I’m sharing my Best Sweet Potato Casserole Recipe, packed with tender sweet potatoes, brown sugar and butter and finished with a generous topping of toasted pecans.

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I never meant to make such a showstopper for Thanksgiving, but this sweet potato casserole kept getting better every time I tested it. I mash the sweet potatoes until they’re almost silk, fold in a few tricks and pile on toasted pecans so they crackle and shine.

Friends kept calling it the Best Sweet Potato Casserole Recipe, and honestly its texture and bite will make you question every side dish you bring. If you think youve tried them all, this Pecan Topped Sweet Potato Casserole will make you take notes, maybe steal a second helping before dinner.

Ingredients

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Packed sweet potatoes provide vitamin A, fiber, natural sweetness and make the dish creamy and hearty.
Brown sugar gives caramel like sweetness, helps brown the top, pretty much pure sugar energy.
Butter adds rich, silky mouthfeel and fat, boosts flavor but also adds a lot of calories.
Eggs bind the mixture, give structure and a little protein, they make it set up.
Toasted pecans bring crunch, buttery texture and healthy fats, plus a nice nutty flavor.
Warm spices like cinnamon and nutmeg add cozy aroma and subtle sweet spice to the mix.
Flour makes a crumbly topping, a bit of starch that helps hold the streusel crumbs together.

Ingredient Quantities

3 lb sweet potatoes (about 4 large), peeled and cut into chunks

4 tbsp unsalted butter, melted

1/2 cup packed light brown sugar, plus 1/2 cup more for topping

2 large eggs

1/4 cup whole milk

1 tsp vanilla extract

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup chopped pecans, toasted

1/3 cup all purpose flour

4 tbsp unsalted butter, melted for topping

How to Make this

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1. Preheat oven to 350°F. If your pecans arent already toasted, toast 1 cup pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, roughly chop and set aside.

2. Peel and cut 3 lb sweet potatoes into chunks. Put them in a large pot, cover with cold water, bring to a boil and simmer 15 to 20 minutes until fork tender.

3. Drain the potatoes well and return them to the hot pot for a minute to help evaporate excess moisture, then mash until mostly smooth.

4. Stir into the hot mashed potatoes: 4 tbsp melted unsalted butter, 1/2 cup packed light brown sugar, 2 large eggs, 1/4 cup whole milk, 1 tsp vanilla extract, 1/2 tsp salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg. Mix until combined and creamy, taste quick to check sweetness.

5. Spread the sweet potato mixture into a greased 9×13 or similar sized casserole dish and smooth the top.

6. Make the topping by mixing 1/2 cup packed light brown sugar, 1/3 cup all purpose flour, the 1 cup toasted chopped pecans and 4 tbsp melted unsalted butter; use a fork to blend until it forms crumbly clumps.

7. Sprinkle the pecan topping evenly over the sweet potatoes.

8. Bake at 350°F for 25 to 30 minutes until the filling is set and the topping is golden brown. If you want the topping darker, pop it under the broiler for 1 to 2 minutes but watch it close cause it can burn fast.

9. Let the casserole rest about 10 minutes so it sets up before serving, otherwise itll be too loose.

10. Serve warm, and any leftovers keep fine in the fridge for a few days, reheat covered in a 350°F oven until warmed through.

Equipment Needed

1. Oven (set to 350°F)
2. 9×13 inch casserole dish, greased
3. Large pot with lid (for boiling sweet potatoes)
4. Large dry skillet (to toast pecans)
5. Colander (to drain potatoes)
6. Potato masher or ricer
7. Chef’s knife and cutting board
8. Mixing bowls (large and medium) and a rubber spatula or wooden spoon
9. Measuring cups and spoons, plus a fork for mixing the topping

FAQ

Q: Can I make this ahead of time?
A: Yes. Assemble and cover, refrigerate up to 24 hours. Bake from cold adding about 10 extra minutes of oven time until hot through and topping is golden.

Q: How do I toast pecans quickly?
A: Toast in a dry skillet over medium heat 3 to 5 minutes stirring or shaking the pan until fragrant. Watch close they burn fast.

Q: Can I use canned sweet potatoes or yams?
A: You can, but flavor and texture change. If using canned, drain well and mash, then reduce added milk slightly since canned ones are softer.

Q: How do I keep the topping crunchy?
A: Toast the nuts, don't overmix topping, and bake just until golden. Let the dish rest before serving so topping firms up.

Q: Can I make this gluten free?
A: Yes swap the all purpose flour for a 1 to 1 gluten free flour or finely ground almond flour, and check labels on brown sugar if needed.

