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

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This creamy sweet potato casserole features a velvety sweet potato base and a crunchy pecan topping, making it a crowd-pleasing side dish perfect for Thanksgiving or any cozy gathering. It’s easy to prepare, customizable for dietary needs, and delivers nostalgic comfort in every bite.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into large chunks
  • 1/4 cup heavy cream (or whole milk/coconut milk for dairy-free)
  • 1/4 cup unsalted butter, melted
  • 1/3 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 tsp fine sea salt
  • 3/4 cup chopped pecans (toast for extra flavor)
  • 1/2 cup light brown sugar (for topping)
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • Pinch of fine sea salt (for topping)

Instructions

  1. Peel sweet potatoes and cut into large chunks. Place 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 until fork-tender.
  2. Drain potatoes well and let sit for 5 minutes to steam off excess moisture. Transfer to a large mixing bowl and mash until smooth using a potato masher or hand mixer.
  3. Add melted butter, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed potatoes. Whisk or beat until completely smooth and fluffy (about 2-3 minutes).
  4. Taste the filling and adjust sweetness or consistency as desired.
  5. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula.
  6. In a separate bowl, combine chopped pecans, brown sugar, melted butter, flour, and a pinch of salt. Stir until crumbly. If too wet, add a tablespoon more flour.
  7. Sprinkle the pecan mixture evenly over the sweet potato base.
  8. Bake in a preheated oven at 350°F for 25-30 minutes, until the top is golden and bubbling at the edges. If the topping browns too quickly, tent loosely with foil.
  9. Let the casserole rest for 10 minutes before serving to allow the filling to set and the topping to crisp.

Notes

Toast pecans for extra crunch and flavor. For gluten-free, use almond flour in the topping. For nut-free, substitute oat streusel. Make ahead by assembling without topping and refrigerating up to 24 hours; add topping and bake fresh. If topping browns too quickly, cover with foil. Filling can be adjusted for sweetness and consistency. Canned sweet potato puree can be used in a pinch.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, pecan topping, comfort food, holiday recipe, easy casserole, gluten-free option, nut-free option, vegetarian, creamy sweet potatoes

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