The Best Sweet Potato Casserole with Butter Pecan Crumble Topping

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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

Pecan-Topped Sweet Potato Casserole

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. 

The mashed sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. 

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

Recipe 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

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. 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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! Here’s a rough overview of the recipe steps:

Prepare the filling:

  1. Boil the sweet potatoes in a large pot until fork tender. 
  2. Add the cooked sweet potatoes to a large bowl along with the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, and cinnamon.
  3. Once combined (I like to use a potato masher!), turn the sweet potato mixture into a greased 9×13-inch baking dish. 

Make the pecan topping:

  1. Melt the butter, then toss with the brown sugar, flour, and salt. You’re looking for the mixture to resemble crumbs.
  2. Stir in the pecans, then sprinkle the crumble topping over the sweet potatoes. 
  3. 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. 

Make-Ahead Instructions

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. 

To make in advance:

  1. Assemble the entire casserole the night before, cover it with foil, and refrigerate it until ready to bake.
  2. Baked the prepped casserole straight from the fridge, adding 10 to 15 minutes to the bake time. 

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.

Sweet potato casserole photo collage for Pinterest

Recipe FAQs

How long does sweet potato casserole take to bake?

My sweet potato casserole took 50 minutes to bake at 350ºF 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 pecan-topped sweet potato casserole at 30 minutes.

How many sweet potatoes are needed for this recipe?

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. 

Can the sweet potato casserole be topped with marshmallows instead of pecans?

Yes! If you prefer sweet potato casserole with marshmallows on top, follow my classic sweet potato casserole recipe instead.

How long is sweet potato casserole good for?

Unbaked casserole will last up to three days in the fridge, while the baked casserole will keep for about a week.

A sweet potato casserole photo collage

Recipe Variations to Try

My family adores sweet potato casserole, so I’ve made quite a few versions over the years! Additional variations of this recipe you might enjoy are:

And for a wholly unique sweet potato side dish, try these sweet potato bites or twice baked sweet potatoes!

How to Store Leftovers 

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

Can You Freeze Sweet Potato Casserole? 

Yes, you can assemble the sweet potato layer, bake, let cool, then freeze for up to 3 months. When ready to eat the prepped casserole, thaw overnight in the fridge. Make a fresh batch of topping, sprinkle it over the casserole, and bake until done. 

How to Reheat Sweet Potato Casserole

If you need to reheat this sweet potato casserole with brown sugar pecan topping, 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. 

 

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4.54 from 665 votes

Sweet Potato Casserole with Butter Pecan Crumble Topping

By Averie Sunshine
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. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
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Ingredients  

Filling

  • 4 pounds raw sweet potatoes, diced into large chunks and boiled
  • 2 large eggs
  • ¼ cup unsalted butter, softened
  • ½ cup milk, I used unsweetened cashewmilk
  • ½ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon cinnamon, optional

Topping

  • 5 tablespoons unsalted butter, melted
  • cup light brown sugar, packed
  • ½ cup all-purpose flour
  • ¼ teaspoon salt, or to taste
  • 1 cup Fisher Pecan Halves

Instructions 

  • Make the Filling
  • 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.
  • 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.
  • 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.
  • Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  • Make the Topping
  • To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  • Add the pecans and toss to incorporate.
  • Evenly turn topping out over filling.
  • 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.
  • Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition

Serving: 1, Calories: 569kcal, Carbohydrates: 84g, Protein: 8g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Cholesterol: 82mg, Sodium: 358mg, Fiber: 8g, Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Thanksgiving Recipes:

All of my Thanksgiving recipes!

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The Best Mashed Potatoes — Buttery, creamy, PERFECT mashed potatoes that rival your favorite restaurant’s version but EASY and ready in 45 minutes!!

Classic Traditional Thanksgiving Stuffing — Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves! Simple ingredients with stellar results! It’ll be your new go-to recipe!

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Slow Cooker Stuffing with Sausage — This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There’s no sauteing or browning required at all! 

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Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

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

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!!

The Best Green Bean Casserole — No processed soups nor canned ingredients and instead made with fresh green beans, mushrooms, red onions, and a cheesy crispy breadcrumb topping that will have the whole family going back for seconds!

