Yummy Sweet Potato Casserole Recipe (With Pecan Crumble Topping)

The Ultimate Holiday Side Dish That Tastes Like Dessert!

No Thanksgiving or Christmas table is complete without a classic Sweet Potato Casserole—and this version is the one families return to year after year. Creamy mashed sweet potatoes are mixed with warm vanilla, butter, and just the right amount of sweetness, then topped with a buttery pecan crumble that bakes to golden perfection. It's a nostalgic, comforting dish that tastes like the holidays and always gets rave reviews.

Whether you're planning a festive dinner or want a cozy side dish that feels like a warm hug, this sweet potato casserole with pecan topping will hit the spot every time. With its creamy base and crunchy topping, it's the perfect balance of soft, sweet, and slightly nutty.

Why You’ll Love This Side Dish

• Perfect balance of creamy and crunchy
  
• Feels like a dessert, but works as a side dish
  
• A must-have for Thanksgiving and Christmas
  
• Easy to make ahead
  
• 5-star flavor with pantry-friendly ingredients
  

Sweet Potato Casserole Recipe

Rated 5.0 stars by 1 users

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Category

Side Dish

Cuisine

American

Servings

12

Prep Time

20 minutes

Cook Time

45 minutes

Calories

226

This crowd-favorite sweet potato casserole starts with boiled and mashed sweet potatoes blended with eggs, milk, butter, sugar, and vanilla for richness. It's then topped with a streusel-like mixture of brown sugar, flour, chopped pecans, and more butter, creating a crunchy and caramelized finish.

Perfect for holiday feasts, potlucks, or even a comforting weeknight dinner, this dish feels indulgent but is incredibly easy to make. Best of all, it can be prepped ahead and reheated beautifully!

Author:

Guiseppe

Ingredients

For the Sweet Potato Base:

• 4 cups Sweet Potatoes (peeled, cubed)

• 2 large Eggs (beaten)

• ½ cup White Sugar

• ½ cup Milk

• 4 tbsp Butter (softened)

• ½ tsp Vanilla Extract

• ½ tsp Salt

For the Pecan Topping:

• ½ cup packed Brown Sugar

• ⅓ cup All-Purpose Flour

• 3 tbsp Butter (softened)

• ½ cup Pecans (chopped)

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Directions

1. Preheat your oven to 325°F (165°C). Lightly grease a 9x13-inch baking dish.
2. Place the peeled and cubed sweet potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork-tender, about 10–15 minutes. Drain well.
3. In a large bowl, mash the sweet potatoes with a fork. Add the eggs and mix well. Stir in the sugar, milk, softened butter, vanilla, and salt. Mix until smooth and creamy. Pour the mixture into the prepared baking dish.
4. In a medium bowl, mix the brown sugar and flour. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
5. Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for 30 minutes, or until the top is golden brown and lightly crisped.
6. Let it cool for a few minutes before serving. Enjoy warm and watch it disappear fast!

Recipe Note

Chef Tips

Don’t overboil the sweet potatoes—they should be just tender.
You can microwave sweet potatoes for quicker prep; the skins peel off easily.
For extra flavor, add a dash of cinnamon or nutmeg to the filling.
Swap pecans with walnuts or oats for variation.

Serving Suggestions

• This sweet potato casserole pairs wonderfully with:
  
• Roast turkey or ham
  
• Green bean casserole
  
• Stuffing or dressing
  
• Cranberry sauce
  

A drizzle of maple syrup or marshmallows for added sweetness (optional)

Storage & Reheating

To Make Ahead:

• Prepare filling and topping separately up to 2 days in advance.
  
• Store the filling in a covered baking dish and the topping in a container in the fridge.
  
• On serving day, assemble and bake.
  

Leftovers:

• Fridge: Store leftovers in an airtight container for 3–5 days.
  
• Freezer: Freeze (without topping) for up to 3 months. Add topping fresh before reheating.
• Reheat: Cover with foil and warm in a 350°F oven for 20–25 minutes or until heated through.

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

226

Amount/Serving % Daily Value

Carbs

30 grams

11%

Protein

3 grams

6%

Fat

11 grams

14%