There’s something so cozy and comforting about a warm Sweet Potato Casserole with Pecans Recipe that feels like an instant hug from the inside. The sweet, velvety potatoes paired with a crunchy, buttery pecan topping make it a true crowd-pleaser—perfect for holidays or casual get-togethers.

The image shows a white rectangular dish filled with a two-layer sweet potato casserole. The bottom layer is smooth, bright orange mashed sweet potatoes with a soft texture, visible where a portion has been scooped out from the corner. The top layer is a crumbly, uneven streusel topping mixed with pecan pieces, with rough, chunky textures and a golden-brown color. The contrast between the smooth sweet potato layer and the crunchy nut topping is clear. The dish is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Casserole with Pecans Recipe
Top Tip
How to Serve Sweet Potato Casserole with Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Casserole with Pecans Recipe

Why You'll Love This Recipe

I’ve made this Sweet Potato Casserole with Pecans Recipe more times than I can count, and every time it’s a hit. It’s one of those dishes that bridges the gap between sweet and savory beautifully and is easy enough to pull off without fuss.

Classic Flavor Combo: Sweet, earthy potatoes meet a crunchy, buttery pecan topping that’s simply irresistible.
Simple Ingredients: No complicated steps or odd items—just pantry staples and fresh sweet potatoes.
Make-Ahead Friendly: You can prep it ahead of time and bake it fresh, which is a lifesaver on busy days.
Perfect for Any Occasion: Whether it’s Thanksgiving, a family dinner, or just a comforting night in, it fits right in.

The dish shows a close-up of a piece of orange sweet potato mash topped with a crumbly, light brown pecan streusel with visible pecan pieces, lifted by a wooden spoon above a white ceramic baking dish filled with the same layered dessert. The sweet potato layer is smooth and dense at the bottom, while the topping is crunchy and textured, sitting evenly on top. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sweet Potato Casserole with Pecans Recipe brings together simple, flavorful ingredients that marry perfectly. Each one plays a key role—sweet potatoes carry the creamy base, butter and sugar add richness and sweetness, and pecans provide that satisfying crunch.

Flat lay of four fresh whole sweet potatoes with smooth orange skin, a small white ceramic bowl of light brown sugar, a small white bowl of melted golden butter, a small white bowl of creamy milk, two whole uncracked brown eggs with clean shells, a small white bowl of light golden vanilla extract, a small white bowl of fine all-purpose flour, a small white bowl of ground cinnamon with warm reddish-brown color, a small white bowl filled with chopped pecans showing natural texture and rich brown shades, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potatoes: Choose firm, medium-sized ones for a balanced sweetness and creamy texture when mashed.
Light Brown Sugar: Adds just the right hint of molasses flavor without overpowering the potatoes.
Unsalted Butter: Melts into the potatoes and topping for smooth richness and helps control salt levels.
Milk (not skim): Keeps the mash creamy—whole or 2% milk works best here.
Eggs: Bind everything together, giving the casserole structure and silkiness.
Vanilla Extract: Adds warmth and depth, complementing the natural sweetness of the potatoes.
Salt & Black Pepper: Essential for balancing flavors, ensuring the casserole isn’t overly sweet.
All-Purpose Flour: Helps bind the topping for a tender, crumbly texture.
Cinnamon: A subtle spice that enhances the sweetness and pairs beautifully with pecans.
Pecans: The star crunch! Toasted pecans are even better if you have the time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sweet Potato Casserole with Pecans Recipe is how easy it is to put your own spin on it. I like to play with spices or swap out pecans depending on what I have on hand—let me tell you what I've tried!

Variation: Sometimes, I add a pinch of nutmeg or ginger to the topping for an extra warm spice note that my family adores.
Dietary Switch: For a dairy-free version, swap melted butter with coconut oil and use almond milk—you won’t miss a beat.
Go Nutty: If pecans aren’t your favorite, walnuts or even hazelnuts work great as an alternative topping.

Step-by-Step: How I Make Sweet Potato Casserole with Pecans Recipe

Step 1: Baking the Sweet Potatoes to Perfection

I always start by preheating my oven to 400°F and lining a baking sheet with foil—it makes cleanup so much easier! Then, I prick each sweet potato a couple of times with a fork. Once they go into the oven, set your timer for about an hour, but keep an eye after 60 minutes—they’re done when they’re super soft inside and the skin starts to wrinkle. A quick poke with a knife should slide in easily. That’s your sign they’re ready for peeling.

Step 2: Mashing Up the Sweet Potato Base

While the potatoes are still warm (but cool enough to handle), I peel off the skin—it almost falls off on its own at this stage! Use a potato masher or ricer for the smoothest texture; I’ve found ricing works wonders if you want it super creamy. Let the mash cool down for about 5 to 10 minutes; this prevents the eggs from scrambling when you mix them in later.

