My absolute FAVORITE holiday recipe!!
I can confidently declare that this recipe right here is THE ONLY sweet potato casserole recipe you need in your life.
Forget the marshmallows. (Although you can def add them if you wish!) This version is all about that irresistible brown sugar pecan topping. It’s buttery, crunchy, and just the right balance of sweet and nutty, the perfect contrast to the oh-so-fluffy sweet potatoes underneath.
So what makes me such an expert on sweet potato casserole?
Well, let’s just say I’ve been testing and tweaking this recipe for over a decade. And every year, my not-so-subtle Texas and Louisiana relatives happily (and very honestly) let me know how it measured up.
What makes it so special?
Fresh, boiled sweet potatoes instead of canned yams.
A touch of pure maple syrup for extra depth.
Potatoes whipped until they’re silky, creamy perfection.
And of course, that golden brown sugar pecan crumble, baked until crisp with little hints of cinnamon in every bite.
My absolute FAVORITE holiday recipe!!
I can confidently declare that this recipe right here is THE ONLY sweet potato casserole recipe you need in your life.
Forget the marshmallows. (Although you can def add them if you wish!) This version is all about that irresistible brown sugar pecan topping. It’s buttery, crunchy, and just the right balance of sweet and nutty, the perfect contrast to the oh-so-fluffy sweet potatoes underneath.
So what makes me such an expert on sweet potato casserole?
Well, let’s just say I’ve been testing and tweaking this recipe for over a decade. And every year, my not-so-subtle Texas and Louisiana relatives happily (and very honestly) let me know how it measured up.
What makes it so special?
Fresh, boiled sweet potatoes instead of canned yams.
A touch of pure maple syrup for extra depth.
Potatoes whipped until they’re silky, creamy perfection.
And of course, that golden brown sugar pecan crumble, baked until crisp with little hints of cinnamon in every bite.
If you want the rest of our family’s Thanksgiving spread, make sure you check out this Cajun Cornbread Dressing, Corn Soufflé Casserole, and these Melting Sweet Potatoes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, you can jump to the recipe.
- Sweet potatoes. Make sure you get enough sweet potatoes by weighing them at the store. Garnet or jewel are the best options and are the ones you usually see in the grocery store. You can use canned yams if needed, but the end result won’t taste quite as good.
- Sugars. Both brown and white granulated sugar are used in the base. Feel free to substitute half of it with pure maple syrup or all of it with coconut sugar for a slightly different flavor.
- Pure maple syrup. This adds such a lovely depth to the potato base, but if you don’t have it available, you can sub with more brown sugar.
- Butter. I always like to use salted, even in sweet recipes, as I find it helps to balance everything out. You can definitely use unsalted, however, if that’s what you have on hand!
- Cinnamon. Ahhhh my secret ingredient! You can even switch it up with a hint of Pumpkin Pie Spice or even a bit of nutmeg, too!
- Pecans. You want these pretty small, about 1/4″ pieces, so they mix in easily with the crumble.
Get My 10 Holiday Sides with Serious Swagger
Tasty twists on classics that will get the WHOLE table talking!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Boil the sweet potatoes until tender.
Wash, peel, and cut about 3 pounds of sweet potatoes into 1-inch chunks so they cook evenly.
Add the potatoes to a large pot, cover with water, and season with salt. Bring to a boil, then simmer 10–12 minutes, until fork-tender. Drain well.
Purée the filling.
For the creamiest texture, blend potatoes in a food processor with sugar, maple syrup, butter, eggs, vanilla, cinnamon, and salt until smooth. (A potato masher works, too!)
Make the brown sugar pecan topping.
Stir together butter, brown sugar, flour, baking powder, baking soda, cinnamon, and salt until crumbly. Mix in chopped pecans.
Assemble and bake.
Spread the sweet potato filling into a greased 7×10-inch baking dish, sprinkle the pecan topping on top, and bake at 350°F for 40–45 minutes, until golden and set.
Prep Ahead and Storage Tips
You can make the entire casserole up to 2 days ahead—just pull it from the fridge 30–60 minutes before baking so it comes to room temp. Or, prep the sweet potatoes (boil and purée) a day early, then assemble the rest when you’re ready.
