This sweet potato casserole with pecan topping is the perfect mix of creamy, buttery sweet potatoes and a crunchy brown sugar streusel. A must-make Thanksgiving side dish!

Sweet potato casserole with crunchy pecan topping in a white baking dish.

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Sweet Potato Casserole with Pecan Topping

This sweet potato casserole with pecan topping is a classic Thanksgiving side dish that’s creamy, buttery, and perfectly sweet. The smooth mashed sweet potatoes are topped with a crunchy brown sugar pecan crumble that melts-in-your mouth!

It’s a family favorite that we make for both Thanksgiving and Christmas dinner, and it’s easy to prepare ahead for stress-free entertaining. If you’re short on time, try my baked candied yams for a simpler version with similar cozy flavors.

Ingredient Notes

Sweet potato casserole with pecan topping ingredients on counter - baked sweet potatoes, pecans, butter, evaporated milk, sugar, brown sugar and eggs.

Find the full printable recipe with specific measurements below.

  • Sweet potato filling: The key to this casserole is using pre-baked sweet potatoes. Mashed and mixed together with sugar, eggs, melted butter, evaporated milk, salt, and vanilla.
  • Brown sugar and pecan crumble: The nuttiness of pecans is paired with the depth of sweet brown sugar and a little bit of cinnamon for spice. Softened butter and flour bring it all together to create an irresistible crumble.

How to Make Sweet Potato Casserole

Showing how to make sweet potato casserole with pecan topping in a 4 step collage.
  1. Baking your sweet potatoes is the key to making the best sweet potato casserole. It brings out such amazing flavor and makes them tender and caramelized. It’s super easy and my favorite way to cook them.
  2. Mix. Scoop cooked potatoes into a bowl and mash. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9×13″ baking dish (or 11×8″ dish if you’d like your casserole a little thicker).
  3. Topping. In a separate bowl, mix together the brown sugar, flour, cinnamon, and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans.
  4. Bake. Sprinkle the topping over the sweet potatoes and then bake at 325°F for 25-30 minutes.
Sweet potato casserole with pecan streusel in a white baking dish.

Toppings

The pecan topping is really what makes sweet potato casserole!

  • Pecan crumble: The crumble topping on this casserole is seriously the BEST part! It pretty much tastes like candied pecans on top of the sweet potatoes and will become your new favorite after just one bite.
  • Marshmallows: If you want to make this a dessert-like holiday dish, make sweet potato casserole with marshmallows. Add during last few minutes of cooking.
A wooden spoon serving sweet potato casserole with pecans topping showing fluffy potatoes and crunchy topping.

Helpful Tips

  • Sweet potatoes. A sweet potato should be firm and have a bright orange flesh coloring to it. If you can find sweet potatoes without bumps and cuts on them, that would be best.
  • Bake the sweet potatoes: For the best flavor and natural sweetness, bake them instead of boiling. You can follow my baked sweet potato guide before mashing or make Instant Pot mashed sweet potatoes.
  • Seasoning. Add seasoning to the sweet potato casserole. A pinch of ground cloves, allspice, or any warm fall seasoning you love.
  • Overcooking. Try not to overcook this sweet potato casserole with pecan topping recipe. The texture will become dry.
Sweet potato casserole with pecan crumble topping in baking dish.

More holiday side dish recipes include green bean casserole, corn casserole, easy cheesy potatoes, and cranberry sauce.

More Holiday Side Dish Recipes

Sweet Potato Casserole with Pecan Topping

5 from 91 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
This sweet potato casserole with pecan topping combines creamy mashed sweet potatoes with a buttery brown sugar pecan streusel. A classic Thanksgiving side dish!
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Video

Equipment

Ingredients 

Brown Sugar Topping

  • ½ cup light brown sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter , softened
  • ½ cup chopped pecans

Casserole

  • 5 prebaked sweet potatoes *see notes
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup unsalted butter , slightly melted
  • ⅓ cup evaporated milk (can use milk or cream)
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt

Optional: 1 1/2 cups mini marshmallows

Instructions

  • Preheat the oven to 325°F. 

Brown Sugar Pecan Topping

  • In a medium bowl, mix together 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 butter butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Stir in the pecans.

Casserole

  • Scoop flesh from 5 pre-baked potatoes into a large bowl and mash with a potato masher. It should be about 3 cups.
  • Stir in 1/2 cup sugar, 2 large eggs, 1/4 cup butter, 1/3 cup milk, 1 teaspoon vanilla, and 1/2 teaspoon salt until smooth. Spread evenly in a 9×13-inch baking dish (or an 11×8-inch baking dish for a thicker casserole). Sprinkle the pecan topping evenly over the sweet potatoes. 
  • Bake 25 to 30 minutes, or until the topping is lightly browned and caramelized. 
  • If adding marshmallows, sprinkle over the top and broil for 2 minutes, or until golden brown and gooey. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Bake Sweet Potatoes: Follow these easy instructions to bake your sweet potatoes.
Make-ahead: This recipe can be made 1 to 2 days in advance. Simply pour the sweet potato mixture into your pan cover it tightly and store it in the refrigerator. You can make and store the topping separately. Wait to add the topping until ready to bake.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Note: Marshmallows are not included in the nutritional value. 

Nutrition

Calories: 282kcal, Carbohydrates: 40g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 202mg, Potassium: 388mg, Fiber: 3g, Sugar: 22g, Vitamin A: 13661IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Should I add marshmallows to this sweet potato casserole recipe?

You can! Some people love the extra sweetness from toasted marshmallows. I’ve included notes in the recipe if you’d like to add them on top before baking.

Can I use canned sweet potatoes?

Yes, you can! Canned cut sweet potatoes (often packed in syrup) make an easy shortcut. Just be sure to drain and rinse them well before mashing. Since they’re already sweetened, you may want to reduce or skip the added sugar in the sweet potato filling.

Can I make this holiday casserole ahead of time and freeze it?

You absolutely can! It can be made and frozen up to 3 months in advance. Cover the unbaked casserole with a double layer of aluminum foil. The day before serving, thaw it overnight in the refrigerator. Let it come to room temperature 30 minutes before baking.

How to store sweet potato casserole?

Place the cooled casserole in an airtight container and store it in the fridge for three days. When ready to reheat, place in the oven or heat in the microwave until it is warmed through.