There's something irresistible about the combination of creamy sweet potatoes and a buttery, crunchy pecan topping. This Sweet Potato Casserole with Butter Pecan Crumble Topping is the perfect mix of textures and flavors, making it a must-have side dish for any holiday gathering.

I remember the first time I made this dish; it was a crisp fall afternoon, and the smell of roasted sweet potatoes and caramelized pecans filled my kitchen. Since then, it has become a family tradition, eagerly anticipated by everyone around the table.
Whether you’re hosting a holiday feast or simply craving a comforting dish, this recipe is sure to become a favorite. Let's dive in and explore what makes this sweet potato casserole so special!
Why You’ll Love This Sweet Potato Casserole
Get ready to fall head over heels for this indulgent Sweet Potato Casserole with Butter Pecan Crumble Topping. It’s the perfect addition to your dinner table, and here's why:
First of all, the texture contrast is a game-changer. The silky smooth sweet potatoes pair beautifully with the crisp, buttery pecan topping. Each bite is a symphony of creamy and crunchy, making it an unforgettable experience.
The flavor profile is simply divine. Sweet potatoes are naturally rich and earthy, but when paired with a hint of cinnamon and nutmeg, they transform into a decadent, slightly spiced base. The pecan crumble adds a touch of caramel-like sweetness that elevates every forkful.
This dish is easy to make ahead, saving you time on the big day. You can prepare the sweet potato mixture and the pecan topping separately, then assemble and bake when needed. It’s a huge stress reliever during busy holiday cooking.
Best of all, it’s a crowd-pleaser. Even those who don’t typically enjoy sweet potatoes find themselves reaching for seconds, thanks to the rich, dessert-like appeal of the dish. Trust me – it will win over the pickiest eaters!
Ingredients Notes

The ingredients in this Sweet Potato Casserole may be simple, but they work together to create a deliciously decadent dish. Let’s break down some key components:
- Sweet Potatoes: The star of the show! You'll need about 4 large sweet potatoes (around 3 pounds). Roasting them instead of boiling brings out their natural sweetness and ensures a silky, smooth texture.
- Butter: Both the sweet potato base and the pecan crumble use unsalted butter. This adds richness and depth of flavor. If you only have salted butter on hand, reduce the added salt in the recipe.
- Brown Sugar: The sweet potato filling and the crumble topping both call for light brown sugar, which gives the dish a warm, caramel-like sweetness. You can use dark brown sugar if you prefer a deeper molasses flavor.
- Pecans: The buttery pecan topping is what sets this casserole apart. Chopped pecans provide the perfect amount of crunch. Toasting them slightly before baking enhances their nutty flavor.
- Cinnamon & Nutmeg: These warm spices are subtle but crucial. They elevate the natural flavor of the sweet potatoes and make the dish feel extra cozy and festive.
- Heavy Cream: Just a touch of heavy cream ensures the sweet potato filling is extra smooth and luscious. You can substitute with half-and-half if needed, though the texture may be slightly less rich.
For this recipe, you’ll also need a large casserole dish, a mixing bowl, and a potato masher or food processor to ensure the sweet potatoes are perfectly smooth.
How To Make This Sweet Potato Casserole

Creating this decadent Sweet Potato Casserole with Butter Pecan Crumble Topping is easier than you might think. Follow these steps to wow your guests.
- Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C) and pierce the sweet potatoes several times with a fork. Place them on a baking sheet and roast for about 45-60 minutes, or until they’re fork-tender. Roasting concentrates their natural sugars and makes them extra flavorful.
- Prepare the sweet potato filling. Once the sweet potatoes are cool enough to handle, peel off the skins and mash the flesh in a large bowl. Add melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and creamy. You can use a hand mixer if you want an ultra-smooth texture. Spread the filling evenly into a greased casserole dish.
- Make the pecan crumble topping. In a separate bowl, combine all-purpose flour, brown sugar, chopped pecans, and melted butter. Stir until the mixture resembles coarse crumbs. This topping will bake up golden brown and add a satisfying crunch to the casserole.
- Assemble and bake. Sprinkle the pecan crumble evenly over the sweet potato filling. Bake at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the filling is heated through. Keep an eye on the pecans to ensure they don’t burn.
The total prep and cook time should be around 1.5 hours, but the result is well worth the effort. The sweet, spiced aroma filling your kitchen will have everyone impatiently waiting to dig in!
Storage Options
If you have any leftovers (which is rare!), here’s how to store your Sweet Potato Casserole:
- Refrigerate: Let the casserole cool to room temperature before covering it tightly with plastic wrap or transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
- Freeze: For longer storage, you can freeze the casserole. Wrap it tightly in aluminum foil and place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: To reheat, place the casserole in a 350°F (175°C) oven until warmed through. If reheating a smaller portion, the microwave works well too. Just cover with a damp paper towel to keep it from drying out.
Variations and Substitutions
This Sweet Potato Casserole is incredibly versatile, and there are plenty of ways to customize it to your liking:
- Nut-Free Version: If you have nut allergies in your family, you can make a streusel topping without pecans. Use oats and extra brown sugar for a similar crunchy texture.
- Vegan Option: Swap the butter for vegan butter and use coconut cream in place of heavy cream. The flavors will still be rich and satisfying.
- Marshmallow Lovers: If you prefer a more traditional topping, you can replace the pecan crumble with a layer of mini marshmallows. Add them during the last 5 minutes of baking so they get perfectly gooey and golden.
- Less Sweet Version: Reduce the sugar in the sweet potato filling if you want a less dessert-like dish. You can also increase the spices for a more savory twist.
Feel free to experiment and make this recipe your own. After all, the best dishes are the ones that bring joy to you and your loved ones!
PrintSweet Potato Casserole With Butter Pecan Crumble Topping Recipe
Sweet Potato Casserole With Butter Pecan Crumble Topping is a holiday favorite made with creamy, smooth sweet potatoes and topped with a sweet, crunchy pecan crumble. This comforting side dish brings together rich flavors and is ideal for any festive gathering.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ½ cup unsalted butter, melted
- ⅓ cup brown sugar
- ½ cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
Pecan Crumble Topping:
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup melted unsalted butter
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil the sweet potatoes in a large pot until fork-tender, about 20 minutes. Drain and let cool slightly.
- Mash the sweet potatoes in a large bowl. Add melted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Transfer the sweet potato mixture into the prepared baking dish, spreading evenly.
- For the pecan crumble, combine chopped pecans, flour, brown sugar, melted butter, and a pinch of salt in a medium bowl. Mix until crumbly.
- Sprinkle the pecan crumble evenly over the sweet potato layer.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is heated through.
- Let it cool for a few minutes before serving.
Notes
- You can prepare the sweet potato filling a day ahead and add the topping just before baking.
- Feel free to adjust the sweetness to taste or add mini marshmallows for extra decadence.
- To make it gluten-free, use gluten-free flour in the crumble topping.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
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