Go Back
+ servings
Serve this casserole for Thanksgiving or with your favorite dinner.
5 from 2 votes

Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with pecan topping is the perfect holiday side dish. This recipe is so easy and healthy, simply combine puréed sweet potatoes with butter, maple syrup, and cinnamon and top it with a crunchy and sweet pecan crumble.

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 387 kcal


Sweet Potato Base:

  • 3-4 lbs. sweet potatoes rinsed and scrubbed
  • cup sugar
  • cup pure maple syrup
  • 6 Tbsp. butter melted
  • 2 eggs whisked
  • 1 tsp. vanilla
  • ¾ tsp. cinnamon
  • ½ tsp. salt

Pecan Topping:

  • 6 Tbsp. butter softened
  • ¾ cup brown sugar
  • ¾ cup flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ cup chopped pecans
  • ½ tsp. cinnamon
  • ¼ tsp. salt


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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, or until the potatoes are smooth and there are no lumps remaining.
  5. 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. Spray a 7x10-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.
  7. Bake in the preheated oven for 40-45 minutes, or until the topping becomes firm and begins to brown slightly.
  8. Let it cool for 10 minutes before serving. Enjoy!

Recipe Video

Recipe Notes


  • To Store: Place leftovers in an airtight container and leave them in the fridge for up to 4 to 5 days.
  • To Freeze: 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.
  • To Reheat: 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.

Nutrition Facts
Sweet Potato Casserole with Pecan Topping
Amount Per Serving
Calories 387 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 59mg20%
Sodium 405mg18%
Potassium 507mg14%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 30g33%
Protein 4g8%
Vitamin A 16502IU330%
Vitamin C 3mg4%
Calcium 96mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.