Sweet Potato Pecan Casserole

This sweet potato casserole with pecan topping has become the centerpiece of my holiday table and is especially perfect for anyone searching for a crowd pleasing side with classic Southern flavor. When you want a foolproof Thanksgiving recipe, this easy casserole balances creamy sweet potatoes with a crisp, buttery pecan crust for the ultimate comforting bite. It takes only about 35 minutes to prep and just 30 to 45 minutes in the oven, so you can impress your guests without being camped out in the kitchen all day.

This sweet potato casserole with pecan topping quickly became a favorite in my kitchen when I wanted a nostalgic yet simple side that even picky eaters love. My children were obsessed with the caramelized pecan topping from the very first time, and now it is the number one request for both holiday feasts and cozy fall dinners. Using canned sweet potatoes truly makes it possible to have this classic Southern dish on the table with minimal prep any night of the week.

Gather Your Ingredients

• Canned sweet potatoes in syrup: Essential for creamy texture and consistent flavor, plus saves time on peeling and chopping; drain and rinse for best control over sweetness
• Granulated sugar: Adds gentle sweetness that complements rather than overwhelms; opt for organic if desired or reduce for a lighter casserole
• Large eggs: Provide richness and structure, making the filling hold its shape for easy scooping or slicing; flax eggs can substitute for an egg free version
• Butter at room temperature: Infuses both the filling and topping with flavor and creates a fluffier, tender base; use vegan butter as a dairy free swap
• Half and half cream: Lends luxurious creaminess that mimics mashed potatoes but in a sweeter, silkier form; swap in coconut cream or almond milk for allergies
• Pure vanilla extract: Adds a warm bakery style aroma and depth, especially noticeable in both filling and topping
• Brown sugar: Brings molasses and caramel notes to the crisp topping, elevating every bite; coconut sugar can be substituted
• All purpose flour: Thickens the brown sugar crumble for maximum crunch; gluten free flour blends work well for anyone avoiding wheat
• Chopped pecans: Provide the signature nutty crunch, transforming the casserole into a celebration dish; walnuts or a nut free granola work if needed
• Melted butter: Drizzled to bind and toast the topping for a golden finish, ensuring every pecan crisps up beautifully
• Ground cinnamon: Delivers warmth and autumnal spice throughout both layers; try pumpkin pie spice for a holiday twist

How to Make Sweet Potato Casserole with Pecan Topping

Preheat and Set Up:

Begin by preheating your oven to 350 degrees Fahrenheit and clearing space for your eight by eight inch baking dish. This ensures that your casserole bakes evenly with plenty of airflow and you are not searching for pans at the last minute.

Whip the Sweet Potato Base:

In a large bowl, mix drained canned sweet potatoes, granulated sugar, beaten eggs, room temperature butter, half and half, and pure vanilla extract. Use an electric mixer on medium for about three minutes until the mixture becomes smooth with minimal lumps, keeping it slightly rustic for homemade appeal.

Spread and Smooth the Filling:

Transfer the sweet potato mixture to an ungreased eight by eight baking dish. Use a spatula or the back of a spoon to spread it evenly into all corners, ensuring uniform baking and helping the topping stay put.

Mix the Brown Sugar Pecan Topping:

In a small bowl, combine packed brown sugar, all purpose flour, and ground cinnamon. Stir with a fork until crumbly, mimicking a classic pie topping for flavorful crunch.

Add the Crunchy Pecan Layer:

Sprinkle the brown sugar mixture over the filling, followed by a generous layer of chopped pecans. Press gently with your hand or a spoon to help them stick, which prevents burning or shifting during baking.

Finish with Melted Butter Drizzle:

Evenly pour melted butter over the pecan topping. This helps the pecans become golden brown and infuses deep toffee flavor throughout the top layer as it bakes.

Bake Until Bubbly and Golden:

Bake casserole for 30 to 45 minutes in the center of the oven until the edges are bubbling and the pecans are toasted and crisp to the touch. Rest at least ten minutes before serving so the filling sets and scoops cleanly.

