This sweet potato casserole with pecans is the perfect side dish for Thanksgiving. Fluffy sweet potatoes mashed with maple syrup and spices are baked in the oven with slightly sweet, crunchy pecans.
This post was originally published in November 2019 and has been updated for content.
Sweet potatoes are a classic Thanksgiving dinner side dish. They have a mild, earthy flavor with a hint of sweetness. They are perfect to make ahead as well so you can save some time on Thanksgiving day.
This sweet potato casserole with pecans is slightly sweetened with pure maple syrup and flavored with warm, fall spices. The pecan crumble topping is slightly sweetened with brown sugar. It adds the perfect crunchy texture to the top of the creamy sweet potatoes.
This family favorite is the best sweet potato casserole recipe for your Thanksgiving table. Make sure to serve it with maple roasted acorn squash, sausage cornbread stuffing, orange cranberry sauce and old fashioned pumpkin pie.
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🍠 Ingredient notes
- Sweet potatoes - I prefer to steam sweet potatoes before mashing them for the sweet potato base. It's quicker than baking them and they don't get too mushy or water logged from boiling. Instructions are listed below for two different methods you can use to steam the potatoes.
- Maple Syrup - I recommend using pure maple syrup as opposed to pancake syrup for the sweet potato mixture. It will give a more pure maple flavor to the sweet potato filling without it being overly sweet.
📋 Substitutions and variations
- Dairy Free/Vegan - Substitute the half and half for unsweetened non dairy milk. Replace the butter for a dairy free or plant based butter substitute.
- No Nuts - The nuts can be omitted from the topping to make a simple brown sugar topping for the sweet potatoes.
- Marshmallows - Mix ½ cup of mini marshmallows in with the brown sugar, butter and pecans.
🔪 Step by step instructions
First, peel, chop and steam the sweet potatoes. Instructions for using either the instant pot (affiliate link) or steamer basket (affiliate link) method are listed below.
Combine the sweet potatoes in a large bowl with the half and half as well as the maple syrup. Mash or whip the potatoes using either a potato masher or a hand mixer. Then stir in the cinnamon, cloves, nutmeg, allspice and salt.
In a small bowl, mix together the topping ingredients until they are thoroughly combined.
Spread the seasoned, mashed potatoes in a greased baking or casserole dish and then sprinkle the pecan mixture evenly over the top of the sweet potatoes.
Bake the sweet potatoes in oven for about 35-40 minutes until the potatoes are heated through and the top of the casserole is slightly browned and bubbling.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Cut the potatoes into similar sized pieces that are approximately one inch, to help them steam quickly and evenly.
- The sweet potatoes can be mashed to your desired consistency. For more texture, mash the sweet potatoes roughly. For a smoother consistency, use a potato ricer to process them.
- If you use an electric mixer or food processor to whip the potatoes, make sure to not over mix them, or they will become gluey in texture.
- Make sure the butter is softened so that it thoroughly combines with the brown sugar and pecans.
🍠 Steaming sweet potatoes
To steam the sweet potatoes perfectly, either an instant pot or steamer basket in a pot on the stove top may be used.
instant pot method
- Peel and chop the sweet potatoes into one inch cubes.
- Place them in the inner pot with 1 cup of water.
- Place the lid on and lock it into position, making sure the release valve is set to the "sealing" position.
- Using the manual setting, set to high pressure for 10 minutes. Once it comes to pressure, it will seal and begin the cooking time.
- Once the cook time is complete, carefully flip the release valve to the "venting" position to quickly release the pressure.
stove top method
- Peel and chop sweet potatoes into one inch cubes.
- Add about one inch of water to a large pot and place a steamer basket inside.
- Place the sweet potatoes in the steamer basket, cover it with a lid and place on the stovetop on medium high heat.
- Simmer for 15-20 minutes until the sweet potatoes are fork tender.
💭 Frequently asked questions
Canned yams may be used for this sweet potato recipe, but should be thoroughly rinsed and drained before use, to prevent the dish from being too sweet. Approximately 4 cups of mashed sweet potatoes is needed for this recipe which will be about one 40 ounce can.
