Sweet Potato Casserole with Brown Sugar Pecan Topping

Easy Sweet Potato Casserole – a classic Thanksgiving side made simple, topped with an irresistible praline pecan crunch.

This casserole pairs perfectly with oven-roasted turkey and classic casseroles.

Sweet potato casserole is a holiday favorite in my family for Thanksgiving and Christmas. It’s sweet, creamy and finished with a crunchy praline pecan topping that everyone loves. For kids who prefer marshmallows, add a layer of mini marshmallows on top and briefly broil until toasted. This recipe reliably disappears from the table every year.

This version yields a smooth, spoonable casserole that holds its shape when cut and features a buttery, brown-sugar pecan topping. It’s straightforward to make and has been a family staple for years.

Instructions:

The key to a great sweet potato casserole is the texture: silky and not watery. Peel and cut sweet potatoes into large chunks, place them in a pot, cover with water and cook until tender. Drain thoroughly. Alternatively, cook them in an Instant Pot or bake whole and scoop out the flesh. Mash the potatoes until smooth and let them cool slightly so the eggs won’t scramble when added. Stir in butter, brown sugar, vanilla, salt and eggs until combined. Spread the mixture in a buttered 2-quart casserole dish.

For the topping, mix brown sugar, flour, a pinch of salt and chopped pecans in a bowl. Add melted, cooled butter and toss with a fork until crumbly. Sprinkle evenly over the sweet potatoes. Bake in a preheated 350°F oven for about 25 minutes. If you like marshmallows, add mini marshmallows during the last few minutes under the broiler or return to the oven until they are golden, about 3–5 minutes. Let the casserole cool slightly before serving.

Can I make it ahead?

Yes. Cook and cool the potatoes completely, then mix in the remaining ingredients. Spread the mixture in a buttered dish, cover tightly and refrigerate. Store the pecan topping separately in a sealed bag or container and add it just before baking for the best texture. Remove the chilled casserole and let it sit at room temperature for about 30 minutes before baking to avoid thermal shock when placing a cold dish into a hot oven.

Preparing the potatoes

The most common method is to peel, chop and simmer sweet potatoes on the stovetop until tender. The Instant Pot is a convenient alternative that frees up the stove for other dishes. You can also bake the sweet potatoes, scoop out the flesh and mash it for the casserole.

Reheating

To reheat, preheat the oven to 300°F. Cover the casserole with foil to protect the pecan topping and bake for about 15 minutes, or until heated through.

Other Thanksgiving side dish recipes

Instant Pot Mashed Potatoes
Easy Green Bean Casserole
Garlic Parmesan Roasted Brussels Sprouts
Instant Pot Cranberry Sauce

If you make this casserole, snap a photo and share it on Instagram by tagging the author so she can see your version!

Easy Sweet Potato Casserole

A classic Thanksgiving side made easy with an irresistible praline topping.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Side Dish

Cuisine American

Servings 5 people

Calories 485 kcal

Ingredients

2 lbs sweet potatoes
2 large eggs
2 Tablespoons butter (for potatoes)
½ cup packed brown sugar (for potatoes)
½ teaspoon salt, divided
1 teaspoon pure vanilla extract
½ cup packed brown sugar (for topping)
3 Tablespoons all-purpose flour
2 Tablespoons melted butter, cooled (for topping)
¼ cup chopped pecans

Instructions

Butter a 2‑quart casserole dish and set aside.
Peel and dice sweet potatoes. Cook in a pot of water until soft, then drain.
Preheat oven to 350°F.
Mash the cooked potatoes until smooth. Add butter, brown sugar, vanilla, ¼ teaspoon salt and eggs; whisk until combined. Spread into the prepared dish.
In a bowl, combine ½ cup brown sugar, flour, remaining ¼ teaspoon salt and pecans. Add melted, cooled butter and fork together until crumbly.
Sprinkle the topping evenly over the potatoes.
Bake for 25 minutes. If using mini marshmallows, add them after baking and return to the oven or broil briefly until toasted, about 3–5 minutes.
Let cool slightly before serving.

Notes

To reheat, cover with foil and bake at 300°F for about 15 minutes to prevent the topping from burning.

Nutrition