Go Back
Classic holiday sweet potato casserole topped with golden brown pecan crumble in a white baking dish

Classic Holiday Sweet Potato Casserole with Pecan Topping

Creamy mashed sweet potatoes baked under a buttery brown sugar pecan crumble—this classic holiday casserole is a family favorite for Thanksgiving and Christmas.
Print Recipe Pin Recipe

Equipment

  • 9x13-inch baking dish, large pot, mixing bowls, potato masher or mixer, whisk, spatula.

Ingredients
  

  • For the Sweet Potato Layer:
  • - 3 pounds sweet potatoes peeled and cut into chunks
  • - 1/3 cup unsalted butter melted
  • - 1/2 cup brown sugar packed
  • - 2 large eggs lightly beaten
  • - 1/2 cup half-and-half or whole milk
  • - 1 teaspoon vanilla extract
  • - 1/2 teaspoon salt
  • For the Pecan Topping:
  • - 1 cup chopped pecans
  • - 1/2 cup brown sugar packed
  • - 1/3 cup all-purpose flour use 1:1 GF flour if needed
  • - 1/3 cup unsalted butter melted
  • - 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  • Place sweet potato chunks in a large pot and cover with cold water. Bring to a boil, reduce heat, and simmer 15–20 minutes or until very tender. Drain well.
  • Mash sweet potatoes in the pot or in a large bowl. Add melted butter, brown sugar, eggs, half-and-half, vanilla, and salt. Mash or beat until smooth and creamy.
  • Spread the sweet potato mixture evenly into the prepared baking dish.
  • In a medium bowl, combine pecans, brown sugar, flour, melted butter, and cinnamon. Stir until the mixture is evenly moistened and clumpy.
  • Sprinkle the pecan mixture evenly over the sweet potatoes.
  • Bake 30–35 minutes, or until the topping is golden and the edges are bubbling. Let rest 10 minutes before serving.

Notes

Use gluten-free flour in the topping if needed.
Calories: 320
Protein: 4 g