sweet potato casserole served on plate
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Sweet Potato Casserole With Pecan Brown Sugar Topping

The sweet potatoes in this Sweet Potato Casserole bake up soft and fluffy and the crunchy topping makes it irresistible. Serve as a side dish or dessert!
Course Side Dish
Cuisine American
Keyword casserole, Sweet Potato
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 390kcal
Author David & Debbie Spivey

Useful Equipment:


  • 3 large sweet potatoes (about 1 ¾ pounds)
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup half-n-half or milk
  • ½ cup sweetened condensed milk
  • ¼ cup unsalted butter melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg freshly ground
  • 1 teaspoon vanilla
  • ¼ teaspoon salt


  • ¼ cup butter melted (½ stick)
  • 1 cup brown sugar
  • ½ cup all-purpose flour optional (leave out to make gluten-free)
  • 1 cup pecans chopped


Roast the sweet potatoes:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
  • Use a vegetable brush to wash the potatoes under cool running water. Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven). Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through.
  • Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.

Prepare the Sweet Potato Filling:

  • Reduce the oven temperature to 350 degrees F.
  • When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher. Use an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.
  • Grease an 8x8 casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.

Prepare the Topping:

  • In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form.
  • Sprinkle the topping over the sweet potato mixture in an even layer.

Bake the Casserole:

  • Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.
  • Serve warm.


There are several methods to roasting sweet potatoes, but to me the easiest way is to roast them in the oven as you would a regular baking potato. This concentrates the flavor and you can do this ahead of time if needed.


Calories: 390kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 189mg | Potassium: 391mg | Fiber: 4g | Sugar: 42g | Vitamin A: 12374IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
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