Southern Sweet Potato Casserole with Pecan Topping

If you ask me, sweet potato casserole is basically dessert that somehow got invited to sit at the dinner table.

This sweet potato casserole with pecan topping recipe even has a buttery, crumbly pecan streusel to finish it off. And yet, in true Southern fashion we proudly serve it right alongside the turkey and dressing and green beans.

And honestly? I wouldn’t have it any other way.

This is the version I’ve made for years. It’s simple, reliable, and always one of the first dishes to disappear.

Why You’ll Love This Recipe

• Smooth, creamy sweet potato base
• Buttery, crunchy pecan topping
• Easy to make ahead for holidays
• Simple ingredients you probably already have

A Few Notes Before You Start

I’ve tested and tweaked this over the years, and here are a few things that I’ve learned along the way.

Boiling vs. baking the sweet potatoes:
Recipe writers often mention that baking the sweet potatoes will give you a deeper flavor. I’ve tried it, and it was very good, but I keep coming back to boiling.

Why?

It’s easier, faster, and gives you that smooth, creamy texture this casserole is known for.

Y’all, you’re going to be adding sugar and spices and cream…it’s sure to be delicious no matter how the potatoes were cooked!

Heavy cream vs. evaporated milk:
Many of the old, traditional sweet potato casserole recipes call for evaporated milk.

I switched to heavy cream not only because I’m more likely to have it on hand, but also because I think it is even better. It adds a richness that makes the filling extra creamy and even more indulgent.

You can whip the potatoes to make them lighter:
Although I still usually mash mine by hand you can use a hand mixer to make your sweet potatoes lighter and fluffier.

Sweet potatoes aren’t as likely to get gluey as baking potatoes because they have less starch.

Simply add all the ingredients and mix for a minute or two. Don’t go too crazy. Just whip them enough to incorporate everything and make the potatoes smoother.

Go easy on the nutmeg:
Nutmeg can take over quickly. I keep it right at 1/4 teaspoon so it adds warmth without overpowering the sweet potatoes.

Make-ahead friendly:
You can fully assemble this casserole ahead of time, cover it, and refrigerate. When you’re ready to bake, just set it out for about 30 minutes to take the chill off, then bake as directed.

Utensils

I bake this recipe in a 9×9 dish – the one pictured below. Use a 9×13 if you are feeding a crowd and need to double this recipe.

Ingredients

For the Sweet Potato Filling:

• 3 pounds sweet potatoes, peeled and cubed
• 2 large eggs
• 1/2 to 3/4 cup sugar (to taste)
• 1/2 cup heavy cream
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the Pecan Topping:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 4 tablespoons butter, softened

Instructions

1. Cook the sweet potatoes
   Place peeled and cubed sweet potatoes in a large pot. Cover with water and bring to a boil. Cook until fork-tender, then drain well.
2. Mash and cool slightly
   Mash the sweet potatoes until smooth. Let them cool just enough so they won’t scramble the eggs when mixed in.
3. Make the filling
   Add eggs, sugar, heavy cream, melted butter, vanilla, salt, cinnamon, and nutmeg. Mix until smooth and well combined.
4. Transfer to baking dish
   Pour the mixture into a greased 9×9 baking dish and smooth the top.
5. Make the topping
   In a bowl, combine pecans, brown sugar, flour, and butter. Mix with a fork until crumbly.
6. Top and bake
   Sprinkle the pecan topping evenly over the sweet potatoes.
   Bake at 350°F for 30–35 minutes, until set and the topping is golden.

Variations

If you grew up eating the sweet potato casserole with marshmallows on top – you can absolutely go that route instead!

Just prepare the filling as described above, bake it first without a topping, then add marshmallows during the last 10 minutes of baking until they are golden and toasted.

Serving Suggestions

Serve warm alongside turkey, ham, or any holiday meal. We also like to have sweet potato casserole when we make pork tenderloin.