Sweet potatoes have a reddish brown skin with a flesh that can range in color from white to orange and even purple. True yams usually have a rough bark like skin with a white, purple or reddish flesh. They tend to be less sweet than sweet potatoes and have are starchier and drier.
⏲️ Make ahead instructions
The fresh sweet potatoes may be steamed, cooled and stored in an airtight container up to 24 hours before mashing them.
The casserole may also be put together up to 24 hours ahead of time and stored unbaked, wrapped in plastic wrap, in the refrigerator. Remove the dish from the refrigerator the next day, about 30-60 minutes before cooking time or extra baking time will be needed.
Unbaked sweet potato casserole can be wrapped tightly in plastic wrap and stored in the freezer for up to 1 month. Thaw the casserole completely in the refrigerator before baking. Once thawed, remove the dish from refrigerator 30-60 minutes before cooking time to allow it time to come to room temperature. Remove the plastic wrap and bake as directed.
🥡 Storage suggestions
This sweet potato casserole with pecans will keep in the refrigerator in an airtight container for 3-5 days. Leftovers can be reheated in microwave or the oven until warmed through.
🦃 More Thanksgiving recipes
If you loved this recipe for sweet potato casserole with pecans, check out these other recipes that are also great for Thanksgiving or your holiday meal!
- Maple Glazed Turkey with Gravy
- Pumpkin Roll Cake with Mascarpone
- Cheddar Jalapeno Cornbread Pudding
- Bourbon Apple Cider Cocktail
📖 Recipe
Sweet Potato Casserole with Pecans
Ingredients
- 3 pounds sweet potatoes
- ½ cup half and half
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon kosher salt
- ½ cup chopped pecans
- ⅓ cup brown sugar
- ½ stick unsalted butter, softened
Instructions
- Peel the sweet potatoes and chop them into 1 inch cubes.
- Steam the sweet potatoes using the steamer basket (affiliate link) method or instant pot (affiliate link) method, listed in the notes.
- While the sweet potatoes are steaming, preheat the oven to 350° and grease a 1-2 quart baking or casserole dish (affiliate link) with butter or baking spray.
- Place the steamed sweet potatoes in a large mixing bowl with the half and half and maple syrup and mash them to the desired consistency.
- Add the ground cinnamon, cloves, nutmeg, allspice, and salt and stir to combine everything together.
- In a small bowl, mix together the pecans, brown sugar, and butter to make the topping.
- Place the mashed sweet potatoes in the prepared baking dish and crumble the pecan topping evenly over the top.
- Bake the casserole in the preheated oven for 35-40 minutes until the potatoes are heated through and topping is browned and bubbling.
Notes
- Use pure maple syrup for a more intense maple flavor that isn't overly sweet.
- Cut the potatoes into similar sized pieces so they steam quickly and evenly.
- For more texture, mash the sweet potatoes roughly. For a smoother consistency, use a potato ricer.
- Make sure the butter is softened so it easily mixes with the sugar and pecans.
Instant Pot Method
- Peel and chop the sweet potatoes into one inch cubes.
- Place them in the inner pot with 1 cup of water.
- Place the lid on and lock it into position, making sure the release valve is set to the "sealing" position.
- Using the manual setting, set to high pressure for 10 minutes. Once it comes to pressure, it will seal and begin the cooking time.
- Once the cook time is complete, carefully flip the release valve to the "venting" position to quickly release the pressure.
Steamer Basket Method
- Peel and chop sweet potatoes into one inch cubes.
- Add about one inch of water to a large pot and place a steamer basket inside.
- Place the sweet potatoes in the steamer basket, cover it with a lid and place on the stovetop on medium high heat.
- Simmer for 15-20 minutes until the sweet potatoes are fork tender.
Substitutions and Variations
- Dairy Free/Vegan - Substitute the half and half for unsweetened non dairy milk and the butter for a dairy free or plant based butter substitute.
- No Nuts - Omit the nuts for a simple brown sugar topping.
- Marshmallows - Mix ½ cup of mini marshmallows in with the brown sugar, butter and pecans.
- Canned Yams - Canned yams may be used for this sweet potato casserole, but should be thoroughly rinsed and drained before use. Approximately 4 cups of mashed sweet potatoes is needed which is about one 40 ounce can.
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