Sweet Potato Casserole with Pecans

This is the best sweet potato casserole with pecans you’ll ever taste, with a delicious, crunchy pecan and brown sugar topping that’s the perfect balance of sweet and savory.

When I was little, I was pretty sure Heaven was something like Thanksgiving. There were two Thanksgiving sides that I couldn’t do without: Nana’s cranberry chutney and this sweet potato casserole. {Now that I’m a bit older, I would add white cheddar mac and cheese to that list!}

With its velvety sweet potatoes, buttery pecans, and just the right amount of sugar, this recipe for sweet potato casserole will be the hit of your traditional Thanksgiving dinner menu or just a fun side dish for Friday dinner! Serve it with roasted chicken or this herb roasted turkey, roasted rosemary cauliflower, apple cranberry sauce, and easy potato rolls!

Professional Tips For Making the Best Sweet Potato Casserole

• Be sure your sweet potatoes are fully cooked. Check to be sure your sweet potatoes are fully cooked by piercing them with a paring knife. If there is any resistance, let them cook a bit longer. You want the sweet potato filling to be smooth and creamy with no lumps.
• Add the topping right before cooking. I prefer to prepare this recipe right before baking, but if you’re short on time, you can make the filling, put it in the dish, and keep it covered in the refrigerator until the day of. Then add the topping to the top of the casserole and bake. This will keep the pecan topping crisp.
• Taste as you go. Be sure to taste the sweet potato filling (before adding the egg) and the topping to make sure they are properly seasoned.

Ingredients

• Sweet Potatoes: When selecting sweet potatoes, try to find ones that are relatively straight and evenly sized, or they can be hard to peel. Buy extra and make some of your own sweet potato pie!
• Maple Syrup: I recommend using real maple syrup in this recipe for the best taste. There are several different varieties of pure maple syrup, ranging from dark to light. All are good choices for this dish.
• Eggs: You will want to buy whole eggs. I recommend standard large eggs for this recipe.
• Vanilla: Vanilla extract adds a warm, sweet flavor to this dish. I recommend using pure vanilla extract, but you can use imitation vanilla extract as well.
• Milk: For this recipe, I recommend using whole milk. This is a decadent and creamy sweet potato casserole, so whole milk is ideal.
• Butter: I prefer to use unsalted butter for this recipe. It allows you to taste as you go. This will allow you to determine the amount of salt you would like in the dish rather than it being decided for you.
• Salt: I recommend using kosher salt for this recipe. It’s less salty by volume than table salt or sea salt, so if you are using those, be sure to reduce the amount of salt you use by at least half and taste for seasoning.
• Brown Sugar: You will want to use dark brown sugar for this recipe, rather than light brown, as dark brown sugar has more molasses and an overall stronger flavor. I also find that to be true for my Hasselback Sweet Potato Casserole.
• Flour: Regular all-purpose flour works best for this recipe. There is no need to purchase any special type of flour.
• Pecans: You can either buy pre-toasted pecans or toast them at home. To do so, add the whole pecans to a rimmed baking sheet in a single layer and bake them for 10 minutes in a preheated 350° oven or until you can smell them and the light parts of the pecans have turned a light golden brown.

See the recipe card for full information on ingredients and quantities.

Variations

• Baked Sweet Potatoes: Rather than boiling the sweet potatoes, you can cook the sweet potatoes in the oven. Just bake them at 425° F for 40 to 50 minutes or until completely tender. While they’re on your mind, sweet potatoes are also delightful as vegetarian stuffed sweet potatoes or for these maple mashed sweet potatoes!
• Add Marshmallows: Some people enjoy a casserole with marshmallows. Try adding mini marshmallows before baking to make the sweet potato casserole a little sweeter and gooier. If you’re feeling adventurous, you could even make homemade marshmallows, and then use the rest of your batch for dessert! I’ve even enjoyed adding 1/2 teaspoon of cinnamon to the topping from time to time.
• Canned Sweet Potatoes: I prefer to use fresh sweet potatoes, but you can use canned sweet potatoes as a substitute in this recipe.

How to Make This Easy Sweet Potato Casserole

Use these instructions to make the perfect casserole every time! Further details and measurements can be found in the recipe card below!

Step 1: Preheat the oven to 350° F.

Step 2: Peel and then boil the sweet potatoes in a large pot filled with cold water, just covering, until fork tender. Drain well.

Step 3: Mash the sweet potatoes into a puree using a food processor, immersion blender, potato masher, or an electric mixer. While the potatoes are still warm, add the butter, stirring until it melts.

Step 4: Add the maple syrup, milk, eggs, vanilla, and salt. Mix well to combine. Pour the mashed sweet potato mixture into a 1 ½ – 2 quart casserole dish. 

Step 5: Mix all of the topping ingredients together in a medium bowl.

Step 6: Sprinkle the pecan crumble topping over the top of the casserole. Bake the sweet potato casserole for 30-40 minutes until bubbling. 

Frequently Asked Questions

Before You Go!

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed Thanksgiving recipes, or keep your casserole dish out and whip up a weeknight Taco Bake!