Sweet Potato Casserole With Pecans

This sweet potato casserole combines a smooth, lightly spiced sweet potato filling with a crisp brown sugar pecan topping. It is cozy enough for a holiday table but simple enough to prepare ahead, which makes it especially useful for Thanksgiving and Christmas.

Instead of making the filling overly sweet, this version lets the natural flavor of the sweet potatoes come through. The pecan streusel adds texture and richness, making it a strong choice for anyone searching for an easy sweet potato casserole with pecans.

Why You’ll Love This Sweet Potato Casserole

• Creamy sweet potato filling with cinnamon and vanilla.
• Crunchy pecan streusel topping.
• Easy to assemble ahead of time.
• Works as a holiday side dish without being overly sweet.
• Simple ingredients and no pork products.

Ingredients

Use the quantities below for 10 servings. Optional ingredients are not included in the nutrition estimate.

• 3 pounds sweet potatoes — peeled and cut into 1-inch chunks
• 3 tablespoons unsalted butter — for filling
• 0.333 cup light brown sugar — for filling
• 0.5 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon fine salt
• 0.75 cup chopped pecans — for topping
• 0.5 cup light brown sugar — for topping
• 0.333 cup all-purpose flour — for topping
• 3 tablespoons unsalted butter — melted, for topping
• 1 pinch salt — for topping

How to Make Sweet Potato Casserole With Pecans

1. Cook the sweet potatoes

Preheat oven to 350°F (177°C). Grease a 9-by-13-inch dish. Cover sweet potato chunks with water, bring to a boil and simmer about 15–20 minutes until easily pierced. Drain thoroughly.

2. Mash the filling

Mash with filling butter, brown sugar, milk, vanilla, cinnamon, nutmeg and salt. Let cool for about 10 minutes until warm rather than piping hot. Beat the eggs separately and stir them in evenly.

3. Mix the pecan topping

Combine chopped pecans, topping brown sugar, flour, melted butter and pinch of salt until crumbly. Do not taste mixture containing raw flour.

4. Assemble and bake

Spread filling in prepared dish and sprinkle topping evenly over it. Bake about 35–45 minutes until center is set and reaches at least 160°F (71°C), and the pecan topping is golden. The cook-time estimate includes 20 minutes for potatoes plus 40 minutes baking. Cover loosely with foil if nuts brown before center is done.

Can I Add Marshmallows?

Marshmallows are optional and not included in the nutrition estimate. Choose vegetarian marshmallows if using them. Add them only near the end of baking and watch closely so they do not burn; the pecan-only version shown needs no marshmallows.

Make-Ahead Sweet Potato Casserole

Assemble the filling up to 24 hours ahead and refrigerate covered. Keep the pecan topping in a separate covered container. Add topping before baking. Follow the dish manufacturer’s guidance when moving a cold dish into an oven; a cold filling may take longer to reach the required temperature.

How to Keep the Filling Smooth

Cook the potatoes until very soft, drain them well, and mash while warm. If you want a very silky texture, use a potato ricer or hand mixer on low speed. Avoid excessive mixing after the eggs are added.

What to Serve With Sweet Potato Casserole

Serve with our green bean casserole and cranberry sauce with orange. For a holiday drink, try non-alcoholic Christmas morning punch.

Nutrition Card

Estimated per serving when divided into 10: 340 calories, 14 g fat, 51 g carbohydrates, 5 g protein, 5 g fiber and 200 mg sodium. Values are ingredient-based estimates and vary by brand and portion size.

Calories Card

Approximately 340 calories per serving. Optional toppings and additions can increase this figure. The full printable recipe is at the end of the article.

Tastewiser Cooking Notes

Drain the boiled potatoes thoroughly. Let the mash cool before adding eggs so they incorporate evenly. If the topping browns too soon, shield it loosely with foil while the filling finishes. This formula uses eggs and milk; do not omit them without a separately developed recipe.

This recipe has not yet been kitchen-tested by Tastewiser. Photos are AI-generated illustrations, and cooking times are guides rather than tested guarantees. Use a food thermometer and the stated doneness checks. See the USDA temperature guidance.

Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F (32°C), using shallow containers at 40°F (4°C) or below. Use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C). Do not wait for a large pot or baking dish to cool completely on the counter.

Frequently Asked Questions

Can I use canned sweet potatoes?

Yes, but drain them very well and reduce the added sugar because canned sweet potatoes may already be sweetened.

Can I make sweet potato casserole without eggs?

This formula uses eggs. For an egg-free casserole, choose a recipe developed with exact egg-free quantities rather than omitting the eggs and guessing at the milk.

Can I freeze sweet potato casserole?

Yes. Freeze the filling before adding the pecan topping for best texture, then thaw overnight and add the topping before baking.

Final Thoughts

This sweet potato casserole with pecans is an easy make-ahead holiday side with a creamy filling and crunchy topping. It also adapts easily if you want a sweet potato casserole with marshmallows, a Thanksgiving sweet potato casserole, or a less-sweet version made from scratch.

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