Sweet Potato Casserole

5 from 224 votes
198 Comments

This post may contain affiliate links. See our disclosure policy.

This Sweet Potato Casserole with Pecan Topping is creamy, crunchy, toasty, and so divine! So sweet it almost tastes like dessert!

Sweet potato casserole with a scoop of it removed from the casserole dish.

This Sweet Potato Casserole with Pecan Topping recipe is, hands down, the best recipe for sweet potato casserole I’ve ever tasted! It ranks near the top of the many recipes that have passed over our Thanksgiving table over the years. With this recipe, you get tender sweet potatoes, whipped to perfection, and topped with a pecan streusel topping (pecan crumble topping) that elevates the dish to dessert table status! It’s versatile enough that you can add or take away topping ingredients depending on your guests’ tastes.

Ingredients in Sweet Potato Pecan Casserole

Let’s start with the base of this dish – the sweet potato mixture. It’s easy, made with real ingredients, and absolutely delicious! Here’s what you need:

  • Sweet potatoes – you can use canned sweet potatoes or about 3 ½ cups cooked and mashed sweet potatoes. If you like it more chunky use a potato masher. Or if you prefer a more whipped consistency, use an electric mixer.
  • Milk – any type will work
  • Brown sugar – dark or light brown works great
  • Butter – melted, I prefer unsalted butter
  • Egg – slightly beaten (large to extra large eggs)
  • Vanilla extract – just about a teaspoon
  • Salt – half a teaspoon or to taste

Optional Add-Ins

  • Cinnamon
  • Apple
  • Maple Syrup
  • Honey

Sweet Potato Casserole Pecan Topping

The toasted coconut and pecan topping is what elevates this dish to the next level. This streusel-like topping is so easy to throw together and it gives the dish such a unique flavor and texture that pairs so beautifully with the creamy sweet potatoes. After you try this incredible topping, you’ll never use the classic marshmallow toppings again! This truly is the best sweet potato casserole recipe! The ingredients you’ll need for the topping include:

  • brown sugar
  • pecans – chopped
  • shredded coconut
  • flour
  • butter – melted
A scoop of sweet potato casserole on a plate with a gold fork.


Frequently Asked Questions

Are canned yams and sweet potatoes the same?

Canned candied yams sold in grocery stores in the United States are sweet potatoes, and this is what we use in this recipe for sweet potato casserole. However, actual yams and sweet potatoes are quite different. Did you know more than 50% of the sweet potatoes grown in the United States are grown in North Carolina?

Can this casserole be made ahead of time?

Yes! This is good news for those of you hosting Thanksgiving this year. Assemble your casserole ahead of time, chill in the refrigerator, then bake the day of. It will be delicious!

Does it need to be refrigerated?

Sweet potatoes can be stored in the fridge for up to five days. If the casserole is left out for more than a couple of hours, it should be discarded, so make sure to store the leftovers in the fridge as soon as you can.

Is Sweet Potato Casserole Gluten Free?

When making Sweet Potato Casserole the traditional way, it is gluten-free. To make this recipe with the crumbly topping GF, swap out the all-purpose flour in the coconut topping for coconut flour, rice flour, or any other favorite gluten-free flour mixture.

Sweet potato casserole with a scoop taken out of the side of the white dish.

How to Re-Heat

To reheat this casserole, warm it in the oven at 350 degrees until warmed through – about 20 minutes. If you put it in the microwave, the pecans will become soft and you won’t get that good crunch.

Thanksgiving Side Dishes

Sweet potato casserole is the perfect complement to your Thanksgiving turkey. Here are a few more sides to serve up with Thanksgiving dinner:

Side view of a sweet potato casserole with a scoop taken out.

More Delicious Sweet Potato Recipes

Thanksgiving or not, sweet potatoes are always a delightful side dish, and a sweeter alternative to regular potatoes. Try a couple of these favorites:
Instant Pot Sweet Potatoes
Sweet Potato Fries
Baked Sweet Potato Halves
Sweet Potato Tacos
Rocky Road Scalloped Sweet Potatoes

How to Make Sweet Potato Casserole with Pecan Topping

Sweet potato casserole in a white casserole dish.

Sweet Potato Casserole with Pecan Topping

5 from 224 votes
Sweet Potato Casserole with Pecan Topping is creamy, crunchy, toasty, and so divine! You'll never top your sweet potatoes with marshmallows again.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 9 servings

Video

Ingredients

Topping

Instructions

  • Preheat oven to 350 degrees. In a large bowl or mixer, combine sweet potatoes, milk, brown sugar, melted butter, egg, vanilla, and salt.  Beat ingredients with a hand mixer (or in a mixer) until the sweet potatoes are light and fluffy.
    Mixing sweet potatoes for casserole.
  • Transfer sweet potato mixture into a greased 9×9 inch baking pan.
    Mashed Sweet Potatoes in a casserole dish.
  • Stir all of the topping ingredients together in a small bowl.
    Coconut Pecan topping in a glass bowl.
  • Sprinkle the topping evenly over the sweet potatoes.  
    Sweet Potato Casserole before it is baked.
  • Bake uncovered for 35 minutes.
    Baked Sweet Potato Casserole with wooded spoon next to it.

Notes

Recipe Tips

  • Sweet potatoes or yams can be used in place of the canned sweet potatoes in this recipe. Peel and dice the sweet potatoes, then boil them until fork tender. Mash them with a little milk to reach your desired consistency, then follow the recipe instructions as written.
  • We recommend using a hand or stand mixer when blending the sweet potato mixture to get a light, airy texture. Be sure to mix until it is completely blended – no chunks!
  • This recipe can be double and cooked in a 9×13 baking pan to serve 12-15 people.

Nutrition Information

Calories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 39mgSodium: 274mgPotassium: 387mgFiber: 4gSugar: 24gVitamin A: 13230IUVitamin C: 2.2mgCalcium: 59mgIron: 1.1mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker
5 from 224 votes (63 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    This by far my favorite Thanksgiving side dish! I have never tried it with the coconut though and can’t wait to give it a try !

  2. 5 stars
    I loved this recipe. I usually buy this pie at the store. Your recipe was so much better. I’ll be making this again.

  3. 5 stars
    I love this choice for a side dish. loving squash & sweet potatoes, so close in flavor this indeed will be added to another side dish On Thanksgiving Day.

    Thank you!

  4. 5 stars
    I’m the only one in our family that isn’t fond of sweet potato casserole; it’s just not something I grew up with. However, my hubby and everyone else LOVES this recipe so it’s a keeper.

See More Comments