Every Thanksgiving, this pecan sweet potato casserole is the dish my family hovers around before it even leaves the kitchen. It always bakes up creamy with a crisp pecan topping that stays crunchy.

sweet potato casserole with pecan topping in oval casserole. this recipe
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This baked sweet potato casserole will be the star of your holiday dinner. A rich, creamy sweet potato filling is topped with a crisp streusel and baked to golden perfection. It’s always a guest favorite alongside our bone-in turkey breast and cheesy baked mashed potatoes.

Over the years I’ve tried so many sweet potato casseroles, from overly sweet to overly spiced, and none of them tasted the way I wanted them to. I started adjusting the sweetness, adding warmth, and playing with the texture until it finally tasted like the cozy holiday casserole I grew up loving.

This version reminds me of the dishes I watched my mom make around the holidays but with a fresher, lighter twist that feels more like us.

What makes it stand out is how balanced and simple it is. The sweet potatoes bake up velvety and smooth. The topping gets crisp and toasty without being too sugary. And the whole recipe comes together so easily. You mix the filling, add the streusel, and let the oven do the rest, giving you time to finish your turkey and other sides.

You’ll Love this Recipe for Sweet Potato Casserole with Pecans

  • Creamy meets crunchy: You get that silky sweet potato base topped with a crisp, toasty pecan streusel. Every bite has the best texture contrast.
  • Make-ahead friendly: Prep it earlier in the day or even the day before, so getting dinner on the table feels a whole lot easier.
  • Oven does most of the work: Mix the filling, add the topping, and let it bake while you focus on the turkey or other sides.

Ingredients for Sweet Potato Casserole with Pecan Topping

See the recipe card for full information on ingredients and quantities.

ingredient for sweet potato casserole.
  • Sweet potatoes: Peeled and halved crossways. 
  • Sugar: Granulated sugar or cane sugar enhances the natural sweetness of the potatoes. 
  • Eggs: Add structure, holding the casserole together. 
  • Unsalted butter and heavy cream: Enhances the richness and creates a creamy consistency. 
  • Vanilla extract: Improves the overall taste of the filling. 
  • Spices: Ground cinnamon, ground nutmeg, and salt. 

Pecan Topping for Baked Sweet Potato Casserole

  • Flour: All-purpose flour forms the base of the topping. 
  • Brown sugar: Light or dark brown sugar.  
  • Unsalted butter: For the best results, use cold butter. 
  • Chopped pecans: Add a bit of crunch. Chopped walnuts will also work.

How to Make Sweet Potato Pecan Casserole

You’ll need a large pot, a 9×13 baking dish, and a mixing bowl. For a full description see the recipe card below. 

halved sweet potatoes in a pot.

Step 1: Boil the halved sweet potatoes, and simmer until fork-tender. Then, drain the water, and transfer to a bowl. 

mashed sweet potatoes in a bowl.

Step 2: Mash the sweet potatoes until smooth.

sweet potato with cream and sugar.

Step 3: Add the sugar, eggs, melted butter, heavy cream, vanilla, and spices. 

sweet potato filling in a glass bowl.

Step 4: Mix with a spoon until well combined.

sweet potato spread out in an oval casserole dish.

Step 5: Transfer the sweet potato mixture to a greased baking dish, spreading it out evenly. 

streusel topping in glass bowl.

Step 6: Combine flour and brown sugar in a bowl. Next, cut the butter into the mixture until it resembles coarse crumbs.

streusel topping with pecan in a bowl.

Step 7: Stir in the chopped pecans.

sweet potato casserole topped with pecan streusel.

Step 8: Sprinkle the streusel mixture evenly over the potatoes. Bake until the top is golden brown and the casserole is heated through. 

How Long to Cook Pecan Sweet Potato Casserole

The exact baking time will vary based on your oven and the baking dish used. In general, I find that 40-50 minutes is plenty long enough. However, you’ll know your casserole is done when the top is lightly golden. 

If the top begins to brown too quickly, cover the dish with foil, and continue to bake until the casserole is heated all the way through.  

Can You Make Baked Sweet Potato Casserole Ahead of Time?

Yes, this recipe is great to prepare a day or two in advance. To do so, follow the directions to assemble the casserole right up to adding the topping. Then, cover the baking dish with foil, and transfer it to the fridge. 

When you’re ready to serve, add the streusel, and bake as normal, adding a few extra minutes as needed for the casserole to heat through. 

