Go Back
–+ servings
Sweet Potato Casserole with Pecan Topping in a baking dish with a portion missing.
Print Recipe
5 from 237 votes

Sweet Potato Casserole with Pecan Topping

Creamy whipped sweet potatoes are topped with a crunchy brown sugar, pecan, and coconut topping in this easy holiday casserole.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Side, Side Dish, sweet potato casserole
Servings: 9 servings
Calories: 300kcal
Author: Erica Walker

Ingredients

Sweet Potato Filling

  • 29 ounces sweet potatoes drained (or 3 1/2 cups cooked and mashed sweet potatoes)
  • 1/4 cup milk
  • 1/4 cup brown sugar
  • 3 tablespoons butter melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Pecan Topping

  • 1/2 cup brown sugar
  • 1/2 cup pecans chopped
  • 1/2 cup shredded coconut sweetened
  • 3 tablespoons flour
  • 3 tablespoons butter melted

Instructions

  • Preheat the oven to 350°F. Grease a 9x9-inch baking dish. In a large bowl or mixer, combine the sweet potatoes, milk, brown sugar, melted butter, egg, vanilla, and salt. Beat with a hand mixer or stand mixer for 1 to 2 minutes, or until the sweet potatoes are smooth and fluffy.
    Glass mixing bowl with sweet potato mixture and whisk attachment.
  • Spread the sweet potato mixture evenly into the prepared baking dish.
    Baking dish with sweet potato mixture and a spatula.
  • In a small bowl, stir together the brown sugar, chopped pecans, shredded coconut, flour, and melted butter until crumbly.
    Glass bowl with pecan topping mixture and spoon.
  • Sprinkle the topping evenly over the sweet potato mixture.
    Unbaked sweet potato casserole with pecan topping in a baking dish.
  • Bake uncovered for 35 minutes, or until the topping is golden and the sweet potato filling is set. Cool slightly before serving.
    Sweet Potato Casserole with Pecan Topping in a baking dish with a portion missing.

Video

Notes

  • Drain canned sweet potatoes very well so the filling doesn’t become watery.
  • If using fresh sweet potatoes, use about 3 1/2 cups cooked and mashed potatoes and let excess moisture steam off before mixing.
  • Beat the sweet potato mixture for 1 to 2 minutes for a lighter, fluffier texture.
  • Use melted butter in the pecan topping and stir until the mixture is crumbly and slightly clumpy.
  • To make a 9x13-inch casserole, double all ingredients and bake for about 40 to 45 minutes.
  • For a gluten-free casserole, replace the flour in the topping with the same amount of cup-for-cup gluten-free flour.
  • Add cinnamon, nutmeg, or pumpkin pie spice to the sweet potato filling if desired.
  • Mini marshmallows can be added during the last 10 minutes of baking.
  • For make-ahead preparation, refrigerate the sweet potato filling and topping separately for up to 48 hours. Add the topping just before baking and allow another 5 to 10 minutes if baking cold.
  • Reheat leftovers at 350°F for 15 to 20 minutes for the best topping texture.

Nutrition

Calories: 300kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 274mg | Potassium: 387mg | Fiber: 4g | Sugar: 24g | Vitamin A: 13230IU | Vitamin C: 2.2mg | Calcium: 59mg | Iron: 1.1mg