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A close-up of a homemade sweet potato casserole with a crunchy pecan and brown sugar topping in a white dish.

Classic Sweet Potato Casserole with Crunchy Pecan Topping

A beloved holiday classic, this sweet potato casserole features a creamy, warmly spiced sweet potato base crowned with a buttery, crunchy pecan streusel topping. Perfect for any festive meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American, Southern
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Base
  • 3 lbs sweet potatoes peeled and cubed (about 6-7 medium potatoes)
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup milk whole milk or half-and-half recommended
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
For the Pecan Topping
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter cold and cubed
  • 1/4 tsp ground cinnamon

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Large mixing bowls
  • 9x13 inch baking dish
  • Whisk

Method
 

Prepare the Sweet Potato Base
  1. Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water and bring to a boil over high heat. Cook until fork-tender, about 15-20 minutes.
  2. Drain the sweet potatoes thoroughly. Return them to the hot pot or a large mixing bowl. Mash with a potato masher or beat with an electric mixer until smooth.
  3. Add the melted butter, granulated sugar, 1/4 cup light brown sugar, milk, eggs, vanilla extract, 1/2 tsp cinnamon, nutmeg, and salt to the mashed sweet potatoes. Beat until well combined and smooth.
  4. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
Assemble and Bake
  1. In a medium bowl, combine the chopped pecans, flour, 1/2 cup light brown sugar, and 1/4 tsp cinnamon for the topping.
  2. Add the cold, cubed butter to the pecan mixture. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form.
  3. Sprinkle the pecan topping evenly over the sweet potato base in the baking dish.
  4. Bake for 30-35 minutes, or until the sweet potato mixture is set and the pecan topping is golden brown and bubbly.
  5. Remove from oven and let stand for 5-10 minutes before serving.

Notes

Make Ahead: You can prepare the sweet potato base a day in advance, cover, and refrigerate. Add the pecan topping just before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
For an extra decadent twist, add a drizzle of maple syrup to the sweet potato mixture!