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Classic holiday sweet potato casserole topped with golden brown pecan crumble in a white baking dish

Classic Holiday Sweet Potato Casserole with Pecan Topping

Creamy mashed sweet potatoes baked under a buttery brown sugar pecan crumble—this classic holiday casserole is a family favorite for Thanksgiving and Christmas.
Imprimer la recette Pin Recipe
Ingredients Equipment Method Notes

Ingrédients
  

  • For the Sweet Potato Layer:
  • - 3 pounds sweet potatoes peeled and cut into chunks
  • - 1/3 cup unsalted butter melted
  • - 1/2 cup brown sugar packed
  • - 2 large eggs lightly beaten
  • - 1/2 cup half-and-half or whole milk
  • - 1 teaspoon vanilla extract
  • - 1/2 teaspoon salt
  • For the Pecan Topping:
  • - 1 cup chopped pecans
  • - 1/2 cup brown sugar packed
  • - 1/3 cup all-purpose flour use 1:1 GF flour if needed
  • - 1/3 cup unsalted butter melted
  • - 1/2 teaspoon ground cinnamon

Equipment

  • 9x13-inch baking dish, large pot, mixing bowls, potato masher or mixer, whisk, spatula.

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  2. Place sweet potato chunks in a large pot and cover with cold water. Bring to a boil, reduce heat, and simmer 15–20 minutes or until very tender. Drain well.
  3. Mash sweet potatoes in the pot or in a large bowl. Add melted butter, brown sugar, eggs, half-and-half, vanilla, and salt. Mash or beat until smooth and creamy.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. In a medium bowl, combine pecans, brown sugar, flour, melted butter, and cinnamon. Stir until the mixture is evenly moistened and clumpy.
  6. Sprinkle the pecan mixture evenly over the sweet potatoes.
  7. Bake 30–35 minutes, or until the topping is golden and the edges are bubbling. Let rest 10 minutes before serving.

Notes

Use gluten-free flour in the topping if needed.
Calories: 320
Protein: 4 g