Sweet Potato Casserole with Pecan Topping for Holiday Meals

You know the feeling—when the air cools, leaves crunch underfoot, and the scent of cinnamon and brown sugar fills your kitchen. That’s the season when comfort food takes center stage, and sweet potato casserole with pecan topping becomes more than a side dish—it becomes a tradition. Whether you’re preparing a Thanksgiving feast or simply craving something warm and indulgent, this casserole has the power to transform your meal and gather people around the table.

There’s a reason this dish remains a staple across generations. It blends earthy, creamy sweet potatoes with a buttery, crisp pecan topping and just the right touch of gooey marshmallows. And it’s not just for holidays. With minimal prep and straightforward ingredients, you can enjoy this any time of year—weeknights included.

Let’s walk through everything you need to know to master sweet potato casserole with pecan topping—from ingredients and preparation to nutrition facts and pro tips that make the difference.

Why Sweet Potato Casserole with Pecan Topping Deserves a Spot on Your Menu

This isn’t just another casserole. When made right, it checks every box: rich in flavor, satisfyingly sweet, slightly crunchy, and surprisingly easy to make. You don’t need to be a seasoned cook to pull this off.

You’ll love it because:

• It delivers a perfect contrast of textures—creamy, crunchy, and fluffy
• You can prep it in advance, saving you stress on the big day
• It’s freezer-friendly, so nothing goes to waste
• You can adjust sweetness and toppings to suit your family’s taste
• It’s a proven crowd-pleaser for both adults and kids

Most importantly, it evokes emotion. It feels like home.

Ingredients You’ll Need

For the Sweet Potato Filling

You’re building the foundation of flavor here, so quality matters.

• 5 medium sweet potatoes, peeled and cubed
• 2 large eggs
• ½ cup unsalted butter, melted
• ½ cup whole milk
• 2 teaspoons pumpkin pie spice
• ½ cup packed brown sugar

For the Pecan Topping

This is what brings the magic—sweet, nutty, and slightly crispy.

• ½ cup packed brown sugar
• ½ cup all-purpose flour
• 1 cup chopped pecans
• ¼ cup unsalted butter, melted
• 5 cups mini marshmallows (added at the end of baking)

Smart Substitutions

• Prefer less sugar? Try maple syrup or honey instead of brown sugar.
• Going nut-free? Swap pecans for crushed pretzels or oats.
• Short on time? Canned yams work, though fresh sweet potatoes offer better flavor.
• Want it gluten-free? Use a 1:1 gluten-free flour alternative.

How to Make Sweet Potato Casserole with Pecan Topping

Step 1: Boil and Mash the Sweet Potatoes

Start by boiling your sweet potato cubes in a large pot of water for about 20 minutes, or until fork-tender. Drain thoroughly, then mash until smooth. You can use a potato masher or hand mixer, but be careful not to overmix—overworked sweet potatoes can turn gluey.

Step 2: Mix the Filling

To the mashed sweet potatoes, add:

• 2 beaten eggs
• Melted butter
• Milk
• Pumpkin pie spice
• Brown sugar

Stir until everything is fully combined and the texture is creamy. Pour this mixture into a greased 9×13-inch baking dish and spread it evenly.

Step 3: Prepare the Pecan Topping

In a separate bowl, mix:

• Brown sugar
• Flour
• Chopped pecans
• Melted butter

Stir until the mixture resembles coarse crumbs. Sprinkle evenly over the sweet potato base. This will bake into a golden, crunchy topping.

Step 4: Bake and Finish

Place the casserole in a preheated 350°F oven and bake for 25 minutes. With 5 minutes remaining, carefully remove it from the oven and sprinkle mini marshmallows over the top. Return to the oven just long enough for the marshmallows to puff up and turn golden brown.

That’s it. You’ve just made a dish that tastes like tradition.

Nutritional Information

If you’re wondering how this fits into your dietary needs, here’s a breakdown per serving (about 1/12 of the casserole):

• Calories: 412
• Sugar: 35g
• Sodium: 190mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 59mg

Yes, it’s indulgent—but that’s what holidays (and comfort food) are about.

Make-Ahead, Freezing, and Storage Tips

Time is precious, especially when you’re juggling multiple dishes or guests. The good news is, this casserole plays nice with your schedule.

