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

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. We love serving it alongside our bone-in turkey breast and cheesy baked mashed potatoes.

I like my sweet potato casserole creamy and lightly spiced, with enough sweetness to still taste the sweet potatoes. I’ve tried plenty of versions that were too sweet or had too much spice, so that balance was my goal with this recipe.

The filling is smooth and creamy, with a crisp brown sugar and pecan topping. It’s a favorite at our holiday table, and I can prep the filling and topping up to two days ahead and keep them separate until it’s time to bake.

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.

  • Sweet potatoes: Cook until fork-tender and drain well before mashing so you don’t add extra water to the filling.
  • Sugar: There’s sugar in both the filling and topping, so I keep the amount in the filling modest to let the sweet potato flavor come through.
  • Heavy cream: This gives the filling its creamy texture. I recommend sticking with heavy cream rather than swapping in milk.
  • Cinnamon and nutmeg: I use a small amount of each for warmth without letting the spices take over.
  • Pecans: Chop them so you get a little crunch in each bite. Smaller pieces also make the casserole easier to scoop.
  • Cold butter: For the streusel, keep the butter cold until you’re ready to mix it in. You want a crumbly topping that you can scatter evenly over the filling.
ingredient for sweet potato casserole.

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 until they easily pierce 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. 

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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 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • 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
  • 1/2 cup granulated or cane sugar
  • 4 large eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1/2 cup heavy cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 teaspoon kosher salt

For the Pecan Streusel Topping:

  • 1/3 cup all-purpose flour
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 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: 3/4 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