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Classic Sweet Potato Casserole has a rich, creamy filling beneath a generous layer of crunchy, buttery brown sugar pecan topping. This delicious Southern-style side dish is a holiday favorite for Thanksgiving and Christmas dinners, and you can prep it a day ahead!
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Sweet Potato Casserole with Pecan Topping
This is the sweet potato casserole for those of us who love a generous pecan topping! The filling is rich and sweet, with just a little warm spices, and the topping bakes into buttery brown sugar crumbles with plenty of crunch.
It makes eight servings in a smaller baking dish, so it’s a nice size for a holiday dinner without making an enormous casserole.
You can also get the filling and topping ready the day before to save some time on Thanksgiving morning.
Sweet Potato Casserole Ingredients
Most of the ingredients are baking staples you may already have on hand.
For exact amounts and full instructions, see the recipe card below.
Cooked Sweet Potatoes, Brown Sugar, Eggs, Vanilla Extract, Salt, Cinnamon, Nutmeg, Milk, Butter, All-Purpose Flour, Pecans
- Milk options: Use whole milk, half-and-half, or evaporated milk in the same amount.
- Sweet potatoes: Measure after cooking and mashing. Let the mashed potatoes and melted butter cool before mixing them with the eggs.
How to Cook Sweet Potatoes
You’ll need 3–4 cups mashed sweet potatoes, or about 2–3 pounds raw.
- Bake: Pierce the skins and place on a parchment-lined baking sheet. Bake at 400°F for 45–60 minutes, or longer until very soft. Cool enough to handle, then scoop out the flesh and mash.
- Boil: Peel and cube. Cover with water, bring to a boil, then simmer 10–15 minutes, until very tender. Drain thoroughly and mash.
- Canned: Drain well, mash, and measure. One 40-ounce can yields approximately 3 cups; have extra available for 4 cups. Choose unsweetened when available. Rinse syrup-packed potatoes before draining, and consider reducing the filling’s brown sugar.
❗ Let the mashed sweet potatoes cool before making the casserole so the heat doesn’t start cooking the eggs!
How to Make Sweet Potato Casserole
Once the sweet potatoes are cooked and mashed, the filling and topping are easy to stir together. Here’s a quick look at the steps.
- Preheat the oven to 350°F. Grease the baking dish.
- Mix the mashed sweet potatoes with the filling’s brown sugar, vanilla, salt, cinnamon, nutmeg, and milk.
- Stir in the lightly beaten eggs.
- Stir in the cooled melted butter and mix until everything is well combined.
- In a separate bowl, mix the topping’s brown sugar, cinnamon, flour, and melted butter.
- It will have a dough-like consistency at this stage.
- Stir the chopped pecans into the topping mixture.
- Spoon the sweet potato filling into the prepared baking dish.
- Spread the filling evenly, then crumble the pecan topping over it.
- Bake at 350°F for 35–45 minutes, until the filling is set and hot in the center and the topping is browned. A fuller 8×8-inch dish may need closer to 45 minutes. Loosely tent with foil if the topping starts browning too quickly.
What to Serve With Sweet Potato Casserole
For your holiday dinner, serve this casserole with my Easy Thanksgiving Turkey, Slow Cooker Cranberry Sauce, Instant Pot Creamy Mashed Potatoes, or Slow Cooker Green Bean Casserole.
Make It Ahead
- Prepare the filling and spread it in the greased baking dish up to one day ahead. Make the pecan topping and store it separately. Cover and refrigerate both.
- When you’re ready to bake, crumble the topping over the filling. A refrigerated casserole will need additional baking time, so check that the center is hot and set before serving.
- Follow your baking dish manufacturer’s directions for moving a refrigerated dish into the oven.
Storage and Reheating
- Refrigerate leftovers within two hours and store covered for 3–4 days.
- Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until the center reaches 165°F. Uncover toward the end to help the topping crisp up.
- Freeze the baked casserole or individual portions in airtight containers for up to 2–3 months. Thaw in the refrigerator before reheating. The topping may be softer after freezing.
More Recipes for Your Holiday Dinner
Easy Thanksgiving Turkey
Slow Cooker Maple Brown Sugar Carrots
Easy Sautéed Green Beans
Slow Cooker Creamy Sweet Potatoes
Creamy Fruit Salad
If you make this yummy Sweet Potato Casserole recipe, let me know by leaving a comment with a star rating below! 😊
Classic Sweet Potato Casserole
Equipment
- 2-quart Baking Dish (8×8-inch or 9×9-inch)
- Mixing Spoon or Silicone Spatula
- Potato Masher (for preparing the sweet potatoes)
Ingredients
- 3-4 cups Sweet Potatoes, cooked, mashed, and cooled; about 2-3 pounds raw
- 1 ½ cups Brown Sugar packed, divided
- 2 large Eggs lightly beaten
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
- ¾ teaspoon Cinnamon, divided
- ⅛ teaspoon Nutmeg
- ½ cup Whole Milk (or half-and-half, evaporated milk)
- ¾ cup Butter, melted and cooled, divided
- ⅓ cup All-Purpose Flour
- 4 ounces Pecans chopped, about 1 cup
Instructions
Prep
- Be sure to let the mashed sweet potatoes cool before making the casserole so the heat doesn’t start cooking the eggs.
- Heat the oven to 350°F. Grease a 2-quart casserole dish with butter or cooking spray. An 8×8-inch baking dish works; a 9×9-inch dish will give you a slightly shallower casserole.
Make Sweet Potato Mixture
- In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, salt, ½ teaspoon of the cinnamon, nutmeg, milk, and ½ cup of the cooled melted butter. Mix thoroughly.
Make Topping
- In another bowl, combine the remaining ½ cup brown sugar, remaining ¼ teaspoon cinnamon, flour, and remaining ¼ cup melted butter. Mix well. The mixture will have a dough-like consistency.
- Stir the chopped pecans into the topping mixture and set aside.
Assemble
- Spoon the sweet potato mixture into the prepared baking dish and spread evenly.
- Crumble the pecan topping evenly over the sweet potato filling.
Bake
- Bake for 35–45 minutes, until the filling is set and hot in the center and the topping has browned. A fuller 8×8-inch dish may need closer to 45 minutes. If the topping is browning too quickly, loosely tent with foil.
Notes
- Make Ahead: Prepare the filling and topping up to one day ahead. Cover and refrigerate separately, then add the topping just before baking. Allow additional baking time for a refrigerated casserole.
- Storage: Refrigerate leftovers within two hours and use within 3–4 days. Reheat to 165°F.
- Freezing: Freeze the baked casserole for up to 2–3 months. Thaw in the refrigerator before reheating. The topping may soften after freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
