Sweet Potato Casserole with Pecan Topping: 3 Easy Steps for a Delicious Holiday Side

Name: Sweet Potato Casserole with Pecan Topping: A Thanksgiving Classic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 45 oz canned cut sweet potatoes in syrup (drained and rinsed); ½ cup granulated sugar; 2 large eggs, beaten; 1 stick butter, room temperature; ⅓ cup half & half cream; ¼ teaspoon vanilla extract; 1 cup packed brown sugar; ½ cup all-purpose flour; 1 cup chopped pecans; ⅓ cup melted butter; ¼ teaspoon ground cinnamon

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What Makes This Sweet Potato Casserole with Pecans a Holiday Must-Have

Picture this: silky, buttery sweet potatoes—fluffy, lightly sweetened, and rich—topped with a golden-brown, nutty pecan streusel that shatters just slightly with every spoonful. That’s the beauty of Sweet Potato Casserole with Pecan Topping. It’s the kind of dish that blurs the line between side dish and dessert—in the best way possible.

This is a Thanksgiving sweet potato casserole staple in many homes (mine included), and once you taste it, you’ll see why. It has that nostalgic, holiday feel—warm, sweet, and satisfying—but it’s also surprisingly easy to make.

Love sweet potatoes? Don’t miss these related favorites:

Sweet Potato Casserole with Marshmallow Topping
Fluffy Mashed Sweet Potatoes

Classic Sweet Potato Casserole Recipe Overview

This dish has two key layers: the rich sweet potato base and the crunchy pecan topping. You mix the sweet potatoes with sugar, eggs, butter, cream, and vanilla until smooth. Then, a cinnamon-laced pecan streusel goes over the top. Bake it until golden and bubbling—done.

There’s a printable recipe card at the bottom of this post for step-by-step ease.

Ingredients for Old-Fashioned Sweet Potato Casserole

Sweet Potato Layer

45 oz canned cut sweet potatoes in syrup (drained and rinsed)
½ cup granulated sugar
2 large eggs, beaten
1 stick butter, room temperature
⅓ cup half & half cream
¼ teaspoon vanilla extract

Crunchy Pecan Topping for Sweet Potato Bake

1 cup packed brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅓ cup melted butter
¼ teaspoon ground cinnamon

These ingredients create an authentic Southern sweet potato casserole with a sweet, crispy finish.

How to Make Easy Sweet Potato Casserole with Pecan Topping

Homemade sweet potato casserole topped with toasted pecans

Step 1: Make the Fluffy Sweet Potato Base

Preheat oven to 350°F. Combine sweet potatoes, sugar, eggs, butter, cream, and vanilla in a large bowl. Use an electric mixer to blend until smooth and fluffy. Spoon mixture into an ungreased 8×8-inch baking dish.

Step 2: Create the Pecan Crunch Topping

In another bowl, mix brown sugar, flour, and cinnamon. Sprinkle the mixture over the sweet potato layer. Add the chopped pecans, press gently, and drizzle melted butter evenly over the top.

Step 3: Bake Your Homemade Sweet Potato Casserole

Bake at 350°F for 25–30 minutes until the top is golden and the edges are bubbly. Let sit for 10–15 minutes before serving so everything sets.

How to Make Sweet Potato Casserole with Fresh Sweet Potatoes

Want to skip the can? Here’s how to make a homemade sweet potato casserole recipe with fresh potatoes:

Wash, peel, and quarter about 3 pounds of sweet potatoes
Boil until fork-tender (15–20 minutes), then mash
Replace canned potatoes with this mash
Increase sugar to ¾–1 cup to balance the natural earthiness

This version leans more toward an old-fashioned sweet potato casserole, full of deep flavor and less processed sweetness.

Make This Pecan-Topped Sweet Potato Bake Ahead of Time

You can assemble this casserole in advance—perfect for Thanksgiving.

Prepare the sweet potato layer and refrigerate it (without topping) for 3–5 days
On serving day, add the pecan topping
Bake as usual, but add 10–15 minutes to account for the chill

Southern sweet potato casserole squares topped with pecans on plates

Freezing Southern Sweet Potato Casserole for the Holidays

This recipe also freezes well:

Make the sweet potato mixture, skip the topping, and freeze for up to 3 months
Defrost overnight in the fridge
Add topping and bake as usual

If the topping softens, broil briefly to restore the crunch.

How to Store and Reheat Sweet Potato Casserole with Crunchy Topping

Store leftovers in an airtight container in the fridge for 2–4 days
Reheat individual portions in the microwave
Or reheat the full dish in a 350°F oven until warm and crispy

Reader Interactions: How Do You Make Your Sweet Potato Casserole with Pecans?

Have a spin on this recipe? Let me know!

Did you go fresh or canned?
Any fun twists—bourbon, maple syrup, or extra spices?
Prefer the marshmallow topping instead? Let’s chat!

Drop your thoughts in the comments.

FAQ: Your Sweet Potato Casserole with Pecan Topping Questions Answered

Can I use walnuts instead of pecans?

Yes. Walnuts are a bit softer and earthier, but still delicious.

Can I make it less sweet?

You can reduce sugar in the sweet potato base—start with ¼ cup less and adjust to taste.

My topping didn’t crisp up. What went wrong?

Be sure the butter is well-distributed, and don’t crowd the topping. Broil briefly if needed.

Is this gluten-free?

Not as written, but you can substitute gluten-free flour in the topping.

Can I double the recipe?

Absolutely. Use a 9×13-inch dish and increase baking time by 5–10 minutes.

Conclusion

This Sweet Potato Casserole with Pecan Topping brings cozy, nostalgic comfort to any holiday table. Whether you’re looking for a classic sweet potato casserole, a sweet potato casserole with crunchy topping, or just a family favorite that keeps guests coming back, this dish delivers.

Make it from scratch or keep it easy with canned potatoes—either way, you’ll get rave reviews.

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Sweet Potato Casserole with Pecan Topping: A Thanksgiving Classic