One of my favorite discoveries is that layering the pecans under the melted butter allows each nut to toast perfectly and absorb sweet, buttery flavor. I brought this casserole to a Friendsgiving and watched everyone fight for the crispiest corners. It feels great knowing every hearty scoop delivers plenty of beta carotene and wholesome plant based protein—making it a tradition I am proud to serve season after season.

Smart Swaps and Variations

Feel free to personalize your sweet potato casserole with bourbon for a grown up holiday twist, or use maple syrup in place of some brown sugar for deeper sweetness. If you or your guests are gluten free, simply replace flour with your favorite gluten free blend in the crumble topping. For nut allergies, swap in crunchy granola or toasted sunflower seeds for texture. Use coconut milk instead of half and half for a creamy, dairy free version, and add seasonal flavors like orange zest or dried cranberries for extra holiday flair. Roasted fresh sweet potatoes make a great base if you want to cook from scratch, and a pinch of cayenne offers a subtle, savory kick for adventurous eaters.

How to Store and Reheat Sweet Potato Casserole with Pecan Topping

Store sweet potato casserole with pecan topping covered in the refrigerator for up to five days. After letting it cool to room temperature, wrap tightly with plastic wrap or foil, or use an airtight container for best freshness. For freezing, double wrap individual portions or the entire dish in foil and place in a freezer safe bag for up to three months. To reheat, thaw in the fridge overnight, then microwave slices for one to two minutes or reheat in a 300 degree oven for about twelve minutes to revive the crispy topping and creamy filling without drying it out.

What to Serve with Sweet Potato Casserole with Pecan Topping

This rich Southern side pairs perfectly with roasted turkey, glazed ham, or even robust plant based entrées at your next holiday gathering. The sweet and savory flavors complement classics like green bean casserole with crispy onions for added crunch, and a tangy cranberry orange relish provides bright contrast. Finish your table with pillowy dinner rolls or buttery cornbread, and serve with apple cider or spiced chai for a comforting, festive meal that captures the flavors of fall.

Nutritional Benefits

Sweet potato casserole with pecan topping offers a nourishing boost of fiber and vitamin A from sweet potatoes, which help support immune health and vision. Pecans add healthy fats and protein to keep you satisfied, while the dish’s base avoids many processed ingredients—allowing you to control the sweetness and quality of each serving. Naturally vegetarian, this recipe adapts easily to gluten free or dairy free diets for nearly any guest at your table.

Recipe Success Tips

If the pecan topping is browning too quickly before the center is set, loosely tent casserole with foil during the last fifteen minutes. Avoid pureeing the sweet potatoes completely; a slightly rustic, fluffy texture keeps the dish from turning dense. For stress free holidays, prepare the casserole a day or two ahead and simply bake before serving to ensure maximum flavor with minimum last minute effort.

This sweet potato casserole with pecan topping never fails to impress guests with its creamy filling and irresistible crispy topping. Make it this season for a show stopping holiday side and enjoy a new family tradition everyone will request year after year.

Common Questions About This Recipe

→ Can I use fresh sweet potatoes instead of canned?

Yes, simply roast or boil fresh sweet potatoes until soft, then mash and measure out the same quantity as canned for the base.

→ How do I prevent the pecan topping from burning?

Check the casserole during the last 10 minutes of baking. If the pecans are browning too quickly, cover loosely with foil to protect the topping.

→ Can this dish be made ahead?

Absolutely. Assemble the sweet potato mixture and pecan topping separately, then refrigerate. Add the topping just before baking for best texture.

→ What can I substitute for half and half cream?

Milk or a mix of milk and heavy cream works well as a substitute for half and half in this preparation.

→ Is this suitable for a vegetarian diet?

Yes, all ingredients are suitable for vegetarians. Ensure to use a plant-based butter if needed for dietary preferences.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, leftovers stay fresh for up to 3-4 days. Reheat before serving.