Leftovers will keep in an airtight container in the fridge for 4–5 days. You can also freeze the casserole (baked or unbaked) for up to 3 months—just keep the topping separate for best texture.
FAQs
You sure can! Swap with walnuts, almonds, or even skip the nuts and just use the crumbly brown sugar topping.
You can, but fresh will give you the best flavor and texture. If using canned, drain very well.
Of course! Sprinkle them on during the last 10 minutes of baking so they get toasty but not burnt.
A 7×10 or 9×9-inch works great. If you double it, go with a 9×13-inch pan.
Make sure the casserole is fully cooled before covering leftovers—otherwise steam will soften the topping.
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Sweet Potato Casserole with Pecans
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Ingredients
Sweet Potato Base:
- 4 pounds sweet potatoes rinsed and scrubbed
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup pure maple syrup
- 6 tablespoons salted butter melted
- 2 eggs whisked
- 1 ½ teaspoons vanilla
- 1 teaspoon cinnamon
- ¾ teaspoon salt
Pecan Topping:
- 6 tablespoons salted butter softened
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup chopped pecans
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350℉.
- Peel the potatoes using a vegetable peeler and then cut into 1-inch chunks. Add them to a large pot or Dutch oven and cover with about 10 cups of water, or until they are completely immersed. Bring the pot of water to a boil.4 pounds sweet potatoes
- Once boiling, reduce the heat to medium-low and keep a rapid simmer for 10-12 minutes, or until the potatoes are fork tender. Drain the potatoes in a colander in the sink.
- Add the cooked potatoes to a large 11-14 cup food processor along with the other sweet potato base ingredients. Process for 20-30 seconds, scraping down the sides halfway through, or until the potatoes are smooth and there are no lumps remaining. Alternatively, you can mash the potatoes using a fork or a potato masher, but it won't come out as fluffy.⅓ cup granulated sugar, ⅓ cup pure maple syrup, 6 tablespoons salted butter, 2 eggs, 1 ½ teaspoons vanilla, 1 teaspoon cinnamon, ¾ teaspoon salt
- In a medium-sized bowl, add all of the pecan topping ingredients except for the pecans. Mash it together with a fork until everything is well combined and a coarse crumb forms. Add the pecans and continue mixing until combined.6 tablespoons salted butter, ¾ cup brown sugar, ¾ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ cup chopped pecans, ½ teaspoon cinnamon, ¼ teaspoon salt
- Spray a 7×10-inch baking dish with non-stick cooking spray. Add in the potatoes and spread them out with a spatula until flat. Sprinkle the pecan topping all over the sweet potatoes.
- Bake in the preheated oven for 40-45 minutes, or until the topping becomes firm and begins to brown slightly. Let it cool for 10 minutes before serving.
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Video
Notes
- Prep-Ahead: Prepare the entire casserole up to 2 days before serving. Before baking, let it sit on the counter for 30-60 minutes until it comes to room temperature.
- Storage: Place leftovers in an airtight container and leave them in the fridge for up to 4 to 5 days.
- Freezing: You can either tightly wrap unbaked OR completely cooled sweet potato casserole and place in the freezer for up to 3 months. For best results, freeze the toppings separate from the base.
- Reheating: To warm up the entire casserole, let it sit at room temperature for an hour, then bake in a 300℉ oven for 30 minutes or so. For single servings, you can use the microwave.
- Dairy-free. Use a dairy-free butter alternative, like coconut oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Holiday Side Dish Recipes
Here are a few more of my family’s go-to sides for those special occasions!
The potato mixture tastes fantastic. Tomorrow I will add the topping before baking. I am crossing my fingers 1 to 1 gluten free flour will work for the topping since that is all I have. Usually you are very specific about that.
Hi Kathy! That flour variety should work just fine at the same ratio. Let me know what you think.
I’m happy to report the GF flour worked just fine in this recipe. My husband raved about it and he is usually a no frills meat and potatoes guy.
Daughter-in-law said it tastes like Christmas morning, pretty much sums it up
Yay! So happy to hear you enjoyed the recipe, Doug! It’s perfect for the holidays! Thanks so much for taking the time to leave a comment and rating!