Swap the traditional marshmallows for a crunchy, buttery pecan topping in this sweet potato casserole recipe! Assemble the casserole up to two days in advance and store it in the refrigerator until it’s time to eat. This sweet potato casserole is sure to become an instant favorite holiday side dish.
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Of all of the family recipes I have collected over the years, I don’t have very many from my paternal grandmother. And honestly, there’s a reason for that. Lena Mae just didn’t have the same chops in the kitchen as the rest of my family.
The one exception? Her sweet potato casserole.
My family has always loved sweet potatoes, but we’ve also never been huge fans of the marshmallow topping you usually find on a sweet potato casserole. But Grandma Swope’s version swaps the marshmallows for a pecan and coconut streusel topping that we could never get enough of.
This casserole takes about an hour to make, but you can assemble it ahead of time and bake it when you’re ready to eat. Add it to your Thanksgiving or Christmas dinner menu alongside the turkey or spiral ham, easy crockpot creamed corn, and tangy cranberry chutney, and let the compliments roll in.
Stephie’s testing notes and tips
- Mash the potatoes by hand or blend them for a super smooth casserole base. If you don’t mind a few lumps here and there, using a potato masher will do the job just fine! If you want the sweet potatoes to be ultra smooth, I recommend using an immersion blender to puree them, or run them through a food processor or potato ricer.
- The coconut is optional (but highly recommended). If you’re allergic to coconut or just don’t like it, feel free to leave it out. If you do, I suggest adding a bit extra brown sugar to the streusel.
- Use salted butter to balance the sweetness. This is still a relatively sweet casserole, so I like using salted butter to help balance the flavors. If you don’t have salted butter on hand, add an extra pinch of salt to the filling and topping.
Ingredient notes and substitutions
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Sweet potatoes: For 3 cups of cooked and mashed sweet potatoes, you will need about 3 large sweet potatoes, or about 2 1/2 pounds. You can cook them any way you like, but I give some suggestions below in “Cooking the sweet potatoes.”
- Salted butter: Used in the filling and the pecan topping and melted both times.
- Light brown sugar: Also used in the sweet potato filling and the pecan topping. If you like, you could substitute the sugar in the filling for maple syrup or honey for a slightly different flavor.
- Vanilla: Extract or vanilla bean paste.
- Evaporated milk: Half-and-half also works! You can use whole or 2% milk, but I find that the sweet potato mixture isn’t as creamy with milk as it is when using evaporated milk or half-and-half.
- Eggs: Help bind the filling and give it a more custardy texture.
- Chopped pecans: These are the star of the topping. They toast as the casserole bakes and become absolutely perfect.
- Sweetened flaked coconut: Again, optional but a must if you’re in my family. I don’t recommend using unsweetened coconut; it’s just a bit dryer than sweetened coconut and doesn’t give quite the right texture here.
- All-purpose flour: For the topping. You could use cup-for-cup gluten-free flour if you need the casserole to be gluten free.
- Fine sea salt: Just a bit to round out the flavors!
Cooking the sweet potatoes
Just like when making my sweet potato pie or sweet potato biscuits recipe, you can cook the sweet potatoes in any way you like prior to mashing them.
The easiest and fastest way to go is to toss them in the microwave. Make sure to poke them with a fork or paring knife first! Depending on the size of the potatoes, I find they usually need around 10-15 minutes. I like to flip them halfway through.
If you have time, you can also bake them in the oven. Again, make sure to poke them with a fork or paring knife, and wrap them in foil first.
My least favorite method is to boil the potatoes, just because it takes more steps. You need to peel and dice the potatoes before simmering in water. If you go this route, make sure to drain the cooked potatoes very well so that your filling doesn’t end up watery.
Refer to the notes section of the recipe card below for additional details on each of these methods.
The cooked sweet potatoes can be stored in an airtight container in the refrigerator for up to 2 days before making the casserole.
