This creamy and naturally sweetened sweet potato casserole is one of my favorite comfort dishes, especially during the holiday season. I roast the sweet potatoes whole to deepen their flavor, mash them until smooth and velvety, and top them with a crunchy pecan topping that’s buttery, warm, and slightly aromatic with optional rosemary. It’s satisfying without being overly sweet—there are no marshmallows here, just wholesome ingredients that let the sweet potatoes truly shine.

Why I’ll Love This Recipe

I love how this casserole balances flavor and texture without relying on processed sugar or heavy toppings. Roasting the sweet potatoes rather than boiling them enhances their natural sweetness and keeps the filling rich and thick. The pecan topping adds that perfect contrast with its nutty crunch and warm cinnamon spice. It’s also flexible enough to suit dairy-free, gluten-free, or even vegan diets with a few easy swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Sweet Potato Filling

3 pounds sweet potatoes (about 4 medium-sized)
4 tablespoons unsalted butter, melted
½ cup milk of choice (I like to use whole milk, but almond or oat milk also work)
¼ cup pure maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon fine salt

For The Pecan Topping

3 tablespoons unsalted butter, softened
¼ cup packed coconut sugar or dark brown sugar
¾ cup pecan halves or pieces, finely chopped
2 teaspoons finely snipped fresh rosemary leaves (optional)
½ teaspoon ground cinnamon
Pinch of fine salt

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to catch any drips and lightly grease a 9-inch square or 2-quart baking dish with butter or cooking spray.
Prick each sweet potato about five times with a fork, then place them on the lined baking sheet. Roast the sweet potatoes whole until they are soft and tender—they should yield easily to gentle pressure. Depending on their size, this may take 45 minutes to 1 hour 15 minutes. Once done, remove them from the oven and let them cool slightly.
Reduce the oven temperature to 350°F (175°C). When the sweet potatoes are cool enough to handle, slice them in half and scoop the flesh into a large mixing bowl. Discard the skins.
Add the melted butter, milk, maple syrup, vanilla extract, nutmeg, and salt to the bowl. Using a hand mixer, beat the mixture until it becomes smooth and fluffy. If I don’t have a mixer on hand, I mash the sweet potatoes well with a potato masher and then stir until creamy. Spread this sweet potato mixture evenly into the greased baking dish.
To make the pecan topping, combine the softened butter, sugar, chopped pecans, optional rosemary, cinnamon, and a pinch of salt in a medium bowl. Stir until everything is evenly mixed.
Use a spoon to drop small mounds of the pecan topping evenly over the sweet potato filling. I gently spread some of the topping out so it covers more surface area without pressing it down.
Bake the casserole for 30 minutes at 350°F, or until the pecan topping is golden and fragrant and the sweet potato layer is bubbling slightly around the edges. Let it cool for a few minutes before serving.

Servings And Timing

Yield: Serves 10
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Variations

Dairy-Free Or Vegan: I use plant-based milk such as almond, oat, or soy milk, and replace the butter with vegan butter or coconut oil.
Nut-Free Option: I substitute pepitas (pumpkin seeds) for pecans and use nut-free milk alternatives.
Less Sweet Version: I sometimes reduce or skip the maple syrup for a more savory result, especially if I’m serving it alongside other sweet holiday dishes.
Spiced-Up Version: Adding a pinch of ground ginger, allspice, or even cardamom gives the filling a cozy, spiced twist.
Make It Bigger: When I need to feed more people, I double the recipe and use a 9×13-inch baking dish. I increase the baking time slightly and check that it’s hot and bubbling throughout.

Storage/Reheating

Refrigerator: I cover leftovers tightly and store them in the fridge for up to 5 days.
Freezer: I often assemble the casserole ahead of time (without baking), then cool and freeze it in a covered, freezer-safe dish. It keeps well for up to 6 months. When ready to use, I defrost it overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating: To reheat, I place the dish in a 350°F oven until warmed through (about 15–20 minutes). Smaller portions reheat well in the microwave.

FAQs

Can I Prepare This Casserole In Advance?

Yes, I often roast the sweet potatoes and even assemble the full casserole up to 2–3 days in advance. I keep it covered in the fridge and bake it fresh when ready to serve.

What Kind Of Sweet Potatoes Should I Use?

I use orange-fleshed sweet potatoes like garnet or jewel varieties. They have a rich, naturally sweet flavor and a smooth texture when roasted.

Can I Make This Without A Mixer?

Absolutely. I use a potato masher or fork to mash the roasted sweet potatoes, then stir everything together well until smooth. It’s a bit more effort but works just fine.

Will The Topping Stay Crunchy?

Yes, the pecan topping bakes to a lovely crunch. If I’m making it ahead, I sometimes store the topping separately and add it right before baking to keep it extra crisp.

Can I Add Eggs To The Filling?

This recipe doesn’t require eggs, and I find the filling perfectly creamy without them. However, if I want a firmer texture or am used to traditional recipes that include eggs, I can whisk in one egg before baking.

Conclusion

This pecan sweet potato casserole is a beautiful balance of sweet and savory, soft and crunchy, simple and special. I love how easy it is to adapt for different dietary needs and how well it holds up for leftovers. Whether I’m making it for a holiday gathering or a cozy weeknight dinner, it always brings warmth and comfort to the table.