Q: My filling was runny after baking, what happened?
A: Often from extra liquid in the potatoes or not enough eggs. Bake longer and let it rest; if you boil, drain potatoes very well or mash off heat so steam escapes first.

Q: Can I add spices or extras?
A: Sure. Add a pinch of ground ginger or a splash of bourbon for grown up flavor. You can also fold in some orange zest for brightness.

The BEST Sweet Potato Casserole Recipe Substitutions and Variations

Sweet potatoes: use canned sweet potato puree (about two 15-oz cans) or swap with roasted butternut squash or pumpkin puree; if canned/pumpkin drain any extra liquid and taste for sweetness before adding sugar.
Unsalted butter (in batter or topping): replace with melted coconut oil or melted ghee, same volume; if using a neutral oil (canola/veg oil) add a pinch of salt to make up for lost butteriness.
Light brown sugar: swap 1:1 with coconut sugar or use granulated sugar + 1 tbsp molasses per 1/2 cup; or use maple syrup (about 1/3 cup) but cut back slightly on the milk since syrup adds liquid.
Chopped pecans: use chopped walnuts or almonds in equal amount, or for a nut-free topping sub 1 cup rolled oats + 1/3 cup flour plus the 4 tbsp melted butter for a crunchy crumble.

Pro Tips

1) Get the texture right by drying the mash well, otherwise the whole thing turns out soupy. Let the hot potatoes sit in the pot for a minute to let steam escape, or spread them on a warm sheet pan for a few minutes. If it still seems loose, stir in a tablespoon of flour or one more beaten egg, bit by bit, until it holds.

2) Toast the pecans properly and let them cool before chopping, or theyll crumble into dust. Chop them roughly so you get little crunchy pockets, and save a handful of bigger pieces to scatter on top for looks and crunch.

3) Dont overmix the filling, it makes the sweet potatoes gummy. Fold ingredients gently until combined, taste and adjust sweetness at the end cause you can always add more but you cant take it away.

4) Make ahead hacks, they save time: you can assemble the whole casserole up to a day early, keep it covered in the fridge, then bake straight from cold adding a few extra minutes. Leftovers reheat best in a low oven covered until warm then uncover for a few minutes to let the topping crisp back up.

The BEST Sweet Potato Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Best Sweet Potato Casserole Recipe, packed with tender sweet potatoes, brown sugar and butter and finished with a generous topping of toasted pecans.

Servings

servings

Calories

475

kcal

Equipment: 1. Oven (set to 350°F)
2. 9×13 inch casserole dish, greased
3. Large pot with lid (for boiling sweet potatoes)
4. Large dry skillet (to toast pecans)
5. Colander (to drain potatoes)
6. Potato masher or ricer
7. Chef’s knife and cutting board
8. Mixing bowls (large and medium) and a rubber spatula or wooden spoon
9. Measuring cups and spoons, plus a fork for mixing the topping

Ingredients

3 lb sweet potatoes (about 4 large), peeled and cut into chunks
4 tbsp unsalted butter, melted
1/2 cup packed light brown sugar, plus 1/2 cup more for topping
2 large eggs
1/4 cup whole milk
1 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup chopped pecans, toasted
1/3 cup all purpose flour
4 tbsp unsalted butter, melted for topping

Directions

Preheat oven to 350°F. If your pecans arent already toasted, toast 1 cup pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, roughly chop and set aside.
Peel and cut 3 lb sweet potatoes into chunks. Put them in a large pot, cover with cold water, bring to a boil and simmer 15 to 20 minutes until fork tender.
Drain the potatoes well and return them to the hot pot for a minute to help evaporate excess moisture, then mash until mostly smooth.
Stir into the hot mashed potatoes: 4 tbsp melted unsalted butter, 1/2 cup packed light brown sugar, 2 large eggs, 1/4 cup whole milk, 1 tsp vanilla extract, 1/2 tsp salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg. Mix until combined and creamy, taste quick to check sweetness.
Spread the sweet potato mixture into a greased 9×13 or similar sized casserole dish and smooth the top.
Make the topping by mixing 1/2 cup packed light brown sugar, 1/3 cup all purpose flour, the 1 cup toasted chopped pecans and 4 tbsp melted unsalted butter; use a fork to blend until it forms crumbly clumps.
Sprinkle the pecan topping evenly over the sweet potatoes.
Bake at 350°F for 25 to 30 minutes until the filling is set and the topping is golden brown. If you want the topping darker, pop it under the broiler for 1 to 2 minutes but watch it close cause it can burn fast.
Let the casserole rest about 10 minutes so it sets up before serving, otherwise itll be too loose.
Serve warm, and any leftovers keep fine in the fridge for a few days, reheat covered in a 350°F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.