Sweet Potato Casserole with Butter Pecan Crumble Topping

Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans! 

sweet potato casserole with pecan topping in white baking dish

Sweet Potato Casserole with Pecan Topping

I love sweet potatoes and have a ton of recipes using them from bread to enchiladas, but I was missing a classic: sweet potato casserole. It was about time I made it and we loved every bite because this isn’t just any ole sweet potato casserole recipe. The crunchy butter pecan crumble topping really sets it apart. 

This sweet potato casserole with pecans is an easy recipe to make and assemble before baking it off especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner. When cooking a holiday meal it’s so helpful to have as many things in the ‘ready to pop into the oven’ stage as possible, and this easy sweet potato casserole is one of those dishes. I’d prep it the night before, cover, and refrigerate if you’re planning on prepping in advance.

The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. I used Fisher Pecan Halves. Fisher Nuts are preservative-free and non-GMO Project Verified, making them an excellent choice for cooking and holiday baking. The resealable bag helps keep the nuts fresh for longer. Look out for their new packaging on shelves this month!

The brown sugar caramelizes in the oven with the butter and the topping is irresistible. I kind of want to put this topping on everything now.

I originally posted this recipe in November 2016 and it’s become a reader and family favorite and holiday staple over the years. You and your family will absolutely adore it!

sweet potato casserole with pecan topping

Sweet Potato Casserole Ingredients 

Here’s what you’ll need to make this easy sweet potato casserole with pecan topping:

  • Sweet potatoes
  • Eggs
  • Unsalted butter
  • Milk
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Salt
  • Ground nutmeg and cinnamon
  • All-purpose flour
  • Fisher pecan halves

the best sweet potato casserole in white baking dish next to bag of Fisher pecans

How to Make Sweet Potato Casserole

I’m not even remotely exaggerating when I say this is the best sweet potato casserole recipe! To make it, you’ll first need to boil the sweet potatoes until fork tender. 

Then, add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon. Once combined, turn the mixture into a greased 9×13-inch baking dish. 

Once the sweet potato base is done, you can move onto the pecan crumble topping. Melt the butter, then toss with the brown sugar, flour, salt. You’re looking for the mixture to resemble crumbs. Stir in the pecans, then sprinkle the crumble topping over the sweet potatoes. 

Bake the sweet potato casserole with pecan topping until the top is lightly golden brown, the edges are set, and the center is mostly set. 

Here’s a video showing how to make sweet potato casserole: 

How to Reheat Sweet Potato Casserole

If you need to reheat this sweet potato casserole with pecans, I recommend covering it with foil so the pecan topping doesn’t burn and then placing it in a warm oven. It’ll likely need to be in the oven for a good 15 to 20 minutes, possibly more if the oven is cooler than 300ºF. 

How to Store Sweet Potato Casserole 

If stored in an airtight container, this easy sweet potato casserole will last up to a week in the fridge. 

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

Tips for Making the Best Sweet Potato Casserole

You’re welcome to use any unsweetened milk you’d like in this sweet potato casserole recipe (dairy or non-dairy milk will work). I used an unsweetened cashew milk, but use whatever you have on hand. 

My sweet potato casserole took 50 minutes to bake because I started with it cold from the fridge (I prepped it the night before). Note that baking times will vary based on the pan used (glass or ceramic baking dishes will bake for longer than metal pans), your oven, climate, ingredient variances, etc. To be safe, start checking your sweet potato casserole with pecan topping at 30 minutes.

Lastly, a few readers have asked how many sweet potatoes equal 4 pounds. My best advice is to weigh your potatoes at the grocery store to see how many you’ll need. The number of sweet potatoes needed will vary depending on their size. 

 
Sweet Potato Casserole with Butter Pecan Crumble Topping

Sweet Potato Casserole with Butter Pecan Crumble Topping

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans. 

Yield: 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

Filling

  • 4 pounds raw sweet potatoes, diced into large chunks and boiled
  • 2 large eggs
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk (I used unsweetened cashewmilk)
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 teaspoon cinnamon, optional

Topping

  • 5 tablespoons unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • 1 cup Fisher Pecan Halves

Instructions

Make the Filling

    1. To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
    2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
    3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
    4. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.

    Make the Topping

    1. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
    2. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
    3. Add the pecans and toss to incorporate.
    4. Evenly turn topping out over filling.
    5. Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
    6. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 569 Total Fat: 24g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 82mg Sodium: 358mg Carbohydrates: 84g Net Carbohydrates: 0g Fiber: 8g Sugar: 39g Sugar Alcohols: 0g Protein: 8g

More Thanksgiving and Fall Favorites:

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip - The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Roasted Sweet Potato Salad — Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

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Honey Butter Pumpkin Dinner Rolls –  Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!

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Honey Dinner Rolls – My favorite all-around dinner roll recipe (that doesn’t have pumpkin in it)!

