Why You’ll Love This Sweet Potato Casserole with Pecan Topping
- The ultimate texture contrast. You get the silky-smooth, cloud-like sweet potato base against that crisp, nutty, streusel-like pecan topping. It’s a party in your mouth where everyone’s invited.
- It’s surprisingly simple to make. Don’t let its impressive appearance fool you. The process is straightforward—roast, mash, mix, top, and bake. The oven does most of the heavy lifting.
- It’s a total crowd-pleaser. This is the dish that will have your guests asking for the recipe before they’ve even finished their main course. It bridges the gap for those who can’t decide between savory and sweet.
- The aroma is pure holiday magic. The scent of roasting sweet potatoes, warm cinnamon, and toasting pecans wafting through your kitchen is honestly half the joy of making it.
Ingredients & Tools
- 3 lbs sweet potatoes (about 4-5 medium)
- 1/2 cup (115 g) unsalted butter, softened, divided
- 1/3 cup (80 ml) heavy cream or full-fat coconut milk
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp fine sea salt
- For the Pecan Topping:
- 1 cup (110 g) pecans, roughly chopped
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (40 g) all-purpose flour
- 4 tbsp (57 g) cold unsalted butter, cubed
- 1/4 tsp fine sea salt
Tools: A large baking sheet, a 9×13 inch (or similar 3-quart) baking dish, a potato masher or electric hand mixer, a medium mixing bowl.
A quick note on the sweet potatoes—roasting them, instead of boiling, really concentrates their natural sweetness and gives a much deeper flavor. And for the pecans, using cold butter in the topping is the secret to getting that perfect, crumbly texture.
Serves: 8-10 | Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes
Before You Start: Tips & Ingredient Notes
- Roast, don’t boil. I know boiling is faster, but roasting the sweet potatoes caramelizes their natural sugars. This step is non-negotiable for the deepest, richest flavor.
- Poke those potatoes! Before they go in the oven, give each sweet potato a few good stabs with a fork. This lets the steam escape so they don’t… well, explode. It’s a messy situation we can avoid.
- Let them cool, just a bit. You’ll be tempted to scoop the flesh out immediately, but give the potatoes 10-15 minutes to cool down. They’ll be much easier to handle, and you won’t scald your fingers.
- Cold butter is key for the topping. For a streusel that’s crumbly and crisp, not greasy and dense, your butter must be cold. If it starts to soften while you’re working, pop the whole bowl in the fridge for 5 minutes.
How to Make Sweet Potato Casserole with Pecan Topping
Step 1: First, let’s roast the sweet potatoes. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Poke each one several times with a fork—this is your explosion-prevention system. Place them directly on the oven rack or on a baking sheet lined with foil for easy cleanup. Roast for 45-60 minutes, or until they are very tender and you can easily pierce them with a knife. The skins might get a little bubbly and leak some syrup, which is a great sign!
Step 2: While the potatoes are roasting, this is the perfect time to make the pecan topping. In a medium bowl, combine the chopped pecans, brown sugar, flour, and salt. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or even two forks, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some larger, pea-sized bits of butter remaining. This uneven texture is what gives you that fantastic crunch. Set the bowl aside or pop it in the fridge.
Step 3: Once the sweet potatoes are cool enough to handle, slice them open lengthwise and scoop the fluffy orange flesh into a large bowl. Discard the skins. To the bowl, add the 1/2 cup of softened butter, heavy cream, brown sugar, egg, vanilla extract, cinnamon, nutmeg, and salt. Now, mash it all together until it’s smooth and well-combined. You can use a potato masher for a more rustic texture or an electric mixer for an ultra-silky, whipped consistency. Your choice!
Step 4: Reduce the oven temperature to 350°F (175°C). Spread the sweet potato mixture evenly into your greased 9×13 inch baking dish. Now, take your pecan topping and sprinkle it evenly over the entire surface. Don’t press it down—you want it to stay nice and loose.
