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Sweet and crunchy sweet potato casserole is delicious and simple.
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5 from 4 votes

Sweet Potato Casserole with Pecans

This Sweet Potato Casserole with Pecans is a Thanksgiving favorite that has been tested and tweaked into pure potato perfection! It's so easy to make by simply combining puréed sweet potatoes with butter, maple syrup, and cinnamon and then topping with a crunchy and sweet pecan crumble.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 12 servings
Author: London


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


  • Preheat the oven to 350℉.
  • Prepare the Potatoes: 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.
    3-4 lbs. sweet potatoes
  • Boil and Drain: 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.
  • Puree Until Smooth: 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.
    ⅓ cup sugar, ⅓ cup pure maple syrup, 6 Tbsp. butter, 2 eggs, 1 tsp. vanilla, ¾ tsp. cinnamon, ½ tsp. salt
  • Make Pecan Topping: 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 Tbsp. butter, 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
  • Add to Baking Dish: 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.
  • 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. Enjoy!



Prep-Ahead Instructions: 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 Instructions:
  • 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.
Dietary Modifications:
  • Gluten-free. Be sure to use a gluten-free 1-to-1 blend.
  • Dairy-free. Use a dairy-free butter alternative, like coconut oil.
  • Vegetarian: Opt for flax eggs.


Calories: 387kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 405mg | Potassium: 507mg | Fiber: 5g | Sugar: 30g | Vitamin A: 16502IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg