Easy Sweet Potato Casserole with Pecan Topping
Looking for an easy holiday side dish? Look no further! This sweet potato casserole with a crunchy pecan topping will surely be the star of your next family gathering. Velvety sweet potatoes and the rich, nutty flavor of brown sugar and pecans are a heavenly combination.
This sweet potato casserole recipe has been enjoyed by my family for at least two decades. It starts with canned sweet potatoes (yams), so there’s no peeling or boiling, and it’s ready for the oven in about 10 minutes. It pairs well with chicken or turkey, and it’s great with ham, too, which makes it a perfect holiday side dish.
Ingredients
For this tasty side dish, you need the following ingredients:
Sweet Potatoes
- 40-ounce can of cooked sweet potatoes/yams
- 1 large egg
- ¾ cup sugar
- ½ stick butter, softened
- ⅓ cup milk
- ¼ cup all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup butter, softened
- 1 cup chopped pecans
How To Make Sweet Potato Casserole
- Preheat and prep. Preheat the oven to 350°F. Spray a 9-inch baking dish with nonstick cooking spray.
- Blend the base. Drain the sweet potatoes well. Add them to a food processor with the egg, sugar, butter, milk, flour, cinnamon, allspice, baking powder, and salt, and blend until smooth.
- Fill the dish. Pour the sweet potato mixture into the prepared dish and spread it evenly.
- Make the topping. In a large mixing bowl, combine the brown sugar, flour, softened butter, and chopped pecans. Use two forks to blend the butter in until the mixture is coarse and crumbly.
- Top and bake. Sprinkle the crumb mixture evenly over the sweet potatoes. Bake for 45 minutes to 1 hour, until the center no longer jiggles. It will firm up a little more as it cools.
Pro Tip: Drain the canned sweet potatoes really well. Extra syrup is the number one reason a sweet potato casserole turns out watery in the middle.
Looking for more Southern-style sides to round out your meal? You’ll love these crowd-pleasing recipes: Black-Eyed Peas in the Instant Pot, Fried Corn with Bacon and Jalapeños, Easy Hoppin’ John, and Pan-Roasted Brussels Sprouts and Bacon. Each one brings a little Southern flair and a whole lot of flavor to the table.
Sweet Potato Casserole
Ingredients
Method
- Preheat oven to 350° Fahrenheit.
- Drain the sweet potatoes well. Blend all of the sweet potato base ingredients in a food processor until smooth. Pour into a 9-inch baking dish sprayed with nonstick cooking spray.
- In a large bowl, use two forks to blend the brown sugar, flour, softened butter, and pecans until coarse and crumbly. Sprinkle evenly over the sweet potato mixture.
- Bake 45 minutes to 1 hour or until casserole does not "jiggle."
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Blend the sweet potato base, spread it in the dish, cover, and refrigerate for up to 1 day. Mix the topping and keep it in a separate container in the refrigerator. When you’re ready, sprinkle on the topping and bake. Since the casserole starts out cold, plan on an extra 10 to 15 minutes in the oven.
Storing, Freezing, and Reheating
- Refrigerator: Cover leftovers or store them in an airtight container for 3 to 4 days.
- Freezer: Freeze the unbaked sweet potato base (without the topping) for up to 3 months. Thaw it in the refrigerator overnight, add the topping, and bake.
- Reheating: Warm leftovers in a 350°F oven for 15 to 20 minutes, uncovered, so the pecan topping stays crisp. Single servings can go in the microwave.
FAQs
Can I use fresh sweet potatoes instead of canned?
Yes. Use about 3½ cups of mashed, cooked sweet potatoes in place of the can. Fresh sweet potatoes aren’t packed in syrup, so taste the base and add a little more sugar if you like it sweeter.
Why is my sweet potato casserole watery?
Usually the sweet potatoes weren’t drained well, or the casserole came out of the oven too soon. Bake until the center no longer jiggles, and let it rest for 10 minutes before serving.
Can I make this into a sweet potato pie?
I think this filling would make a lovely sweet potato pie. Divide it between two unbaked pie crusts and shorten the baking time, checking for a set center. I haven’t tested it yet, so if you try it, let me know how it goes in the comments!
How many people does it serve?
About 8 as a side. Planning a big holiday dinner? Here’s my guide to how much food to serve per person at Thanksgiving.
Can I toast the pecans first?
You can, but it’s not necessary because they toast in the oven. If you love pecans, try my oven-roasted salted pecans for snacking while the casserole bakes.
Last Bite
If you love Southern comfort food that hits all the right notes of sweet, creamy, and nostalgic, this Sweet Potato Casserole deserves a spot on your holiday (or any day) table. Leave a star rating (it helps other cooks find the recipe), pin it for later, share it with your favorite food-loving friends, and drop a comment below telling me how your family liked it! And if there are any pecans left over, you know where they belong: a pecan pie.
