Sweet Potato Casserole {with Cinnamon Pecan Topping}
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The Best Sweet Potato Casserole recipe! It has just the right amount of sweetness, an irresistible buttery flavor, and a crisp cinnamon pecan topping crumbled on the surface. It’s the perfect autumn side dish and a Thanksgiving staple. Everyone will want the recipe!
Sweet Potato Casserole
Is it a dessert or is it a side dish? I think we like to label it as a side dish so we still can have a second dessert later.
This is my new favorite sweet potato casserole! It’s not overly sweet, so it still works as a Thanksgiving side dish, and I’m addicted to that crisp, cinnamon crumble pecan topping.
Sure, those marshmallow toppings are good but this pecan topping variation is even better! I just love every last thing about it. Trust me, it’s going to disappear in no time!
Ingredients You’ll Need for This Recipe
- Sweet potatoes
- Light brown sugar
- Unsalted butter
- Milk
- Eggs
- Vanilla
- Flour
- Cinnamon
- Pecans
What is the Difference Between Yam and Sweet Potato?
It can be so confusing. I sometimes get comments on my sweet potato recipes with people claiming I’m labeling them all wrong. So just wanted to clear things up.
- Sweet potatoes generally have tapered ends, thin, smooth skin and flesh that can range from light yellow to dark orange (and even to purplish). They are wetter.
- Yams have a cylindrical shape with brown, rough, bark-like skin and usually has a white or purple flesh. They are starchier and dry.
Usually here in the U.S. I think you’ll now most commonly find them labeled as “sweet potatoes” but you still might find a “yam” labeling here and there. Just look for the ones like so…
How to Make Sweet Potato Casserole
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
- Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 – 75 minutes. Reduce oven temperature to 350 degrees.
- Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
- Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 – 10 minutes so the eggs don’t cook and in the mixture.
- Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Using an electric hand mixer blend mixture to combined well (don’t worry about lumps).
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
- For the pecan topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon and pecans (break up brown sugar clumps with fingertips as needed).
- Pour butter into mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in preheated until heated through, about 40 minutes, while tenting with foil during the last 10 to prevent excessive browning on pecan topping if needed.
Can I Make This in Advance?
Both the sweet potato portion and topping can be made a day in advance then chilled separately in the fridge. Let rest at room temperature 30 minutes, add the topping and bake.
A Classic Thanksgiving Side Dish
Sweet potato casserole is a staple holiday recipe at my house. Thanksgiving dinner just wouldn’t be the same without it. Along with turkey, mashed potatoes and gravy, dinner rolls, mac and cheese, veggie side dishes, pies, pies, and more pies. I can’t wait!
I hope this sweet potato casserole becomes a new yearly tradition in your home! It’s definitely one of the best uses for sweet potatoes.
More Thanksgiving Recipes You’ll Love
- Best Dinner Rolls
- White Cheddar Cauliflower Gratin
- Mashed Potatoes
- Slow Cooker Creamed Corn
- Perfect Pumpkin Pie
- Crumb-Topped Apple Slab Pie
Follow Cooking Classy
Sweet Potato Casserole
Ingredients
- 4 lbs sweet potatoes*
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup milk (anything but skim)
- 2 large eggs
- 1 tsp vanilla extract
- Salt and freshly ground black pepper
Topping
- 1/2 cup (70g) all-purpose flour (scoop and level to measure)
- 1/2 cup (110g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup chopped or broken pecans
- 1/4 cup (57g) unsalted butter, melted
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
- Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.
- Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
- Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 - 10 minutes so the eggs don't cook and in the mixture.
- Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Using an electric hand mixer blend mixture to combined well.
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
- For the topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon and pecans (break up brown sugar clumps with fingertips as needed).
- Pour butter into mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in preheated until heated through, about 40 minutes, while tenting with foil during the last 10 to prevent excessive browning on topping if needed.
- Serve warm.