Best Green Bean Casserole - A healthier, modern, fresher take on classic green bean casserole! No processed soups nor canned ingredients and instead made with fresh green beans, mushrooms, red onions, and a cheesy crispy breadcrumb topping that will have the whole family going back for seconds! Put this on your Thanksgiving, Christmas, and holiday entertaining menus!

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.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Absolutely amazing! So delicious, I ate it as a snack for days afterwards. Potatoes were light and just enough sweetness. The streusal topping is out of this world. I’m not a fan of pecans so I left them out and nobody missed them. This is now a regular dish for Thanksgiving or any other time you want a real crowd pleaser!

    1. Thanks for the 5 star review and I am glad this was absolutely amazing! And that nobody missed the pecans. I am glad this is not only a Thanksgiving recipe for you but other times of the year, too!

  2. 5 stars
    I made this the day before I went into labor and it was the *perfect* side dish for my first meal postpartum last Thanksgiving day. It’s fondly added to the rotation this year and brings back so many memories. Thank you!

  3. 5 stars
    I have been making this for the last few years and we all love it but it is always too much for our family. This year, I plan on cutting the recipe in half. Any suggestions on how I should adjust the cooking time?

  4. 5 stars
    I have been making this for the last few years and we all love it but it is always too much for our family. This year, I plan on cutting the recipe in half. Any suggestions on how I should adjust the cooking time?

    1. Thanks for the 5 star review and glad it’s a big hit with your family! If you are baking it in a smaller casserole dish, then really it shouldn’t in theory take that much less to bake through. I would say check at 40-45 minutes but I suspect if you halve the recipe and bake in a 8-inch baking pan or similar sized casserole dish, baking time will be reduced by a bit but not dramatically. Just watch it and use your judgment.

  5. 5 stars
    Great, simple recipe! I have been constantly tweaking my sweet potatoes recipes for years, but this is a great base to start with. I always roast my sweet potatoes, then when cooled, remove the skins. If you have a stand mixer I use the beaters to mash them, add eggs, a bit of cream, juice of one orange, a little zest, and spices, then turn out in a casserole dish, top with the original topping recipe, (I used walnuts, as I had some on hand), then baked, I made it for pot luck at church yesterday, absolutely not a bit was left!!!

  6. 5 stars
    Great, simple recipe! I have been constantly tweaking my sweet potatoes recipes for years, but this is a great base to start with. I always roast my sweet potatoes, then when cooled, remove the skins. If you have a stand mixer I use the beaters to mash them, add eggs, a bit of cream, juice of one orange, a little zest, and spices, then turn out in a casserole dish, top with the original topping recipe, (I used walnuts, as I had some on hand), then baked, I made it for pot luck at church yesterday, absolutely not a bit was left!!!

  7. My oven seems to cook faster than recipes call for. When I make this, should I bake it with foil on it or only use foil if making ahead? Thanks!

    1. First, buy a cheap oven thermometer so you know what’s really going on and don’t guess https://amzn.to/3ssMVGY for 6.99 it’s your best new friend. That way if it says 375 but you put your oven to 350, you know it’s 25 degrees hot. Then you can decide to repair it or not.

      Then, based on that, either turn your oven down by X amount of degrees and bake.

      Or bake at the actual temperature and cover with foil, check early, etc.

  8. 5 stars
    I followed directions as given but the crumble is so wet and you can’t spread it on top. Once it’s baked it tastes ok but it doesn’t cover the top nicely. What am I doing wrong?!

  9. 5 stars
    I followed directions as given but the crumble is so wet and you can’t spread it on top. Once it’s baked it tastes ok but it doesn’t cover the top nicely. What am I doing wrong?!

    1. You could have potentially under-measured the flour. Adding a touch more flour will dry out the crumble and ‘stretch’ the amount of it, so it fully covers the top.

      Also that could be a function of the size of your baking dish and it possibly was just a bit larger than mine with more surface area to cover.

