Inspired by classic Southern sweet potato pie, this cozy sweet potato casserole is a holiday favorite—rich, spiced, and finished with a buttery brown sugar-pecan topping. We love this topping so much that we doubled the amount from our original sweet potato casserole recipe to make sure every bite delivers that sweet, crunchy finish! This family-favorite recipe is easy to make with canned sweet potatoes and pantry staples, making it a low-effort dish that disappears fast at holiday gatherings and earns a spot on the table year after year.
Need more holiday menu ideas? We’ve got even more recipes for family-approved holiday sides, like Easy Homemade Mashed Potatoes or Classic Herb Stuffing.
Recipe Ingredients
A few simple ingredients are all it takes to create a crowd-pleasing side dish for the holidays—or anytime you need an extra serving of comfort.
Canned Sweet Potatoes: Canned sweet potatoes save time and effort, making this sweet potato casserole extra easy-peasy. They’re readily available in grocery stores and come already cooked, soft, and easy to mash.
Pecans: This dish is all about a contrast of textures and flavors! Pecans add a toasty, nutty crunch that balances the smooth, naturally sugary sweet potatoes. If you prefer, you can swap these out for walnuts instead.
Pumpkin Pie Spice: These warm, aromatic flavors make this sweet potato casserole taste extra cozy and festive! If you don’t have it on hand, try using 1 teaspoon of cinnamon plus 1/4 teaspoon nutmeg and a pinch of cloves.
Other Ingredients: Brown sugar adds rich sweetness, butter brings salty-sweet creaminess, and buttermilk adds subtle tang. Eggs help make the dish smooth, custardy, and delicious.
How to Make Sweet Potato Casserole
Here’s a quick look at how this recipe comes together. Keep reading to see the full recipe!
1. Toast the Pecans
Spread the pecans on a foil-lined baking sheet and toast them in the oven until they’re fragrant. Keep a close eye on them so they don’t burn—it can happen fast.
2. Make the Sweet Potato Mixture
In a large bowl, mash the sweet potatoes and mix in butter, brown sugar, pumpkin pie spice, and salt. Stir in buttermilk and eggs, then pour the mixture into a baking dish. Cover with foil and bake until it begins to set.
3. Prepare the Topping
While your sweet potatoes are baking, combine more melted butter, brown sugar, and the toasted pecans with a pinch of pumpkin pie spice to add yummy seasonal flavor.
4. Add the Topping
Sprinkle the pecans over the cooked sweet potatoes and return to the oven until the sweet potato casserole is bubbly and golden.
Storing and Reheating
Have leftovers? This sweet potato casserole tastes just as yummy and cozy the next day! Here’s how to store it.
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Let the casserole cool, then freeze, tightly covered, for up to a month.
Reheating
- From Fridge: Microwave individual servings in 1-minute intervals until warm. Or, you can reheat the casserole in a 350°F oven for 20-30 minutes—but watch the nuts closely! If they start to get too dark, cover the dish with foil.
- From Freezer: Cover the casserole dish with foil and reheat for around 40 minutes or until warmed through.
Frequently Asked Questions
You can easily make a buttermilk substitute by adding a squeeze of lemon juice to a cup of milk. Or you can just use whole milk—the casserole will still turn out fine.
Sweet Potato Casserole
- Prep Time 20 min
- Total 1 hr 45 min
- Ingredients 8
- Servings 6
Ingredients
- 2 cup pecans, roughly chopped
- 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams, drained
- 1 1/2 cup butter, melted
- 2 teaspoons pumpkin pie spice
- 2 teaspoons salt
- 2 1/2 cups packed brown sugar
- 1 cup buttermilk
- 3 eggs, beaten
Instructions
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Step1
Heat oven to 350°F.
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Step2
Spread 2 cup pecans on foil-lined baking sheet. Toast for about 10 minutes or until fragrant. Set aside.
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Step3
Mash the sweet potatoes in large bowl. Add 1/2 cup melted butter, 2 teaspoons pumpkin pie spice, 2 teaspoons salt, and 1/2 cup packed brown sugar. Mix until combined.
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Step4
Add 1 cup buttermilk, stirring with spatula until well combined. Add the beaten eggs; mix well.
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Step5
Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes until slightly darker in color and heated through.
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Step6
Meanwhile, mix 1 cup melted butter, 2 cups packed brown sugar and toasted pecans. Sprinkle with a pinch of pumpkin pie spice; set aside.
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Step7
Remove foil from baking dish after 40-minute bake time; top with brown sugar-pecan topping.
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Step8
Bake uncovered 35 to 40 minutes more, or until bubbly and set. Let stand 20 minutes before serving.
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Nutrition
Recipe Tips
