Sweet Potato Crunch Casserole has been a staple at our Thanksgiving table for over 15 years! With creamy mashed sweet potatoes and a caramelized brown sugar–pecan topping, it's a family favorite that's become a reader favorite too!
★★★★★
"Tried this recipe for our Thanksgiving and it was a huge hit with everyone, including my picky eating son!"
-Becca
Sweet Potato Casserole with its brown sugar pecan crumble topping is pure holiday comfort food. It's simple, nostalgic, and always a crowd-pleaser.
This is the dish everyone will ask you to make again next year. I love that it feels a little special yet couldn't be easier. It's a recipe that proves homemade really is best!
Note from Erin
In our house, it's tradition to serve this right next to the green bean casserole at Thanksgiving and Christmas, but honestly, it shows up at our table all year long.
I usually prep the filling a day or two ahead so it's ready to pop in the oven when things get busy. And if there are leftovers, I can't resist topping a scoop with whipped cream and calling it dessert.
Though I have to admit, when I'm specifically craving a sweet potato dessert, Sweet Potato Dump Cake and Sweet Potato Pie are my go-to recipes.
Ingredient Info
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Sweet Potatoes: Baking the sweet potatoes concentrates the flavor for a deeper, naturally sweet taste.
- Milk: Whole milk gives a classic, balanced texture, but if you want it extra creamy, use half-and-half. I've also used evaporated milk, and it adds a subtle caramel note that works beautifully here.
- Butter: The topping took several rounds of testing, and it turns out the perfect texture comes down to the butter. When it's too soft, it melts into the sugar and you lose those crisp crumbles. I mix it in when it's soft but still slightly cool to the touch.
- Brown Sugar: I've tested both light and dark brown sugar, and light gives the best balance. Dark brown sugar can make the topping too heavy and overshadow the sweet potatoes. If you love a maple flavor, replace a couple of tablespoons of the sugar with pure maple syrup.
- Pecans: I like a mix of coarse and finely chopped pecans for a topping that's crisp but not chunky. Toasting the pecans first adds a deeper, nutty flavor.
Tips for the Best Sweet Potato Crunch
Prepare Filling
- Let the baked sweet potatoes cool just until you can handle them, then scoop out the flesh while still warm.
- For a rustic texture, mash with a fork or potato masher and leave a few soft bits for contrast.
- For a silky, soufflé-like filling, use a hand mixer and beat for several minutes to incorporate air and smooth out any stringiness.
- If the filling looks runny, it usually means the potatoes held extra moisture. You can stir in a tablespoon or two of flour to help it set.
Prepare Pecan Crunch Topping
- I like to mix the topping with my hands, so I can feel when the butter fully coats the sugar and nuts. The texture should look crumbly, not wet.
Assemble
- Spread the filling gently rather than pressing it down. Packing it too tightly can make the texture dense.
- Scatter the topping evenly so every bite gets that crisp caramelized layer.
Bake
- Let it rest for at least 10 minutes before serving. This helps the filling firm up.
Top Tip!
Bake your sweet potatoes! Baking brings out their natural sweetness and keeps the texture creamy. If you boil them they could end up flat in flavor and a little watery.
Make Ahead ⏳
You can prepare the sweet potato filling up to three days in advance and store it covered in the refrigerator. Add the brown sugar pecan topping right before baking to keep the topping texture crisp.
Make It Special✨
When you want to change things up, tailor it to your crowd. Kids love a classic marshmallow topping, but for adults, a splash of bourbon gives the filling a warm, rich depth that will make everyone ask for your recipe!
Recipe
Sweet Potato Crunch Casserole with Pecans
Recipe by:Ingredients
- 2 pounds (907 grams) sweet potatoes (about 4 medium, 4 cups mashed)
- ½ cup (118 ml) whole milk
- 2 large (2 large) eggs
- ½ cup (100 grams) granulated sugar
- ¼ cup (57 grams) salted butter melted
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 teaspoon (1 teaspoon) ground cinnamon
Pecan Streusel Topping
- 1 cup (220 grams) brown sugar
- ½ cup (65 grams) all-purpose flour
- 1 cup (120 grams) chopped pecans
- ½ cup (113 grams) salted butter softened
Instructions
- Scrub the sweet potatoes and prick each one several times with a fork. Place them in a baking dish or line your oven rack with aluminum foil. Bake at 425°F (220°C) for 40-50 minutes. Remove from the oven and cool enough to handle easily. Remove the skin.2 pounds sweet potatoes
- Reduce the oven temperature to 350°F (177°C). Spray a 9x13 baking dish with nonstick baking spray or grease with butter.