  10. 5 stars
    I was tasked with making sweet potatoes for Thanksgiving several years ago. Ironic bc I don’t actually eat the sweet potatoes. I picked this recipe bc I was attracted to the topping. It has been demanded ever since. Every single sweet potato hater in the extended family loves this. IF there are leftovers, prepare for a rumble.
    *There is ONE thing that I did differently. … I doubled the topping. Not sure if that changes its classification from a side dish to a dessert so we eat it during both courses to cover our bases. Haha

  11. 5 stars
    I was tasked with making sweet potatoes for Thanksgiving several years ago. Ironic bc I don’t actually eat the sweet potatoes. I picked this recipe bc I was attracted to the topping. It has been demanded ever since. Every single sweet potato hater in the extended family loves this. IF there are leftovers, prepare for a rumble.
    *There is ONE thing that I did differently. … I doubled the topping. Not sure if that changes its classification from a side dish to a dessert so we eat it during both courses to cover our bases. Haha

    1. Thanks for the 5 star review, glad you love it, and that it goes from side dish to dessert and covers both bases for you :)

  12. 5 stars
    I made this last night for a big group, I got alot of comments on it. They all loved it. Even my husband, who has never had it and doesnt eat stuff like that. GREAT recipe.

  13. 5 stars
    Rave reviews from the entire clan!  I made the base ahead (baked minus 20 min) and froze. Brought to room temp on the day, added the topping and baked for the last 20 minutes. It was perfection. Thank you for a trustworthy collection of recipes. 

  14. 5 stars
    Rave reviews from the entire clan!  I made the base ahead (baked minus 20 min) and froze. Brought to room temp on the day, added the topping and baked for the last 20 minutes. It was perfection. Thank you for a trustworthy collection of recipes. 

  15. 5 stars
    A fan favorite this thanksgiving. So delicious. I didn’t boil but rather baked after piercing with a fork for 80 min at 375. I also omitted the 2 tbsp of white sugar

  16. 5 stars
    A fan favorite this thanksgiving. So delicious. I didn’t boil but rather baked after piercing with a fork for 80 min at 375. I also omitted the 2 tbsp of white sugar

    1. Thanks for the 5 star review and great to hear this was a fan favorite and that you baked rather than boiled with great results!

  17. 5 stars
    I have been making this every Thanksgiving for several years now. The family looks forward to it every year. Thanks for the delicious recipe!

  18. 5 stars
    I have been making this every Thanksgiving for several years now. The family looks forward to it every year. Thanks for the delicious recipe!

    1. I’m sure you could but this recipe is not designed or tested for that so you need to bake this one in a regular oven if you want it to turn out properly.

  19. 5 stars
    This is the best sweet potato casserole EVER!! It was easy to make and everyone loved it! THANK YOU SOO MUCH FOR SHARING ALL YOUR DELICIOUS RECIPES!!

  20. 5 stars
    This is the best sweet potato casserole EVER!! It was easy to make and everyone loved it! THANK YOU SOO MUCH FOR SHARING ALL YOUR DELICIOUS RECIPES!!

    1. I am not sure because I’ve never tried it that way. Maybe make a half batch and see how it goes without the eggs because it’s a lot of food TBH if you were to make the full batch and for some reason it doesn’t work at all. My guess is it will work, but be more flaky and dry.

      1. That’s great to hear that even without the eggs it’s fluffy and delicious! I am sure half-and-half is a great touch too!

  21. 5 stars
    Lost my old recipe and this seemed close match. I was totally wrong, this recipe is fantastic!!!! Far better then any I’ve tried. Could almost eat it as a dessert! So glad I found this recipe!

  22. 5 stars
    It really is the best sweet potato casserole ever! My family loved it. I loved it. Easy to make, easy to prep the day before and bake on the day. Everyone loved. Also, easy to make non-dairy, which is is a necessity in my family. Plus, the dairy eaters had zero clue or complaints. Great recipe!

  23. 5 stars
    I don’t even remember what year I got this recipe, but I have made it every single year since. Thanksgiving, Christmas, pot lucks, Tuesdays… haha… Something this delicious can’t just wait for holidays! Thank you so much for sharing.
    P.S. I don’t change a thing, no need to.

  24. 5 stars
    This is one of the best casseroles i have ever made. I have never liked sweet potatoes or yams before but this is DELICIOUS. i will make this in the future no doubt!

  25. 5 stars
    This is one of the best casseroles i have ever made. I have never liked sweet potatoes or yams before but this is DELICIOUS. i will make this in the future no doubt!

