Creamy Sweet Potato Casserole Recipe – Easy Thanksgiving Side with Crunchy Pecan Topping

Let me tell you, the aroma of roasted sweet potatoes mixed with warm cinnamon and nutmeg drifting through my kitchen is downright magical. The first time I made this creamy sweet potato casserole with crunchy pecan topping, I remember the buttery scent mingling with the sweet earthiness of the potatoes—it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, I stumbled onto this recipe years ago when I was knee-high to a grasshopper, watching my grandma whip up her famous casserole for Thanksgiving. She’d let me sneak tastes from the mixing bowl, and I’d always try to grab a few extra pecans when her back was turned. The memory of that velvety texture and caramelized topping stuck with me, so when I tried to recreate it one rainy November weekend, I ended up making three versions (in the name of research, of course). Each batch was devoured by my family before I could even get a proper photo for my Pinterest board.

My kids now beg for this casserole every year—sometimes even in the middle of July! My husband’s been known to sneak spoonfuls straight from the fridge. You know what? I can’t really blame them. There’s just something about that fluffy, creamy base and that golden, nutty crunch that feels like pure, nostalgic comfort. It’s dangerously easy to whip up, yet special enough to brighten up any holiday table or weekday dinner. Perfect for gifting to neighbors, bringing to potlucks, or simply spoiling yourself after a long day. You’re going to want to bookmark this one.

Why You’ll Love This Creamy Sweet Potato Casserole

If you’ve ever found yourself hunting for the perfect Thanksgiving side dish, let me save you some time—the creamy sweet potato casserole with crunchy pecan topping checks every box. I’ve tested, tweaked, and served this recipe so many times I could probably make it with my eyes closed (except for the pecan chopping part, don’t try that). Here’s why you’ll fall in love with it:

• Quick & Easy: Comes together in under 45 minutes, so you can spend more time with family instead of fussing in the kitchen. Perfect for busy holiday mornings!
• Simple Ingredients: No special grocery trips required. Most of the ingredients are pantry staples or easy to find at your local store.
• Perfect for Thanksgiving Gatherings: This casserole is the star of any holiday spread—but honestly, it’s just as good for Sunday dinners or friendly potlucks.
• Crowd-Pleaser: Kids love the sweet, creamy base, and adults adore the crunchy pecan topping. I’ve never had leftovers after serving this dish!
• Unbelievably Delicious: The combination of velvety sweet potatoes and the buttery, caramelized topping is pure comfort food.

What sets this creamy sweet potato casserole apart? For starters, the potatoes are whipped until perfectly smooth. I add a splash of heavy cream for extra richness, and the topping gets a blend of brown sugar and pecans that tastes like praline. No mushy, bland casserole here—each bite is balanced, with just enough sweetness and crunch. The secret is roasting the sweet potatoes for flavor depth, plus a hint of vanilla in the filling. It’s healthier than the marshmallow-topped versions, but just as satisfying.

This recipe isn’t just another side—it’s the kind that makes everyone pause after the first bite, close their eyes, and just savor. It turns an ordinary meal into something memorable, without the stress. Whether you’re a newbie cook or a seasoned host, you’ll look like a Thanksgiving rockstar with this on your table.

What Ingredients You Will Need

This creamy sweet potato casserole recipe uses simple, wholesome ingredients that create bold flavor and a dreamy texture—nothing fancy, but every element counts. Most of these can be found right in your pantry or fridge, and a few clever substitutions make it easy to fit your needs.

For the Sweet Potato Filling:

• 3 lbs (1.4 kg) sweet potatoes, peeled and cut into large chunks (choose orange-fleshed varieties for best flavor)
• 1/4 cup (60 ml) heavy cream (adds richness; use whole milk or coconut milk for dairy-free)
• 1/4 cup (55 g) unsalted butter, melted (if using salted, reduce added salt)
• 1/3 cup (67 g) light brown sugar (for gentle sweetness)
• 2 large eggs, room temperature (helps bind and add creaminess)
• 1 tsp pure vanilla extract (I love Nielsen-Massey for its bold flavor)
• 1/2 tsp ground cinnamon (adds warmth)
• 1/4 tsp ground nutmeg (optional, for extra aroma)
• 1/2 tsp fine sea salt (balances out the sweetness)

For the Crunchy Pecan Topping:

• 3/4 cup (90 g) chopped pecans (fresh pecans work best—toast them first for extra flavor)
• 1/2 cup (67 g) light brown sugar
• 1/4 cup (55 g) unsalted butter, melted
• 1/3 cup (42 g) all-purpose flour (swap with almond flour for gluten-free)
• Pinch of fine sea salt

Ingredient Notes & Substitutions:

• Want a lighter version? Use Greek yogurt in place of heavy cream.
• For vegan: Substitute eggs with 1/4 cup unsweetened applesauce, and use coconut oil instead of butter.
• Try walnuts or hazelnuts instead of pecans for a different flavor.
• Make it nut-free by topping with oat streusel instead—just mix rolled oats, brown sugar, and butter.
• If you’re out of vanilla, swap in maple extract for a cozy twist.

