Mouthwatering Sweet Potato Casserole with Pecans

Finding the perfect side dish for your holiday table can feel overwhelming, especially when you’re trying to balance everyone’s tastes and dietary preferences. After all, you want something that feels special enough for the occasion but won’t stress you out in the kitchen when you’re already juggling multiple dishes.

Thankfully, this sweet potato casserole with pecans hits all the right notes: it’s comforting and crowd-pleasing, easy to prep ahead of time, and works beautifully alongside everything from roasted turkey to glazed ham.

What Kind of Sweet Potatoes Should I Use?

For this casserole, canned sweet potatoes are actually your best bet since they’re already cooked and have a consistent texture that works perfectly for mashing. If you want to use fresh sweet potatoes instead, go for the orange-fleshed varieties like Beauregard or Centennial – they’re naturally sweet and creamy. You’ll need to bake them at 400°F for about 45-60 minutes until they’re fork-tender, then let them cool before peeling and mashing. Whether you use canned or fresh, make sure to drain any excess liquid well so your casserole doesn’t turn out watery.

Options for Substitutions

This sweet potato casserole is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Canned sweet potatoes: Fresh sweet potatoes work great too! You’ll need about 3 pounds – just roast them at 400°F for 45-60 minutes until tender, then peel and mash. The texture will be even better than canned.
• Half and half cream: You can use whole milk, heavy cream, or even evaporated milk instead. If using milk, you might need a bit less since it’s thinner than half and half.
• Pecans: Walnuts, chopped almonds, or even a mix of nuts work well here. No nuts? Try crushed graham crackers or rolled oats for crunch.
• Brown sugar: White sugar mixed with a tablespoon of molasses can replace brown sugar, or you can use all white sugar if that’s what you have on hand.
• Butter: Margarine works in a pinch, though the flavor won’t be quite as rich. For the melted butter in the topping, you could even use coconut oil.
• All-purpose flour: Oat flour or almond flour can work for the topping, though you might need to adjust the amount slightly since they absorb differently.

Watch Out for These Mistakes While Baking

The biggest mistake people make with sweet potato casserole is not draining and rinsing the canned sweet potatoes thoroughly, which can leave your casserole watery and prevent it from setting properly – pat them dry with paper towels after rinsing for best results.

Another common error is adding the pecan topping too early, which causes the nuts to burn while the casserole bakes – wait until the last 15-20 minutes of baking time before sprinkling it on top.

Make sure your butter is truly at room temperature before mixing it into the sweet potato base, as cold butter won’t incorporate well and can create lumps in your otherwise smooth casserole.

Finally, resist the urge to skip the resting time after baking – letting the casserole sit for 10 minutes helps it firm up and makes serving much cleaner and easier.

What to Serve With Sweet Potato Casserole?

Sweet potato casserole is a classic side dish that pairs perfectly with traditional holiday meals like roasted turkey, glazed ham, or herb-crusted chicken. The sweet and nutty flavors complement savory dishes really well, so it works great alongside green bean casserole, stuffing, and cranberry sauce for a complete Thanksgiving spread. If you’re serving it at a casual dinner, try pairing it with simple roasted pork tenderloin or grilled chicken thighs. The creamy texture and pecan topping also make it a nice contrast to lighter sides like roasted Brussels sprouts or a fresh spinach salad.

Storage Instructions

Refrigerate: Sweet potato casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap and pop it in there. I actually think it tastes even better the next day because all those flavors have time to meld together!

Freeze: This casserole is perfect for making ahead of the holidays! You can freeze it for up to 3 months in a freezer-safe dish. I like to wrap it really well with plastic wrap and then foil to prevent freezer burn. Just thaw it overnight in the fridge before reheating.

Warm Up: To reheat, cover with foil and bake at 350°F for about 20-25 minutes until heated through. If you’re reheating from frozen, it’ll take closer to 45 minutes. The pecans might lose a tiny bit of their crunch, but it still tastes amazing!

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 25-30 g
• Fat: 180-200 g
• Carbohydrates: 470-500 g

Ingredients

For the sweet potato layer:

• 1/2 cup white sugar
• 2 large eggs (beaten until combined)
• 1/3 cup half-and-half (for creamy texture)
• 1/4 tsp vanilla extract
• 45 oz canned sweet potatoes in syrup (drained and rinsed thoroughly)
• 1 stick unsalted butter (I use Kerrygold, at room temperature)

For the topping:

• 1/4 tsp ground cinnamon (freshly ground preferred)
• 1/2 cup all-purpose flour (I use King Arthur)
• 1/3 cup butter (melted and cooled slightly)
• 1 cup brown sugar (packed firmly)
• 1 cup pecans (chopped into 1/2-inch pieces)

Step 1: Prepare the Oven and Mise en Place

• 1 stick unsalted butter
• 1 cup pecans

Preheat your oven to 350°F.

While it heats, prepare a 9×13-inch baking dish (lightly butter it if desired).

Chop your pecans into roughly 1/2-inch pieces and set aside.

Ensure your butter is at room temperature for the sweet potato mixture—this will help it incorporate smoothly and create a creamier texture.

Step 2: Create the Sweet Potato Base

• 45 oz canned sweet potatoes in syrup
• 1/2 cup white sugar
• 2 large eggs
• 1 stick unsalted butter
• 1/3 cup half-and-half
• 1/4 tsp vanilla extract

Drain and rinse your canned sweet potatoes thoroughly under cold water to remove excess syrup—this prevents the casserole from becoming too sweet and soggy.

In a large mixing bowl, combine the rinsed sweet potatoes with the white sugar, beaten eggs, room-temperature butter, half-and-half, and vanilla extract.

Mix until well combined but don’t overmix; you want a slightly chunky texture rather than a completely smooth puree.

I like to leave some small sweet potato pieces intact because they add nice texture and visual appeal to the final dish.

Step 3: Assemble and Top the Casserole

• sweet potato mixture from Step 2
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 tsp ground cinnamon
• 1 cup pecans

Spread the sweet potato mixture evenly into your prepared baking dish.

In a separate bowl, whisk together the brown sugar, flour, and cinnamon until well combined—this dry mixture will become your crumb topping.

Sprinkle this mixture evenly over the sweet potatoes, then distribute the chopped pecans across the entire surface.

Use the back of a spoon to gently press the topping down so it adheres slightly to the filling beneath.

I find this light pressing helps the topping stay in place and prevents it from sliding around during baking.

Step 4: Finish and Bake

• 1/3 cup butter

Drizzle the melted and slightly cooled butter evenly over the entire top of the casserole, making sure to coat the pecans and crumb topping.

This butter will help the topping become golden and crispy while keeping it moist.

Bake at 350°F for 25 to 30 minutes, until the topping is golden brown and the sweet potato filling is heated through.

You’ll know it’s done when you see the edges just starting to bubble and the topping has turned a beautiful amber color.

Step 5: Rest and Serve

Remove the casserole from the oven and let it rest at room temperature for 5 to 10 minutes before serving.

This resting period allows the filling to set slightly and makes it easier to portion without the casserole falling apart.

The flavors will also settle and develop further during this time.