Step 5: Bake the casserole for 25-35 minutes, or until the filling is hot and bubbly around the edges and the pecan topping is a beautiful golden brown. You’ll notice the most incredible aroma filling your kitchen. Let it rest for about 10 minutes before serving. This allows the filling to set just a little, making it easier to scoop out perfect portions.
Serving Suggestions
Complementary Dishes
- Classic Roast Turkey or Glazed Ham — The sweet and savory combination is legendary for a reason. The casserole cuts through the richness of the meat perfectly.
- Garlicky Green Beans with Almonds — You need something fresh and green on the plate to balance the decadence of the casserole. The crisp-tender beans are a perfect counterpoint.
- A Simple, Buttery Dinner Roll — Because you’ll want something to sop up every last bit of that creamy sweet potato goodness left on your plate.
Drinks
- Sparkling Apple Cider — The bubbles and crisp apple flavor cleanse the palate beautifully between bites of the rich casserole.
- A Rich Chardonnay — A lightly oaked white wine has the body and slight buttery notes to stand up to the dish’s sweetness and spice.
- Spiced Hot Coffee — A cup of strong coffee with a pinch of cinnamon enhances the warm spices in the casserole and rounds out the meal.
Something Sweet
- Pumpkin Pie with Whipped Cream — Double down on the cozy, spiced vibes. It’s a classic pairing that never fails.
- Simple Vanilla Bean Ice Cream — If you have any casserole left over, serving it warm with a scoop of cold ice cream for dessert is a game-changer.
- Dark Chocolate Truffles — A few pieces of intense, bittersweet chocolate provide a sophisticated, clean finish after the sweet and spiced casserole.
Top Mistakes to Avoid
- Mistake: Using canned sweet potato puree. The flavor and texture just aren’t the same. It often contains added water and can make the casserole filling watery and bland. Fresh, roasted sweet potatoes are worth the extra time.
- Mistake: Adding the topping too early. If you assemble the entire casserole hours ahead and refrigerate it, the topping will absorb moisture from the filling and become soggy. Assemble the topping separately and sprinkle it on right before baking.
- Mistake: Over-mixing the pecan topping. If you mix it until it forms a uniform paste, you’ll lose the delightful crumbly texture. Stop when it’s just combined and still looks a bit shaggy.
- Mistake: Skipping the rest time. Scooping into the casserole the second it comes out of the oven will result in a soupy mess. Letting it sit for 10 minutes allows it to firm up just enough for perfect serving.
Expert Tips
- Tip: Make it a day ahead. You can roast the sweet potatoes, make the filling, and store it covered in the baking dish in the fridge. Make the topping and keep it in a separate bag in the fridge. The next day, let the dish sit at room temp for 30 minutes, add the topping, and bake. Easy!
- Tip: Toast your pecans first. For an even deeper nutty flavor, spread the pecans on a baking sheet and toast them at 350°F for 5-7 minutes before chopping and adding to the topping. Let them cool completely first.
- Tip: Add a hint of orange. The zest of one orange mixed into the sweet potato filling adds a lovely, bright citrus note that cuts through the richness beautifully.
- Tip: For extra crunch, add oats. If you love a really hearty topping, replace 2 tablespoons of the flour with old-fashioned rolled oats. It gives another dimension of texture.
FAQs
Can I make this casserole ahead of time?
Absolutely, and it’s a huge time-saver for big meals. Prepare the sweet potato filling up to two days in advance, spread it in the baking dish, cover tightly, and refrigerate. Make the pecan topping and store it separately in an airtight container in the fridge. When you’re ready to bake, let the dish sit on the counter for about 30 minutes to take the chill off, sprinkle on the topping, and bake as directed. You might need to add a few extra minutes to the baking time since it’s starting from cold.
Can I freeze Sweet Potato Casserole?
You can freeze the baked casserole, but with a caveat. The texture of the filling may become a little watery upon thawing. For best results, freeze the baked and cooled casserole, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and reheat, covered with foil, in a 350°F oven until warmed through. The topping will lose some of its crispness, so you can sprinkle on a little fresh topping before reheating to help it out.
My casserole filling is a bit runny. What happened?
This usually happens if the sweet potatoes were boiled instead of roasted (they absorb water) or if they were a particularly watery variety. Don’t worry! You can fix it by baking the casserole uncovered for a bit longer until the excess moisture evaporates. For next time, roasting is key, and you can even spread the mashed sweet potatoes on a baking sheet for 10 minutes before assembling to dry them out a touch.
Can I make this dairy-free or vegan?
Yes, very easily! For the filling, use a plant-based butter and substitute the heavy cream with full-fat canned coconut milk. Omit the egg—the casserole will be slightly less firm but still delicious. For the topping, just use your favorite vegan butter. The result is wonderfully rich and creamy, and no one will know the difference.
What’s the best way to reheat leftovers?
To preserve the topping’s crunch, reheating in the oven or a toaster oven is best. Preheat to 350°F (175°C), cover the casserole with foil to prevent over-browning, and heat for 15-20 minutes, or until hot. The microwave will work in a pinch, but it will definitely soften the lovely pecan topping.
Sweet Potato Casserole With Pecan Topping
My ultimate Sweet Potato Casserole with a crunchy pecan topping! This recipe is surprisingly simple, with a creamy, spiced base & buttery streusel. The perfect holiday side dish that's a total crowd-pleaser.
Ingredients
Ingredients
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3 lbs sweet potatoes (about 4-5 medium)
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1/2 cup unsalted butter (softened, divided (115 g))
-
1/3 cup heavy cream or full-fat coconut milk (80 ml)
-
1/4 cup light brown sugar (packed (50 g))
-
1 large egg
-
1 tsp pure vanilla extract
-
1 tsp ground cinnamon
-
1/2 tsp ground nutmeg
-
1/4 tsp fine sea salt
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1 cup pecans (roughly chopped (110 g))
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1/2 cup light brown sugar (packed (100 g))
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1/3 cup all-purpose flour (40 g)
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4 tbsp cold unsalted butter (cubed (57 g))
-
1/4 tsp fine sea salt
Instructions
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First, let's roast the sweet potatoes. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Poke each one several times with a fork—this is your explosion-prevention system. Place them directly on the oven rack or on a baking sheet lined with foil for easy cleanup. Roast for 45-60 minutes, or until they are very tender and you can easily pierce them with a knife. The skins might get a little bubbly and leak some syrup, which is a great sign!01
-
While the potatoes are roasting, this is the perfect time to make the pecan topping. In a medium bowl, combine the chopped pecans, brown sugar, flour, and salt. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or even two forks, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some larger, pea-sized bits of butter remaining. This uneven texture is what gives you that fantastic crunch. Set the bowl aside or pop it in the fridge.02
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Once the sweet potatoes are cool enough to handle, slice them open lengthwise and scoop the fluffy orange flesh into a large bowl. Discard the skins. To the bowl, add the 1/2 cup of softened butter, heavy cream, brown sugar, egg, vanilla extract, cinnamon, nutmeg, and salt. Now, mash it all together until it's smooth and well-combined. You can use a potato masher for a more rustic texture or an electric mixer for an ultra-silky, whipped consistency. Your choice!03
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Reduce the oven temperature to 350°F (175°C). Spread the sweet potato mixture evenly into your greased 9x13 inch baking dish. Now, take your pecan topping and sprinkle it evenly over the entire surface. Don't press it down—you want it to stay nice and loose.04
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Bake the casserole for 25-35 minutes, or until the filling is hot and bubbly around the edges and the pecan topping is a beautiful golden brown. You'll notice the most incredible aroma filling your kitchen. Let it rest for about 10 minutes before serving. This allows the filling to set just a little, making it easier to scoop out perfect portions.05