Make Ahead

You can assemble everything except the marshmallows up to two days in advance. Just cover it tightly and refrigerate. When you’re ready to bake, add the marshmallows and follow the original instructions.

Freezing

Want to prep even earlier? Assemble the casserole (again, leave off the marshmallows), wrap it securely, and freeze for up to 3 months. When you’re ready, let it thaw overnight in the fridge and bake as directed.

Reheating

Got leftovers? Cover and reheat in a 350°F oven until warmed through—about 20 minutes. You can also microwave single servings, though the texture may soften.

What to Serve with Sweet Potato Casserole

This casserole isn’t picky—it pairs beautifully with both traditional and modern dishes. Here are some ideal companions:

• Herb-roasted turkey or glazed ham
• Green bean casserole or roasted Brussels sprouts
• Stuffing or cornbread
• Cranberry relish or chutney
• Mac and cheese or creamy mashed potatoes

Use it to balance savory dishes or as a dessert-adjacent side. Its versatility is part of its charm.

FAQs About Sweet Potato Casserole with Pecan Topping

Conclusion

You now have everything you need to create a sweet potato casserole with pecan topping that’s not only delicious but unforgettable. This dish captures what makes the holidays special: comfort, warmth, and a sense of shared joy. It brings people together, invites second helpings, and sparks memories that last beyond the season.

Try it once, and it might just earn a permanent spot on your holiday table—or your regular dinner rotation. The beauty of this recipe lies in its flexibility. Tweak the sweetness, swap the toppings, or add your own twist. Whatever you do, make it yours.

And when you do, don’t keep it to yourself. Share the love, pass the plate, and maybe—just maybe—start a new tradition.

More Relevant Recipes

• Sweet Potato Casserole with Brown Butter: This twist on the classic sweet potato casserole infuses nutty, rich brown butter into the mix for an added layer of depth and warmth. It’s ideal if you’re looking for a flavor-packed variation that still honors tradition.
• Marshmallow Sweet Potato Casserole: A family favorite that leans into the sweetness, this version places marshmallows front and center. Perfect for those who enjoy a dessert-like side dish alongside savory mains.
• Southern Maple Sweet Potato Casserole: Featuring the comforting taste of maple syrup, this Southern-inspired recipe brings sweetness and nostalgia in every bite. A great fit for anyone wanting a deeper, syrupy flavor profile.

Sweet Potato Casserole with Pecan Topping

Print Recipe

This Sweet Potato Casserole with Pecan Topping is a comforting, holiday-ready side dish featuring creamy sweet potatoes, a crunchy brown sugar pecan topping, and gooey mini marshmallows. It’s a crowd-pleasing classic perfect for Thanksgiving or any festive gathering.

• Author: Benchi
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 60 minutes
• Yield: 12 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 5 sweet potatoes, peeled and cut into chunks
• 2 eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 tsp pumpkin pie spice
• 1/2 cup brown sugar
• 1/2 cup brown sugar (for topping)
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 1/4 cup unsalted butter, melted (for topping)
• 5 cups miniature marshmallows

Instructions

1. Fill a large saucepan halfway with water and bring to a boil over high heat. Add sweet potato chunks and boil for 20 minutes, or until a fork easily goes through the centers. Drain and mash.
2. Preheat oven to 350 degrees F and coat a 9×13-inch pan with cooking spray.
3. Add eggs, 1/2 cup melted butter, milk, 1/2 cup brown sugar, and pumpkin pie spice to the mashed potatoes. Mix well.
4. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
5. In a medium bowl, combine 1/2 cup brown sugar, flour, pecans, and 1/4 cup melted butter. Mix until crumbly.
6. Sprinkle the pecan mixture evenly over the sweet potato layer.
7. Bake for 25 minutes. During the last 5 minutes, sprinkle mini marshmallows over the top and return to oven until golden and gooey.

Notes

• Use maple syrup, honey, or agave nectar as a substitute for brown sugar.
• Crushed pretzels can replace pecans for a nut-free option.
• Fresh sweet potatoes are preferred, but canned yams can be used in a pinch.
• Omit marshmallows if preferred for a less sweet version.