Sweet Potato Casserole with Pecan Topping

This is the sweet potato casserole that shows up on Southern Thanksgiving tables year after year. The sweet potatoes are mashed with butter, brown sugar and a little vanilla until smooth, then baked under a crumbly brown sugar and pecan topping that turns crisp in the oven. It goes together in one bowl and can be made the day before.

Why You’ll Love It

• Make it a day ahead and bake before dinner.
• Crunchy pecan topping, no marshmallows needed.
• One bowl, one baking dish.

What You Need

• 4 cups mashed cooked sweet potatoes (about 3 large)
• 1/2 cup granulated sugar
• 1/2 cup butter (melted)
• 2 eggs (beaten)
• 1/3 cup milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup brown sugar (packed, for topping)
• 1/2 cup all-purpose flour (for topping)
• 1/3 cup butter (melted, for topping)
• 1 cup chopped pecans (for topping)

How to Make Sweet Potato Casserole with Pecan Topping

1. Heat the oven to 350°F and grease a 9×13-inch baking dish.
2. Stir the mashed sweet potatoes with the granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla and salt until smooth. Spread in the dish.
3. Mix the brown sugar, flour and 1/3 cup melted butter until crumbly, then stir in the pecans.
4. Sprinkle the topping evenly over the potatoes.
5. Bake 30 to 35 minutes, until the topping is golden and the edges bubble.
6. Rest 10 minutes before serving.

Tips

• Bake or boil the sweet potatoes a day ahead to save time.
• Canned sweet potatoes work; drain and mash 2 cans (29 oz each).
• For a marshmallow top, add mini marshmallows for the last 10 minutes.

Serving and Storing

Serve warm with turkey or ham. Cover and refrigerate leftovers up to 4 days; reheat at 325°F for 20 minutes.

Frequently Asked Questions

Can I assemble it the day before?

Yes. Assemble without the topping, cover and refrigerate. Add the topping and bake, allowing 10 extra minutes.

Can I freeze it?

Yes, freeze the baked casserole up to 2 months and reheat covered.

Is it very sweet?

It is a sweet side. Cut the granulated sugar to 1/4 cup for a milder version.

Sweet Potato Casserole with Pecan Topping

Creamy mashed sweet potatoes under a crunchy brown sugar pecan topping. The Thanksgiving side everyone fights over.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 10 servings

Ingredients

  

• 4 cups mashed cooked sweet potatoes about 3 large
• 1/2 cup granulated sugar
• 1/2 cup butter melted
• 2 eggs beaten
• 1/3 cup milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup brown sugar packed, for topping
• 1/2 cup all-purpose flour for topping
• 1/3 cup butter melted, for topping
• 1 cup chopped pecans for topping

Instructions

 

• Heat the oven to 350°F and grease a 9x13-inch baking dish.
• Stir the mashed sweet potatoes with the granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla and salt until smooth. Spread in the dish.
• Mix the brown sugar, flour and 1/3 cup melted butter until crumbly, then stir in the pecans.
• Sprinkle the topping evenly over the potatoes.
• Bake 30 to 35 minutes, until the topping is golden and the edges bubble.
• Rest 10 minutes before serving.

Keyword pecan topping, Sweet Potato Casserole, Thanksgiving Side