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

Guiseppe

Servings

12

Prep Time

20 minutes

Cook Time

45 minutes

Calories

226

Cuisine

American

Category

Side Dish

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!

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)

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!