Go Back
A spoonful of decadent sweet potato casserole from the dish.
Stephanie Hofer

Grandma's Sweet Potato Casserole with Pecan Topping

Grandma’s Sweet Potato Casserole is a rich, delicious holiday favorite made with creamy sweet potatoes, warm cinnamon and nutmeg, and a decadent buttery brown sugar and pecan topping. Baked to perfection, this irresistible Thanksgiving side dish is sure to become a family favorite for Thanksgiving and Christmas!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked, mashed sweet potatoes
  • 1/2 cup milk
  • 1/4 cup butter divided
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
Pecan Topping
  • 3/4 cup pecans chopped
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup butter melted

Equipment

  • Mixing bowl
  • whisk
  • casserole dish

Method
 

Casserole
  1. Butter a casserole dish.
  2. In a large mixing bowl place the cooked, mashed sweet potatoes, milk, eggs, sugar, salt, cinnamon, nutmeg and butter. Whisk until smooth.
    Pour into prepared casserole dish.
Pecan Topping
  1. Place brown sugar, flour and chopped pecans in a small mixing bowl. Stir until well combined. Pour melted butter over pecan mixture and stir until well combined. Sprinkle over the sweet potato casserole.
Bake
  1. Place casserole in a preheated 350° oven and bake for 30 minutes. The sweet potatoes should be hot and bubbling and the topping slightly browned. Remove from oven and serve with your holiday favorites.

Notes

This recipe can be made 3 to 4 days ahead and refrigerated. Remove from refrigerator 30 minutes before baking and follow baking instructions.
Swaps:
Substitute Monk fruit or Swerve for the sugar, with the same measurements. You'll get that same decadent taste without all that sugar and calories.
For a gluten-free casserole, substitute almond flour for the white flour.