Irresistible Sweet Potato Casserole with Brown Sugar Pecan Topping

Sweet potato casserole is a holiday favorite that belongs on your Thanksgiving table. This comforting side blends silky mashed sweet potatoes with a crunchy pecan and brown sugar streusel for a dish everyone will enjoy.

This straightforward recipe uses just 11 ingredients andcomes together in under an hour, making it ideal when you’re juggling multiple holiday dishes. Whether you’re serving it with roast turkey, ham, or a weeknight main, this sweet potato casserole is an easy, crowd-pleasing choice.

If you’re planning a full holiday spread, try these complementary sides from the same kitchen: Creamy Mashed Potatoes, Easy Sausage Stuffing, Potatoes au Gratin, Cranberry Sauce, Healthier Green Bean Casserole, Brussels Sprouts Casserole, or Gluten Free Corn Bread. Any of these pair beautifully with sweet potato casserole.

Mashed Sweet Potato Ingredients

• Sweet potatoes — peeled and diced.
• Butter — for richness; unsalted is recommended.
• Half and half — heavy cream can be used instead.
• Maple syrup — real maple syrup provides the best flavor.
• Eggs — beaten; add structure and a light, fluffy texture.
• Vanilla — pure vanilla extract is best for flavor.
• Salt — just a pinch to balance sweetness.

Ingredients For the Pecan Streusel Topping

• Butter — melted and slightly cooled; unsalted recommended.
• Brown sugar — either light or dark works fine.
• Gluten free flour — or regular all-purpose flour if not gluten-free.
• Pecans — roughly chopped. Walnuts are a good alternative.
• Optional: 1 teaspoon cinnamon for extra warmth and depth.

Instructions

Prep work:

• Preheat the oven to 350°F (175°C).
• Peel and dice the sweet potatoes into even, large cubes so they cook uniformly.
• Grease a 9×13-inch baking dish with butter or nonstick spray.

Boil potatoes:

• Place the diced potatoes in a large pot and cover with cold water.
• Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until fork-tender.
• Drain the potatoes and return them to a large bowl. Mash with a hand masher, immersion blender, or mixer. Add butter (no need to melt first), half and half, maple syrup, the beaten eggs, vanilla, and a pinch of salt. Stir until smooth and well combined.

Prepare topping mixture:

• In a medium bowl, combine the melted butter, brown sugar, flour, and chopped pecans. Mix with a fork or your fingers until the mixture is crumbly and evenly combined.

Assemble casserole:

• Spoon the mashed sweet potato mixture into the prepared baking dish and smooth the top.
• Evenly sprinkle the pecan crumble over the sweet potato layer.

Bake then serve:

• Bake for 25–35 minutes, until the topping is golden and the filling is warmed through.
• Serve hot. If you like, add mini marshmallows during the last 5 minutes of baking for a classic finish.

How To Store Leftovers

• To store: Transfer leftovers to an airtight container. Refrigerate for 3–5 days or freeze for up to 4 months.
• To reheat: Thaw frozen casserole in the refrigerator overnight, then warm in the microwave in 30-second increments until heated through, or reheat in a 350°F oven until warmed.

More Sweet Potato Recipes:

If you love sweet potatoes, try other recipes such as Instant Pot Sweet Potato Kale Beef Soup, Spicy Salmon Sweet Potato Skillet, Savory Mashed Sweet Potatoes, Roasted Sweet Potato Cubes, or Stuffed Sweet Potatoes for more variety and inspiration.

Sweet Potato Casserole

Servings: 8 people

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 46 minutes

Ingredients

For the sweet potatoes

• 5 cups (about 4 medium) sweet potatoes diced, peeled
• ½ cup butter unsalted
• ¼ cup half and half or heavy cream
• ¼ cup maple syrup
• 2 beaten eggs
• 1 teaspoon vanilla
• Salt

For the topping

• 5 tablespoons melted butter
• ½ cup brown sugar
• 2/3 cup gluten-free flour
• 1 cup chopped pecan or walnuts

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
• Peel and dice the sweet potatoes into uniform chunks.
• Place the potatoes in a large pot, cover with cold water, bring to a boil, then simmer 15–20 minutes until tender.
• Drain and mash the potatoes. Stir in butter, half and half, maple syrup, beaten eggs, vanilla, and a pinch of salt until smooth.
• Spread the mashed sweet potatoes in the prepared baking dish.
• For the topping, mix melted butter, brown sugar, flour, and chopped pecans until crumbly.
• Evenly sprinkle the crumble over the casserole.
• Bake 25–35 minutes until the top is golden and the casserole is heated through. Serve warm.

Notes

• Cut sweet potatoes into uniform pieces so they cook evenly.
• If using salted butter, omit the additional salt in the recipe.
• Use pure maple syrup for the best flavor; pancake syrups won’t provide the same depth.
• Pure vanilla extract gives the best aroma, but imitation vanilla will work in a pinch.
• If gluten is not a concern, all-purpose flour can replace gluten-free flour in the topping.
• Allow the mash to cool slightly before adding eggs to avoid scrambling them.
• For a sweeter, classic version, add mini marshmallows on top during the last 5 minutes of baking.
• Store leftovers in an airtight container in the refrigerator for 3–5 days or freeze for up to 4 months. Reheat thawed portions in the microwave or oven until warmed through.

Nutrition

Serving: 1/8, Calories: 452kcal, Carbohydrates: 45g, Protein: 5g, Fat: 28g, Cholesterol: 87mg, Sodium: 358mg, Potassium: 243mg, Fiber: 3g, Sugar: 25g

Nutrition information is automatically calculated and should be used as an approximation.