Easy Sweet Potato Casserole with Pecan Topping

Sharing is caring!

This sweet potato casserole has all the flavor you love from the classic Sugary Sam version, only this recipe is made with fresh sweet potatoes.

this …

It’s creamy, rich, and sweet, with a buttery brown sugar pecan topping that’s baked until golden brown. This classic casserole is a perfect side dish for your Thanksgiving table or Christmas dinner.

• Prep Time: 25 minutes
• Bake Time: 30 to 35 minutes
• Rest Time: ​10 minutes
• Total Time: 1 hour + 10 minutes
• Servings: 12
• Prep Level: Beginner +

Ingredient Notes

• Fresh sweet potatoes: I prefer fresh potatoes for this recipe, especially during the holidays. They’re richer with more natural flavor, and you have better control over the sweetness and moisture. It takes a little longer prep time, but it’s worth it. However, for convenience and time-saving, canned yams can work. Be sure to drain them well. Also, reduce the added sugar by half in the recipe to balance the syrupy sauce that the canned sweet potatoes are packed in.
• Granulated sugar: For a more earthy sweetness, use maple syrup or dark brown sugar instead.
• Additional flavors: Add a splash of orange juice or zest for a pop of citrus; it complements the sweet potato flavor beautifully. Add a pinch of nutmeg, cinnamon, cloves, or allspice for a cozy fall flavor.
• Milk alternatives: Swap regular milk or heavy cream with oat, almond, or coconut milk. Keep it unsweetened and plain for the best flavor.
• Nut topping options: Replace pecans with walnuts or almonds. For a nut-free topping, replace with oats or crushed graham crackers. Mini marshmallows are popular, especially with kids. Add a layer of marshmallows in the last few minutes of baking for a golden, gooey marshmallow topping.

Step-by-Step Instructions

• Cook the sweet potatoes – wash, peel, and cut into cubes. Place the potatoes in a large pot or Dutch oven and cover with cold water.
• Over high heat, bring to a boil, then reduce the heat and cook until fork-tender. The time will vary depending on the size of the cubed potatoes.  You want them tender but not mushy.
• Preheat the oven to 350 degrees F.
• Mash the potatoes – Carefully drain the potatoes and transfer them to a large bowl. Mash the potatoes using a potato masher or hand mixer until smooth.

• Stir in the remaining filling ingredients.
• Pour the sweet potato mixture into a prepared baking dish. 

• Make the Pecan Topping – In a separate bowl, combine the flour, brown sugar, cinnamon, salt, and pecans. Pour in the melted butter and stir until the mixture resembles a crumbly streusel.

• ​Sprinkle the pecan mixture over the sweet potato layer. Use a spoon or your fingers to crumble and spread the topping.
• Bake uncovered until the topping is golden brown and the filling is heated through and slightly puffed.
• Let it rest before serving.

See the recipe card at the bottom of this post for measurements and baking times.

Laura Belle’s Tips

1. Mash while warm – mash the tender sweet potatoes while they’re still warm for a smooth creamy texture. For an extra smooth filling, use a hand mixer. If you prefer some texture in your sweet potato filling, stick to using a potato masher or fork.
2. Use salted butter – the salt in the butter balances the sweetness of the filling and topping.
3. Bake until just set – bake just until the edges are bubbly and the topping is golden brown. Over-baking can dry out the casserole.
4. Let it rest – Let the sweet potato casserole cool for 10 – 15 minutes so it firms up slightly for better serving results.

Storing

Let the casserole cool completely, then cover it tightly with plastic wrap, aluminum foil, or transfer it to an airtight container. Store in the fridge for up to 4 days.

To freeze – Let it cool, wrap it tightly, and freeze for up to a month. Thaw in the fridge overnight before baking or reheating.

Make-Ahead Friendly

You can make the filling and topping in advance, then store them separately and refrigerate them a day ahead.

You can also assemble the sweet potato filling, store it well, and freeze it for up to 2 months. Make and layer the topping just before baking to keep it crisp and fresh. 

More Delicious Holiday Recipes

• ​French’s Original Green Bean Casserole
• ​Slow Cooker Scalloped Corn Casserole
• Pennsylvania Dutch Potato Filling
• Cranberry Sauce
• Easy Pumpkin Pancakes Using Pancake Mix
• Chocolate Chip Pecan Pie
• Libby’s Classic Pumpkin Roll
• Easy Leftover Turkey Pot Pie
• Smoked Turkey Breast from Miss in the Kitchen

Continue to Content

Yield: 12 servings

Easy Sweet Potato Casserole with Pecan Topping

Print

This sweet potato casserole has all the flavor you love from the classic Sugary Sam version, only this recipe is made with fresh sweet potatoes. It's creamy, rich, and sweet, with a buttery brown sugar pecan topping that's baked until golden brown. 

Prep Time 25 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
• 1/4 cup (½ stick) salted butter, melted
• 1/3 cup milk or heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• Pecan Topping:
• 3/4 cup brown sugar (light or dark)
• 1/2 cup flour
• 1/2 teaspoon of ground cinnamon
• 1 cup of pecans (chopped)
• 1/4 cup (½ stick) salted butter, melted

Instructions

1. Wash, peel, and cut into 1-inch cubes.
2. Place the potatoes in a large pot or Dutch oven and cover with cold water.
3. Over high heat, bring to a boil, then reduce the heat to medium and cook until fork-tender. Cook for 15 to 25 minutes, depending on the size of the potato cubes. You want them tender but not mushy.
4. Preheat the oven to 350°F.
5. Carefully drain the potatoes and transfer them to a large bowl. Mash the potatoes using a potato masher or hand mixer until smooth (approximately 45 seconds). 
6. Stir in the butter, milk, sugar, vanilla extract, salt, nutmeg, and eggs (lightly beaten). 
7. Pour the sweet potato mixture into a lightly greased casserole dish. Anything around the size of an 8×11”, 9×13”, or even a 10” deep casserole dish will work.
8. In a separate bowl, combine the flour, brown sugar, cinnamon, salt, and pecans.
9. Pour in the melted butter and stir until the mixture resembles a crumbly streusel.
10. Sprinkle the pecan mixture over the sweet potato layer. Use a spoon or your fingers to crumble and spread the topping.
11. Bake uncovered for 30 – 35 minutes, or until the topping is golden brown and the filling is heated through and slightly puffed.
12. Let it rest for 10 – 15 minutes before serving.

Notes

Helpful Tools

• Large Pot
• Cutting Board
• Large mixing bowl
• Small Bowl
• Measuring cups and spoons
• 8×11'', 9×13'' casserole dish, or even a 10'' deep casserole dish will work

Helpful Tips

• Mash the sweet potatoes while warm
• Use salted butter to balance out the sweetness
• Let it rest after baking for a few minutes before serving

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest