Sweet Potato Casserole with Pecan Crumble is a holiday classic that perfectly blends creamy, spiced mashed sweet potatoes with a crunchy, buttery pecan topping. This dish is as fitting for Thanksgiving and Christmas as it is for any cozy Sunday dinner. Sweet yet balanced, it’s a side dish that often steals the show.

Why You’ll Love This Recipe

Creamy, buttery sweet potatoes with warm spices
Crunchy pecan topping adds the perfect textural contrast
Can be prepped ahead for stress-free holiday meals
Naturally gluten-free (with minor adjustments if needed)
Loved by kids and adults alike

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sweet potato base:

Sweet potatoes, peeled and cubed
Unsalted butter
Brown sugar
Milk (or cream)
Eggs
Vanilla extract
Ground cinnamon
Salt

For the pecan crumble topping:

Chopped pecans
All-purpose flour
Brown sugar
Unsalted butter, melted
Optional: ground cinnamon or nutmeg

directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Boil sweet potatoes in a large pot of water until tender, about 15–20 minutes. Drain and let cool slightly.
In a large mixing bowl, mash sweet potatoes until smooth.
Add butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Mix well to combine.
Pour the sweet potato mixture into the prepared baking dish and smooth the top.
In a separate bowl, mix together pecans, flour, brown sugar, melted butter, and optional spices to make the crumble.
Sprinkle the pecan crumble evenly over the sweet potato layer.
Bake for 30–35 minutes, or until the topping is golden and crisp.
Let cool slightly before serving.

Servings and timing

Servings: 8–10
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Marshmallow Topping: Swap the pecan crumble for mini marshmallows added during the last 10 minutes of baking
Nut-Free: Omit pecans and use an oat crumble instead
Dairy-Free: Substitute dairy-free milk and vegan butter
Add Spice: Include ginger, nutmeg, or pumpkin spice in the base or topping for more flavor

storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days
Reheat individual portions in the microwave, or bake in the oven at 325°F until warmed through
Can be made ahead and stored unbaked in the fridge for up to 2 days—add topping just before baking
Freeze (without topping) for up to 2 months; thaw overnight and bake with fresh crumble

FAQs

Can I make this casserole ahead of time?

Yes, assemble the base in advance and refrigerate. Add topping just before baking.

What can I use instead of pecans?

Try walnuts or a nut-free crumble with oats and coconut flakes.

Is this dish more savory or sweet?

It leans sweet but is balanced by the richness of butter and a touch of salt.

Can I use canned sweet potatoes?

Yes, but drain and reduce added sugar as canned sweet potatoes are often sweetened.

What’s the best way to mash the sweet potatoes?

Use a potato masher or electric mixer for smooth results—avoid food processors as they can make it gummy.

Can I double the recipe?

Absolutely—use a larger baking dish and extend bake time slightly.

Are there egg substitutes?

Yes, use flax eggs or unsweetened applesauce if avoiding eggs.

Is this gluten-free?

Use a gluten-free flour blend in the topping to make it fully gluten-free.

Can I use white sugar instead of brown?

Brown sugar gives the topping more depth, but white sugar will work in a pinch.

What goes well with this casserole?

It pairs beautifully with roasted turkey, ham, green beans, or cranberry sauce.

Conclusion

Sweet Potato Casserole with Pecan Crumble is the ultimate comfort dish—warm, rich, and irresistibly textured. Whether you’re serving it at a festive gathering or just treating yourself to something hearty and homey, this casserole delivers flavor and joy in every bite.