Sweet Potato Casserole with Pecans
This sweet potato casserole with pecan topping is the perfect blend of creamy, buttery mashed sweet potatoes and a crisp, caramelized pecan crumble. It’s a classic holiday side dish that brings warmth, sweetness, and irresistible texture to any Thanksgiving or Christmas table. Easy to make ahead and always a crowd favourite, this cozy casserole is a must-try for anyone who loves simple, comforting, and delicious seasonal recipes.
In this blog post, you will learn how to make a sweet potato casserole.
How to Make Sweet Potato Casserole
To make this delicious sweet potato casserole with pecan topping, start by preheating your oven to 350°F (176°C / Gas Mark 4).
Peel and dice your sweet potatoes, then boil them on the hob until they’re soft, usually about 8–10 minutes.
Drain the water and mash the sweet potatoes until smooth, then mix in the granulated sugar, butter, salt, milk, vanilla extract, and beaten eggs.
Once everything is well combined, grease a 9×13 baking dish, and pour in the sweet potato filling.
Bake for 25 minutes while you prepare the crunchy pecan topping.
In a bowl, whisk together the brown sugar, coconut, all-purpose flour, and chopped pecans, then cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the topping over the casserole and return it to the oven for another 10 minutes. Add whole pecans to the top of the casserole to make the casserole look fancier.
Remove when golden and bubbling, serve warm, and enjoy this cozy, classic holiday side dish.
Storage
Storing sweet potato casserole is simple and helps keep it fresh, creamy, and ready to enjoy later. Once the casserole has completely cooled, cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers into an airtight container. Sweet potato casserole will stay fresh in the refrigerator for 3–4 days.
If you want to prep ahead for the holidays, sweet potato casserole also freezes extremely well. You can freeze it fully baked or unbaked, just leave the pecan topping off until baking for the best texture. Wrap the casserole tightly in plastic wrap, then in foil, or place it in a freezer-safe container. It will keep in the freezer for up to 3 months.
When you’re ready to serve it, thaw overnight in the refrigerator, add the topping (if not already baked), and warm it in the oven until heated through.
How to Reheat Sweet Potato Casserole
Reheating sweet potato casserole is easy, and when done properly, it tastes just as delicious as when it was freshly baked. For the best results, warm the casserole in the oven, which helps maintain the creamy filling and keeps the pecan topping crisp.
Preheat your oven to 350°F (176°C), cover the casserole loosely with foil, and heat for 15–20 minutes if reheating a portion, or 25–30 minutes for a full pan. Remove the foil for the last few minutes to let the topping toast slightly.
If you’re short on time, you can reheat individual servings in the microwave. Heat on medium power in 20–30 second intervals until warmed through, though keep in mind the topping won’t stay as crunchy. For frozen casserole, thaw it overnight in the refrigerator before reheating, then warm it using the oven method for the best texture and flavour.
Ingredients
Sweet Potatoes: The star of the dish! Sweet potatoes create a naturally creamy, silky base with a rich sweetness that makes this casserole comforting and flavorful.
Granulated Sugar: Adds extra sweetness to enhance the natural flavour of the sweet potatoes without overpowering them.
Salt: Just a pinch helps balance the sweetness and brings out the depth of every ingredient.
Milk: Adds moisture and creaminess, helping the mashed sweet potatoes reach that perfect smooth, velvety texture. Try swapping out regular milk for coconut milk for a dairy free alternative.
Butter: Melted butter enriches the filling, adding warmth, flavour, and that classic holiday casserole richness. It is also used cut into the dry ingredients, butter creates that classic, buttery crumble topping everyone loves. You can swap margarine in instead of butter.
Eggs: Beaten eggs help bind the sweet potato mixture and give the casserole a light, custard-like structure as it bakes.
Vanilla Extract: Adds warmth and enhances the sweetness with a subtle, cozy aroma that pairs beautifully with the sweet potatoes.
Brown Sugar: Creates a caramel-like sweetness that melts into the topping and crisps beautifully as it bakes.
All-Purpose Flour: Helps form the crumbly streusel-like texture that contrasts perfectly with the creamy filling.
Desiccated/Unsweetened Coconut: Adds a lightly toasted flavour and chewy texture that makes the topping extra delicious and unique.
Pecans: Whether chopped or whole, pecans add crunch, nuttiness, and the perfect finishing touch to this classic casserole topping.
Tips
- Add extra pecans to the top of the casserole for a finishing touch!
Sweet Potato Casserole Recipe
Ingredients
Sweet Potato Filling Base
- 2-3 large or 4-5 medium-sized sweet potatoes peeled and chopped
- 1/2 c. granulated sugar
- 1/2 tsp. salt
- 1/2 c. milk
- 1/4 c. butter
- 2 medium eggs beaten
- 1 1/2 tsp vanilla extract
Sweet Potato Casserole Topping
- 1/2 c. brown sugar
- 1/3 c. all-purpose flour
- 1/3 c. butter
- 1/2 c. desiccated/unsweetened grated coconut
- 1/2 c. either chopped or whole pecans
Instructions
- Preheat the oven to 350℉/176℃/Gas Mark 4.
- Peel and dice the sweet potatoes. Place into a pot with water on the hob and boil until soft. About 8-10 minutes.
- Drain the water from the sweet potatoes then mash well. Add the granulated sugar, butter, salt, milk, vanilla extract, and beaten eggs. Stir together well.
- Grease a 9x13 dish and pour in the sweet potato filling.
- Bake for 25 minutes.
- While the filling is baking, prepare the topping. Whisk the brown sugar, coconut, all-purpose flour, and chopped pecans together. Cut in the butter.
- Add to the filling and continue to bake for another 10 minutes.
- Remove from the oven, serve, and enjoy!
Notes
Author: Sarah Young