This simple recipe for Sweet Potato Casserole with Pecans is always a winner at Thanksgiving dinner. A crowd-pleasing casserole that is perfect for all kinds of special occasions, and can even be made up to 2 days ahead of time!
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If you're looking for the best sweet potato casserole recipe, you have GOT to try this one!
I'm trying to stay humble over here, but it's hard to be humble when something tastes THIS good.
I've been making this Sweet Potato Casserole with pecans for my family for years, and they just think it's absolutely awesome. I know you'll love it as much as we do!
Reasons to Love This Recipe:
- Perfect for Thanksgiving. This family favorite is a Thanksgiving dinner classic. Cinnamon-kissed mashed sweet potatoes topped by a layer of candied pecans. What's not to love?
- Always a big hit. Whether it's the holiday table or the family table, this sweet potato casserole always wins rave reviews!
- Versatile. This recipe can easily be made gluten-free, dairy-free, and egg-free. You could even swap the pecans for gooey marshmallows (or make it half-and-half).
- Can be made ahead. You're already going to be working hard on the big day, so lighten your load and make this the day before.
Ingredients
- Sweet potatoes: You'll need 3 pounds of fresh sweet potatoes to make this recipe, which works out to 3-4 extra large potatoes.
- Sugar: Both white sugar and brown sugars are using in this recipe to provide a balance of sweetness.
- Butter: Some of the butter is mashed with the sweet potatoes, and then a little more is used to make the pecan streusel.
- Flour: This is blended together with the brown sugar, butter, and pecans. If you need the recipe to be gluten-free you can easily substitute it for your favorite 1-to-1 gluten-free flour blend (I use Bob's Red Mill).
- Cream: I recommend using heavy cream for reasons of pure decadence, but half-and-half or even milk will do in a pinch.
- Pecans: Of course the pecans! In my opinion the best part of sweet potato casserole.
- Other: vanilla extract, cinnamon, nutmeg, and salt.
Check the recipe card for a full list of ingredients and the quantities needed.
Tools for This Recipe
- Casserole dish: I recommend using a 9X13" (23x33cm) baking dish for the full size recipe. If you double it, use a deep dish. If you cut it in half, use an 8X8" (20x20cm) or a 7.5x10".
- Potato masher: You'll also need a potato masher for the crushing the cooked sweet potatoes.
Instructions
- Peel and slice sweet potatoes into cubes.
- Place them in a large pot of water and bring to a boil.
- Boil for 10-14 minutes, or until fork tender.
- Drain the potatoes in a colander set over the sink.
- Return them to the pot and mash them (along with the butter) over the residual heat of the element.
- Add the heavy cream (or milk), sugar, salt, vanilla, cinnamon, and nutmeg. Stir well.
- Lightly beat the eggs, then add them to the sweet potato mixture and mix to combine.
- Spread the sweet potato mixture into a greased 9X13" (23x33cm) baking dish.
The Pecan Topping
- Combine the flour and brown sugar in a medium-sized bowl.
- Add the cold butter, and cut it into the flour mixture with a pastry blender or two forks.
- Continue cutting the butter into the flour until the pieces are pea-sized or smaller.
- Add the chopped pecans and stir well.
Baking
- Spread the pecan crumble on top of the sweet potato base.
- Bake in a 350ºF (177ºC) oven for 40-45 minutes, or until the pecans are lightly toasted and the center is set.
Serving
- Allow the casserole to cool for 5-10 minutes before scooping out into servings.
Storage Tips
Keep any leftovers in the original baking dish, OR transfer to an airtight container if only a small amount remains. Store in the refrigerator for up to 3 days, or in the freezer for up to 4 months.
Freezing: Follow the make ahead instructions listed below, and freeze the casserole for up to 4 months. Thaw completely before baking.
Make Ahead Instructions
If you want to prepare this Sweet Potato Casserole recipe ahead of time for Thanksgiving or Christmas dinner, you can easily do that up to 48 hours ahead of time.
- Prepare the sweet potato base and spread it into a greased baking dish (or foil pan).
- Allow to cool to room temperature.
- Meanwhile, prepare the pecan topping.
- Sprinkle the topping evenly over the cooled sweet potatoes.
- Wrap tightly with plastic wrap or aluminum foil.
