Classic Sweet Potato Casserole with Pecan Topping

Sweet potato casserole is the ultimate comfort food that bridges the gap between side dish and dessert, making it a beloved staple at holiday tables across America. This recipe combines silky smooth sweet potatoes with warm spices and a buttery pecan topping that adds the perfect crunch. 

Whether you’re preparing for Thanksgiving dinner or simply craving something cozy, this dish comes together easily and feeds a crowd. Best of all, you can prepare it ahead of time, making your holiday meal prep stress-free.

Key Takeaways:

• This sweet potato casserole balances creamy, spiced sweet potatoes with a crunchy pecan topping for the perfect holiday side dish that serves 10-12 people.
• The recipe is make-ahead friendly and can be prepared up to two days in advance or frozen for up to three months, making holiday meal prep stress-free.
• Choose orange-fleshed sweet potatoes, mash them while warm for the smoothest texture, and bake uncovered to ensure a crispy golden topping instead of a soggy one.

Sweet Potato Casserole Recipe Guide

This classic sweet potato casserole combines creamy, spiced sweet potatoes with a buttery pecan streusel topping. It’s the perfect make-ahead side dish that will steal the show at any holiday gathering. When you need ingredients, find them at Amazon Grocery!

Ingredients

For the Sweet Potato Base:

• 4 pounds sweet potatoes (about 6 medium)
• ½ cup unsalted butter, melted
• ½ cup whole milk or heavy cream
• ⅓ cup light brown sugar, packed
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

For the Pecan Topping:

• 1 cup pecans, chopped
• ⅔ cup light brown sugar, packed
• ½ cup all-purpose flour
• ⅓ cup unsalted butter, melted
• ¼ teaspoon salt

Kitchenware Needed

• 9×13-inch baking dish
• Large pot or baking sheet
• Potato masher or electric mixer
• Large mixing bowl
• Medium mixing bowl
• Fork or whisk
• Measuring cups and spoons
• Knife and cutting board
• Aluminum foil

Instructions

Prepare the Sweet Potatoes:

• Preheat oven to 400°F (200°C)
• Wash and pierce sweet potatoes several times with a fork
• Place on a baking sheet and roast for 45-60 minutes until tender, or boil peeled and cubed sweet potatoes for 15-20 minutes
• Let cool slightly, then peel and discard skins
• Measure out 4 cups of mashed sweet potato

Make the Sweet Potato Base:

• Reduce oven temperature to 350°F (175°C)
• In a large bowl, mash the sweet potatoes until smooth
• Add melted butter, milk, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt
• Mix until well combined and creamy (use an electric mixer for extra smooth texture)
• Grease the 9×13-inch baking dish with butter or cooking spray
• Spread the sweet potato mixture evenly in the prepared dish

Prepare the Pecan Topping:

• In a medium bowl, combine chopped pecans, brown sugar, flour, and salt
• Pour in melted butter and stir with a fork until mixture is crumbly
• Sprinkle the topping evenly over the sweet potato base

Bake:

• Place casserole in preheated 350°F oven
• Bake uncovered for 30-35 minutes until topping is golden brown and casserole is heated through
• If topping browns too quickly, tent loosely with aluminum foil
• Remove from oven and let rest for 5-10 minutes before serving

Serve:

• Serve warm as a side dish
• Garnish with additional pecans if desired
• Store leftovers covered in refrigerator for up to 4 days

Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes | Serves: 10-12

Why This Sweet Potato Casserole Recipe Works

This sweet potato casserole has earned its place as a holiday favorite for good reason. Here’s what makes this recipe stand out from the rest:

Perfectly Balanced Sweetness

Unlike many versions that veer too far into dessert territory, this recipe strikes the ideal balance between sweet and savory. The natural sweetness of the roasted sweet potatoes is enhanced, not overpowered, by just the right amount of brown sugar and warm spices like cinnamon and nutmeg. 

The result is a side dish that complements your main course rather than competing with your actual desserts. The buttery pecan topping adds a sophisticated crunch without being cloyingly sweet, making it appealing to guests who prefer less sugary dishes.

Make-Ahead Friendly

One of the biggest advantages of this casserole is its flexibility in timing, which is invaluable during the hectic holiday season. You can prepare the entire dish up to two days in advance, refrigerate it unbaked, and simply pop it in the oven while your turkey rests. 

Alternatively, assemble it completely, bake it, and reheat it just before serving without sacrificing texture or flavor. This make-ahead capability frees up precious oven space and reduces day-of stress, allowing you to focus on other dishes and spend more time with your guests.

Crowd-Pleasing Appeal

This recipe has universal appeal that spans generations and taste preferences. The creamy, velvety texture of the sweet potato base appeals to those who love traditional comfort food, while the crunchy pecan topping satisfies anyone craving textural contrast. 

It’s substantial enough to feel like a special occasion dish, yet familiar enough that even picky eaters will give it a try. Plus, it’s naturally vegetarian and can easily be adapted to accommodate dietary restrictions, making it an inclusive choice for diverse gatherings. Whether you’re serving eight people or twenty, this casserole scales beautifully and always disappears from the table first.

Tips for Perfect Sweet Potato Casserole

Master the art of sweet potato casserole with these expert tips that ensure perfect results every time.

