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Best Sweet Potato Casserole Recipe with Crunchy Pecan Topping

This Sweet Potato Crunch Casserole delivers the perfect balance of creamy roasted sweet potatoes and a maple-pecan crunch topping. A must-have fall comfort food that shines at Thanksgiving, Christmas, or any autumn gathering.
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Prep Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Holiday Recipes, Side Dish
Cuisine: American
Calories: 533
Ingredients Method Notes

Ingredients
  

For the Creamy Sweet Potato Base:
  • 4 pounds sweet potatoes
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp butter melted
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup heavy cream or coconut cream for dairy-free
For the Crunch Topping:
  • 1/2 cup all-purpose flour or almond flour for gluten-free
  • 1/4 cup brown sugar
  • 1 cup pecans chopped and divided
  • 8 tbsp cold butter divided
  • 1/2 cup maple syrup for glaze

Method
 

  1. Preheat oven to 400°F. Roast sweet potatoes for 60–90 minutes until tender and caramelized. Cool slightly, peel, and mash.
  2. Mix mashed sweet potatoes with maple syrup, vanilla, butter, cinnamon, and cream until smooth and creamy.
  3. Spread mixture evenly in a greased 2–3 quart baking dish.
  4. Prepare topping by combining flour, brown sugar, half the pecans, and 6 tbsp cold butter. Mix until crumbly.
  5. Reduce oven temp to 350°F. Sprinkle topping over sweet potato base and bake for 20–25 minutes until golden and crisp.
  6. For glaze: toast remaining pecans in 2 tbsp butter, add maple syrup, simmer until slightly thickened, and drizzle over casserole before serving.

Notes

Roasting sweet potatoes enhances natural sweetness and prevents a watery base. Cold butter is essential for a crumbly topping. Assemble up to 2 days ahead and bake before serving for best crunch.