I always reach for fresh, firm sweet potatoes (no green spots!) and toast my pecans for ten minutes at 350°F (175°C) before using—they get extra crunchy and fragrant. You can use canned sweet potato puree in a pinch, but honestly, roasting brings out so much more flavor.

Equipment Needed

You don’t need fancy gadgets to make this creamy sweet potato casserole—just a few reliable kitchen tools (good news for anyone who’s lost half their gear to holiday chaos!). Here’s what I use:

• Large pot or Dutch oven: For boiling or steaming sweet potatoes. If you have a steamer basket, use that to keep the potatoes extra fluffy.
• Mixing bowls: At least two—one for the filling and one for the topping.
• Hand mixer or potato masher: I’ve tried both. Hand mixer gives a super creamy texture, but a classic masher works fine for chunkier style.
• Whisk: For blending eggs and sugar smoothly.
• Spatula: Essential for scraping every bit of sweet potato goodness from the bowl.
• 9×13-inch (23×33 cm) baking dish: Any oven-safe dish works, but glass lets you see that golden topping.
• Oven mitts: Don’t skip these! The casserole gets hot and bubbly.

If you don’t have a hand mixer, use a sturdy whisk and some elbow grease—my grandma used a fork and still made it delicious. For budget-friendly options, check your local thrift store for baking dishes. Clean your hand mixer beaters immediately after use—they’re a pain to scrub once the potato dries!

Preparation Method

1. Prep the sweet potatoes: Peel 3 lbs (1.4 kg) sweet potatoes and cut them into large chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes. The potatoes should be fork-tender—if they’re still firm, simmer a few minutes more.
2. Drain and mash: Drain the potatoes well and let them sit for 5 minutes to steam off excess moisture. Transfer to a large mixing bowl. Mash until smooth using a potato masher or beat with a hand mixer (if you like it extra creamy, go for the mixer).
3. Mix the filling: Add 1/4 cup (55 g) melted unsalted butter, 1/4 cup (60 ml) heavy cream, 1/3 cup (67 g) brown sugar, 2 eggs, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt to the mashed potatoes. Whisk or beat until completely smooth and fluffy—about 2-3 minutes.
4. Taste and adjust: Pause and taste the filling. If you want it sweeter, add a bit more brown sugar. If too thick, add a splash more cream. It should be silky, sweet, and aromatic.
5. Transfer to baking dish: Spread the sweet potato mixture evenly into a greased 9×13-inch (23×33 cm) baking dish. Smooth the top with a spatula.
6. Make the pecan topping: In a separate bowl, combine 3/4 cup (90 g) chopped pecans, 1/2 cup (67 g) brown sugar, 1/4 cup (55 g) melted butter, 1/3 cup (42 g) flour, and a pinch of salt. Stir until crumbly—if it looks too wet, add a tablespoon more flour.
7. Top and bake: Sprinkle the pecan mixture evenly over the sweet potato base. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until the top is golden and bubbling at the edges. (If your oven runs hot, check at 20 minutes to avoid burning the pecans.)
8. Cool slightly and serve: Let the casserole rest for 10 minutes before serving. The filling should set a bit, and the topping will crisp as it cools.

Prep Tips: If you’re prepping ahead, assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking. For extra crunch, toast your pecans before mixing. If you want a lighter texture, whip the potatoes for an extra minute. If the topping gets too brown before the filling is set, tent loosely with foil.

Cooking Tips & Techniques

I’ve made this creamy sweet potato casserole more times than I can count, and let’s face it—I’ve had my share of flops too. Here are my best tips for foolproof results:

• Roast, don’t just boil: If you have time, try roasting the sweet potatoes at 400°F (205°C) for 45-50 minutes instead of boiling. It amps up the sweetness naturally.
• Don’t overmix the filling: Overbeating can make it gummy. Stop mixing when it’s just smooth and creamy.
• Toast your nuts: Toast pecans in a dry skillet for 5-7 minutes. Trust me, this makes a world of difference in flavor.
• Watch the topping: Pecans can burn fast. If the top browns too quickly, cover with foil for the last 10 minutes.
• Make ahead: Assemble the casserole minus the topping and refrigerate. Add topping and bake fresh for best crunch.
• Consistency matters: If your filling seems runny, add a tablespoon of flour. If too thick, a splash of milk does the trick.

