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Sweet Potato Casserole with Pecans

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This Sweet Potato Casserole with Pecans is the best recipe out there! Perfectly sweetened potatoes dripping with butter and covered in a crisp, crunchy pecan crust. A delightful holiday staple that everyone will love!


main image of sweet potato casserole with pecans


Perfectly cooked sweet potatoes mashed are a family favorite for Thanksgiving dinner and Christmas dinner. 

We love eating Sweet Potato Casserole with Marshmallows. You know the one with all the gooey marshmallows? YUM!

But the thing about sweet potato casserole with pecan topping is that it can be either a dessert or a side dish. It’s really just that good!

And I like that it’s just a little bit healthier to. 

If I’ve already eaten a Swedish Apple Pie, and a Coconut Cream Pie

I’ll just put the sweet potato pecan casserole in the side dish column and choose to not feel guilty! It’s the holidays!

Plus it’s made from all pantry and fridge ingredients. And heaven knows there’s no reason to run to the grocery store this time of year unless you absolutely need to!

Every time I bring this out at family gatherings, every last bite is quickly eaten up! And when you’ve got all those pies, that’s really saying something!


casserole right out of the oven covered in pecans


What is Sweet Potato Casserole with Pecans?

Sweet potatoes are an orange root vegetable that can be cooked and eaten similarly to pumpkin. Often we see sweet potatoes in pie or casserole around the holidays.

When sweet potatoes are put into a casserole instead of a pie, the ingredients don’t actually differ that much. The main ingredient that you associate with pie, the crust, however will not be included.

Delicious sweet potato casserole is actually a very classic recipe that’s always a big hit on holidays.

Use the following ingredients in this southern sweet potato casserole.

  • Large Sweet Potatoes: You’ll want these to be pre-baked and fork tender! They are much more flavorful that way!
  • Sugar: Pecan sweet potato casserole needs both brown sugar and white sugar.
  • Eggs: This is used to bind the casserole together.
  • Salt: You need this for flavor. Any type of salt will work.
  • Butter: I always use salted butter in my baking. Make sure it’s at room temperature not melted butter.
  • Milk: You can use any percentage of milk you have on hand.
  • Vanilla: Use real vanilla for best flavoring! It makes a huge impact.
  • Flour: Regular all purpose flour will help make the best topping!
  • Pecans: You can buy these pre chopped or just chop them up yourself.


a portion of casserole removed from dish


How Do You Make Sweet Potato Casserole with Pecans?

Dressing up your thanksgiving table has never been easier! Follow this recipe for your holiday menu.

  1. Sweet Potato Base: Mix sweet potato ingredients. You can use a hand blender or a potato masher. Place the sweet potato mixture into a casserole dish.
  2. Pecan Crumble: Cut together the topping ingredients. I prefer using a pastry blender as I find it to be much faster to make the crunchy topping but you can use a fork and knife as well.
  3. Bake: Nothing much to say here other than be sure to preheat! I find the ingredients come together pretty quickly and there’s nothing worse than having to wait for the oven to heat up!
  4. Eat: When the top of the sweet potatoes is golden brown, dig right in!


zoomed in image of casserole on plate


How Long Does Sweet Potato Casserole with Pecans Last?

Whether you’re making the best sweet potato casserole recipe for Thanksgiving Day or any other special occasions, you’ll want to know how long it lasts.

Sweet potato casserole with pecans will last 4 -5 days in the fridge if stored properly. To store sweet potato casserole, we recommend using an airtight container or zipper plastic bag.

Write the date you made on the container to make it easy to remember how old it is. This comforting dish tastes great as leftovers and doesn’t require any extra work.

Are Sweet Potatoes and Yams the Same?

Sweet potatoes are not yams. And yams are not sweet potatoes.

However, most of the time in the store, the things labeled yams are actually going to be sweet potatoes.

Yams have a rough, brown skin that looks a lot like a tree bark. Their insides are a pale or cream color.

Sweet potatoes have a soft reddish brown skin. Their insides vary but range from orange to white to purple.

