even a simple green salad to lighten things up. Whenever I serve this at holiday dinners, I always throw in some fresh green beans or a buttery cornbread for the ultimate Southern vibe.

Creative Ways to Present

For a festive table, I sometimes bake this casserole in individual ramekins. It’s perfect for a small gathering or when you want to serve personalized portions. You can even top each ramekin with a toasted marshmallow or a drizzle of maple syrup to add flair and indulgence.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and trust me, you will—store them covered tightly in the refrigerator for up to 4 days. I usually pop them in an airtight container. When reheating, a quick warm-up in the oven revives the topping’s crunchiness better than the microwave.

Freezing

I’ve frozen this sweet potato casserole several times with great results. Just cool it completely, then freeze in a freezer-safe dish. When you’re ready to eat, thaw overnight in the fridge, then bake at 350°F—add an extra 15 minutes to baking time until heated through.

Reheating

To keep the topping crisp, I recommend reheating leftovers in a preheated oven at 325°F for about 15-20 minutes. Cover loosely with foil to prevent drying out, then remove the foil in the last 5 minutes to crisp up the pecans. Microwaving is faster but can make the topping a bit soggy.

FAQs

Can I prepare the Sweet Potato Casserole with Pecan Topping Recipe in advance?

Yes! This casserole is fantastic for making ahead. You can assemble it a day or two before your meal and refrigerate it. When ready, just add 15 minutes to the baking time to ensure it’s heated through. It also freezes beautifully, which makes it perfect for busy holiday schedules.
What’s the best way to cook sweet potatoes for this casserole?

I find that microwaving sweet potatoes wrapped in damp paper towels steams them evenly without drying out the flesh. Alternatively, boiling them works well too. The key is to make sure they’re fork-tender and soft enough to mash smoothly.
Can I substitute the pecans in the topping?

Absolutely! Walnuts are a great alternative if you want a slightly different flavor and texture. You could also try topping with toasted coconut flakes or even a mix of nuts if you like variety.
How can I keep the pecan topping crunchy after baking?

To keep that crunchy texture, make sure your butter is soft but not melted before mixing the topping. Also, avoid covering the casserole tightly right out of the oven—allow it to cool a bit uncovered. When reheating, warming in the oven rather than the microwave helps maintain crispness.

Final Thoughts

I absolutely love how this Sweet Potato Casserole with Pecan Topping Recipe turns out every single time—it’s like bringing a little bit of Southern sunshine straight to your kitchen. When I first made it, I struggled with soggy toppings, but learning the right butter consistency and baking times changed the game. Now, it’s a recipe I’m proud to serve to friends and family, especially during holidays when everyone is craving something nostalgic and delicious. Give it a try—you’ll find it’s effortless, soulful, and totally worth every bite.