Thanksgiving just isn’t complete without a cozy, crowd‑pleasing side like this Sweet Potato Casserole with Crunchy Pecan Topping. Creamy, lightly sweetened sweet potatoes are baked under a golden, buttery pecan crust for the perfect mix of smooth and crunchy. It’s a warm, nostalgic favorite that always earns a spot on the holiday table.
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🍠 The Ingredients
This classic casserole combines simple, wholesome ingredients that create a rich, creamy base and a perfectly sweet, buttery crunch on top. Find ingredient notes (including substitutions and variations) below.
🥄 Ingredient Notes, Substitutions & Variations
- Sweet Potatoes: Fresh, orange‑fleshed sweet potatoes give the casserole its naturally sweet, creamy base. Canned sweet potatoes work too—just drain them well before mashing.
- Butter: Unsalted butter adds richness and helps the topping crisp beautifully. For a dairy‑free version, use coconut oil or plant‑based butter.
- Brown Sugar: Dark brown sugar brings a deep, molasses‑like sweetness. Light brown sugar or maple syrup can be used for a milder flavor.
- Milk: Whole milk gives a smooth, creamy texture, but half‑and‑half, evaporated milk, or non‑dairy milk are all great substitutes.
- Cinnamon: A touch of cinnamon adds cozy warmth and enhances the natural sweetness of the potatoes. You can also add a pinch of nutmeg or allspice for extra holiday spice.
- Pecans: The buttery crunch on top is classic, but chopped walnuts or almonds make great alternatives.
- Flour: Helps bind the topping—use all‑purpose flour, or swap in oat flour or a gluten‑free 1:1 blend.
- Add a twist: Stir in a splash of orange juice or maple syrup to the filling for brightness, or top with mini marshmallows for a nostalgic touch.
See the recipe card (with video) below for a full list of ingredients and measurements.
💡 Tips for Success
- Boil just until tender: Cut the sweet potatoes into chunks and boil until they’re fork‑tender, not mushy. Overcooking can make the filling watery, so drain them well and let them steam dry before mashing.
- Mash while warm: Warm sweet potatoes blend more smoothly with butter and sugar, giving you a creamy, lump‑free texture.
- Taste before baking: Sweet potatoes vary in sweetness—taste the filling and adjust the sugar or spice to your liking before adding the topping.
- Keep the topping crumbly: Mix the pecan topping just until it forms coarse crumbs; overmixing can make it dense instead of crunchy.
- Watch the bake time: The casserole is ready when the topping is golden and crisp and the filling is just set—don’t overbake or it may dry out.
- Make ahead: Prepare the filling and topping separately up to one day in advance. Assemble just before baking for the freshest texture.
- For extra crunch: Sprinkle a few extra pecans on top right before baking or add a pinch of flaky sea salt after it comes out of the oven.
👩🏼🍳 How to Make Sweet Potato Casserole with Crunch Pecan Topping
- Step 1: Boil the sweet potato chunks until just tender, about 15 minutes.
- Step 2: Mix or mash the sweet potatoes until smooth.
- Step 3: Stir in the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, salt, and cinnamon. Blend until smooth.
- Step 4: Transfer the mixture into a greased baking dish (9×13″ or similar size).
- Step 5: Combine the topping ingredients in a bowl and then sprinkle them over the top of the sweet potato mixture.
- Step 6: Bake until the topping is lightly browned, about 35 minutes. Let cool for 10 minutes before serving.
Expert Tip
For a richer flavor and creamier texture, mash the sweet potatoes with warm milk and melted butter instead of adding them cold. The warmth helps everything blend smoothly and evenly, giving the filling a silky consistency. For even more depth, try browning the butter first—it adds a subtle nutty flavor that pairs beautifully with the pecan topping.
🍽️ How to Serve
- Serve warm: This casserole is best enjoyed fresh from the oven when the filling is creamy and the pecan topping is golden and crisp.
- As a Thanksgiving side: It pairs beautifully with roast turkey, ham, or beef tenderloin—adding a touch of sweetness to balance savory dishes.
- For a festive spread: Serve alongside classics like gourmet green bean casserole, mashed potatoes, and cranberry sauce for the ultimate holiday plate.
- Add a finishing touch: A light sprinkle of flaky sea salt or a drizzle of maple syrup right before serving enhances both flavor and presentation.
