Creamy, warmly spiced, and topped with a buttery pecan crumble, this Easy Sweet Potato Casserole tastes like a hug from the oven. It is my go-to holiday side because it is simple, make-ahead friendly, and always the first dish to disappear.
Easy Sweet Potato Casserole Recipe with Pecans
Equipment
- 1 Large Pot
- 1 9×13 inch baking dish greased
- 1 Mixing Bowl
- 1 Fork or potato masher
- 1 Oven
- 1 Broiler (optional)
Ingredients
For the sweet potato base
- 3 lb sweet potatoes peeled and cubed (about 4 large)
- 4 tbsp unsalted butter melted; swap coconut oil or vegan butter for dairy free
- 0.33 cup light brown sugar or maple syrup use to taste
- 0.33 cup milk or half-and-half use almond, oat, or coconut milk for dairy free
- 2 large eggs room temp; for egg free use 1 tbsp cornstarch or 1 tbsp ground flax + 3 tbsp water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 tsp fine sea salt
For the pecan topping
- 0.75 cup chopped pecans
- 0.5 cup light brown sugar
- 0.5 cup all-purpose flour use a 1:1 gluten free blend or almond flour
- 4 tbsp unsalted butter softened (or vegan butter)
- 1 pinch salt
Optional marshmallow finish
- 2 cup mini marshmallows
Instructions
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Add cubed sweet potatoes and cook 15 to 20 minutes until fork-tender. Drain well, then return to the hot pot and let steam-dry 2 minutes. Prefer roasting? Roast whole at 400 b0F for 40 to 45 minutes until soft, then scoop out the flesh.
- Mash sweet potatoes until very smooth. Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or salt. Spread into a greased 9×13 inch baking dish.
- In a bowl, mix pecans, brown sugar, flour, butter, and a pinch of salt with a fork until it looks like damp sand with small clumps.
- Sprinkle the pecan crumble evenly over the sweet potato layer.
- Bake at 350 b0F for 25 to 30 minutes until the edges are gently bubbling and the topping is golden.
- Scatter mini marshmallows over the top and broil 1 to 2 minutes, watching closely until toasted. Let rest 10 minutes before serving so it slices neatly.
Notes
Why You’ll Love This Easy Sweet Potato Casserole
- Silky, soufflé-like center with a golden, crunchy pecan topping.
- Make ahead up to 2 days for a stress-free holiday spread.
- Balanced sweetness with real spices and a hint of vanilla.
- Easy to adapt for gluten free, dairy free, vegan, and nut free needs.
Easy Sweet Potato Casserole Ingredients & Substitutions
For the sweet potato base
- 3 lb sweet potatoes, peeled and cubed (about 4 large)
- 4 tbsp unsalted butter, melted (swap coconut oil or vegan butter for dairy free)
- 1/3 cup light brown sugar or maple syrup (use to taste)
- 1/3 cup milk or half-and-half (use almond, oat, or coconut milk for dairy free)
- 2 large eggs, room temp (binds and lifts; for egg free use 1 tbsp cornstarch or 1 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
For the pecan topping
- 3/4 cup chopped pecans (for nut free, use rolled oats or pumpkin seeds)
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour (use a 1:1 gluten free blend or almond flour)
- 4 tbsp unsalted butter, softened (or vegan butter)
- Pinch of salt
Optional marshmallow finish
- 2 cups mini marshmallows
Yield: 8 to 10 servings
Step-by-Step Instructions to Make Easy Sweet Potato Casserole
1. Cook the sweet potatoes
Bring a large pot of salted water to a boil. Add cubed sweet potatoes and cook 15 to 20 minutes until fork-tender. Drain well, then return to the hot pot and let steam-dry 2 minutes. Prefer roasting? Roast whole at 400°F for 40 to 45 minutes until soft, then scoop out the flesh.
2. Mash the base
Mash sweet potatoes until very smooth. Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or salt. Spread into a greased 9×13 inch baking dish.
3. Make the pecan crumble
In a bowl, mix pecans, brown sugar, flour, butter, and a pinch of salt with a fork until it looks like damp sand with small clumps.
4. Assemble
Sprinkle the pecan crumble evenly over the sweet potato layer.
5. Bake
Bake at 350°F for 25 to 30 minutes until the edges are gently bubbling and the topping is golden.
6. Add marshmallows (optional)
Scatter mini marshmallows over the top and broil 1 to 2 minutes, watching closely until toasted. Let rest 10 minutes before serving so it slices neatly.
Tips for Success
- Steam-dry after boiling so excess moisture does not water down the mash.
- For deeper flavor, roast the potatoes instead of boiling.
- Do not overmix in a food processor. Mash by hand for a silky, not gluey, texture.
- Salt matters. A little salt makes the sweetness and spices sing.
- Room temperature eggs blend more smoothly and help the casserole set.
- Like it less sweet? Cut the brown sugar to 1/4 cup and rely on maple syrup.
- Pre-toast pecans for extra crunch and nutty aroma.
Variations of Easy Sweet Potato Casserole
- Maple Pecan: Use pure maple syrup in the base and add a splash to the topping.
- Marshmallow-Only: Skip the crumble and cover with mini marshmallows before baking.
- Gluten Free: Use a 1:1 GF flour or almond flour in the topping.
- Vegan: Use plant milk, vegan butter, and 1 tbsp flax + 3 tbsp water instead of eggs.
- Nut Free Crunch: Use oats or crushed cornflakes with brown sugar and butter.
- Savory Twist: Reduce sugar, add black pepper, a pinch of cayenne, and chopped fresh sage.
Serving Suggestions: What to Pair with Easy Sweet Potato Casserole
- Roast turkey, glazed ham, or herb roast chicken.
- Green beans with garlic, citrusy Brussels sprouts, or a crisp salad.
- Cranberry sauce and warm dinner rolls.
- For brunch leftovers, serve a scoop with Greek yogurt and toasted pecans.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 4 days.
- Reheat: Cover with foil and warm at 325°F for 20 to 25 minutes. Uncover for 5 minutes to re-crisp the topping.
- Microwave: Heat individual portions 60 to 90 seconds.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat as above.
- Make Ahead: Assemble without baking, cover, and refrigerate up to 2 days. Add 5 to 10 minutes to bake time.
Memories Made Around the Table
Every Thanksgiving, my aunt would “sneak a taste” with a spoon and pretend the casserole came that way. Now I set one extra spoonful aside so everyone gets their rightful scoop and a little nostalgia too.
FAQs
Can I use canned sweet potatoes or yams? Yes. Drain very well and pat dry. Because they are packed in syrup, reduce the brown sugar in the base to 2 tablespoons and adjust to taste.
Do I need the eggs? Eggs help the casserole set and slice cleanly. For egg free, use 1 tablespoon cornstarch or 1 tablespoon ground flax mixed with 3 tablespoons water.
Can I make it ahead? Assemble up to 2 days in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes. For best crunch, add the topping just before baking.
How do I keep the topping crunchy? Bake uncovered and avoid covering while cooling. If needed, broil 30 to 60 seconds before serving.
Can I double the recipe? Yes. Use two 9×13 pans or one deep roasting pan. Increase bake time by 10 to 15 minutes, watching for bubbling edges and a golden top.
Final Thoughts
This Easy Sweet Potato Casserole brings cozy spice, a cloud-soft center, and irresistible crunch to any holiday table. If you make it, I would love to hear which topping you chose and how it disappeared.