Make ahead
I always try to get as much prep done ahead of time when I’m hosting Thanksgiving or taking a dish to a potluck. For this sweet potato casserole recipe, you can assemble it as directed, but don’t bake it yet.
Cover the baking dish tightly with foil or use a lidded casserole dish. Store in the fridge for up to 2 days.
You can also freeze it for up to 3 months. If freezing, cover with a layer of plastic wrap followed by a layer of heavy-duty foil first. Thaw in the refrigerator overnight.
When you’re ready to bake, let the casserole rest on the counter for 30 minutes while you preheat the oven, then bake as directed.
Storage
Leftovers are obviously one of the best part of Thanksgiving dinner! Sweet potato casserole leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Sweet Potato Casserole with Pecan Topping
Equipment
- Immersion blender or potato masher
Ingredients
For the sweet potatoes:
- 3 cups cooked and mashed sweet potatoes from about 3 large sweet potatoes, see notes
- 6 tablespoons salted butter melted
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup evaporated milk or half-and-half
- 2 large eggs
For the topping:
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut optional, see notes
- ¾ cup lightly packed light brown sugar
- ½ cup all-purpose flour
- 6 tablespoons salted butter melted
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Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the mashed sweet potato, butter, brown sugar, vanilla, and salt. You can do this with a potato masher or use an electric hand mixer or immersion blender for a smoother mixture.3 cups cooked and mashed sweet potatoes, 6 tablespoons salted butter, ⅓ cup light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt
- Whisk together the evaporated milk or half-and-half and eggs; add this mixture to the potato mixture and mix until well combined. Spread this into the bottom of the prepared baking dish.½ cup evaporated milk , 2 large eggs
- In a separate bowl, make the topping: Stir together the pecans, coconut, brown sugar, and flour until well combined. Use a fork to stir in the melted butter until moistened. Sprinkle evenly over the top of the sweet potato mixture.1 cup chopped pecans, 1 cup sweetened flaked coconut, ¾ cup lightly packed light brown sugar, ½ cup all-purpose flour, 6 tablespoons salted butter
- Bake for 30-35 minutes, or until the topping is golden. Serve warm.
Notes
Prepping the sweet potatoes
There are several ways you can cook the sweet potatoes:- Poke the whole sweet potatoes all over with a fork or paring knife. Microwave on high until cooked through (time will depend on the size of the potatoes, but plan on at least 10-15 minutes). Let cool slightly, then scoop out the sweet potato flesh and mash with a fork or potato masher, mix with an electric mixer, or run it through a food processor or immersion blender for an ultra-smooth texture.
- Poke the whole sweet potatoes all over with a fork or paring knife. Wrap in foil and bake the potatoes at 425°F for 40-50 minutes, or until cooked through. Let cool slightly, then scoop out the flesh and continue as noted above.
- Peel the sweet potatoes and cut them into a rough dice. Place in a saucepan and cover with cold water; bring to a boil and cook for about 15 minutes, until soft. Drain, then mash as noted above.
Ingredients
- You will need about 2 1/2 pounds of sweet potatoes to get 3 cups of cooked and mashed sweet potatoes.
- Whole or 2% milk can be used in place of the evaporated milk or half-and-half, although I find evaporated milk or half-and-half to give the casserole a creamier texture.
- If omitting the coconut, I recommend increasing the brown sugar in the topping by an additional 2 tablespoons to account for the lost sweetness from the coconut.
Make ahead
- Cooked sweet potatoes can be stored in an airtight container in the refrigerator for up to 2 days before assembling the casserole.
- Casserole can be made up to 2 days in advance. Prepare the casserole as directed, but do not bake. Cover tightly with foil and store in the refrigerator for up to 2 days. Allow to rest at room temperature for 30 minutes before baking as directed.
- To freeze, prepare the casserole as directed, but do not bake. Cover tightly with a layer of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Allow to rest at room temperature for 30 minutes before baking as directed.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >