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An overhead view of a sweet potato casserole with crunchy pecan topping in an oval baking dish with a portion of the casserole missing and a serving spoon inserted into the dish.

Sweet Potato Casserole with Crunchy Pecan Topping

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Resting time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 574kcal
Author: Kris Longwell
This Sweet Potato Casserole with Crunchy Pecan Topping is a creamy, comforting holiday classic. Smooth, lightly spiced sweet potatoes are topped with a buttery, caramelized pecan crumble for the perfect balance of sweet and savory—an irresistible side dish for Thanksgiving or any festive meal.
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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.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • 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.

Nutrition

Calories: 574kcal | Carbohydrates: 74g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 418mg | Potassium: 714mg | Fiber: 7g | Sugar: 41g | Vitamin A: 24807IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 2mg