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Say hello to the star of your holiday table: Sweet Potato Casserole with Pecans. The base is rich and creamy, the pecan-coconut topping is crisp and toasty, and the sweetness is just right to round out the feast.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Best sweet potato casserole ever!!! This will be the only way I’m going to make sweet potato casserole from now on!!!” – Anke
“Most sweet potato dishes seem boringly similar. This one provides a few interesting surprises with coconut and pecans. Delicious!” – Christine
“I have made this casserole for the last couple of years & each time I’m asked to double the recipe. It’s the only way I make sweet potatoes for Thanksgiving and Christmas. Yes, it’s THAT yummy!” – Cherie
The Perfect Holiday Side Dish
I’ve tried a lot of versions over the years, and this Sweet Potato Casserole with Pecans is the one my family asks me to double for Thanksgiving and Christmas. It’s very similar to the beloved sweet potato casserole at Ruth’s Chris Steak House, but we take it over the top with toasted coconut in the pecan crumble. That hint of toasty sweetness is what makes guests ask, “What did you put in this?!”
Some of my favorite Holiday pairings: 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.
🩷 Erica
Key Ingredients
- Sweet Potato Layer – Sweet potatoes (you can use canned or fresh, I usually go for canned out of convenience), milk, brown sugar, melted butter, egg, vanilla, salt.
- Coconut Pecan Layer – Brown sugar, chopped pecans, shredded coconut, flour, melted butter.
- Optional Additions – For a little more spice variation you can add a little cinnamon, nutmeg, or pumpkin pie spice to the sweet potato layer.
How to Make Sweet Potato Casserole with Pecans
- Mix the base: 350°F. Grease a 9×9-inch baking pan. In a large bowl, combine sweet potatoes, milk, brown sugar, melted butter, egg, vanilla, and salt. Beat until light and fluffy.
- Add to Pan: Spread sweet potato mix in the pan.
- Toast & toss the topping: In a dry skillet, toast coconut 2-3 minutes until lightly golden (optional but recommended). In a small bowl, stir brown sugar, pecans, coconut, flour, and melted butter until crumbly.
- Bake: Sprinkle topping over the base. Bake 35 minutes until set and the topping is deeply golden.
Recipe Tips
- For fluffiest texture: Use a hand or stand mixer and beat the base for 1-2 minutes.
- Avoid sogginess: If using canned sweet potatoes, drain very well; if boiling fresh, let steam off completely before mashing.
- Double it: Make a 9×13 pan by doubling everything; bake 40-45 minutes.
- Keep the crunch: Reheat in the oven (not microwave) so the pecans stay crisp.
- Transporting: Bake in a disposable pan or assemble at destination; add topping just before baking.
Frequently Asked Questions
Yes, canned candied yams sold in U.S. grocery stores are actually sweet potatoes. This is what we use in this recipe. True yams and sweet potatoes are different in color, taste, and texture.
Yes, there is only gluten in the topping. To make this recipe gluten-free, substitute coconut flour, rice flour, or any other favorite gluten-free flour mixture in place of the white flour.
Use pumpkin seeds or sunflower seeds for crunch, or make a coconut-oat streusel and skip nuts entirely.
See substitutions above; plant milk + plant butter work well. For egg-free, add 1 Tbsp cornstarch to help set.
Yes. Use 3-4 medium sweet potatoes (about 1½-2 lb raw) to yield roughly 3½ cups mashed. Peel and cube, then boil 12-15 minutes (until fork-tender) or roast at 400°F for 35-45 minutes for deeper flavor. Drain/steam off moisture before mashing so the base isn’t watery.
It’s your call. For a classic, slightly rustic texture, mash by hand until mostly smooth. For that custardy, restaurant-style finish, beat with a hand mixer 1-2 minutes until light and fluffy. Avoid a food processor, it can overwork the starches and turn the potatoes gummy.
