Here is a delicious, classic Sweet Potato Casserole with Pecan Topping—creamy, lightly spiced sweet potatoes under a buttery, crunchy pecan crumble. Perfect for holidays!
⭐ Sweet Potato Casserole with Pecan Topping
Ingredients
For the Sweet Potato Base
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3 cups mashed sweet potatoes (about 3–4 medium potatoes)
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1/2 cup granulated sugar (or brown sugar)
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2 large eggs, beaten
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1/2 cup melted butter
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1/3 cup milk (whole or 2%)
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1 tsp vanilla extract
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1/2 tsp salt
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1/2 tsp ground cinnamon (optional)
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1/4 tsp nutmeg (optional)
For the Pecan Topping
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1/2 cup brown sugar
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1/3 cup all-purpose flour
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1/3 cup melted butter
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1 cup chopped pecans
🥣 Instructions
1. Prepare the Sweet Potatoes
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Preheat oven to 350°F (175°C).
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Peel and cube sweet potatoes, boil until very soft (about 15 minutes).
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Drain and mash until smooth.
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Measure out 3 packed cups of mashed potatoes.
2. Make the Filling
In a large bowl, combine:
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Mashed sweet potatoes
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Sugar
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Eggs
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Melted butter
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Milk
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Vanilla
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Salt and spices
Mix until smooth and creamy.
Spread the mixture evenly into a greased 9×13-inch baking dish.
3. Make the Pecan Topping
In a separate bowl, mix:
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Brown sugar
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Flour
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Melted butter
Stir until crumbly, then fold in the pecans.
Sprinkle evenly over the sweet potato mixture.
4. Bake
Bake at 350°F (175°C) for 30–40 minutes, until the topping is golden and the edges are slightly set.
🍽️ Tips & Variations
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Make ahead: Assemble fully (without baking), refrigerate up to 24 hours, then bake as directed.
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Sweeter / richer version: Replace part of the milk with evaporated milk or heavy cream.
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Marshmallow lovers: Add mini marshmallows on top during the last 10 minutes of baking.
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Gluten-free: Use a gluten-free flour blend in the topping—or omit the flour entirely.
If you’d like, I can format it as a printable recipe card, convert to metric, or offer a healthier/lower-sugar version!