I once forgot the butter in the filling—let’s just say, the texture was off and my family noticed right away. Double-check your ingredient list before mixing! Multitasking tip: prep the sweet potato base while you toast your pecans. That way, you’re not scrambling last minute. Every time I make this, I remember grandma’s advice: “Taste as you go, and don’t skimp on the nuts!”

Variations & Adaptations

This classic creamy sweet potato casserole is endlessly customizable—here are my favorite ways to switch things up:

• Gluten-free: Swap all-purpose flour for almond flour or oat flour in the topping. You’ll get the same crunch, minus the gluten.
• Nut-free: Use a crunchy oat streusel instead of pecans. Mix rolled oats, brown sugar, butter, and cinnamon for a golden topping.
• Vegan: Replace eggs with 1/4 cup unsweetened applesauce and swap dairy butter/cream for plant-based alternatives.
• Seasonal twist: Stir in a handful of dried cranberries or chopped apples to the filling for a fresh pop of flavor.
• Extra spices: Add a pinch of ginger or cloves for more autumnal warmth.

I once added a splash of bourbon to the filling—don’t judge until you’ve tried it! For different cooking methods, you can bake in individual ramekins for single servings or use a slow cooker (just layer and cook on low for 3-4 hours). If your crowd loves sweets, a sprinkle of mini marshmallows over the topping adds a classic touch. Allergens? Just skip the nuts and go heavy on the oat streusel instead.

Serving & Storage Suggestions

This creamy sweet potato casserole is best served warm, straight from the oven. Let it cool for 10 minutes so the filling sets and the topping crisps up. For a pretty presentation, garnish with a few extra toasted pecans and a sprinkle of cinnamon. It shines alongside roasted turkey, ham, or even a simple salad.

• Serving temperature: Warm or room temperature—both work. Leftovers are delicious cold too!
• Pairings: Perfect with cranberry sauce, green beans, or a crisp glass of apple cider.
• Storage: Cover tightly and refrigerate for up to 4 days. For longer storage, freeze in an airtight container for up to 2 months.
• Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individual servings for 1-2 minutes.
• Flavor notes: The flavors deepen after a day in the fridge—the topping stays crunchy if reheated in the oven.

If you’re gifting, pack in a pretty baking dish and wrap with foil. For potlucks, I bring a little extra topping in a jar—someone always wants more crunch!

Nutritional Information & Benefits

Here’s a general rundown for one serving (based on 12 servings):

• Calories: 260
• Fat: 11g
• Carbohydrates: 38g
• Protein: 3g
• Fiber: 3g

Sweet potatoes are packed with vitamin A, vitamin C, and fiber—they’re great for eye health and digestion. Pecans add healthy fats and a dose of magnesium. This casserole is naturally gluten-free if you use almond flour, and easy to make dairy-free or vegan. Allergens to watch for: nuts, dairy, eggs (see variations above for substitutions).

I love knowing I’m serving something wholesome and satisfying—plus, it’s a little lighter than the usual marshmallow-topped versions, but still totally crave-worthy.

Conclusion

This creamy sweet potato casserole with crunchy pecan topping is truly worth making—whether you’re looking to impress on Thanksgiving, spoil your family on a weeknight, or simply treat yourself to a taste of pure comfort. The flavor and texture are unbeatable, and the recipe is flexible enough to suit just about any dietary need or occasion.

Don’t be afraid to tweak it—add your own favorite spices, swap the nuts, or even sneak in some fruit. I love this recipe because it brings back memories, starts new traditions, and always gets rave reviews (even from the pickiest eaters in my house!).

If you try it, let me know how it turns out! Share your twists in the comments, tag me on Pinterest, or send your version to a friend who needs a little sweet potato joy. Here’s to cozy kitchens, happy gatherings, and recipes that feel like a warm hug!

Frequently Asked Questions

Can I make this sweet potato casserole ahead of time?

Absolutely! Assemble the casserole (without the topping), cover, and refrigerate for up to 24 hours. Add the pecan topping and bake fresh for best results.

How do I keep the pecan topping crunchy?

Toast your pecans before mixing, and don’t add the topping until just before baking. If reheating, warm in the oven to re-crisp the topping.

Can I use canned sweet potato puree?

Yes, you can! Use about 4 cups (950 ml) of canned puree. The flavor is a bit milder, but it saves time—just watch for added sugars in some brands.

What’s the best way to make this casserole nut-free?

Swap the pecan topping for an oat streusel—mix rolled oats, brown sugar, butter, and cinnamon. It’s crunchy and safe for those with nut allergies.

Can I freeze leftovers?

Definitely. Let the casserole cool, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven until hot and bubbly.

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