Pecan Sweet Potato Casserole
Sweet, cozy, and crunchy—pecan sweet potato casserole brings all the warm, happy feelings. When I bake it, my house fills with a nutty, toasty smell. It reminds me of family dinners, laughter, and that little sugary crunch on top.
This dish has creamy sweet potatoes with a crunchy, buttery layer of pecans. The flavors blend together like a big hug. It’s easy as pie to make, and everyone digs in with a big smile.
If you need comfort or want your kitchen to smell amazing, this casserole does the trick.
Why You’ll Love This Sweet Potato Casserole?
- Tastes sweet and buttery with a crispy top that’s oh-so-yummy.
- Makes you feel like you’re back at grandma’s house, every single bite.
- Easy recipe for anyone—no fancy tools or tricky steps needed.
- Always a big hit at family gatherings, potlucks, or holiday parties.
- Smells so good baking, even the neighbors might come over to say hi.
Ingredients You’ll Need
- Sweet potatoes: I love their orange color—your casserole gets a naturally sweet flavor.
- Brown sugar: You’ll taste cozy sweetness that reminds me of warm, caramel treats.
- Butter: I always pick unsalted butter, so the casserole is creamy and perfectly balanced.
- Vanilla extract: Just a splash gives your kitchen that special, sweet aroma.
- Ground cinnamon: I always add some; your dish will smell like the holidays.
- Eggs: They help your sweet potato base stay smooth, fluffy, and firm.
- Salt: A pinch balances the sweetness so your bites always feel right.
- Pecans: You’ll get perfect crunch, and my favorite nutty flavor right on top.
- All-purpose flour: I mix it for my topping’s famous, crumbly goodness.
- Milk: Any milk works in this recipe… But I usually use whole or almond milk.
How to Make Pecan Sweet Potato Casserole?
Making this Fall casserole is as easy as pie. You just mash, mix, layer, and bake your way to buttery heaven.
Step 1: Chop and boil sweet potatoes. Cut sweet potatoes into 1-inch pieces. Add to a large pot, cover with water, and boil for 20 minutes until fork-tender and ready for mixing.
Step 2: Drain and cool the potatoes. Drain well and let sweet potatoes steam-dry in the pot for 2 minutes. This keeps them from being watery when you start mixing.
Step 3: Mix the sweet potato filling. Add the drained sweet potatoes, brown sugar, melted butter, milk, eggs, vanilla, cinnamon, and salt to a large mixing bowl. Use a hand mixer to blend until smooth—no lumps left!
Step 4: Fill the baking dish. Lightly grease a 9×13-inch baking dish. Spoon in the sweet potato filling and use a spatula to smooth it into a nice, even layer.
Step 5: Make the pecan topping. In a separate bowl, stir together chopped pecans, brown sugar, flour, and melted butter. Mix until it’s well blended and the pecans are glossy and coated.
Step 6: Add the topping and bake. Sprinkle the pecan crumble evenly over the sweet potatoes. Bake uncovered at 350°F for 35 minutes until golden and bubbly with a toasty aroma filling your home.
Step 7: Cool slightly and serve. After baking, let the casserole cool for 10 minutes. This helps the top crisp up, allowing everyone to enjoy it.
Tips for the Best Pecan Sweet Potato Casserole
This dish turns out tastiest when you follow these simple tips, straight from my kitchen to yours.
- Use fresh sweet potatoes: They will taste sweeter and bake up soft, not watery or stringy.
- Don’t overmix the base: Too much mixing can make it dense instead of nice and fluffy.
- Toast the pecans first: It brings out their flavor, making the topping extra nutty and crunchy.
- Taste before adding salt: Sweet potatoes vary—sometimes you need a pinch more salt, sometimes less.
- Let it cool before serving: Gives the topping time to set, making it crispy rather than soggy or soft.
Variations and Substitutions
This casserole is a piece of cake to personalize. Try these ideas to put your own twist on a classic.
- Swap honey for brown sugar: For a richer, deeper sweetness and a touch of floral flavor, try honey instead.
- Add mini marshmallows on top: Makes it gooey and sweet, reminding every bite of cozy childhood memories.
- Use walnuts instead of pecans: A little more bitter and crunchy, changing the nutty flavor for something new.
