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Sweet potato casserole with golden pecan topping in a white baking dish.

Easy Sweet Potato Casserole with Pecan Topping

Creamy, warmly spiced sweet potatoes topped with a crisp, buttery pecan crumble. Simple to assemble, perfect for holidays, and great for making ahead.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Sweet Potato Filling
  • 3 lb sweet potatoes peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter softened
  • 1/2 cup whole milk
  • 1/2 cup light brown sugar packed
  • 2 large eggs lightly beaten, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Pecan Topping
  • 1 cup pecans chopped
  • 1/2 cup light brown sugar packed
  • 1/3 cup all-purpose flour
  • 4 tbsp unsalted butter melted
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Place the sweet potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then simmer 15 to 18 minutes until very tender.
  3. Drain well, then return the potatoes to the hot pot and set over low heat for 1 minute, stirring, to let excess moisture steam off.
  4. Add the butter, milk, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg. Mash until smooth and creamy, tasting and adjusting salt if needed.
  5. Spread the sweet potato mixture evenly in the prepared baking dish, smoothing the top.
  6. In a medium bowl, stir together the pecans, brown sugar, flour, melted butter, salt, and cinnamon until clumpy and well coated.
  7. Sprinkle the pecan topping evenly over the sweet potato layer, breaking up any large clumps.
  8. Bake 28 to 35 minutes, until the edges are bubbling and the topping is golden brown and crisp.
  9. Let the casserole rest for 10 minutes before serving so the layers set and the topping firms up.
  10. Make-ahead option: Assemble up to the topping, cover, and refrigerate up to 2 days. Add topping just before baking and bake 5 to 10 minutes longer if chilled.

Notes

For the smoothest texture, use a potato masher or hand mixer on low; avoid whipping too much air into the mash.
If your sweet potatoes seem very watery, reduce the milk slightly and add a spoonful at a time until creamy.
Chop the pecans fairly small so the topping sticks together and cuts cleanly into servings.