I’m sharing my Pecan Topped Sweet Potato Casserole, with tender sweet potatoes, butter, and brown sugar beneath a crisp layer of toasted pecans and a little secret that keeps people asking for the recipe.

Jump to Recipe

I’m a little bit obsessed with this recipe, and I don’t even try to hide it. The sweet potatoes get silky and rich, the brown sugar gives that deep caramel whisper, and the chopped pecans on top snap loud enough to make people look up from their plates.

I call it my Pecan Topped Sweet Potato Casserole because that crunchy top changes everything, you know, it makes the whole dish feel like it actually earned its place on the table. I wont pretend it’s subtle, and sometimes it steals the show, but that’s exactly why I keep making it.

Ingredients

Print Recipe (No Advertisments)

Sweet potatoes add fiber and vitamin A, starchy, give natural sweetness and creamy texture.
Brown sugar brings caramel like sweetness, adds moisture but ups the carbs and calories.
Butter makes it rich and silky, high fat so use sparingly if watching calories.
Eggs bind the mash, add protein and structure, helps it set while baking.
Pecans give crunch, heart healthy fats and a toasty nutty flavor, plus protein.
Milk loosens the mash slightly, adds creaminess and a little protein and carbs.
Warm spices like cinnamon and nutmeg add cozy aroma and subtle sweet spice.

Ingredient Quantities

3 pounds sweet potatoes peeled and cubed (about 4 cups mashed)

1/2 cup packed light brown sugar

1/4 cup unsalted butter melted

1/3 cup milk

2 large eggs beaten

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 cup packed light brown sugar (for topping)

1/2 cup all purpose flour

1/2 cup unsalted butter melted (for topping)

1 cup chopped pecans

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F and toast the pecans on a sheet pan for 5 to 7 minutes until fragrant, then chop and set aside (or toast in a dry skillet 3 to 4 minutes if you like).

2. Put the peeled, cubed sweet potatoes in a large pot, cover with cold water, bring to a boil and simmer 15 to 20 minutes until very fork tender; drain thoroughly so they arent watery.

3. Mash the potatoes until mostly smooth (about 4 cups mashed), then stir in 1/2 cup packed light brown sugar, 1/4 cup melted unsalted butter, 1/3 cup milk, the 2 beaten eggs, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon kosher salt; mix until combined but dont overwork it or it gets gluey — add a splash more milk if too thick.

4. Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.

5. In a medium bowl combine 1 cup packed light brown sugar, 1/2 cup all purpose flour, 1/2 cup melted unsalted butter and the chopped toasted pecans; use a fork or your fingers to crumble the mixture into coarse crumbs.

6. Evenly sprinkle the pecan streusel over the sweet potato layer, gently pressing in a little so it sticks.

7. Bake uncovered at 350F for 25 to 30 minutes, until the topping is golden and the filling is set; if the topping browns too fast tent loosely with foil.

8. Let the casserole rest about 10 minutes before serving so it firms up a bit, then dig in. Leftovers keep in the fridge for up to 4 days.

Equipment Needed

1. Oven (preheat to 350F)
2. Sheet pan or baking sheet, for toasting pecans
3. Dry skillet (optional) for quicker toasting
4. Large pot for boiling the sweet potatoes
5. Colander or fine mesh strainer to drain them well
6. Potato masher or hand mixer to get about 4 cups mashed
7. Mixing bowls — one large for the potatoes and one medium for the topping
8. 9×13 inch baking dish, greased
9. Measuring cups and spoons, plus a fork or pastry cutter to crumble the streusel
10. Rubber spatula and wooden spoon (and oven mitts for safety)

FAQ

Q: How should I cook the sweet potatoes so they mash up right? A: Peel and cube, then either boil 15-20 minutes until fork tender or roast at 425 F for 35-45 minutes. Drain well, then mash to about 4 cups. Let them cool a little before stirring in the eggs so they dont scramble, and dont overmix or youll end up gluey instead of fluffy.

Q: Can I make this casserole ahead of time? A: Yes. You can assemble the sweet potato base and keep it covered in the fridge up to 24 hours, but keep the topping separate until baking. Or fully bake, cool, refrigerate, and reheat at 350 F for 20-30 minutes. If you bake straight from cold add 5-10 extra minutes.

Q: What if someone is allergic to pecans or I need it gluten free? A: Swap pecans for walnuts, sliced almonds, or pumpkin/sunflower seeds for a nut free option. For gluten free use a 1:1 gluten free flour or replace the flour with quick oats or almond flour. You can also omit nuts and use a buttery oat crumble instead.

Q: How do I get the filling creamy but not too sweet or watery? A: Measure about 4 cups mashed sweet potato, use the 1/3 cup milk and 1/4 cup melted butter called for, and add the 2 beaten eggs and spices. If it tastes too sweet cut back a little on the brown sugar. If its too wet, drain excess moisture and mash less, a few lumps are ok.

Q: Can I use canned sweet potatoes instead of fresh? A: Yes you can, but drain and pat them dry first and measure out 4 cups mashed. Canned often come sweeter so taste before adding all the brown sugar and adjust liquid since canned can be wetter.

Q: How do I keep the topping crispy and not soggy? A: Mix the topping so the flour coats the pecans and sugar, spread it evenly and bake uncovered on the middle rack. Toasting the pecans briefly before mixing helps. If topping softens after chilling, pop it under the broiler 1-2 minutes watching closely or bake a bit longer until golden.

The BEST Sweet Potato Casserole Recipe Substitutions and Variations

Brown sugar: swap with coconut sugar 1:1 by volume for a similar sweetness but less molasses flavor. Or use maple syrup — 3/4 cup syrup for each 1 cup sugar and cut other liquid (milk) by about 3 tablespoons.
Unsalted butter (both places): use melted coconut oil 1:1 for the same fat content, it may add a faint coconut note. For neutral flavor use light vegetable oil 1:1 instead.
Eggs: replace each egg with a flax “egg” — mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. Works well here though the mix can be slightly denser.
Pecans (topping): swap with chopped walnuts 1:1 for a very similar texture and flavor. For a nut free option use toasted pumpkin or sunflower seeds 1:1 for the crunch.

Pro Tips

1) Dry the potatoes well after boiling, then mash with a potato ricer or food mill if you can, otherwise mash gently. If you overwork them they get gluey, so stop when mostly smooth and add a little milk only if needed.

2) Warm the milk and melted butter before stirring them in, they absorb better when warm and the mash stays silkier, trust me its worth the extra minute.

3) Toast the pecans until fragrant but dont let them burn, chop some fine and reserve a few big chunks for the topping so you get crunchy bites, texture matters.

4) Make the streusel ahead and keep it chilled until right before baking, that helps it stay crumbly and not sink into the filling. If the topping browns too fast cover loosely with foil midway through baking.

5) Let the casserole rest about 10 minutes so it firms up, and if you reheat leftovers add a splash of milk and cover while warming so it doesnt dry out.