- Make it dairy-free: Substitute coconut oil and plant milk for a rich flavor without any regular dairy.
- Spice it up with nutmeg: Just a dash of nutmeg brings another layer of warmth to the casserole.
Make-Ahead and Storage Tips
Pecan sweet potato casserole saves you time like a magic wand! Here’s how you can prep and store it just right.
- Prepare a day ahead: Assemble everything, cover tightly, and keep in the fridge for up to 24 hours.
- Store leftovers in fridge: Cover your casserole well; leftovers will keep fresh and tasty for 4 days.
- Freeze for longer: Cool completely, wrap tightly, and freeze for up to 2-3 months with amazing results.
- Reheat gently to keep texture: To make the topping crunchy again, warm it in a 325°F oven for 20 minutes.
- Don’t leave out overnight: This dish has eggs and milk, so refrigerate within 2 hours after serving.
What to Serve with Pecan Sweet Potato Casserole?
I love sharing this dish at big family meals, and it pairs perfectly with classic comfort food. Here are my go-to ideas:
- Roast Turkey or Chicken: Hearty and juicy meat goes so well with the sweetness of the casserole.
- Maple Roasted Brussels Sprouts: Their earthy, fresh crunch keeps things balanced and bright.
- Homemade Cranberry Sauce: Tart and tangy taste balances out all the cozy sweetness on your plate.
Frequently Asked Questions
Pecan Sweet Potato Casserole
Ingredients
Sweet Potato Filling
- 4 lbs medium sweet potatoes (about 8 cups mashed)
- 1 cup brown sugar
- 1/2 cup unsalted melted butter
- 2/3 cup milk of choice
- 4 large eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Pecan Topping
- 2 cups chopped pecans
- 1 cup brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup unsalted melted butter
Equipment
- Large Pot
- Electric Hand Mixer
- Large Mixing Bowls
- 9×13-inch Baking Dish
- Spatula or Large spoon
Instructions
- Boil sweet potatoes: Peel and cut 4 lbs of sweet potatoes into 1-inch cubes. Put them in a large pot, cover with water, and boil for about 15-20 minutes until fork-tender.
- Drain and cool: Drain the sweet potatoes completely. Return them to the pot, and let them steam-dry for 2 minutes so they don’t get watery.
- Mix sweet potato filling: Place the sweet potatoes in a big mixing bowl. Add 1 cup brown sugar, 1/2 cup unsalted melted butter, 2/3 cup milk, 4 large eggs, 2 tsp vanilla, 1 tsp cinnamon, and 1 tsp salt. Use a hand mixer to blend until creamy and smooth—no lumps anywhere.
- Spread into baking dish: Grease a 9×13-inch baking dish. Pour in the sweet potato filling and use your spatula or large spoon to spread it evenly, reaching all corners.
- Prepare pecan topping: In another bowl, combine 2 cups chopped pecans, 1 cup brown sugar, 2/3 cup flour, and 2/3 cup unsalted melted butter. Stir together until the mix is crumbly and the pecans are well coated.
- Add topping and bake: Sprinkle the topping over the sweet potatoes, covering them evenly. Bake, uncovered, in a 350°F oven for 35 minutes until the top looks golden and delicious.
- Cool and serve: After baking, let the casserole sit on a wire rack for about 10 minutes. The topping will set and get extra crispy. Then, serve warm and enjoy!
Notes
- You can assemble this casserole a day ahead and bake just before serving for a fresh crunch.
- Use a glass or ceramic 9×13” or 8×11” baking dish—it bakes evenly and gives your casserole perfect edges and a golden, crispy topping every time.
- For nut allergies, skip the pecans; substitute oatmeal for a crunchy, golden topping without any nuts.
- Taste test your sweet potato mixture before baking and adjust salt or sweetness for your liking.
- If using canned sweet potatoes, drain well to avoid watery casserole and mash thoroughly before adding other ingredients.
- Store leftovers in an airtight container in the refrigerator, then reheat in the oven for a crisp, crunchy topping.
- Add mini marshmallows with the pecan topping if you want an extra gooey and sweet finish on top.
More Sweet Potato Recipes
- Grilled Sweet Potatoes
- Roasted Sweet Potato Quinoa Salad
- Sweet Potato Black Bean Salad
- Healthy Mashed Sweet Potatoes
