This Sweet Potato Casserole is the ultimate holiday comfort dish made from scratch with creamy sweet potatoes and a crunchy pecan topping. It comes together in just over an hour and fills your kitchen with the warm aromas of cinnamon and brown sugar. Perfect for Thanksgiving gatherings or cozy family dinners, this classic side dish always earns compliments.

I first discovered this recipe during my travels through the American South, where sweet potato casserole is practically a religion. The way the creamy sweet potato base contrasts with that buttery pecan topping creates a symphony of textures I crave every autumn. I now make this for our family Thanksgiving alongside my perfect roast turkey and Grandma’s classic stuffing. There’s something magical about how this dish brings everyone together around the table.

The aroma alone transports me to those crisp November evenings when the house fills with laughter and the promise of good food. I love how this casserole bridges generations, appealing equally to children who adore its sweetness and adults who appreciate its homemade quality. It has become the centerpiece of our traditional Thanksgiving dinner, often sparking conversations about family recipes and food memories.

Why This Sweet Potato Casserole Steals the Show

From-Scratch Flavor: Using fresh sweet potatoes creates a vibrant, natural sweetness that canned versions simply cannot match.
Crowd-Pleasing Texture: The creamy potato base and crunchy pecan topping offer the perfect contrast in every bite.
Make-Ahead Convenience: You can prepare this casserole a day in advance and simply bake it before serving.
Holiday Tradition Ready: This recipe has become a non-negotiable part of our family’s Thanksgiving celebration.

Gathering Your Sweet Potato Casserole Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Sweet Potato Base

Sweet potatoes: Choose firm, unblemished potatoes for the best flavor and texture.
Unsalted butter: Softened butter blends smoothly into the warm potato mixture.
Granulated sugar: Provides straightforward sweetness to balance the potatoes’ earthiness.
Light brown sugar: Adds caramel notes and moisture to the base.
Heavy cream: Creates that luxurious, velvety texture we all love.
Eggs: Lightly beaten eggs help bind the casserole together during baking.
Vanilla extract: Use pure vanilla for the best aromatic quality.
Ground cinnamon: Warm spice that complements the sweet potatoes perfectly.
Ground nutmeg: Just a pinch adds depth and complexity.
Salt: Enhances all the other flavors in the dish.

For the Pecan Topping

Light brown sugar: Creates that signature caramelized crunch.
All-purpose flour: Helps form the crumbly texture of the topping.
Ground cinnamon: Adds warm spice to the crunchy topping.
Cold unsalted butter: Cut into small pieces for easy blending.
Pecan halves: Toasted pecans add nutty flavor and satisfying crunch.

Sweet Potato Casserole

Make the perfect sweet potato casserole with creamy mashed sweet potatoes and a crunchy pecan topping. This classic holiday dish is always a crowd favorite.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 35

Total Time 1 25

Course Side Dish

Cuisine American

Servings 8 servings

Calories 420 kcal

Equipment

oven
9×13-inch baking dish
large pot
mixing bowl
potato masher
electric mixer
spatula
medium bowl
pastry blender
measuring cups
measuring spoons
knife
cutting board
wire rack

Ingredients

Sweet Potato Base

3 pounds sweet potatoes peeled and cut into 1-inch cubes
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup heavy cream
2 large eggs lightly beaten
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

Pecan Topping

1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
1/4 cup unsalted butter cold and cut into small pieces
1 cup pecan halves

Instructions

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with cooking spray or butter. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the sweet potatoes are very tender when pierced with a fork. Drain the sweet potatoes thoroughly.
Transfer the hot, drained sweet potatoes to a large mixing bowl. Add the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup heavy cream, 2 lightly beaten large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Mash the mixture with a potato masher or beat with an electric mixer until it is smooth and creamy with no visible lumps.
Pour the sweet potato mixture into the prepared 9×13-inch baking dish, spreading it evenly with a spatula to create a smooth top.
In a separate medium bowl, prepare the pecan topping. Combine the 1/2 cup packed light brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon ground cinnamon. Add the 1/4 cup cold unsalted butter, which should be cut into small pieces. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the 1 cup of pecan halves until they are evenly distributed.
Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish, ensuring good coverage across the entire surface.
Bake the casserole for 30 to 35 minutes, or until the edges are bubbling vigorously and the pecan topping is lightly golden brown. Keep an eye on the topping to prevent over-browning.
Carefully remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving. This brief resting period allows the casserole to set slightly and intensifies the flavors.

Notes

Keep an eye on the topping to prevent over-browning. Let rest for 10 minutes before serving to allow flavors to intensify.

Keyword holiday dish, pecan topping, sweet potato casserole

Creative Ways to Customize Your Casserole

Marshmallow Topping: Replace the pecan topping with mini marshmallows for a classic version.
Spiced Variation: Add a pinch of ginger or allspice to the sweet potato mixture.
Nut-Free Option: Substitute oats for pecans in the topping for allergy-friendly versions.

My Secrets for Perfect Sweet Potato Casserole

Thorough Draining: Make sure to drain the cooked sweet potatoes well to avoid a watery casserole.
Even Spreading: Use a spatula to create a smooth, even surface before adding the topping.
Cold Butter: Keep your butter cold for the topping to achieve that perfect crumbly texture.
Watch Carefully: Check the casserole during the last few minutes of baking to prevent over-browning.

Storing and Reheating Your Leftovers

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze individual portions in freezer-safe containers for up to 3 months.
Reheat: Warm in a 350°F oven for 15-20 minutes until heated through.
Make-Ahead Tip: Prepare the casserole a day ahead and refrigerate unbaked until ready to use.

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

While you can use canned sweet potatoes in a pinch, fresh sweet potatoes provide superior flavor and texture. If using canned, be sure to drain them thoroughly to avoid excess moisture in your casserole. The natural sweetness of fresh potatoes really makes this dish special.

How do I prevent the topping from burning?

Keep an eye on your casserole during the last 10 minutes of baking. If the topping is browning too quickly, loosely tent the dish with aluminum foil. The pecans should be golden brown, not dark brown, for the best flavor and texture.

Can I make this casserole ahead of time?

Absolutely! Prepare the sweet potato base and topping separately, then combine just before baking. You can refrigerate the assembled but unbaked casserole for up to 24 hours. Add 5-10 minutes to the baking time if starting from cold.

What can I substitute for pecans?

Walnuts make an excellent substitute for pecans if you prefer their flavor. For a nut-free version, try using rolled oats or even a crumbled graham cracker topping. Each variation brings its own unique texture and flavor profile.

More Thanksgiving Side Dishes to Love

Why This Sweet Potato Casserole Becomes Tradition

With its creamy texture and irresistible pecan topping, this sweet potato casserole deserves a place at your holiday table. It’s surprisingly easy to make from scratch yet feels special enough for your most important gatherings. I hope this recipe becomes part of your family’s tradition, creating warm memories around good food for years to come.

Classic Sweet Potato Casserole