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!)

Baked Thick-Cut Seasoned Oven Fries – Learn the secrets to creating restaurant-style oven fries! They’re baked rather than fried so you can have extra!


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!

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!!

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! 

Slow Cooker Sausage Stuffing in white bowl

Cabernet Cranberry and Blueberry Sauce – Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!

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

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

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

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!!

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!!

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!

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!!

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!

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!!

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.

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

  1. Has anyone ever tried this with butternut squash?

  2. 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?

  3. Can margarine be used instead of butter. I have a family member who can’t eat butter.

  4. Do you think it will taste the same with walnuts instead of pecans??? Thank you.

  5. 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!

    • 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!

  6. 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! ❤️

  7. 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?

  8. 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?

  9. 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?

  10. 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?

  11. I only have salted butter, will that be ok for the topping?

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

  13. Do you peel the sweet potatoes before dicing and cooking?

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

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

  16. Can this be frozen with out the topping?

  17. 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.

  18. 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. ?

  19. 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?

  20. Can this be prepped, frozen and then cooked a few days later?

    • 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.

  21. Did you peel the potatoes?

  22. 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!

    Rating: 5
  23. Looks very good, i love this recipe and several more i seen

    Rating: 5
  24. Hello!
    Would it be good to put marshmallows on top of the pecans? Or does that sound weird to do?
    Just wondering.

    • 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.

  25. How many sweet potatoes did you use?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.