No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing — All the flavors of fall in one gorgeous, hearty, and healthy salad!! The easy, tart-and-sweet dressing is just bursting with flavor!!

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Herb-Roasted Tri-Colored Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!

Herb-Roasted Tri-Colored Carrots - Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you'll make again and again for holidays or easy weeknight dinners!!

Maple-Roasted Butternut Squash Quinoa Harvest Salad — Easy and packed with big fall flavors!! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good!

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Roasted Butternut Squash Green Bean Casserole — Move over classic casserole! This updated version has roasted butternut squash and crunchy sliced almonds! Perfect for Thanksgiving or holiday meals!

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Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher

This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.

Originally posted November 2016 and reposted with updated text November 2019.

133 comments on “Sweet Potato Casserole with Butter Pecan Crumble Topping”

  1. This is my FAVORITE casserole dish! Its been a family recipe for years! I now use coconut milk in place of milk & add organic cranberries to it!! SO Yummy! I do wonder tho.. If the chips would go well with the pecan toppings?? hmmm.. I may be experimenting this year!!

    Rating: 5
  2. Hi Inwas wondering if almond flour was ok? Looking for gluten free idea.
    Thanks
    Marianne

  3. So my daughter has requested this for this years dinner, however she is the only one that will eat it. DO you think this recipe could be halved and placed on a smaller dish?

  4. Can I use frozen sweet potatoes?

  5. I’m making the sweepotato casserole.

  6. Where do you get that milk from?

  7. Would it keep if you prepared two days before baking?

  8. Hi I’m wanting to make this for Thanksgiving. How many sweet potatoes roughly is 4 lbs worth?

  9. Has anyone tried adding marshmallows to this dish.

  10. I need to travel about 45 min with this dish. I will prepare tonight and bake in the morning. Will it be okay to serve it about an hour after baking?

  11. Should the potatoes be skinned?

  12. This was a delicious addition to our Thanksgiving dinner. It even tastes good cold. As my husband is diabetic, I left the white sugar out of the filling and cut the brown sugar to 1/4 cup. It was yummy and the topping would be good on everything! Thank you for sharing this recipe.

    Rating: 5
  13. My cousin made this for Thanksgiving and it is, hands down, the best sweet potato casserole EVER. It had the bunch of us ooo-ing and ahhh-ing! SO delicious! I plan to make this for Christmas because we are all anxious to eat this dish again!

    Rating: 5
  14. I made this last year at Christmas and it was a big hit with adults and kiddos. I did substitute walnuts because my sister is allergic to pecans, and I added a few marshmallows just broiled on the top because I thought that the kids would like it… and we all did!!!(I know someone asked before… I did make this the day before and it worked out well.)I am excited to make it again this year!

    Rating: 5
    • Thanks for the five star review and I’m glad that you will make it again this year! Thank you for chiming in that you added marshmallows, so many people have asked about this in the comments, I hope they read your comment. I have never added marshmallows to this particular recipe so I’ve never been able to say definitively to do it or not do it, but it sounds like they turned out great for you just boiling them briefly. I hope you enjoy this dish on Christmas again!

  15. I make this every year for Christmas and Thanksgiving. Its a family favorite. My husbands Grandma is the best chef ever and she requests I bring this every year because it’s her favorite.

    Rating: 5
  16. I made a Keto friendly version of this casserole, with pumpkin instead of sweet potatoes, golden monkfruit sweetener instead of sugar and omitting the flour in the topping. Kept everything else the same and it worked beautifully! Absolutely delicious!

    Rating: 5
    • Thanks for the 5 star review and glad that you were able to make this keto-friendly and that you’re enjoying this during a time of the year that’s not Thanksgiving through Christmas when people usually only make this!

  17. Loved this recipe and wondered if you can cook it in a slim cooker?

    Rating: 5
    • Thanks for the 5 star review and I am glad that you loved it!

      I am thinking you mean slow cooker…not slim cooker although maybe there is something called a slim cooker!

      Anyway this recipe is intended to be made as written because the top will not get crispy if it’s in a slow cooker and will stay pretty soft is my guess.

  18. I’ve been making this for years, I lost my recipe and this one is pretty darn close! It is a HUGE hit with everyone! The only difference I have is BAKE your sweet potatoes instead of boiling. It really brings out the flavor of the sweet potato!!!

    Rating: 5
    • Thanks for the five star review and I’m glad it was a huge hit with everyone!

      In terms of baking vs boiling, I agree that baked sweet potatoes tend to have more flavor. However in this recipe I do like to boil them because I like the extra moisture they get from boiling versus in the oven where they are a bit drier, but go with personal preference and whatever you like.

  19. Just out of interest for us living in Europe. Is the casserole served as a dessert, or as a ‘side dish’ accompanying the other dishes of the main meal . I have always been confused about this ,due to the sweetness of the dish.
    Is it ok to omit the sugar altogether,maybe adding only a little (1 tbsp )of honey or maple syrup instead, as I imagine the topping to be quite sweet anyway.many thanks

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