Sweet Potato Casserole with Pecan Topping – Classic Holiday Side Dish
There’s just something magical about a sweet potato casserole baked until golden and bubbling, with that irresistible crunchy pecan topping that makes every bite taste like home. It’s that comforting dish that blurs the line between dinner and dessert — and somehow steals the show at every Thanksgiving gathering.
Growing up, we called this Southern holiday staple “Grandma’s Sweet Potato Soufflé.” But, whatever the name, one thing’s for sure: this recipe is pure, cozy perfection — creamy, buttery sweet potatoes topped with a sweet brown sugar pecan crumble that crackles in every bite. It’s the side dish I look forward to all year long.
If you love nostalgic comfort food, try pairing this one with Southern Cornbread or Homemade Green Bean Casserole — they make the perfect Thanksgiving trio.
Sweet Potato Casserole with Pecan Topping | A cozy Southern classic! This creamy, buttery sweet potato casserole is topped with a golden brown sugar pecan crumble that tastes like fall in every bite. Perfect for Thanksgiving or Christmas dinner!
Why You’ll Love This Recipe
- Family-Favorite Classic: Beloved by generations (and always gone first).
- The Perfect Texture: Smooth, velvety sweet potatoes under a crunchy pecan topping.
- Make-Ahead Friendly: Prep a day early, bake when you’re ready.
- Easy to Customize: Add marshmallows, coconut, or even Frosted Flakes for fun twists.
- Holiday-Ready: Ideal for Thanksgiving, Christmas, or any cozy gathering.
The Best Holiday Sweet Potato Casserole | Buttery mashed sweet potatoes, brown sugar, and a crunchy pecan topping — the perfect mix of sweet and savory. This easy Sweet Potato Casserole with Pecan Topping will steal the spotlight at your holiday table!
Simple Ingredients
Sweet Potato Filling
- Fresh Sweet Potatoes: The star of the show — naturally sweet and creamy.
- Butter: Adds richness and smooth texture.
- Brown Sugar: Deepens the sweetness with that caramel-like flavor.
- Cinnamon + Nutmeg: Bring warm, comforting spice.
- Salt: Balances the sweetness beautifully.
- Vanilla Extract: Adds depth and warmth (we love using vanilla bean paste!).
- Eggs: Help the casserole set into that fluffy, soufflé-like texture.
- Evaporated Milk: Makes the filling luxuriously creamy and rich.
Pecan Topping (The Best Part!)
- Brown Sugar: The sweet, molassesy backbone of the crumble.
- Flour: Adds structure for that perfect crumbly topping.
- Butter: Brings it all together with buttery richness.
- Chopped Pecans: Add that signature crunch and nutty flavor.
- Optional: A handful of sweetened shredded coconut or even a sprinkle of Frosted Flakes for Grandma’s crispy twist!
Old-Fashioned Sweet Potato Casserole Recipe | A timeless family favorite that never misses! Creamy sweet potatoes and a crisp pecan topping baked to perfection — a must-have Thanksgiving side dish you’ll make every year.
How to Make Sweet Potato Casserole with Pecan Topping
- Cook & Mash: Peel, cube, and boil your sweet potatoes until fork-tender (about 15 minutes). Drain well and mash until smooth.
- Mix the Filling: Combine mashed sweet potatoes with melted butter, brown sugar, spices, eggs, vanilla, and evaporated milk. Stir until creamy and uniform.
- Assemble: Spread the sweet potato mixture evenly into a greased 9×13” baking dish.
- Add the Topping: In a small bowl, mix brown sugar, flour, butter, and pecans until crumbly. Sprinkle evenly on top.
- Bake: Bake at 350°F for 30–35 minutes, until the top is golden and slightly crisp.
(If you love that caramelized finish like on our Apple Crisp, bake an extra 5 minutes!)
Make Ahead, Freeze, & Reheat Tips
- Make Ahead: Prepare the sweet potato mixture and topping separately. Store both covered in the fridge up to 24 hours. Assemble and bake when ready.
- Freeze: Assemble fully, wrap tightly with plastic wrap and foil, and freeze up to 2–3 months.
- Thaw: Move to fridge 24–48 hours before baking.
- Reheat: Bake at 350°F for 25–30 minutes (covered with foil if already baked).
Southern Sweet Potato Casserole (Crowd-Favorite!) | Bring the taste of the South to your table with this easy Sweet Potato Casserole topped with crunchy pecans and brown sugar crumble. Cozy, simple, and oh-so-good!
FAQs
Can I make it with marshmallows instead of pecans?
Absolutely! Add mini marshmallows in the last few minutes of baking until golden and gooey.
Can I make it vegan?
Yes — use plant-based butter and non-dairy milk, and make sure your marshmallows are vegan-friendly.
Can I reduce the sugar?
Definitely. Start by cutting ¼ of the sugar and taste as you go. It’s still sweet and cozy without overdoing it.
Is this a dessert or a side dish?
Both! Sweet potato casserole is one of those Southern treasures that works either way — no one’s complaining when it shows up next to turkey and pie.
What should I serve it with?
It pairs beautifully with roasted turkey, ham, or chicken. For a full Southern spread, serve alongside Cajun Turkey Brine or Homestyle Mashed Potatoes.
Easy Make-Ahead Sweet Potato Casserole | This make-ahead Sweet Potato Casserole with Pecan Topping saves time and delivers comfort. Creamy, buttery, and sweetly spiced — perfect for Thanksgiving prep!
This Sweet Potato Casserole with Pecan Topping is everything we love about the holidays — cozy, sweet, and full of nostalgia. Whether it’s gracing your Thanksgiving table or showing up for Christmas dinner, it’s the kind of dish that turns any meal into a memory.
So, preheat that oven, grab your pecans, and make a batch of this golden, crunchy, creamy goodness.
📌 Pin it for later — your future self (and your family) will thank you.
Our Favorite Thanksgiving Dinner Recipes
Sweet Potato Casserole Recipe
Transform your dinner into a Southern feast with our Southern Sweet Potato Casserole recipe. Simple, delicious, and guaranteed to be the star of any meal.
Ingredients
Sweet Potato Filling
- 4 cups mashed sweet potato (I peeled and boiled 4 medium-large sweet potatoes)
- 1 cup sugar
- 1/4 cup butter, cut into pieces
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon butter extract
- 1/4 teaspoon salt
Topping
- 1 1/2 cup brown sugar
- 3/4 cup flour
- 1/2 cup butter, cut into pieces
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350ºF. Lightly grease a 9x13 baking dish.
- Mix together the mashed sweet potatoes, sugar, butter, and evaporated milk. Add the eggs one at a time, mixing after each. Mix in the nutmeg, cinnamon, vanilla, butter extract, and salt.
- Pour mixture into the prepared baking dish.
- In a medium mixing bowl, mix together the brown sugar and flour. Cut in the butter using a pastry cutter (I usually switch to using my hands after a minute or two).
- Mix in the shredded coconut and pecans. Pour mixture over the sweet potatoes and spread evenly.
- Bake for 35 minutes until the top is golden brown and a little bubbly around the edges.
- Let cool for 10 minutes before serving warm. Store refrigerated in an airtight container for up to a week.
Ashton • Keaton • Mia
Co-Owners at Keat's Eats
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