Creamy, buttery, and topped with a crunchy pecan crumble, this Sweet Potato Pecan Casserole is pure comfort in a baking dish. Imagine tender mashed sweet potatoes lightly spiced with cinnamon and nutmeg, folded with melted butter and a touch of maple, then finished with a brown-sugar pecan topping that toasts into crunchy goodness. Fun fact: sweet potatoes were once considered a luxury in holiday tables because they didn’t store well before modern refrigeration — so serving this casserole feels like a little celebration.
This recipe is special because it’s surprisingly simple, quick to prep, and loved by kids and adults alike. If you enjoyed my take on classic sweet potato sides, you’ll find this version even easier to assemble than some fancier gratins and more family-friendly than a complicated soufflé. For another spin on sweet potato comfort, check out a similar take on sweet potato pecan casserole variations for ideas. Ready to make something memorable? Let’s cook!
What is Sweet Potato Pecan Casserole?
Why call it Sweet Potato Pecan Casserole? Think of it as the mash-up of creamy sweet potato goodness and a nutty, crunchy topping that makes every forkful sing. Was it invented by someone who loved pecans or by a person who wanted an easy dish to impress at holiday dinner? Who knows — but isn’t that part of the charm? After all, they say “the way to a man’s heart is through his stomach.” So if you’re trying to win someone over at the next family meal, this might be your secret weapon. Give it a try and see whose heart you’ll capture!
Why You’ll Love This:
- Comforting texture: Velvety, mashed sweet potatoes create a warm, creamy base that contrasts perfectly with a crisp pecan topping. Every bite has soft, rich sweetness with a toasted crunch.
- Budget-friendly and efficient: Sweet potatoes are affordable and filling. Making this at home saves money versus store-bought or restaurant sides and stretches well to feed a crowd.
- Flavor-forward toppings: Real maple syrup, warm spices, and a buttery pecan crumble elevate basic mashed potatoes into a memorable crowd-pleaser.
If you like the homestyle warmth of our classic sweet potato casserole, this pecan-topped version gives you extra texture and flavor — try it as an easy upgrade from simpler baked sweet potatoes like in our sweet potato casserole post. Give it a go and bring a new favorite to your table.
How to Make:
Quick Overview
This casserole is easy to make and satisfying to serve. The preparation is straightforward — cook the sweet potatoes, mash and mix the filling, sprinkle on a buttery pecan topping, then bake until bubbly and golden. Standout elements: a silky filling with warm spices and a deeply toasted, crunchy topping. Prep time is about 20 minutes (not counting pressure-cooking), cook time about 30 minutes in the oven; total time roughly 1 hour including cooling.
Prep time: 20 minutes (plus 11 minutes pressure-cooking and resting)
Bake time: 25-28 minutes plus a brief broil 1-3 minutes
Total time: ~1 hour
Ingredients
- 4 large sweet potatoes, whole, unpeeled (washed)
- 6 tbsp melted butter (for the filling)
- 3 tbsp milk (room temperature)
- 1/2 tsp cinnamon (ground)
- 1/4 tsp nutmeg (ground)
- 1 tbsp real maple syrup
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed (for the filling)
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 2 large eggs (beaten)
- 2 cups pecans (roughly chopped for topping)
- 12 tbsp butter (softened, for topping)
- 1 cup all-purpose flour (for topping)
- 1 cup brown sugar, packed (for topping)
- 1/2 tsp cinnamon (for topping)
Directions
- Cook sweet potatoes: Place the whole, unpeeled sweet potatoes on the trivet inside an Instant Pot. Add 1 cup of water to the pot. Seal and cook on High Pressure for 11 minutes. When the timer finishes, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the sweet potatoes and let them cool until you can handle them safely, about 10–15 minutes.
- Mash and mix the filling: Once cool enough to touch, peel the sweet potatoes and transfer the flesh to a large mixing bowl. Add 6 tablespoons melted butter, 3 tablespoons milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon real maple syrup, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt. Stir until mostly smooth. Beat the 2 large eggs in a small bowl, then stir the beaten eggs into the sweet potato mixture until fully incorporated.
- Prepare the casserole pan: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray. Spread the sweet potato filling evenly into the greased pan, smoothing the top with a spatula.
- Make the pecan topping: Soften 12 tablespoons of butter in the microwave until just soft (do not melt completely). In a food processor, combine the softened butter, 2 cups chopped pecans, 1 cup all-purpose flour, 1 cup packed brown sugar, and 1/2 teaspoon cinnamon. Pulse until the mixture forms clumpy crumbs — you want some small pecan pieces and some larger crumbles for texture. If you don’t have a food processor, use a fork or pastry cutter to combine by hand.
- Assemble and bake: Crumble the pecan topping evenly over the sweet potato filling. Bake in the preheated oven for 25–28 minutes, until the topping is browned and the casserole is bubbling around the edges. For an extra-toasty finish, broil on High for 1–3 minutes — watch closely so the pecans don’t burn.
- Serve and store: Remove from the oven and let rest for 5–10 minutes before serving warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make-ahead tip: Assemble the casserole a day in advance, cover tightly, refrigerate, and bake the following day. Add a few extra minutes to the bake time if baking chilled.
What to Serve With:
- Roast turkey or baked ham for a classic holiday plate.
- Green beans almondine or sautéed Brussels sprouts to add a bright, green contrast.
- A crisp, acidic salad like arugula with lemon vinaigrette to cut the richness.