    1. Thanks for the 5 star review and glad it was one of them best casseroles you’ve ever made and that you now like sweet potatoes!

  26. 5 stars
    This recipe was so easy and delicious. Didn’t change a thing, except for doubling the recipe and increasing the baking time. Everyone loved it!

  27. 5 stars
    This casserole was so delicious and a star on our Thanksgiving table. I did not make any changes,
    other than using real dairy. As my adult daughter said, “it’s a keeper!” I plan to make it again and again. Thank you!

  28. I want to make this the night before and was wondering if I also include the topping or if that has to go on fresh before baking. Thank you!

    1. Sorry that I don’t completely understand what you’re asking but you want to add the topping regardless of when you plan to bake, and then bake accordingly when you plan to serve it.

  29. I am wanting to make this tomorrow and I wanted to ask if I can put marshmallows on top at the end of cooking and how much if you use canned yams ty help please

    1. Marshmallows – honestly the crumble topping is so good you really don’t need them. So I really cannot comment on time since I never have used them here.

      Canned yams – also have not used them so cannot comment.

      Make the recipe as written is my advice!

    1. Thanks for the 5 star review and glad it was delicious! I guess I assumed that people would peel the sweet potatoes for a sweet potato casserole but sometimes you never can assume.

    1. I never have done it so can’t say for sure but likely ok however I have not tested it so take it for what it’s worth.

  30. 5 stars
    I have made your recipe for several Thanksgivings, always to rave reviews by my family! My sister is a little quirky about the pecans on sweet potatoes, so I leave a small section for her without them. My niece Megan, who is my #1 fan of this recipe, is getting married in May and I will be passing this on to her for her new family!

  31. 5 stars
    I have made your recipe for several Thanksgivings, always to rave reviews by my family! My sister is a little quirky about the pecans on sweet potatoes, so I leave a small section for her without them. My niece Megan, who is my #1 fan of this recipe, is getting married in May and I will be passing this on to her for her new family!

  32. 5 stars
    This recipe has become a favorite for us! So much so that it was requested by both families that I make again this Thanksgiving. It’s also very easy to throw together and the kids enjoy helping.

  33. 5 stars
    This recipe has become a favorite for us! So much so that it was requested by both families that I make again this Thanksgiving. It’s also very easy to throw together and the kids enjoy helping.

    1. Thanks for the 5 star review and glad you love it and it’s become a family favorite for you – on both sides!

  34. 5 stars
    I just whipped this up! It looks and smells amazing! We are celebrating Thanksgiving today as most of the family will be out of town on the actual day. I expect this will be a hit!

  35. 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

    1. Its typically served in the US as a side dish. But its so sweet, that it could almost be considered a crustless pie.
      In the US, cutting out that much sugar might not satisfy people, as we tend to use a lot of sugar in most things. I usually mix it all minus the eggs and taste the mix prior to adding eggs and adjust to taste then add eggs. That way I dont over or under sweeten and same with any spices. I add a lot of spices like nutmeg, cinamon etc.

  36. 5 stars
    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!!!

  37. 5 stars
    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!!!

    1. 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.

      1. I made this for the 1st time at Christmas. I had a hard time with peeling the potatoes. Extremely hard & I kept getting black places all over the potatoes.
        What was I doing wrong ??

      2. Get a new peeler for one thing, if it’s dull, you’ll struggle. https://amzn.to/3mdZenm

        And I always put on yellow kitchen gloves like for washing dishes. I have terrible grip with bare hands for tasks like this and the gloves save me and my grip!

    1. 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.

  38. 5 stars
    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!

    1. 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!

  39. 5 stars
    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.

    1. Thanks for the five star review, I’m glad you make it for Christmas and Thanksgiving, and that your family members request it!

  40. 5 stars
    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!

    1. 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!

  41. 5 stars
    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!

    1. Thanks for the 5 star review and glad you think it’s hands down the best sweet potato casserole ever and everyone was oohing and ahhing! Hope it’s just as good for you on Xmas!

  42. 5 stars
    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.

  43. 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?

    1. Yes fine but if possible I would ask the host if you can pop it in the oven to heat it up briefly. It’s fine lukewarm/room temp but I prefer it hotter but if there is no oven space or other factors at hand, it will still be fine.