How to Choose the Best Sweet Potatoes

Selecting the right sweet potatoes is the foundation of a great casserole. Look for medium to large sweet potatoes that are firm to the touch with smooth, unblemished skin, avoid any with soft spots, sprouts, or wrinkled areas that indicate age. 

Choose sweet potatoes that are similar in size so they cook evenly if you’re roasting them whole. For this recipe, opt for orange-fleshed sweet potatoes (often labeled as “yams” in grocery stores) rather than the paler, drier varieties, as they provide the creamy texture and natural sweetness that makes this dish shine. 

Store them in a cool, dark place, not the refrigerator, and use within a week or two for best flavor and texture.

Achieving the Right Consistency

The secret to a luxurious, creamy casserole lies in getting the texture just right. After cooking your sweet potatoes, make sure to mash them while they’re still warm for the smoothest consistency, cold sweet potatoes become starchy and difficult to work with. 

For an ultra-smooth base, use an electric hand mixer or stand mixer, but be careful not to overmix or the texture can become gluey. If your mixture seems too thick, add milk one tablespoon at a time until you reach a consistency similar to thick mashed potatoes, it should be spreadable but not runny. 

Conversely, if your sweet potatoes release too much moisture during cooking, let them sit in a colander for a few minutes to drain, or cook the mashed mixture in a saucepan over medium heat for 2-3 minutes to evaporate excess liquid. The beaten eggs will help bind everything together, but the mixture should be cohesive before they’re added.

Preventing a Soggy Topping

Nothing ruins a sweet potato casserole faster than a soggy, greasy topping instead of the crispy, golden crust everyone loves. The key is ensuring your sweet potato base isn’t too wet before adding the topping, excess moisture will steam the pecans rather than allowing them to crisp up. 

Make sure the melted butter in your topping mixture is just combined, not pooling. The mixture should look crumbly and hold together when pinched, similar to streusel. Spread the topping evenly across the entire surface, paying special attention to the edges where moisture tends to accumulate. 

Bake the casserole uncovered so steam can escape, covering it will trap moisture and prevent browning. If you’re reheating a previously baked casserole, refresh the topping by placing it under the broiler for 2-3 minutes, watching carefully to prevent burning.

Storage and Reheating Tips

Proper storage ensures your casserole tastes just as good the next day, or even better as the flavors meld. Allow the casserole to cool completely before covering tightly with plastic wrap or aluminum foil, then refrigerate for up to 4 days. 

For longer storage, you can freeze the unbaked casserole for up to 3 months. Wrap it tightly in plastic wrap, then aluminium foil, and label with the date. When ready to bake from frozen, thaw overnight in the refrigerator, then bring to room temperature for 30 minutes before baking as directed, adding an extra 10-15 minutes to the baking time if needed. 

To reheat leftovers, cover with foil and warm in a 325°F oven for 20-25 minutes until heated through, then remove the foil for the last 5 minutes to re-crisp the topping. Individual portions can be reheated in the microwave for 1-2 minutes, though the topping won’t be as crunchy. 

For best results, avoid reheating more than once, as repeated heating can dry out the sweet potatoes and make the topping tough.

Conclusion

This sweet potato casserole is more than just a side dish, it’s a cherished tradition that brings warmth and comfort to any table. With its creamy, perfectly spiced base and irresistible pecan topping, it’s no wonder this recipe has stood the test of time at holiday gatherings. 

Whether you’re a seasoned cook or preparing it for the first time, the straightforward steps and make-ahead flexibility make it accessible for everyone. Serve this crowd-pleaser at your next celebration and watch it become a requested favorite year after year.

FAQ: Classic Sweet Potato Casserole

• Can I use canned sweet potatoes?
  • Yes, canned sweet potatoes can be used as a time-saving alternative. However, fresh sweet potatoes will provide a better flavor and texture. If using canned, you’ll need about three 29-ounce cans, drained thoroughly. Skip the initial roasting step and proceed directly to mashing and mixing with the other base ingredients. 
• How do I prevent the casserole from being too sweet?
  • To dial back the sweetness while maintaining flavor, reduce the brown sugar in the base to 3-4 tablespoons instead of ⅓ cup, and consider using unsweetened almond milk or regular milk instead of heavy cream. You can also increase the warm spices, add an extra ½ teaspoon of cinnamon and a pinch of ginger or allspice, which will enhance the complexity without adding sweetness.
• What’s the difference between sweet potatoes and yams?
  • Despite common grocery store labeling, true yams and sweet potatoes are completely different vegetables from different plant families. Sweet potatoes, native to the Americas, have thin, smooth skin and come in varieties with orange, white, or purple flesh, the orange-fleshed variety is what’s typically used in casseroles and often mislabeled as “yams” in U.S. supermarkets. 
• How long does it keep and can I freeze it?
  • Baked sweet potato casserole will keep in the refrigerator for up to 4 days when stored in an airtight container or tightly covered with plastic wrap or foil. For freezing, you have two options: freeze the unbaked assembled casserole for up to 3 months (ideal for make-ahead holiday prep), or freeze the baked casserole for up to 2 months, though the topping may lose some crunchiness.