Yams tend to have a more neutral flavor while sweet potatoes are, just as the name implies, sweet!


zoomed out image of sweet potato casserole on a plate


Can I Use Canned Yams for Sweet Potato Casserole with Pecans?

Assuming your canned yams are actually sweet potatoes, then you can! 

Most often on the label of canned sweet potatoes they will include both the word yams and sweet potatoes.

Most people use the words interchangeably and don’t realize there is a difference between them.

If your label says sweet potatoes anywhere then you’ve got the right thing!

While I find canned food doesn’t pack quite the same punch as fresh food, this sweet potato and pecan casserole is still really good with canned.

You need 4 cups of mashed sweet potatoes so plan your shopping trip accordingly.

And in case you are worrying, the canned yams actually have the same amazing flavors as fresh sweet potato dishes.


zoomed out image of casserole on plate with fork full


Can Sweet Potato Casserole with Pecans be Frozen?

Yes! Hallelujah! Holiday meal prep got you super busy? 

Yeah, make the sweet potato casserole a month early! One thing off the list! Make the sweet potato casserole up to the pecan layer. 

Make sure to wrap the casserole tightly using both aluminum foil and plastic wrap.

Finish with the pecan layer when you are ready to bake.  This will keep the pecan layer from getting soggy sitting on top of the uncooked sweet potato layer.


top view looking down of sweet potato casserole on plate with fork full.


How to Reheat Sweet Potato Casserole with Pecans

Preheat the oven to 300 degrees. Because the topping has already been cooked once you’ll want to cover it with aluminum foil to prevent it from burning.

Bake for 15 minutes or until heated through.

Do You Peel Sweet Potatoes for Casserole?

You don’t want the sweet potatoes to have a skin when you put them in the oven but I don’t recommend peeling them.

Sweet potatoes are actually really easy to scoop out of the flesh once they are cooked.

So save yourself some time and just scoop out the yummy middles once they are cooked. 

To cook, prick each potato all over about 10 times with a fork. Bake in a preheated oven for 1.5 to 2 hours.

Or for a much faster cooking time try cooking Instant Pot Sweet Potatoes! It’s my new favorite!


top side veiw of sweet potato casserole on plate with a fork full


More Sweet Potato Recipes You’ll Love…

More Recipes with Pecans You’ll Love…

We are huge fans of this Sweet Potato Casserole with Pecans. It’s just like Ruth Chris Sweet Potato Casserole and a crowd pleaser!  Enjoy it with your next family meal. 


Yield: 10 Servings

Pecan Crusted Sweet Potato Casserole

zoomed in image of casserole on plate

This Sweet Potato Casserole with Pecans is the best recipe out there! Perfectly sweetened potatoes dripping with butter and covered in a crisp, crunchy pecan crust.

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours


  • 4 cups pre-baked sweet potatoes {much more flavorful this way - Prick with a fork (10x per potato all over) then bake in oven for 1 1/2 - 2 hours depending on size.} {If in a hurry prick them with a fork (10x per potato all over) then cook in microwave per microwave potato instructions.}
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 6 tablespoons butter, softened
  • 1 cup chopped pecans


  1. Preheat oven to 325*F
  2. Once sweet potatoes are cooked slice in half and scoop flesh out of each potato and put into a medium sized bowl.
  3. Blend with a hand mixer until smooth and creamy.
  4. Add white sugar, eggs, salt, butter, milk and vanilla extract and mix until smooth.
  5. Transfer to a 9x13 inch pan.
  6. In medium bowl, mix the brown sugar and flour. Using a pasty blender or knives or forks, cut in the butter until the mixture is coarse and resembles small peas.
  7. Stir in the chopped pecans.
  8. Sprinkle the pecan mixture over the sweet potatoes.
  9. Bake in the preheated oven 30 minutes, or until the topping is light brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 425Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 69mgSodium: 253mgCarbohydrates: 57gFiber: 4gSugar: 34gProtein: 6g
Originally Posted: November 21, 2014

Photos & Text Updated: August 25, 2022

Recipe adapted from: All Recipes

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