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Sweet Potato Casserole with Toasted Pecan Crust
Creamy mashed sweet potatoes baked beneath a crunchy toasted pecan crust, perfect for Thanksgiving or holiday side dishes.
Sweet Potato Casserole with Toasted Pecan Crust is a classic American side dish that combines smooth, lightly sweetened mashed sweet potatoes with a crisp, nutty topping. The base mixture is usually prepared with cooked sweet potatoes blended with butter, brown sugar, warming spices, and a touch of milk or cream for a velvety texture. It is then covered with a streusel-like layer made of chopped pecans, flour, additional brown sugar, and melted butter, which bakes into a flavorful crust. Commonly served at Thanksgiving, Christmas, and other cold-weather gatherings, this casserole bridges the gap between savory and dessert-like flavors, offering both comforting familiarity and a festive touch.
Sweet Potato Casserole with Toasted Pecan Crust
Make-ahead friendly and freezer safe, this casserole lets you prep the mash and pecan topping in advance, then bake when you’re ready to eat—ideal for crowded holiday ovens. Plus, each serving delivers a hefty dose of beta-carotene, fiber, and heart-healthy fats, so you get a pop of nutrition along with the comforting flavor.
Prep Time
20 minutes
20 minutes
Cook Time
50 minutes
50 minutes
Total Time
70 minutes
70 minutes
Ingredients
Sweet potatoes – 4 lb (about 6 medium-large), peeled and cut into 1-inch chunks
- Unsalted butter, melted – ½ cup + 2 Tbsp (10 Tbsp total)
- Light brown sugar, packed – 1¼ cups (¾ cup for filling, ½ cup for crust)
- Half-and-half or whole milk – ½ cup
- Large eggs – 2
- Pure vanilla extract – 1 tsp
- Ground cinnamon – ½ tsp
- Ground nutmeg – ¼ tsp
- Kosher salt – ¾ tsp
- All-purpose flour – ½ cup
- Pecans, coarsely chopped and lightly toasted – 1 cup
- Mini marshmallows (optional) – 1–2 cups
- Orange zest or fresh orange juice (optional) – ½ tsp zest or 1 Tbsp juice
- Pure maple syrup (optional) – 2 Tbsp
- Ground ginger (optional) – pinch
Method
Preheat the oven to 350°F 175°C
- Grease a 9×13 inch baking dish with butter or cooking spray
- Peel the sweet potatoes
- Cut the peeled sweet potatoes into uniform chunks
- Place the sweet potato chunks in a large pot
- Cover the sweet potatoes with cold water
- Bring the water to a boil over high heat
- Reduce the heat to medium
- Simmer the sweet potatoes until they are fork-tender
- Drain the cooked sweet potatoes in a colander
- Transfer the drained sweet potatoes to a large mixing bowl
- Mash the sweet potatoes until smooth
- Stir melted butter into the mashed sweet potatoes
- Beat in granulated sugar brown sugar milk eggs vanilla extract cinnamon and salt
- Spread the sweet potato mixture evenly into the prepared baking dish
- Combine chopped pecans brown sugar all-purpose flour and melted butter in a medium bowl
- Stir the pecan mixture until moist crumbles form
- Scatter the pecan crumble evenly over the sweet potato layer
- Place the baking dish on the center oven rack
- Bake until the casserole is hot and the pecan crust is golden about 30 minutes
- Remove the casserole from the oven
- Let the casserole rest for at least 10 minutes before serving
Nutrition (whole recipe)
Calories
4848 kcal Protein
62 g Fat
211 g Carbs
700 g Fiber
67 g Sugar
352 g
4848 kcal Protein
62 g Fat
211 g Carbs
700 g Fiber
67 g Sugar
352 g
Notes
For deeper, almost caramel-like sweetness, roast the sweet potatoes at 400°F until the skins blister instead of boiling them—less water means a richer, firmer base. Want extra crunch? Toss the pecans with the topping ingredients, then chill the mixture for 15 minutes before sprinkling it on; the cold butter forms larger, bakery-style crumbles that bake up irresistibly crisp.
why this recipe
This sweet potato casserole with pecan crust elevates a classic comfort dish into something truly memorable, marrying silky, caramel-sweet potatoes with a buttery blanket of toasted, aromatic pecans that crackle delicately with each bite. The contrast of creamy and crisp textures, coupled with the warm notes of cinnamon and vanilla, transforms familiar holiday fare into a sophisticated side that feels indulgent yet wholesome. Its balanced sweetness allows it to pair effortlessly with savory mains while still satisfying a dessert-worthy craving, and the recipe’s straightforward method means you can achieve impressive results without hours in the kitchen. Once you experience how the nutty topping intensifies the naturally rich flavor of the sweet potatoes, this dish is bound to become a signature favorite at any gathering.
FAQs
FAQ acf
Frequently Asked Questions
Can I make this Sweet Potato Casserole with Toasted Pecan Crust ahead of time?
Yes—prepare the mashed sweet-potato base and the pecan streusel up to two days in advance, cover tightly (keep the topping separate or sprinkle it on just before baking), and refrigerate. When you’re ready to serve, bring the dish to room temperature and bake as directed; you can also freeze the unbaked casserole for up to a month, then thaw overnight in the fridge before baking.
How can I make this sweet potato casserole without nuts for guests with allergies?
Replace the pecan topping with a nut-free crumble: mix ½ cup rolled oats, ½ cup all-purpose flour, ½ cup light brown sugar, a pinch of cinnamon, and 5 Tbsp melted butter until clumpy. Sprinkle this over the sweet-potato layer and bake as directed; if you’d like extra texture, fold in ½ cup pumpkin or sunflower seeds (only if safe for your guests) or simply finish the casserole with mini marshmallows during the last 10 minutes of baking.
How can I adapt this casserole to be dairy-free or fully vegan?
Swap all ½ cup + 2 Tbsp butter for an equal amount of vegan butter or refined coconut oil, and use ½ cup unsweetened almond, oat, or coconut milk instead of half-and-half. For a fully vegan version, also replace the 2 eggs with 2 “flax eggs” (2 Tbsp ground flaxseed whisked with 6 Tbsp water, set 5 min) and, if using marshmallows, choose a certified vegan brand.