- Refrigerate for up to 48 hours before you need the finished dish.
- To heat, allow the dish to warm to room temperature for 1-2 hours first (this prevents temperature shock). Alternatively, you could place the cold dish and a cold oven and allow it to warm up as it preheats.
Note: If cooking the dish directly from the fridge you may need to add 10-15 minutes on top of the warming time.
Baked or unbaked? You can also bake this dish ahead of time and just reheat it the day of Thanksgiving, but I think the unbaked method is superior.
Tips for Success
- Let the steam escape. The key to making sure your sweet potato layer isn't watery is to allow the steam to escape. First, drain them in the sink until the steam greatly diminishes. Then, place the pot of drained sweet potatoes back over the residual heat of the element while mashing - this will help the moisture to escape.
- Watch closely. You don't want to overcook your sweet potato cubes. They should be fork tender, NOT mushy. Make sure to check them often.
- Use a food processor. If you want to make your pecan crumble super quickly, try using a food processor instead. A few quick pulses should get you the exact texture you need.
Substitutions
- With canned sweet potatoes. Although fresh is best, canned sweet potatoes can work in a pinch! Drain them well, and slice them into cubes. You'll need enough for 7 ½-9 cups of cubes. Then add them to a large bowl, mash with melted butter, and add the remaining ingredients.
- Gluten-free. This recipe has been tested several times using Bob's Red Mill 1-to-1 gluten free baking mix. It works great!
- Dairy-free. Substitute the butter for your favorite vegan butter, and the heavy cream for coconut cream (or dairy-free whipping cream).
- No egg. This recipe has been tested without eggs, and it works out totally fine (just a little less sturdy). They can can be left out if needed.
Variations
With mini marshmallows: This is another popular option for adding to sweet potato casserole. Bake the casserole (without the marshmallows) for 20 minutes, then add the marshmallows and bake for an additional 20-25 minutes, or until they are golden brown and puffy.
Maple syrup: Drizzle the top of the casserole lightly with maple syrup before baking, or substitute some of the sugar in the sweet potato layer for pure maple syrup instead (it will just have a more liquid-y texture).
More Thanksgiving Side Dishes
If you loved this recipe for Sweet Potato Casserole, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Sweet Potato Casserole with Pecans
Equipment
- 9X13" baking dish (23 x 33 cm)
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1” cubes (3-4 large, or about 7 ½ - 9 cups cubed)
- 6 tablespoons salted butter softened
- 6 tablespoons heavy cream or milk
- ¾ cup white sugar
- 1 ½ teaspoons vanilla extract
- 2 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¾ - 1 teaspoon salt
- 3 large eggs beaten
Pecan Topping:
- ¾ cup packed brown sugar
- ½ cup all-purpose flour or gluten-free baking mix
- 5 tablespoons salted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13” (23x33cm) baking dish.
- Fill a large pot with 6-8 cups of water and add the sweet potato cubes.
- Bring the pot to a boil over high heat.
- Boil for 10-14 minutes, or until the sweet potato cubes are easily pierced with a fork. Turn off the heat.
- Drain the cooked sweet potato in a colander over the sink.
- Return the sweet potatoes to the pot, and place it over the residual heat of the stovetop. Allow the steam to release for 2-3 minutes, stirring often.
- Add 6 tablespoons of softened butter, and mash it into the sweet potatoes with a masher.
- Add the heavy cream (or milk), sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir very well to combine.
- Beat the eggs in a small bowl, then pour into the sweet potato mixture. Stir until smooth and well incorporated.
- Transfer the sweet potato mixture to the prepared baking dish and smooth it into an even layer. Set aside.
- To make the topping combine ¾ cup of packed brown sugar and ½ cup of all-purpose flour in a medium bowl.
- Add the butter and cut it in with two forks or a pastry cutter until the butter is in pea-sized pieces.
- Pour in the chopped pecans and stir well.
- Sprinkle the brown sugar and pecan mixture on top of the sweet potato casserole, spreading it into an even layer.
- Bake in the oven for 40-45 minutes, or until the edges are brown, the center set, and the pecans lightly toasted.
- Remove from the oven and cool for 5 minutes before serving.
Notes
Nutrition
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Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
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