Sweet Potato Casserole with Pecans

Sweet Potato Casserole with Pecans – Easy Southern Recipe

ByBella Skye
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Sweet potato casserole with pecans

Sweet potato casserole with pecans is one of those timeless comfort dishes that brings warmth and richness to the table. It’s creamy, slightly sweet, and topped with a crunchy pecan crust that transforms a simple vegetable into a memorable centerpiece. The natural sweetness of the potatoes balances beautifully with the caramel-like depth of brown sugar, while the pecans add a nutty crunch that keeps each bite exciting. This pecan-topped sweet potato dish is especially beloved in Southern cooking, but it has earned a place at holiday gatherings and family dinners across the country. What makes it stand out is not just the flavor, but the contrast of textures fluffy sweet potatoes beneath a crisp, golden topping.

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Why You’ll Love This Recipe

As a chef, I can tell you that a great recipe is not just about taste it’s about how it makes the cook’s job easier and the eater’s experience unforgettable. Here’s why this dish is worth making:

  • Balanced flavor profile: Sweet potato casserole with brown sugar and pecan topping hits the perfect balance of sweet and savory. The potatoes themselves are naturally sweet, so you don’t need excessive sugar. The pecans, lightly caramelized in butter and sugar, provide a toasted richness.
  • Restaurant-level texture at home: Many versions are either too mushy or too dry. This recipe ensures a smooth, creamy base with a crisp, bakery-style topping similar to Damon’s pecan-crusted fluffy sweet potatoes but achievable in any home kitchen.
  • Customizable to your style: You can keep it classic like a sweet potato casserole Southern recipe, or elevate it with a splash of bourbon and smoky bacon like a bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans.
  • Crowd appeal: Whether you’re aiming for the best sweet potato casserole or a simple weeknight side, this dish always feels special. Guests recognize it as comfort food, yet it has the elegance of something you’d find in a fine restaurant.
Sweet Potato Casserole with Pecans

Preparation and Cooking Time

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

Ingredients

For the sweet potato base:

  • 3 pounds sweet potatoes, peeled and cubed (about 5 medium potatoes)
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar (light or dark, depending on flavor depth desired)
  • 2 large eggs, beaten
  • ½ cup milk (whole milk or half-and-half for extra creaminess; almond milk works for dairy-free)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

For the pecan topping:

  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup melted unsalted butter

Notes:

  • You can replace part of the brown sugar with maple syrup for a deeper flavor.
  • For a healthier twist, reduce sugar slightly and let the natural sweetness of the potatoes shine.
  • If you want more crunch, keep the pecans in larger pieces.
Sweet Potato Casserole with Pecans

Step-by-Step Instructions

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Step 1: Cook and mash the sweet potatoes

Bring a large pot of salted water to a boil and add the peeled, cubed sweet potatoes. Cook until tender, about 15–20 minutes. Drain well. Mash until completely smooth lumps will make the texture uneven. I recommend using a potato ricer if you have one; it creates a fluffier result, similar to Natasha’s Kitchen sweet potato casserole method.

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Step 2: Mix the filling

While the potatoes are still warm, mix in the butter so it melts evenly. Add brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and a pinch of salt. Stir until the mixture is smooth and creamy. The eggs help bind the filling, while the butter ensures richness. Taste at this stage if you prefer it sweeter, adjust the sugar slightly.

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Step 3: Prepare the pecan topping

In a medium bowl, combine pecans, brown sugar, flour, and melted butter. Mix until crumbly. This topping is what transforms the dish into the best sweet potato casserole crisp, nutty, and lightly caramelized as it bakes.

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Step 4: Assemble the casserole

Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish, smoothing the top with a spatula. Sprinkle the pecan mixture evenly over the surface.

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Step 5: Bake to perfection

Bake uncovered for about 30–40 minutes, until the topping is golden brown and crisp. The filling should be set but still soft and moist. Avoid overbaking too much time in the oven can dry out the potatoes.

How to Serve

Sweet potato casserole with pecans works beautifully as a holiday side dish or as part of a Sunday dinner. Serve it warm, straight from the baking dish, or spoon it into individual ramekins for a restaurant-style presentation. It pairs wonderfully with roasted turkey, glazed ham, or even grilled chicken. A light, tangy side such as cranberry sauce or a fresh green salad cuts through the richness and balances the meal. For extra elegance, drizzle a touch of maple syrup on the plate before placing the serving.

Additional Tips

  • Roast the sweet potatoes instead of boiling them for a deeper, caramelized flavor. This is a chef’s trick that intensifies the natural sweetness.
  • Always taste the filling before baking; adjusting sweetness or spice at this stage ensures the final dish is balanced.
  • If making ahead, prepare the filling and topping separately, refrigerate overnight, and assemble just before baking to keep the topping crisp.
  • Toast the pecans briefly in a dry skillet before mixing the topping this enhances their nutty aroma.

