Sweet Potato Casserole With Pecan Topping

This Sweet Potato Casserole with Pecan Topping is so delicious and it's like eating dessert with your meal. This side dish is full of flavor and the crunchy pecan topping makes it extra special.

I like to prepare this the day before I am going to serve it and cover and refrigerate it until I am ready to cook. It's great having easy holiday recipes like this that I can make ahead of time and then pop in the oven.

This sweet potato casserole is my husband's favorite dish at Thanksgiving and Christmas and we make it every year to keep him happy.

The sweet potatoes cook up so tender and make a creamy base for the sweet buttery crumble topping that has a delicious crunch from the chopped pecans. 

Ingredients

See printable recipe card below for specific measurements and complete instructions.

• Sweet Potatoes - Peel and cube 4 large sweet potatoes.
• Butter - I used salted butter.
• Milk - I recommend whole milk for more creamy texture but you can use 2% milk instead.
• Sugar - Use white granulated sugar for sweetness.
• Vanilla - Gives an extra boost of flavor.
• Eggs - This recipes uses 2 large eggs to help bind all the ingredients together.

Pecan Topping Ingredients

• Butter - Salted butter, melted.
• Dark brown sugar - You will need dark brown sugar to add sweetness to topping.
• Flour - Use all-purpose flour.
• Pecans - Chopped pecan pieces for a crunchy topping.

How To Make Sweet Potato Casserole With Pecan Topping

Preheat the oven to 350 degrees. Spray a 8x11 baking dish or pan with cooking spray and set aside.

Peel and cube sweet potatoes and place in a saucepan. Cover with water and cook over medium-high heat until fork tender. Drain well and transfer to large bowl. (You can also prepare the sweet potatoes by baking them in the oven.)

Mash sweet potatoes with potato masher then add the melted butter, sugar, milk, vanilla, and beaten eggs. Mix until combined.

Pour into prepared baking dish smoothing lightly with a spatula then set aside.

For the topping combine the melted butter, brown sugar, flour and pecan pieces in small bowl.

Use your fingers and crumble topping evenly over the sweet potato casserole.

Bake for 25 to 35 minutes. Oven times vary. Sweet potato casserole should be lightly golden browned and set around the edges.

Can I use canned sweet potatoes instead of fresh sweet potatoes?

Yes! If you don't have time to cook sweet potatoes you can use a 29-ounce can of sweet potatoes. Make sure you drain them and then mash them with potato masher before adding the other ingredients.

If you are looking for more holiday recipes try this Instant Pot Cranberry Sauce, Instant Pot Turkey Breast, Classic Deviled Eggs, Gingerbread Cream Cheese Dip and Whipped Sweet Potatoes.

Here is what readers have to say about this on Pinterest!

"This has been a yearly hit for me 😊 It’s very simple to make too." - Payton

"Not my first time making this but it is the best recipe. It includes some of the tweaks I normally make but with specific measurements!" - Donye

"This is excellent!! Delish!! Everyone wanted the recipe!!" - Kathy

"WINNER! Everyone loved it! Forget dessert, this is addictive." - Dana

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I hope you enjoy this easy Sweet Potato Casserole! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!