      1. It was a great hit at my first Thanksgiving gather (that I hosted). Everyone was asking about the recipe :) I did add marshmallows just because I had some in the pantry and cut back on the sugar. Thank you!!

    1. I have.made a very similar recipe but use the mini marshmallows, too and my family has loved it. It’s been requested year after year for many years. Now have passed in on to grown children. Pass your recipes on while you still can!!

      1. That is great advice! Thankfully all mine have a digital record which will live on (I hope)!

    1. 5 stars
      This casserole was so delicious and a star on our Thanksgiving table. I did not make any changes,
      other than using real dairy. As my adult daughter said, “it’s a keeper!” I plan to make it again and again. Thank you!

  44. 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?

    1. I was confused by the make ahead instructions. Do you fully bake it and then refrigerate and reheat? Or do you just prep it with pecan topping, refrigerate, and then fully bake it the next day?

      1. The second half – just prep it with pecan topping, refrigerate, and then fully bake it.

    1. Definitely would not use almond flour. I would use a GF baking blend BUT…. I have not tried it that way and really don’t know how it will turn out.

  45. 5 stars
    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!!

    1. You need 4 pounds worth how many ever potatoes that takes you. They vary greatly in their size as you know.

    1. This topping, for us, is perfect and we don’t want the marshmallows in addition to this topping since we love the topping, as is. But you could experiment with marshmallows and see how it goes for you and if you prefer it that way or without.

  46. 5 stars
    I made this with baked yams and everyone LOVED it! Baked them, mashed them (yams will just slip out of their peels when cooked) and otherwise followed the recipe exactly! Was so delicious it felt wrong having it with the main course, as it was so rich and yummy!

    1. Many people have asked this in the comments already and while I haven’t personally tried it that way, I think you will be okay. If it’s literally just going to be a couple of days, I wouldn’t even bother freezing and would just keep it in the fridge.

  47. when preparing the crumble topping, mine initially became a wet mixture. so i added more flour, which then resulted in a dough – nothing like the beautiful crumbs in your video. any idea what could have gone wrong?

    1. By adding more flour, that’s what created the dough. Double check your measurements on everything else and I think you will be fine next time.

  48. Hi Averimade this yesterday and it was Fantastic! Thank you for the recipe ?
    I actually put it all together on Thursday and baked it yesterday. (We had our Thanksgiving the day after). When I make it again, and I will! I’ll do the same b cuz I liked the way it set up from chilling overnight. ?

    1. I’m glad that it worked out great to pre-assemble it and then bake it yesterday and that you’ll do it again that way!

  49. Delicious! I made this recipe for Thanksgiving dinner and my family loved it! Just the right amount sweetness. Although I used walnuts instead pecans and added allspice and chili powder.

    1. I bet the chili powder a fun twist to this! Glad it was the right amount of sweetness and the family loved it!

  50. This dish looks like a wonderful alternative to the single-note marshmallow covered variety. I wonder have you ever tried making it with cardamom?

  51. This looks amazing. Do you think it would work out to cook the sweet potatoes in the crock pot instead of on the stove?

  52. I am embarrassed to ask this but I’ve never made anything sweet potato related other than microwaving one! Do I peel the potatoes?!

  53. I have to travel an hour and a half with the sweet potato casserole and I won’t have time to completely baked it when I arrive willl the topping still be good if I completely bake it before I leave home and then just heated up again when I arrive at our dinner or should I half bake it before I leave and then finish baking it when I arrive so the toppings stays crispy?

  54. If I want to wait until tomorrow morning to bake it did I leave off the topping until I am ready to put it in the oven?

  55. Hope to get an answer quick as it’s the day before Thanksgiving and I’m prepping!!!! My grocery store was completely out of the orange sweet potatoes (small town) so I bought the yellow sweet potatoes instead but now I’m sort of panicking thinking what if it doesn’t taste well? Do you know if the recipe could work with those?

    1. Different potatoes very in their level of starch and in sweetness so it’s hard to say if it will be exactly the same but I think it will be close.

  56. This recipe is similar to what I have used in the past however this year our stove/oven stopped working on Monday. What would your recommendation be for settings and times for a crock pot?

