Pecan Sweet Potato Casserole
Make this sweet potato casserole recipe for the holidays! Topped with buttery pecans, this creamy sweet potato casserole will be a BIG hit.
Updated by Kathryne Taylor on September 5, 2024
133Comments
Jump to recipe
This sweet potato casserole is for everyone, even the people who don’t like sweet potato casserole. I’m serious! If you enjoy sweet potato casserole, I’m confident you’ll love this marshmallow-free version.
If you don’t like sweet potato casserole, this recipe will change your mind. I know it will, because it changed mine. I’ve sworn for years that I only like savory sweet potatoes, but I’m officially eating my words. I love this recipe.
This sweet potato casserole features an ultra creamy, pillowy interior with deep sweet potato flavor. The buttery pecan topping is crunchy-tender and lightly sweet, with optional fresh rosemary.
Overall, this dish is entirely irresistible. I hope it’s a big hit at your Thanksgiving table.
Watch How to Make Sweet Potato Casserole
How to Make the Best Sweet Potato Casserole
Here are a few reasons why this casserole is so delicious:
1) Baked Sweet Potatoes are Better Than Boiled
We’ll roast the sweet potatoes whole in the oven until they’re tender and cooked through. The sweet potato condenses and caramelizes in the oven, producing superior flavor. Boiling chunks of sweet potatoes just adds more moisture.
Baking takes longer than boiling, but it’s easy and worth the wait. You can bake the sweet potatoes in advance or go ahead and prepare the whole dish in advance, if desired. More on that in the next section.
2) No Marshmallows, No Flour, No Nonsense
In this recipe, toasted pecans and creamy sweet potatoes take center stage. There are no puffy marshmallows getting in the way, and no flour to damper the flavors. Make this recipe and I think you’ll agree with me.
Note: No flour means this recipe is naturally gluten free.
3) Less Sugar Makes a Better Casserole
I’ve always wondered why we add so much sugar to sweet potato casserole when the sweet potatoes themselves are already sweet. I reduced the sugar in the filling and the topping as much as I could, while still retaining that classic holiday flavor. Success!
4) Rosemary: Optional But So Good
I added some finely snipped rosemary to the topping, which lends a lovely savory, herbal note to the dish. It’s subtle but so nice.
A Few Notes & Tips
How to Chop the Pecans in a Hurry
Throw your pecans in the food processor and blitz! As a bonus, if you chop your pecans more finely than shown here in the photos, your topping will look more abundant even though you’re using the same amount.
How to Snip Rosemary
I’ll admit that preparing the rosemary is a little fussy. If you have clean kitchen scissors, simply snip the fresh rosemary leaves in tiny increments until you have about two teaspoons’ worth (you’ll need a couple of short sprigs). Snipping is easier than chopping, that’s for sure.
How to Reduce the Sugar
This naturally sweetened sweet potato casserole already has significantly less added sugar than most recipes. To bring it down even further, you can reduce or omit the maple syrup in the filling. I included the maple syrup because it tastes more decadent and holiday-like with it, but I also enjoyed the version without. Up to you!
How to Prepare This Casserole in Advance
You can roast the sweet potatoes in advance and chill them for later. Or, prepare the whole dish up to three days in advance and refrigerate until you’re ready to bake. Since your dish is starting off cold, it will likely need an additional five minutes or so in the oven.
More Holiday-Worthy Side Dishes
- Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
- Best Ever Green Beans
- Creamy Roasted Cauliflower Soup
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Kale Colcannon or Lucille’s Mashed Potatoes
Please let me know how your casserole turns out in the comments! I love hearing from you.
Pecan Sweet Potato Casserole
Make this sweet potato casserole recipe for the holidays! Topped with buttery pecans, this creamy sweet potato casserole will be a BIG hit. Recipe yields 8 to 10 servings.
Ingredients
Sweet Potato Filling
- 3 pounds sweet potatoes (about 4 medium)
- ½ stick (4 tablespoons) unsalted butter, melted
- ½ cup milk of choice
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
Pecan Topping
- 3 tablespoons unsalted butter, softened
- ¼ cup packed coconut sugar or dark brown sugar
- ¾ cup pecan halves or pieces, finely chopped
- 2 teaspoons finely snipped fresh rosemary leaves (optional)
- ½ teaspoon ground cinnamon
- Pinch of fine salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to catch the sweet potato drippings. Grease a 9-inch square baker (or any other 2-quart baker) with butter or cooking spray. Remember to leave the butter at room temperature so it has time to soften.
- To prepare the filling: Prick each sweet potato with a fork about 5 times so steam can escape. Place the whole sweet potatoes on the prepared baking sheet and bake until they yield easily to a gentle squeeze (use oven mitts!), somewhere between 45 minutes to 1 hour 15 minutes, depending on their size. Set them aside to cool for a few minutes.
- Reduce the oven temperature to 350 degrees. Once the potatoes are cool enough to safely handle, slice each one in half. Use a big spoon to scoop the insides into a large mixing bowl, then discard the skins.
- Add the melted butter, milk, maple syrup, vanilla, nutmeg and salt to the bowl. Use a hand mixer to whip the ingredients together until they’re smooth and creamy (alternately, use a potato masher or stir by hand). Scoop the mixture into the prepared baker and spread it in an even layer.