Best Sweet Potato Casserole Recipe Tips

  • Avoid over-cooking & over-mashing: Overcooked sweet potatoes turn crumbly and soggy. Make sure to keep an eye on them when boiling and to cook just under tender and easily pierced with a fork. Also, mash the sweet potatoes just until smooth. Just like homemade garlic mashed potatoes, over-mashing can result in a gummy consistency. 
  • Use cold butter for the topping: If your butter is too warm it can create a soggy topping. Cutting or grating cold butter in with the streusel will allow it to melt evenly, creating the beautiful golden color and crisp texture we want. Keep the butter refrigerated just until you’re ready to use it or even better freeze it for 30 minutes.
  • Prevent burning: Keep a close eye on your oven, and remove the casserole dish as soon as the top is lightly browned. If the streusel begins to brown before the casserole heats through, cover the dish lightly with foil, and continue to bake just until warm. 
recipe for sweet potato casserole with pecan topping.

Pecan Sweet Potato Casserole FAQs

How do you keep sweet potato casserole from being runny?

Be careful not to overcook your sweet potatoes! They will turn soggy and watery as they release too much liquid. Also, be sure to use full-fat heavy cream or heavy whipping cream, low-fat alternatives will have a thinner, more liquid-like consistency that can cause your casserole to become runny.

What tastes better boiled or baked sweet potatoes?

On their own, boiled sweet potatoes are pretty bland. However, I much prefer to use them in recipes like this sweet potato casserole, because they take on the flavor of the rest of the ingredients well. 

Why add eggs to sweet potato casserole?

Eggs bind the ingredients together, giving the filling structure and creating a lighter, fluffier consistency. 

How to thicken up sweet potato casserole?

If the filling is too thin for your liking, feel free to stir in a bit of flour or cornstarch. Start with small amounts, and adjust as needed!

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sweet potato casserole with pecan topping in oval casserole.

Recipe for Sweet Potato Pecan Casserole

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  • Author: Katya
  • Prep Time: 30
  • Cook Time: 1 hr 10 min
  • Total Time: 0 hours
  • Yield: 12 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American
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Description

Elevate your favorite holiday side dish with the sweet, warm, rich nutty flavor of this sweet potato pecan casserole with a streusel topping!

Ingredients

Scale

For the Sweet Potato Base:

  • 4 lbs. sweet potatoes, peeled and halved crosswise
  • ½ cup granulated or cane sugar
  • 4 large eggs, beaten
  • ¼ cup unsalted butter, melted
  • ½ cup heavy cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ¼ teaspoon kosher salt

For the Pecan Streusel Topping:

  • ⅓ cup all-purpose flour
  • ½ cup brown sugar, packed (light or dark)
  • ¼ cup cold unsalted butter, cubed
  • 1 cup chopped pecans

Instructions

  1. Place the halved sweet potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce the heat and simmer for about 20-40 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Cook time will depend on the size of the potatoes. Drain well. 
  2. Preheat the oven to 350F. Lightly coat a 9X13 baking dish with non-stick spray.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Mash the potatoes until smooth. Add the sugar, eggs, butter, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
  4. Transfer the sweet potato mixture to a prepared baking dish, spreading it out evenly.
  5. Make the Pecan Streusel Topping: Combine the flour and brown sugar in a medium bowl. Cut butter into the mixture using a pastry cutter or fork. Mix until the mixture resembles coarse crumbs. Stir in the chopped pecans. Sprinkle the pecan streusel topping evenly over the sweet potato mixture in the baking dish.
  6. Bake for 40-50 minutes, or until the topping is golden brown and the casserole is heated through. Allow the casserole to cool slightly before serving.

Notes

  • Sweet Potatoes: It’s important not to overcook the potatoes in step #1 or they will turn crumbly, and soggy, and your casserole will be watery.
  • Heavy Cream: For the best creamy texture and not a watery casserole, do not substitute heavy cream with anything lower in fat, such as half and half or milk.
  • Use Cold Butter: For the streusel, keep the butter refrigerated until you’re ready to use it. If your butter is too warm it can create a soggy topping.
  • Make Ahead: This casserole dish can be prepared up to 2 days in advance. Follow the directions to assemble the casserole right up to adding the topping. Then, cover the baking dish with foil, and transfer it to the fridge. Prepare the streusel topping, cover it, and refrigerate separately until ready to use it. When you’re ready to bake, add the streusel, and bake as normal, adding a few extra minutes as needed for the casserole to heat through. 

Nutrition

  • Serving Size: ¾ cup
  • Calories: 377
  • Sugar: 23 g
  • Sodium: 240.8 mg
  • Fat: 17.7 g
  • Carbohydrates: 50.9 g
  • Protein: 5.9 g
  • Cholesterol: 88 mg