- Warm dinner rolls or cornbread for soaking up any sweet potato juices.
- Drinks: a light white wine, spiced apple cider, or a bright cranberry spritzer complement the sweet, nutty notes.
Top Tips for Perfecting:
- Swap-ins: If you’re short on pecans, walnuts will work but pecans are traditional and slightly sweeter. For dairy-free, use coconut oil instead of butter and a plant-based milk for moisture.
- Texture control: Don’t overmix the filling — mash until smooth but stop before it becomes gluey. Overbeaten eggs can make it too dense.
- Even baking: Spread filling to an even thickness in the pan so the topping browns uniformly.
- Topping consistency: Pulse the topping until it’s clumpy; fully pulverizing it makes a paste rather than a crumble.
- Avoid burning: When broiling, stand at the oven and check every 30 seconds — pecans toast very quickly.
Storing and Reheating Tips:
- Refrigeration: Store in an airtight container or cover the baking dish tightly with foil. Keeps well for up to 5 days.
- Freezing: For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm single portions in the microwave for 60–90 seconds, stirring halfway to distribute heat. For better texture, reheat the casserole in a 350°F oven for 15–20 minutes (or until heated through) to restore crispness to the topping.
- Avoid sogginess: If reheating from frozen, thaw overnight first. If the topping softens, crisp it under the broiler for 1–2 minutes at the end (watch carefully).
FAQs
What’s the best way to cook sweet potatoes for this casserole if I don’t have an Instant Pot?
You can roast whole sweet potatoes at 400°F for 45–60 minutes until fork-tender, or peel, cube, and simmer them in salted water for 15–20 minutes and drain before mashing.
Can I make this casserole nut-free?
Yes. Replace the pecan topping with a crunchy oat, flour, and brown sugar crumble made with butter and a handful of seeds like sunflower for crunch, or simply omit nuts and increase the crumble mix.
Can I use canned sweet potatoes or yams?
Canned sweet potatoes will work in a pinch, but fresh baked or pressure-cooked sweet potatoes deliver the best texture and flavor. If using canned, drain well and mash to remove excess moisture.
How do I prevent the topping from getting soggy?
Ensure your sweet potato filling is not overly wet — mash until just smooth and measure the milk and butter precisely. Bake uncovered so steam can escape and the topping can crisp.
Is this suitable for holiday meal prep?
Absolutely. You can fully assemble the casserole a day ahead and refrigerate. Pop it into the oven before serving and finish with a quick broil for that fresh-baked look.
Conclusion
This Sweet Potato Pecan Casserole is an easy, family-pleasing side that balances creamy, spiced sweet potatoes with a buttery, crunchy pecan topping — perfect for holidays or a cozy weeknight. It’s straightforward enough for a beginner but delicious enough to impress guests, and you can make it ahead to save time on a busy day. For another inspired version and tips from a trusted source, see the Pecan Sweet Potato Casserole Recipe – Cookie and Kate. Give it a try, share it with friends, and enjoy the warm smiles it brings to your table.
Sweet Potato Pecan Casserole
Equipment
- Instant Pot
- Mixing Bowl
- Baking Pan
- Food Processor
Ingredients
Ingredients
- 4 large Sweet potatoes Whole, unpeeled, washed
- 6 tbsp Butter Melted, for the filling
- 3 tbsp Milk Room temperature
- 1/2 tsp Cinnamon Ground
- 1/4 tsp Nutmeg Ground
- 1 tbsp Maple syrup Real
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar Packed, for the filling
- 1/4 tsp Vanilla extract
- 1/8 tsp Salt
- 2 large Eggs Beaten
- 2 cups Pecans Roughly chopped for topping
- 12 tbsp Butter Softened, for topping
- 1 cup All-purpose flour For topping
- 1 cup Brown sugar Packed, for topping
- 1/2 tsp Cinnamon For topping
Instructions
- Cook sweet potatoes: Place the whole, unpeeled sweet potatoes on the trivet inside an Instant Pot. Add 1 cup of water to the pot. Seal and cook on High Pressure for 11 minutes. When the timer finishes, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the sweet potatoes and let them cool until you can handle them safely, about 10–15 minutes.
- Mash and mix the filling: Once cool enough to touch, peel the sweet potatoes and transfer the flesh to a large mixing bowl. Add melted butter, milk, cinnamon, nutmeg, maple syrup, granulated sugar, packed brown sugar, vanilla, and salt. Stir until mostly smooth. Beat the eggs in a small bowl, then stir the beaten eggs into the sweet potato mixture until fully incorporated.
- Prepare the casserole pan: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray. Spread the sweet potato filling evenly into the greased pan, smoothing the top with a spatula.
- Make the pecan topping: Soften butter in the microwave until just soft (do not melt completely). In a food processor, combine the softened butter, chopped pecans, all-purpose flour, packed brown sugar, and cinnamon. Pulse until the mixture forms clumpy crumbs.
- Assemble and bake: Crumble the pecan topping evenly over the sweet potato filling. Bake in the preheated oven for 25–28 minutes, until the topping is browned and the casserole is bubbling around the edges. For an extra-toasty finish, broil on High for 1–3 minutes — watch closely so the pecans don’t burn.
- Serve and store: Remove from the oven and let rest for 5–10 minutes before serving warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make-ahead tip: Assemble the casserole a day in advance, cover tightly, refrigerate, and bake the following day. Add a few extra minutes to the bake time if baking chilled.