Step 3: Bringing the Filling Together

To that beautiful mashed potato, I add brown sugar, melted butter, milk, eggs, vanilla, and a good pinch of salt and pepper. Grab your electric hand mixer and blend until it’s silky smooth and well combined—there’s nothing like that fluffy, luscious base to promise a great casserole!

Step 4: Crafting the Pecan Topping

In a separate bowl, mix the flour, brown sugar, cinnamon, and pecans. It might look a little dry at first—that’s normal. Drizzle in the melted butter and toss everything until the mixture feels evenly moist and crumbly. This topping bakes into a crunchy, buttery blanket that’s absolutely dreamy.

Step 5: Baking it All Together

Pour your sweet potato mix into a greased casserole dish (I usually use a 12x8-inch one) and spread it evenly. Sprinkle that lovely pecan topping all over. Pop it back into the oven at 350°F for about 40 minutes. If you notice the topping browning too fast, tent the dish with foil for the last 10 minutes to keep it from burning. When it’s bubbling and golden, you know it’s ready to serve.

Top Tip

Through the years, I’ve learned a few tricks that take this Sweet Potato Casserole with Pecans Recipe to the next level. These little nuggets of wisdom really helped me avoid common pitfalls and get consistent results every time.

Don’t Rush Cooling: Let your mashed sweet potatoes cool briefly before adding eggs—it keeps the eggs from curdling and ensures a smooth texture.
Use Room Temperature Ingredients: Butter and eggs at room temp mix better, making the casserole creamier and more luscious.
Toast Your Pecans: If you have time, toast pecans lightly in a dry skillet for a few minutes—they deepen the flavor and add extra crunch.
Watch the Topping: Tent foil over the casserole if the topping browns too quickly—better safe than burnt!

How to Serve Sweet Potato Casserole with Pecans Recipe

Sweet Potato Casserole - Serving Suggestion

Garnishes

I’m a sucker for simplicity when it comes to garnishes. I like to sprinkle a few extra pecan halves on top after baking, just for that fresh crunch. Sometimes a light dusting of cinnamon adds a lovely visual and flavor touch. A little fresh thyme can also add an unexpected herbal note if you’re feeling adventurous.

Side Dishes

This casserole pairs beautifully with roasted turkey, baked ham, or even a simple green salad for a lighter meal. I often serve it alongside my family’s favorite green beans almondine or roasted Brussels sprouts to round out the plate.

Creative Ways to Present

For holiday dinners, I sometimes bake individual portions of this casserole in mini ramekins. It’s charming for guests and means everyone gets their own crispy topping. Another fun idea is layering the casserole in a clear baking dish or trifle bowl to show off the vibrant orange sweet potato and nutty topping layers.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or plastic wrap and store them in the fridge. The casserole keeps well for 3 to 4 days and reheats nicely without losing too much crispness in the topping.

Freezing

This Sweet Potato Casserole with Pecans Recipe freezes beautifully. I portion it into airtight containers or freezer-safe bags and label them well. When you want it, let it thaw overnight in the fridge before reheating for best results.

Reheating

I reheat leftovers in the oven at 350°F, tented with foil to prevent the topping from burning while warming it through. If you want to refresh the crunch, remove the foil the last 5 minutes to crisp it back up.

Frequently Asked Questions:

Can I make Sweet Potato Casserole with Pecans Recipe ahead of time?

Absolutely! You can prepare the mashed sweet potato base and pecan topping up to a day in advance and keep them covered in the fridge. When you’re ready, assemble and bake everything fresh for the best texture and flavor.

What’s the best sweet potato variety for this casserole?

I recommend using standard orange-fleshed sweet potatoes (sometimes called yams in the US). They have the perfect natural sweetness and creamy texture once baked. Avoid overly large ones, which can be watery.

Can I make this recipe vegan or dairy-free?

Yes! Swap the butter for coconut oil or a vegan butter substitute, and use plant-based milk such as almond or oat milk. Just be sure to use an egg replacer or omit eggs; the casserole will still be delicious but slightly less dense.

How do I avoid a soggy topping?

To keep the pecan topping crisp, make sure to evenly distribute the melted butter throughout the flour and sugar mixture. Also, watch the baking time carefully and tent with foil only if the topping starts to brown too quickly, not for the entire bake. Serving it warm right out of the oven is your best bet for crunch!

Final Thoughts

This Sweet Potato Casserole with Pecans Recipe is one of those timeless dishes I love sharing because it feels like comfort food at its best—simple, soulful, and deeply satisfying. I hope you enjoy making it as much as I do, and it finds a happy spot on your family table, too.