    1. That’s a good question but because I’ve only made this the way I wrote it I’m not sure what to advise for a crockpot.

  57. Could I substitute the sweet potatoes for canned yams? And how much about should I use? First Thanksgiving without my mom, I’m looking for shortcuts where I can! Btw, this recipe is almost like hers! ❤️

    1. I’ve never done that so I really can’t say for sure. If you feel like the texture of the canned yams is pretty similar to a home-cooked mashed sweet potato, then it’s probably ok.

  58. This looks amazing and I want to use for our Thanksgiving meal but I’m worried that it may be too sweet. I’m thinking about leaving the sugar out of the filling. Or maybe just reducing sugar for both filling and topping. Any thoughts or suggestions so I don’t mess it up? Thanks!

    1. Honestly yes, it’s sweet. But it’s sweet potato casserole and those are inherently sweet. I would make as written because while it is sweet, everyone seems to love it as is. Read through all the comments!

    1. It will not taste the same but I don’t think it will taste bad. However, pecans are much more traditional and what I would use.

    1. I have never tried it with margarine so I can’t say for sure how the results will be. I would think pretty close, but haven’t done it that way so can’t be sure.

  59. This dish looks amazing! I bought all ingredients to make for my sister’s family get-together. Has anyone attempted to make this in the crock pot? I plan on making in the 9×11 pan, I was just wondering. It would be easier for travel and to keep warm, as I’ll be driving 2 hours to family’s house. Or could I reheat in the oven in the 9×11?

    1. In my opinion I would make it as written and then just cover with foil and reheat in a low oven as necessary. Enjoy!

    1. I personally have not and the recipe is written to use sweet potatoes and not sure if butternut will hold up as well after being mashed…I worry it could get a little stringy.

    1. Probably will be okay, not as creamy tasting, but I haven’t tried it personally other than the way I wrote the recipe.

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  60. I made this last year for Thanksgiving and it was a big hit. I will definitely make it again this year.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make it again!

  61. Hello! I’m making this for a potluck lunch at work. Planning on preparing tonight and finishing it off in the oven at work tomorrow. I’ve read several things saying to wait to put the topping on and it’ll be fine over night. Thoughts?!

  62. Everyone loved this sweet potato casserole and it’s great to heat up the day after too! Thanks s much for sharing this and U’ll definitely make it again at Christmas!!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you got lots of compliments!

  63. This one dish is what I look forward to each and every year at Thanksgiving. Once again I cannot wait to enjoy.

  64. HELP!!!  Day before Thanksgiving and I tried it and If you melt the butter and add sugar to it even with the flour and salt it became a liquid ( gooey)  I could not have used my fingers at all and it did not cover the top.  Not sure what I did wrong but is it ruined?  

    1. Just add more flour if it’s too gooey for you. I did not have this problem but sounds like possibly you mis-measured? At any rate, easy fix.

  65. I doubled the recipe bc my family members are HUGE sweet potato fans but how long should I bake it? What if I freeze it prior to cooking?

    1. I don’t know how long to bake it – it will depend on your pan size, the shape of the pan, how deep it is, etc. I would play it by ear and use your best judgment. If you’re making this for Thanksgiving, you don’t need to freeze it. It will be fine til Thursday.

      If you freeze it, and are baking it from thawed out room temp, I’d say bake as long as if you had never frozen it.

  66. A crunchy texture is the best contrast for sweet potato casserole! I don’t want to wait until Thanksgiving to make this!

  67. That butter pecan crumble topping makes me want to weep. But, you know, HAPPY tears. I’m all about sweet potato everything at this time of year. It’s grounding, delicious, and just feels warming and good. This looks like a great way to enjoy it. 

  68. My mother used to make this  similar recipe. She also put coconut and crushed drained pineapple in hers. It was the best dessert(HA) on the table any time. I always liked it for dessert. Your topping looks so perfect as do the sweet potatoes.

  69. Whoa! This looks amazing! That Butter Pecan Crumble Topping has me drooling! What a great idea! :)

  70. Sweet potato casserole is amazing!! I was never interested in it (or the marshmallow covered yams) as a kid but somewhere in my young adult years I tasted what I had been missing. Jon likes sweet potato pie and I love a streusel topping so this satisfies both of us!