- For leftovers: Reheat individual portions in the oven or air fryer to bring back the topping’s crunch.
🙋🏽♂️ Frequently Asked Questions
Yes! You can prepare the filling and topping separately up to one day in advance. Store them covered in the refrigerator, then assemble and bake just before serving for the best texture.
Make sure the topping mixture is crumbly, not overmixed, and bake the casserole uncovered so the topping crisps up nicely. If reheating leftovers, use the oven instead of the microwave to restore the crunch.
Absolutely. Drain them well before mashing to remove excess liquid, and reduce the sugar slightly since canned sweet potatoes are often packed in syrup.
Yes! Assemble the casserole (without baking) and wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
Yes! Simply swap the all‑purpose flour in the topping for a 1:1 gluten‑free flour blend or use oat flour. The texture stays crisp and buttery, and the casserole will still bake up perfectly golden and delicious.
🍁 More Classic Thanksgiving Sides
Ready to make a side dish that just might steal the show? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Sweet Potato Casserole with Crunchy Pecan Topping
Video
Equipment
- 9"x13" baking dish or comparable-sized dish
- Hand mixer optional, see NOTES
Ingredients
Preparing the Dish
- 1 tablespoon unsalted butter room temperature, for greasing the dish
For the Sweet Potato Filling
- 3 lbs sweet potatoes peeled and cut into uniform-sized chunks
- ½ cup unsalted butter melted, plus extra for greasing the dish
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- ½ cup whole milk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
For the Crunchy Pecan Topping
- 1 cup pecans roughly chopped
- ½ cup dark brown sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter melted
- ½ teaspoon Kosher salt
Instructions
- Preheat oven to 350°F. Bring a large pot of water to a boil (large enough to cover all of the sweet potato chunks without overflowing). Grease your baking dish with softened butter (or cooking spray).1 tablespoon unsalted butter
- Carefully place the sweet potato chunks in the boiling water. Cook until tender, about 15 minutes, stirring occasionally. Drain.3 lbs sweet potatoes
- In a large bowl, use an electric hand mixer or a potato masher to mash the potatoes until smooth. Stir in the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, and salt. Mix until creamy and well combined.½ cup unsalted butter, ½ cup dark brown sugar, ¼ cup granulated sugar, ½ cup whole milk, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon Kosher salt
- Grease the dish with softened butter (or cooking spray).
- Spread the sweet potato mixture evenly into the prepared dish.
- In a medium bowl, combine the chopped pecans, brown sugar, flour, melted butter, and salt. Stir until crumbly and evenly coated.1 cup pecans, ½ cup dark brown sugar, ⅓ cup all-purpose flour, ¼ cup unsalted butter, ½ teaspoon Kosher salt
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake for 30 to 35 minutes, or until the topping is lightly browned and crisp. Cool slightly for about 10 minutes. The topping will firm up a bit as it cools.
Notes
- Boil sweet potatoes just until tender, then drain well to avoid excess moisture in the filling.
- To save time, the filling and topping can be prepared a day ahead and assembled just before baking.
- For a gluten‑free version, use a 1:1 gluten‑free flour blend or oat flour in the topping.
- Adjust the sweetness to taste—sweet potatoes can vary in natural sugar content.
- Add a pinch of nutmeg or allspice for extra holiday warmth.
- Leftovers keep well in the refrigerator for up to 4 days; reheat in the oven to keep the topping crisp.
- This casserole also freezes beautifully—assemble, freeze unbaked, then thaw overnight before baking.
Marci Ferree says
My family loved it very delicious. I used candied pecans for the top just a little rid bit. But delicious overall thank you.
Kris Longwell says
Hi Maric! Yay!! We are so so thrilled you made the sweet potato casserole and the family loved it! Candied pecans sound wonderful! Thanks so much for sharing and for the wonderful review! That means the world to us! Please stay in touch! All the best! Kris & Wesley
Marlene says
Can you use canned yams for this dish?
Kris Longwell says
Hi Marlene, you certainly can!
Kris Longwell says
Drain them well before mashing to remove excess liquid, and reduce the sugar slightly since canned are often packed in syrup.
Wes says
Sweet Potato Casserole has always been my least favorite side dish on the Thanksgiving table…until NOW!!! Kris has made me a believer! Try it, folks. It’s amazing.