There’s something truly magical about sweet potato casserole, especially when it’s topped with a buttery pecan crumble. The creamy, slightly sweet base pairs perfectly with the crunchy topping, creating a dish that’s irresistible at any holiday table.

I’ve made this recipe for years, and it’s always a showstopper. The balance of flavors and textures makes it the ultimate comfort food. Whether you’re hosting Thanksgiving or just craving a cozy side dish, this casserole is sure to delight everyone who tries it. Let’s dive into why you’ll love this recipe!

Why You'll Love This Sweet Potato Casserole With Butter Pecan Crumble Topping

Get ready to elevate your holiday sides with this unforgettable sweet potato casserole. It’s more than just a dish—it’s the star of the meal.

First, the creamy sweet potato base is rich and flavorful, with just the right hint of cinnamon and nutmeg. It’s lightly sweetened but not overly so, making it a great complement to the savory dishes on your table.

Then there’s the pecan crumble topping. It’s buttery, crunchy, and perfectly caramelized. The pecans add a nutty richness, while the brown sugar creates a delightful sweetness that contrasts beautifully with the soft sweet potatoes.

This recipe is also surprisingly easy to make. With a few simple steps, you can prepare a dish that looks and tastes like it came straight from a gourmet kitchen.

Lastly, it’s a crowd-pleaser. Even people who claim not to like sweet potatoes are converted after one bite. Make extra because seconds are guaranteed!

Ingredients Notes

The beauty of this dish lies in its simple yet high-impact ingredients. Each one is carefully chosen to create a harmonious blend of flavors and textures.

Sweet Potatoes: The foundation of this casserole, sweet potatoes provide a naturally creamy and sweet base. Be sure to choose firm, unblemished ones for the best results. Roasting them enhances their natural sweetness, but boiling works if you’re short on time.
Brown Sugar: Adds sweetness to both the sweet potato filling and the topping. I prefer light brown sugar for a subtle caramel note, but dark brown sugar will make the topping even richer.
Butter: Key for creating a rich and indulgent flavor. Use unsalted butter to control the salt levels in your casserole.
Pecans: The star of the crumble topping. Toasting them lightly before using adds an extra layer of nuttiness that’s worth the effort.
Spices: A pinch of cinnamon and nutmeg brings warmth to the sweet potato mixture. These spices are optional but highly recommended for that classic holiday flavor.
Eggs: Help bind the sweet potato filling, giving it structure while keeping it fluffy.

For this recipe, you’ll also need a mixing bowl, a potato masher or food processor, and a casserole dish.

How To Make This Sweet Potato Casserole With Butter Pecan Crumble Topping

Making this casserole is easier than you might think. Let’s break it down step by step.

Start by cooking your sweet potatoes. Peel and chop them into chunks for faster cooking, then boil them in salted water until tender, about 20 minutes. Drain well and transfer to a large mixing bowl.

Mash the sweet potatoes until smooth. You can use a potato masher, electric mixer, or food processor, depending on your preference. Add butter, brown sugar, eggs, cinnamon, and nutmeg, mixing until fully combined.

Transfer the sweet potato mixture to a greased casserole dish, spreading it into an even layer.

Now, prepare the pecan crumble topping. In a separate bowl, mix together brown sugar, flour, butter, and chopped pecans. Use your fingers or a fork to create a crumbly texture. Sprinkle the mixture evenly over the sweet potato layer.

Bake the casserole in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and bubbly. Let it cool slightly before serving—it’s best enjoyed warm.

This dish takes about 45 minutes from start to finish, making it a manageable addition to your holiday cooking lineup.

Storage Options

Leftovers are rare with this sweet potato casserole, but if you do have some, here’s how to store them.

Refrigerate the casserole in an airtight container for up to four days. To reheat, cover the dish with foil and warm it in a 325°F oven until heated through.

For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to two months. When ready to serve, thaw overnight in the refrigerator, then bake at 350°F until hot.

The topping will lose some of its crunch after freezing, but you can add a fresh layer of pecan crumble before reheating to restore the texture.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to make it your own.

Swap the pecans for walnuts if that’s what you have on hand. Both work beautifully in the crumble topping.
For a nut-free version, use rolled oats or crushed graham crackers instead of pecans.
Want a sweeter base? Add a touch of maple syrup or vanilla extract to the sweet potato mixture.
If you’re short on time, canned sweet potatoes can be used in place of fresh ones. Just make sure to drain them well before mashing.
To make this dish vegan, replace the butter with a plant-based alternative and use flaxseed meal as an egg substitute.

Experiment with these ideas and discover your favorite version of this classic dish. One thing’s for sure—this sweet potato casserole is a guaranteed hit no matter how you make it.