Sweet Potato Casserole with Pecan – Best Easy Holiday Side Dish

Every Thanksgiving table has that one dish everyone looks forward to — the one that tastes like a hug and smells like home. For me, that’s this Sweet Potato Casserole with Pecan.

It’s the perfect balance of creamy mashed sweet potatoes and a buttery, brown sugar pecan topping that bakes into a golden, crunchy crust. The texture contrast — silky underneath, crisp and nutty on top — makes it absolutely irresistible.

Whether you’re planning a cozy fall dinner or hosting the full holiday feast, this dish brings warmth, sweetness, and nostalgia to every bite. It’s easy to prepare, bakes beautifully, and makes your kitchen smell like pure comfort.

Why You’ll Love Sweet Potato Casserole with Pecan

• Simple and classic: A Southern-inspired favorite that never goes out of style.
• Perfect texture: Creamy, buttery base with a caramelized pecan crunch.
• Make-ahead friendly: Assemble ahead, bake fresh before serving.
• Versatile: Delicious for Thanksgiving, Christmas, or any family dinner.
• Crowd-pleaser: Even sweet potato skeptics ask for seconds.
• Customizable: Add marshmallows, maple syrup, or spices to make it your own.

Ingredients

For the Sweet Potato Filling:

• 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ⅓ cup milk (whole or evaporated)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt

For the Pecan Topping:

• 1 cup chopped pecans
• ⅓ cup brown sugar
• 2 tablespoons melted butter
• 2 tablespoons flour (for crumbly texture)

Optional Add-Ins:

• 1 tablespoon maple syrup or honey
• Mini marshmallows for topping variation

Step-by-Step Instructions

1. Prep the Sweet Potatoes
Preheat your oven to 350°F (175°C). Peel, cube, and boil sweet potatoes for about 15 minutes, until fork-tender. Drain and mash until smooth.

2. Mix the Filling
In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Whip together until creamy and well blended.

3. Assemble the Casserole
Spread the mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula.

4. Make the Pecan Topping
In a small bowl, combine chopped pecans, brown sugar, melted butter, and flour. Mix until crumbly and evenly coated.

5. Add the Topping
Sprinkle the pecan mixture evenly over the sweet potato base. For a sweeter touch, drizzle lightly with maple syrup.

6. Bake & Serve
Bake uncovered for 30–35 minutes, until the top is golden brown and bubbling around the edges. Let cool slightly before serving warm.

Don’t miss our Slow Cooker Chicken Stew Recipe — it’s a cozy main dish that pairs beautifully with this casserole.

How to Serve Sweet Potato Casserole with Pecan

This Sweet Potato Casserole with Pecan topping is meant to steal the show at your holiday table. Serve it straight from the oven while the pecans are still crisp and the filling is piping hot.

For Thanksgiving or Christmas, it’s the perfect complement to savory mains like roasted turkey, glazed ham, or herb-crusted chicken. The sweet, nutty flavors balance rich meats and savory gravies wonderfully.

You can also serve it as a comforting side for any fall or winter dinner. Pair it with roasted vegetables and a green salad for a wholesome, satisfying meal.

Hosting a holiday brunch? Spoon this casserole into small ramekins and serve it with cinnamon whipped cream or a drizzle of maple syrup. It makes a stunning, sweet-savory side for pancakes or breakfast casseroles.

Looking for inspiration? Try our Dump and Go Crockpot Teriyaki Chicken — its savory-sweet glaze complements the buttery warmth of this casserole perfectly.

How to Store Sweet Potato Casserole with Pecan

One of the best things about this dish? It reheats like a dream.

Refrigerate:
Allow leftovers to cool completely. Cover tightly with foil or transfer to airtight containers. Refrigerate for up to 4 days.

Reheat:
Warm in the oven at 325°F (160°C) for 15–20 minutes until heated through and the topping is crisp again. For small portions, microwave 45–60 seconds.

Freeze:
You can freeze the baked casserole (cooled) for up to 2 months. Wrap tightly with plastic wrap and foil. Thaw overnight in the fridge before reheating.

Make-ahead tip:
Assemble the casserole (without baking) up to 24 hours in advance. Store in the fridge, then bake fresh before serving. If prepping longer ahead, freeze it unbaked — just add 10 minutes to the bake time.

This make-ahead flexibility makes it ideal for busy holidays when you want the comfort of homemade without the last-minute stress.

Tips to Make Sweet Potato Casserole with Pecan

• Use fresh sweet potatoes: They’re naturally sweeter and creamier than canned.
• Mash smoothly: A hand mixer gives a light, whipped texture.
• Balance the sugar: If you’re using very sweet potatoes, reduce the brown sugar slightly.
• Add flavor depth: Try a pinch of nutmeg or allspice.
• Don’t skip the butter: It adds richness and binds the topping perfectly.
• For crunchier topping: Toast the pecans briefly before mixing.
• Go lighter: Substitute half the butter with coconut oil for a dairy-free option.
• Make it dessert-style: Add mini marshmallows after baking and broil for 2–3 minutes.

Variations of Sweet Potato Casserole with Pecan

• Marshmallow Topping: Replace pecans with mini marshmallows for a classic childhood favorite.
• Maple Pecan Twist: Add 2 tablespoons maple syrup to the topping for deeper caramel flavor.
• Savory Version: Reduce sugar by half, add thyme and rosemary for an herby side.
• Gluten-Free Option: Use oat flour or almond flour in the topping.
• Vegan Version: Swap eggs for flax eggs and use coconut milk instead of dairy.
• Mini Servings: Bake in individual ramekins for easy plating and portion control.
• Nut-Free Version: Replace pecans with oats or crushed graham crackers.

Discover great ideas like our Crockpot French Onion Meatballs — a savory-sweet dish that complements this creamy casserole beautifully.

FAQs

1. Can I make this casserole ahead of time?
Yes! Assemble up to 24 hours ahead, refrigerate, and bake when ready.

2. Can I use canned sweet potatoes?
You can, but drain well — fresh sweet potatoes have better texture and flavor.

3. What’s the best way to mash sweet potatoes?
Use a potato masher for rustic texture or an electric mixer for a whipped finish.

4. How do I keep the topping crunchy?
Bake uncovered and serve soon after cooking. For leftovers, reheat uncovered in the oven.

5. Can I double the recipe?
Absolutely — it scales perfectly for larger gatherings. Use two baking dishes for even cooking.

Final Thoughts

This Sweet Potato Casserole with Pecan is everything a holiday side dish should be — warm, comforting, and irresistibly delicious. The creamy sweet potato base melts in your mouth, while the buttery brown sugar pecan topping adds just the right crunch.

It’s nostalgic, easy, and always a crowd favorite — the kind of dish that gets passed around with a smile and disappears fast. Whether it’s part of your Thanksgiving spread or a cozy Sunday dinner, it’s guaranteed to bring joy (and maybe a few recipe requests!).

So preheat your oven, grab those sweet potatoes, and make this Southern classic — because some traditions are worth keeping sweet.

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