Sweet Potato Casserole with Pecan Topping

Ingredients You’ll Need

• Sweet potatoes: I usually use canned sweet potatoes because they make this recipe so quick, but cooked and mashed fresh sweet potatoes work too. Be sure to drain canned potatoes very well.
• Milk: Adds moisture and helps make the sweet potato filling smooth and creamy.
• Brown sugar: Used in both the sweet potato filling and pecan topping for a warm caramel flavor.
• Butter: Melted butter adds richness to the filling and helps the pecan topping bake up crisp and crumbly.
• Egg: Helps bind the sweet potato mixture so the casserole sets as it bakes instead of staying loose.
• Vanilla and salt: Vanilla brings out the sweetness of the potatoes while salt keeps the casserole from tasting overly sweet.
• Pecan coconut topping: Chopped pecans, shredded coconut, flour, brown sugar, and melted butter make the crunchy topping that sets this recipe apart.

Ingredient Additions and Substitutions

• Fresh sweet potatoes: Use 3 to 4 medium sweet potatoes, about 1 ½ to 2 pounds raw, or enough to give you about 3 ½ cups cooked and mashed sweet potato. Peel and cube them, then boil until very tender. Drain well and let excess steam escape before mashing.
• Warm spices: Add cinnamon, nutmeg, or a little pumpkin pie spice to the sweet potato mixture if you like more spice in your casserole.
• Marshmallows: You can add mini marshmallows during the last 10 minutes of baking. I like to keep the pecan topping too, or do pecans on one half and marshmallows on the other.
• Gluten-free: Replace the all-purpose flour in the topping with a cup-for-cup gluten-free flour blend.
• Dairy-free: Use an unsweetened nondairy milk, such as coconut milk, and plant-based butter. One of our readers uses coconut milk for dairy-free family members and says it turns out great. 
• Less sugar: The brown sugar in the sweet potato layer can be reduced if you prefer a less sweet casserole. You can also cut back slightly on the topping sugar, although the topping may not get quite as crisp.

How to Make Sweet Potato Casserole with Pecan Topping

1. Preheat the oven to 350°F and grease a 9×9-inch baking dish. Combine the sweet potatoes, milk, brown sugar, melted butter, egg, vanilla, and salt. Beat with a hand mixer for 1 to 2 minutes, or until the potatoes are smooth and fluffy.

2. Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.

3. Stir together the brown sugar, chopped pecans, shredded coconut, flour, and melted butter until the mixture is crumbly and slightly clumpy. Sprinkle it evenly over the sweet potatoes. For even more toasted coconut flavor, you can lightly toast the coconut in a dry skillet before adding it to the topping.

4. Bake uncovered for 35 minutes, or until the pecan topping is golden and the sweet potato layer looks set. You may see a little bubbling around the edges. Let the casserole cool slightly before serving.

Recipe Tips

• Drain canned sweet potatoes really well. Too much liquid is one of the easiest ways to end up with a watery casserole.
• Let fresh sweet potatoes dry out a little after cooking. Once drained, give them a few minutes to release steam before mashing.
• Beat the filling until fluffy. A hand mixer works especially well. I usually beat it for 1 to 2 minutes.
• Use melted butter in the topping. Stir until the topping is crumbly and a little clumpy, then scatter it evenly over the potatoes.
• Watch the coconut if you toast it first. It can go from lightly toasted to burned very quickly.
• Look at the casserole, not just the timer. The topping should be golden and the center should look set rather than loose or watery.
• Double it for a crowd. Double all the ingredients and use a 9×13-inch pan. Bake for about 40 to 45 minutes.
• Add extra time if the casserole is cold. A casserole going straight from the refrigerator may need another 5 to 10 minutes.
• Reheat it in the oven when possible. The microwave works for individual portions, but the pecan topping will soften.

Frequently Asked Questions

Make Ahead and Storage

Make ahead: This is one of my favorite Thanksgiving recipes to prep early. Make the sweet potato filling and spread it in the baking dish up to 48 hours ahead. I recommend mixing the pecan topping separately and keeping it refrigerated in an airtight container. Sprinkle it over the casserole just before baking so it stays as crisp as possible. If baking straight from the refrigerator, plan on adding about 5 to 10 minutes to the baking time.

Store leftovers: Once cooled, cover the casserole or transfer leftovers to an airtight container. Refrigerate for 3 to 4 days.

Reheat: Reheat the casserole uncovered at 350°F for about 15 to 20 minutes, or until heated through. If the topping starts getting too dark, cover it loosely with foil. Individual servings can also be microwaved, but the topping will be softer.

Freeze: Prepare the sweet potato filling and freeze it without the topping for up to 2 months. Thaw overnight in the refrigerator, add the fresh pecan topping, and bake as directed.

Pairing Ideas

This Sweet Potato Casserole with Pecan Topping fits right into a classic Thanksgiving or Christmas dinner. I love serving it with Roasted Turkey or prime rib, Honey Baked Ham or Cranberry Chicken, Homemade Mashed Potatoes, Green Bean Casserole, Creamed Spinach, fresh Orange Cranberry Sauce, classic Sausage Stuffing, and warm Dinner Rolls. And you have to finish it off with a slice of Pumpkin Pie.