Recipe Variations

  • Classic Southern style: Keep it simple with just the sweet potato filling and pecan topping, honoring the roots of sweet potato casserole Southern traditions.
  • Bourbon and bacon twist: Add 2 tablespoons of bourbon to the filling and top with pecans mixed with crumbled candied bacon for a bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans.
  • Marshmallow blend: Combine half pecan topping and half mini marshmallows on top for a nostalgic yet elevated version.
  • Restaurant-inspired: Mimic Damon’s pecan-crusted fluffy sweet potatoes by whipping the filling extra light and using finely chopped pecans for a delicate crust.

Freezing and Storage

  • Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. Reheat at 325°F until warm, loosely covered with foil to prevent over-browning.
  • Freezing before baking: Assemble the casserole without baking, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
  • Freezing after baking: Bake, cool completely, wrap well, and freeze. Reheat in the oven at 325°F, covered with foil, until heated through.

Nutritional Information (per serving, based on 10 servings)

  • Calories: ~360
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 4g
  • Fiber: 5g
  • Sugar: 24g

Final Words

Sweet potato casserole with pecans is more than just a side dish it’s a blend of flavors and textures that feels indulgent yet approachable. From the silky-smooth base to the crunchy pecan topping, it embodies everything that makes comfort food satisfying. Whether you keep it traditional or try a creative twist, you’ll have a dish that deserves a permanent place on your holiday table. Cooking this at home is not only simple but deeply rewarding, and once you’ve mastered it, you may find it becomes your most requested recipe.

FAQ’s

Yes, you can prepare the filling and topping the day before, refrigerate them separately, and assemble just before baking.

Light brown sugar gives a milder sweetness, while dark brown sugar adds more molasses flavor, making the topping richer.

Yes, substitute with 2 tablespoons of cornstarch or a flaxseed egg (1 tablespoon ground flax + 3 tablespoons water). The texture will still hold.

Overcooked or poorly drained sweet potatoes release extra moisture. Make sure to drain them thoroughly and mash while still warm.

In the U.S., most labeled “yams” are actually sweet potatoes. True yams have a different texture and aren’t ideal for this dish. Stick with orange-fleshed sweet potatoes for best results.

Sweet Potato Casserole with Pecans - Easy Southern Recipe
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Sweet Potato Casserole with Pecans – Easy Southern Recipe

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

360

kcal

Ingredients

  • 3 pounds sweet potatoes, peeled and cubed (about 5 medium potatoes)

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar (light or dark, depending on flavor depth desired)

  • 2 large eggs, beaten

  • ½ cup milk (whole milk or half-and-half for extra creaminess; almond milk works for dairy-free)

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • Pinch of salt

  • For the pecan topping:

  • 1 cup chopped pecans

  • ½ cup brown sugar

  • ⅓ cup all-purpose flour

  • ⅓ cup melted unsalted butter

Directions

  • Bring a large pot of salted water to a boil and add the peeled, cubed sweet potatoes. Cook until tender, about 15–20 minutes. Drain well. Mash until completely smooth lumps will make the texture uneven. I recommend using a potato ricer if you have one; it creates a fluffier result, similar to Natasha’s Kitchen sweet potato casserole method.
  • While the potatoes are still warm, mix in the butter so it melts evenly. Add brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and a pinch of salt. Stir until the mixture is smooth and creamy. The eggs help bind the filling, while the butter ensures richness. Taste at this stage if you prefer it sweeter, adjust the sugar slightly.
  • In a medium bowl, combine pecans, brown sugar, flour, and melted butter. Mix until crumbly. This topping is what transforms the dish into the best sweet potato casserole crisp, nutty, and lightly caramelized as it bakes.
  • Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish, smoothing the top with a spatula. Sprinkle the pecan mixture evenly over the surface.
  • Bake uncovered for about 30–40 minutes, until the topping is golden brown and crisp. The filling should be set but still soft and moist. Avoid overbaking too much time in the oven can dry out the potatoes.

Notes

  • Roast the sweet potatoes instead of boiling them for a deeper, caramelized flavor. This is a chef’s trick that intensifies the natural sweetness.
  • Always taste the filling before baking; adjusting sweetness or spice at this stage ensures the final dish is balanced.
  • If making ahead, prepare the filling and topping separately, refrigerate overnight, and assemble just before baking to keep the topping crisp.
  • Toast the pecans briefly in a dry skillet before mixing the topping this enhances their nutty aroma.

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