- To prepare the topping: In a medium bowl, combine the softened butter (if it’s not soft enough to stir yet, microwave it in 6 to 8 second intervals), sugar, pecans, optional rosemary, cinnamon and salt. Stir until the mixture is evenly incorporated. Dollop small forkfuls evenly all over the sweet potato filling.
- Bake for 30 minutes, until the pecans are golden and fragrant, and the filling is sizzling around the edges and warmed all the way through. Serve. Leftovers will keep well in the refrigerator, covered, for 4 to 5 days.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Your recipe is SO delicious!! Not too sweet and perfectly highlights the taste of the sweet potatoes. I did add an extra 1/2 tsp vanilla. I also used Sugarspunrun.com’s “How To Make Streusel (Crumb Topping)” recipe to top the casserole, instead of your pecan topping. Our kids don’t like any kinds of nuts. It was a hit!!
I would really love to see a nut free casserole for those that are allergic to nuts
While I haven’t tried, I think that pepitas (green pumpkin seeds) would be nice in place of the pecans. Blitz them in a food processor until they’re finely chopped and proceed as directed. Be sure to use a nut-free milk, and let me know how this turns out in the comments if you give it a try!
In Australia , American friends invited us to their Thanksgiving. I had no idea what to bring as I had never been to Thanksgiving before so I chose your Sweet Potato Pecan Casserole and it was a huge hit! I was so pleased but also thought how polite they were. BUT, we have just been invited to this year’s Thanksgiving which we happily accepted and our hostess said “Oh, by the way, would you mind making that fabulous Sweet Potato Pecan Casserole again?” I told her I will make two, and this time I will take pics, Katie, for your Instagram .
Is it ok to use light brown sugar instead of dark brown?
You can try it, but I recommend what is written. Let me know how it turned out for you!
What size pan do you recommend to cut this recipe in half?
I don’t know of a great pan option that is smaller, sorry!
I made a half recipe and just formed it in the middle of a 9×9 instead of spreading to the sides and it came out great.
If you’re not going to add the rosemary, I’d recommend using the coconut oil rather than the butter even for non-vegans, either in the filling or the topping or both. The flavor it lends to the dish is yummy.
FYI. The video is about flaxseeds not this sweet potato dish.
Hi Lorriane! Not all recipes have videos yet. If they do, once that video plays, it will play another one. I hope they helps!
This was fabulous. I’ve never made sweet potato casserole before, and it’s never been a dish I particularly liked, but this recipe has changed my mind. My brother in law, who went to culinary school and has strong opinions, said it was “the bomb,” and although I made it, it was the general favorite at HIS thanksgiving, so thank you!
p.s. I did it as a half vegan (almond milk and vegan butter) and half regular, and there were no leftovers of either.
I saw this recipe and knew I had to double it for our family’s Thanksgiving Dinner. It was an absolute hit! Even with the teens! I finished the last of the leftovers today and am already thinking of when I can make it again! Thank you for all of your beautiful and healthful recipes! Happy Holidays and God bless you!
You’re welcome, Mary! I’m happy you enjoyed it.
My favourite holiday recipe!
I love to hear that! Thank you for sharing, Taryn.
This sweet potato casserole is out of this world. Everyone loves it. I highly recommend!!!
Kathleen
That’s great to hear, Kathleen! Thank you for your review.
How far ahead can you roast the sweet potatoes, scoop them and chill for later?
I haven’t tried it, sorry!
Hi Kate,
What kind of sweet potato do you like for this casserole?
Regular sweet potatoes. I believe they are garnet in the US.
This sweet potato casserole turned out really runny. It was the texture of sloppy puree or baby food. If I tilt the baking pan, it just slides down and would run out if I let it. I made no substitutions or measurement changes, but I thought it was something I did wrong because I’d never made this before. Then I started to look at recipes on other websites and they all called for two eggs. Every single recipe, except this one. I can see that some people really liked this which is great! I’m not saying it’s a horrible recipe or the creator’s fault if she likes this, but I wanted to mention the texture because neither the recipe nor any other comments address this. I would rather just have a plain sweet potato next time, honestly.
I’m sorry to hear that, Samantha. I appreciate your feedback.
This was delicious! I plan on doubling it for Thanksgiving. Do you think a 9×13 pan would work? Or just look for something 4 qt? Thanks!
You can try a 9×13. Sorry for the delay!
Made this for Thanksgiving and it was a hit! So delicious!!! This recipe is definitely a keeper!
Great to hear, Dodi!
We had our two children and their families for Thanksgiving dinner. The sweet potatoes were everyone’s favorite. Of course I shared your recipe with them.
This was the hit of our Thanksgiving dinner. It will be a staple for years to come. Thank you for making delicious healthy food.
I was asked-told to bring sweet potatoes to Thanksgiving this year. I HATE sweet potato casserole… until I made your recipe! Soooo good that I made it three times in two weeks for various holiday celebrations, and it was a hit EVERY time. I doubled the recipe for our holiday potluck at work and placed it in a crockpot on low until the festivities began, and it was as tasty as ever. Thank you for coming up with this delicious sweet potato recipe!
Hooray! I’m excited this one won you over, Jodi.
my 3 butternut squash plants produced over 30 squash last summer so I’ve been looking for different recipes to use it. I substituted 2 cups of the butternut squash for the sweet potatoes and it came out awesome. Thanks for the recipe. When the temperatures hit subzero I love to bake and get double bang for my buck (heat the house plus comfort food) I will definitely be using this recipe a lot.