- Place the sweet potatoes in a large mixing bowl with the rest of the filling ingredients. Beat on medium speed for 3-4 minutes, or until the mixture is smooth.½ cup whole milk, 2 large eggs, ½ cup granulated sugar, ¼ cup salted butter, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
- Pour the filling into the baking dish and spread it smooth.
- Mix 1 cup of brown sugar in a medium bowl with flour and the chopped pecans. Work the softened butter into the mixture until it forms crumbs. Sprinkle the pecan streusel topping evenly over the sweet potato base.1 cup brown sugar, ½ cup all-purpose flour, 1 cup chopped pecans, ½ cup salted butter
- Bake for 40-45 minutes, or until the filling is set and the topping is caramelized. Remove from the oven and cool for at least 10 minutes before serving.
Notes
- Microwave (Quick Option) - Poke holes, microwave on high for 6 minutes, turn, and cook for 5 more minutes or until tender.
- Boil (Not Recommended) - Cube and boil for 20-30 minutes, though this may result in a flavorless, watery filling.
- Canned - If using canned sweet potatoes, drain well, rinse to remove excess syrup, and pat dry before using.
- Marshmallow Topping – Swap the streusel for mini marshmallows, or scatter 1 cup over the pecan layer. Add during the last 10 minutes of baking to prevent burning.
- Oats – Replace 1 cup chopped pecans with 1 cup old-fashioned oats (not quick oats) for a nut-free topping.
- Pie-Flavored – Mix 1 teaspoon pumpkin pie spice, ½ teaspoon nutmeg, or ¼ teaspoon cloves into the filling for a sweet potato pie-like flavor.
- Spiced-Up – Add a pinch (about ¹⁄₈ teaspoon) of cayenne pepper to the topping for a subtle sweet-heat balance.
- Orange Twist – Replace ½ cup milk with ½ cup orange juice and add 1 tablespoon orange zest to the filling.
- Bourbon – Stir ¼ cup bourbon into the sweet potatoes before baking for a warm, caramel-like depth.
Equipment
- 9x13 Baking Pan
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kim says
I tried this recipe yesterday for a dinner party I had and it was absolutely delicious. As I was growing up we had sweet potatoes every Thanksgiving and we boiled them, mashed them, put butter and brown sugar on top of them, heated them in the oven and during the last few minutes we would put marshmallows on top of them and brown them and I've been doing that ever since. So at 60 years old I decided to try something new (obviously I'm a creature of habit lol) but I was nervous because I didn't know if I'd like them so I boiled them, mashed them and then split them and did 1/2 the old way and the other half using this recipe. I whipped the filling together the night before and the next day I just followed the recipe for the topping and it was an absolute hit. Make sure you leave it in the oven long enough to get that nice brown crispy crust and I would also suggest you make sure you toast your pecans. I often make myself pecans as a snack by just putting a little butter and salt on them and sticking them in the oven for about 8 or 9 minutes. Btw, I know the recipe said boiling them wouldn't be the idea way of preparing them, and I have nothing to compare it to because I haven't tried any other method but, I do know that these were delicious. It was so awesome that I'm really looking forward to the leftovers tonight. Thanks for sharing this recipe. It's definitely in the roster now.
Erin Gierhart says
I love hearing that, Kim! It’s such a compliment that you decided to try this after so many years of making sweet potatoes a different way. I’m so glad it won you over. And yes to the toasted pecans! That really does add great flavor!
Reagan Marie says
Hi, this looks and sounds delicious! I wanted to make it for Thanksgiving. I have a few family members that can't eat gluten. Any recommendations if I want to try and sub the all purpose flour with almond flour? Thanks in advance!
Erin says
I've not tried it with almond flour but it does work well with a Bob's 1:1 gluten free baking flour.
Becca says
Tried this recipe for our Thanksgiving and it was a huge hit with everyone including my picky eating son!
Erin says
Yay! Isn't it the best when our picky eaters enjoy a recipe?
Bob says
When you hit the 2x or 3x button, it doesn't adjust the gram measures. Only the cups.
That was a little annoying to realize halfway through.
Erin says
Hey Bob! I'm sorry that was frustrating! I actually have been in talks with my recipe card developer about this very thing and am happy to say that upgrade will be made on the blog in a couple of weeks!