Absolutely. The base is flexible, reduce the ¼ cup brown sugar to 2 Tbsp without issues. For the topping, sweetness helps crispness; you can drop the ½ cup to ⅓ cup, but going lower may reduce crunch. Balance by using unsweetened coconut and a touch more vanilla or a pinch of cinnamon.
Yes. Swap the ¼ cup brown sugar for 3 Tbsp maple syrup or honey and reduce the milk by 1-2 Tbsp to compensate for added liquid. (Optional: add ½ tsp molasses to mimic brown sugar’s caramel notes.) Keep brown sugar in the topping for the best crumble; liquid sweeteners there tend to make it softer unless you add extra flour and chill the mixture.
Make Ahead and Storage
Make ahead: Assemble (add topping or store topping separate), cover, and refrigerate up to 24-48 hours. Bake uncovered straight from the fridge, adding 5-10 minutes.
Fridge: Cover and refrigerate leftovers in an airtight container up to 5 days.
Reheat: 350°F for 15-20 minutes, uncovered, until warmed through.
Freeze: Assemble without the topping and freeze up to 2 months. Thaw in the fridge overnight, add topping, and bake.
This Sweet Potato Casserole with Pecans brings creamy, cozy holiday flavor with an irresistible toasted-coconut crunch. If you make it, I’d love to hear how it went! Leave a comment and rating with any fun twists you tried. Happy holidays! 🍂🍁
Sweet Potato Casserole (with Coconut 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. Cool a little before serving.
Notes
- Double for 9×13: Multiply all ingredients by 2; bake 40–45 minutes.
- GF option: Replace flour in topping 1:1 with GF blend, almond flour, or finely ground oats.
- Make-ahead: Assemble up to 48 hrs; bake day-of (add 5–10 mins if cold).
- Reheat: 350°F, 15–20 mins; avoid microwaving to keep topping crisp.
- Variations: Add ½–1 tsp cinnamon and a pinch of nutmeg to base; finish with mini marshmallows for last 10 mins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We cook this every Christmas, Easter and Thanksgiving. Never have any leftovers. I would like to know if it can be prepared and frozen? Thawed and warmed a week or so later? Sometimes we travel by car at Christmas and would like to take this dish with us.
This can be made ahead and frozen. For the best results, freeze the filling and topping separately. Prepare the sweet potato mixture according to the recipe directions up to the point of baking. Transfer to a freezer-safe casserole dish. Wrap it tightly in plastic wrap and then cover it with foil. Prepare the topping according to the recipe and place it in a freezer Ziplock bag. Thaw both for 24 hours in the refrigerator. Add the topping to the casserole just before baking. Thank you for asking, Rick. Happy Holidays!
Can this be prepared and then frozen. Thaw then cook? Or is it better to prepare, cook and then freeze, thaw and warm up?
Thank you for asking, Tricia. The answer to your question is prepare, freeze, thaw, then bake. IMPORTANT: Freeze the filling and the topping separately for best results. Prepare the sweet potato mixture, transfer to a freezer safe casserole dish, wrap tightly in plastic wrap and then foil to freeze. Prepare the topping and transfer to a freezer safe plastic bag (Ziplock). Thaw both in the fridge 24 hours. Add the topping to the casserole dish just before baking.
Most sweet potato dishes seem boringly similar. This one provides a few interesting surprises with coconut and pecans. Delicious!
Love this casserole. Goes well with everything.
I have made this casserole for the last couple of years & each time I’m asked to double the recipe. It’s the only way I make sweet potatoes for Thanksgiving and Christmas. Yes, it’s THAT yummy!
I love sweet potatoes.
These look and sound delicious.
I mat make them for Thanksgiving.
So yummy! I made it last year for Thanksgiving and am already excited to make it again this year.
THIS IS ALL THE SAME I REMEMBER MY MOMMA MAKING BUT SHE DOESNT USE MILK SHE USED ORANGE JUICE … EVERYONE RAVED ABOUT IT … MY EX USE TO ENHALE THIS DISH … TOPPED W BIG MARSHMALLOWS
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.