Sweet Potato Casserole with Brown Sugar Pecan Topping

The ULTIMATE Sweet Potato Casserole! Loaded with fresh sweet potatoes, pumpkin pie spice, chopped pecans, and a special secret ingredient, this casserole is crunchy, creamy, sweet, and so delicious. The perfect side dish for all your holiday celebrations!

This may sound strange, but I still remember the first time I ever tried Sweet Potato Casserole. It was at a dinner theater, when I was in high school, with my boyfriend at the time, and I’m pretty sure the play I saw was Fiddler on the Roof. Not that it made a lasting impression or anything.

Have you ever been to a dinner theater? It’s only the BEST THING EVER. We have one about an hour from our house and I’ve been there three times. And every time? I’ve loved it. Not just because they put on a great show, around a circular stage, with great ambiance….but because they serve great food! Which obviously makes everything better.

Anyway… I’m not sure how I made it to high school without ever having tried Sweet Potato Casserole, but as soon as I did? It was love at first bite. The creamy whipped sweet potatoes? The crunchy brown sugar topping? What’s not to LOVE!?

It’s the kind of side dish that’s always served with the meal, but actually tastes a little more like dessert. The kind of dish that NEVER has leftovers. And even if you’re stuffed? It’s the kind of dish you’ll definitely still make room for.

what you’ll need for this recipe

• Sweet potatoes – I opted for fresh sweet potatoes in this casserole for optimal flavor.
• Butter – I used butter in both the casserole and the topping.
• Brown sugar – I used brown sugar in both the casserole and the topping, as well.
• Eggs – I added 2 eggs to make the filling rich and custardy.
• Pumpkin pie spice – I added pumpkin pie spice instead of just cinnamon for extra depth of flavor.
• Cornflakes – I used Cornflakes cereal as the main ingredient in the topping.
• Pecans – I used chopped, unsalted pecans in the topping for a deliciously crunchy texture.
• Shredded coconut – Shredded sweetened coconut is a delicious “extra” ingredient that adds amazing flavor to the casserole.

how to make sweet potato casserole

Prep the sweet potatoes. Place chopped sweet potatoes in a large saucepan. Cover with water; bring to a boil. Boil 15 minutes or until tender; drain.

Make the filling. Combine cooked sweet potatoes and softened butter in a large mixing bowl; beat until smooth. Add brown sugar, eggs, pumpkin pie spice, and salt and beat until blended.

Bake. Spoon into a 1.5 quart baking dish. Bake at 400 degrees for 25 minutes.

Add the topping. Combine topping ingredients in a small mixing bowl; sprinkle over casserole. Bake 10 minutes longer or until golden brown.

More Go-To Holiday Side Dish Recipes

When it comes to holidays, the more sides… the better. These are some of our go to recipes!

• Candied Yams
• Maple Bacon Roasted Brussel Sprouts
• Garlic Herb Hasselback Potatoes
• Roasted Butternut Squash
• Garlic Roasted Green Beans
• Butternut Squash Stuffing
• Brown Sugar Glazed Carrots
• Spiced Cranberry Pear Sauce

Sweet Potato Casserole with Brown Sugar Pecan Topping

The ULTIMATE Sweet Potato Casserole! Loaded with fresh sweet potatoes, pumpkin pie spice, chopped pecans, and a special secret ingredient, this casserole is crunchy, creamy, sweet, and so delicious. The perfect side dish for all your holiday celebrations!

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 285kcal

Author: Cathy Trochelman

Ingredients

Sweet Potatoes

• 4 cups sweet potato chopped
• 6 Tablespoons unsalted butter softened
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoon pumpkin pie spice
• 1/8 teaspoon salt

Brown Sugar Pecan Topping

• 1 cup cornflakes crushed
• 1/2 cup brown sugar
• 1/2 cup pecans chopped
• 1/4 cup shredded coconut
• 4 Tablespoon unsalted butter melted

Instructions

1. Place chopped sweet potatoes in a large saucepan. Cover with water; bring to a boil.
2. Boil 15 minutes or until tender; drain.
3. Combine cooked sweet potatoes and softened butter in a large mixing bowl; beat until smooth.
4. Add brown sugar, eggs, pumpkin pie spice, and salt and beat until blended.
5. Spoon into a 1.5 quart baking dish. (*You may prepare up to this point one day in advance and store, covered, in the refrigerator. Baking time will need to be increased by 15 minutes.)
6. Bake at 400 degrees for 25 minutes.
7. Combine topping ingredients in a small mixing bowl; sprinkle over casserole.
8. Bake 10 minutes longer or until golden brown.

Notes

Recipe Variations

• • Use canned yams instead of fresh sweet potatoes

• • Substitute ground cinnamon for the pumpkin pie spice

• • Use granulated sugar in place of brown sugar

• • Substitute walnuts or almonds for the pecans

• • Omit the shredded coconut

• • Omit the topping and top with marshmallows instead

 

Make-Ahead Tips

This recipe is easy to make in advance so it’s celebration-ready when you are! Simply prepare the filling and spoon it into a baking dish, then cover it and store it in the refrigerator for up to 2 days in advance. When you’re ready to bake it, remove it from the fridge and follow baking instructions in recipe, adding 15 minutes to the bake time.

Nutrition

Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 92mg | Fiber: 3g | Sugar: 22g