Sweet Potato Casserole with Brown Sugar Pecan Topping
Published Nov 20, 2019 Updated Oct 09, 2026
This post may contain affiliate links. Please read our disclosure policy.
Holidays are for family time and this sweet potato casserole! This is my mama’s version, which bakes a creamy sweet potato filling under a crunchy brown sugar pecan topping. I’m not a fan of the sticky marshmallow topping, and this pecan version adds the perfect little crunch!
A measure-for-measure gluten-free flour in the topping will make the whole dish gluten-free. It takes about an hour and a half and serves ten, so it’s ready for a Thanksgiving feast.
Mama’s Classic Sweet Potato Casserole
I usually don’t like sweet potato casserole because of the marshmallows. In this version, the crumbly pecan topping really makes it shine. The filling is the best part, though, and it’s hard enough not to eat it straight out of the mixing bowl. It’s SO creamy, and the brown sugar pecans give it a sweet little crunch that I absolutely love.
This is my mom’s recipe, and it’s a family favorite. We have it every Thanksgiving and every Christmas! We’ve tested swaps for gluten-free flour and coconut sugar, and it still tastes pretty close to the one we love. Make it your way and round out the rest of the menu with my fall and Thanksgiving recipes.
Ingredient Notes
- Sweet potatoes, weighed after peeling. A lot of recipes say “four large sweet potatoes,” but large can mean so many different things to different people. My best tip is to peel them first, then weigh them on your kitchen scale. You’ll want about 3 to 3 ¼ pounds. With too few potatoes, the filling turns out looser and more custard-like.
- Granulated sugar or coconut sugar. The recipe calls for ⅓ cup, but there’s room to increase or decrease depending on your preference. If you like it less sweet, go with ¼ cup. Coconut sugar is a one-to-one swap.
- Measure-for-measure gluten-free flour. For the gluten-free version, use a flour that says 1:1 on the bag. It has xanthan gum in it, and that makes a difference in the topping.
How to Make Sweet Potato Casserole
Step 1: Peel and weigh the sweet potatoes, then cut them into cubes. Boil the cubes until they’re very tender, 15 to 20 minutes. If they start to look like mush, they’ve gone too far.
Step 2: Boil the cubes until they’re very tender, 15 to 20 minutes. If they start to look like mush, they’ve gone too far.
Step 3: Mash the potatoes with a potato masher.
Step 4: Stir the butter, sugar, milk, vanilla, and salt into the mash.
Step 5: Taste it, then let it cool for about 5 minutes. Add more sugar here if it’s not to your liking, though just a little at a time.
Step 6: Stir the brown sugar topping with a fork until it’s crumbly, then fold in the pecans.
Step 7: Add the filling to your baking dish. Sprinkle on the topping, then put it in the oven to bake.
Step 8: Bake! It’s done baking when the center reaches 160°F and the topping is golden brown.
Recipe Tips
- Sweeten it to YOUR taste. Stir the butter, sugar, milk, vanilla, and salt into the mash, then taste it. Adjust the sweetness to your liking, then let the mash cool for about 5 minutes before the eggs go in.
- Bake it to 160°F. The filling has eggs, so make sure the center cooks to 160°F. Check it with a thermometer at the 30-minute mark. If the topping browns before the center is cooked, lay a piece of aluminum foil over the top and keep baking.
- Hosting? The make-ahead steps are in the recipe notes below.
What to Serve with It
There are so many ways to serve a sweet potato casserole, and if you’re anything like me, you’ll serve it with sides, sides, and more sides. It’s so darn good with my old fashioned cornbread dressing with chicken. A pot of Southern green beans slow-cooked with bacon rounds out the plate! Want a savory sweet potato side too? My cheesy sweet potato au gratin with Gruyère is sliced, layered with cream, and covered in three cheeses.
More Side Dishes
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Sweet Potato Casserole with Pecans
Ingredients
Sweet Potato Mixture
- 3 to 3 ¼ pounds sweet potatoes weighed after peeling, cubed
- ¼ cup unsalted butter softened and cubed
- ⅓ cup granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup whole milk plus 1 to 2 tablespoons to thin if needed
- 2 large eggs
Brown Sugar Pecan Topping
- 1 cup chopped pecans
- 1 cup packed brown sugar
- ¼ cup all-purpose flour or measure-for-measure gluten-free 1:1 flour
- 3 tablespoons unsalted butter melted and cooled
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish or a 2-quart oval dish with nonstick spray or butter.
- Add the cubed sweet potatoes to a large pot and cover with water. Bring to a boil, then cook for 15 to 20 minutes, or until the potatoes are very tender. Drain well.
- Return the sweet potatoes to the pot and mash until mostly smooth. Add the butter, sugar, milk, vanilla, and salt. Taste and adjust the sweetness. Let the mash cool for about 5 minutes, then add the eggs and stir until well combined. For an extra-smooth filling, use an electric hand mixer. Spread the sweet potato mixture evenly into the prepared baking dish.
- In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the melted, cooled butter and stir with a fork until crumbly. Fold in the chopped pecans. Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30 to 35 minutes, or until the center reaches 160°F and the topping is golden brown. Let the casserole rest for 5 to 10 minutes before serving.
Notes
- Weigh the sweet potatoes after peeling. Aim for 3 to 3 ¼ pounds.
- For a less sweet casserole, use ¼ cup sugar.
- Coconut sugar is a one-to-one swap for the granulated sugar.
- Gluten-free: use a measure-for-measure flour labeled 1:1. It contains xanthan gum, and that makes a difference in the topping.
- If the topping browns before the center reaches 160°F, cover it with foil and keep baking.
- Make ahead: Prepare the filling and topping up to 1 day ahead. Refrigerate them separately. Add the topping just before baking. The cold filling may need a little extra time to reach 160°F.
- Leftovers: Refrigerate for 3 to 4 days. Reheat covered at 350°F until heated through.
- 4 large sweet potatoes, peeled
- ½ cup melted ghee
- 2 large eggs
- 1 cup coconut sugar or natural sweetener of choice
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups chopped pecans
- ¾ cup coconut sugar
- ⅓ cup melted ghee
- ½ cup almond flour
- 2 tablespoons tapioca or arrowroot flour
- Pinch of salt
- Cook the sweet potatoes until soft. I peel and boil mine until fork-tender.
- Preheat the oven to 375°F. Spray a 2-quart baking dish with nonstick spray (I use coconut oil spray).
- In a large bowl, combine the cooked sweet potatoes, coconut sugar, salt, vanilla, eggs, and melted ghee. Beat with an electric mixer for about 3 minutes, until fluffy and smooth. Pour into the prepared dish.
- Bake for 25 minutes.
- While it bakes, combine the coconut sugar, tapioca or arrowroot flour, almond flour, chopped pecans, salt, and melted ghee in a small bowl. Mix with a fork until crumbly.
- Remove the dish from the oven and sprinkle the topping over the sweet potatoes. Bake 10 to 15 minutes more, until the topping is lightly browned.
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
