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This Sweet Potato Casserole with Pecan Topping is creamy, crunchy, toasty, and so divine! So sweet it almost tastes like dessert!
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
Frequently Asked Questions
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?
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!
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.
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.
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:
- Green Bean Casserole
- Cranberry Sausage Stuffing
- Best Dinner Rolls From Scratch
- Perfect Mashed Potatoes
- Traditional Pumpkin Pie
- Orange Cranberry Sauce
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 with Pecan Topping
Video
Ingredients
- 29 ounces sweet potatoes drained (or 3 ½ cups cooked and mashed sweet potatoes)
- ¼ cup milk
- ¼ cup brown sugar
- 3 tablespoons butter melted
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Topping
- ½ cup brown sugar
- ½ cup pecans chopped
- 1/2 cup shredded coconut
- 3 tablespoons flour
- 3 tablespoons butter melted
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.
- Transfer sweet potato mixture into a greased 9×9 inch baking pan.
- Stir all of the topping ingredients together in a small bowl.
- Sprinkle the topping evenly over the sweet potatoes.
- Bake uncovered for 35 minutes.
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.
Thank you for sharing this recipe, it is delicious!! Every time I make it I get requests for the recipe.
Love the nutritional value of super foods like sweet potatoes! I want to make this recipe more often!
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 !
This recipe is easy to follow, make and it is delicious. All things sweet potato always, way to go.
We love this recipe, it tantalizes the tasetbuds and almost makes dessert unnecessary.
Delicious, and easy to make
I loved this recipe. I usually buy this pie at the store. Your recipe was so much better. I’ll be making this again.
Awesome
Rate 3 – don’t need the added sugar
This looks delicious and will have its spot on my Thanksgiving table.
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!
Thank you, Betsy!
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.