A Texas Twist on a Holiday Classic: Sweet Potato Casserole with Butter Pecan Topping

When it comes to holiday dinners, everyone has their favorite side dish. For many, sweet potato casserole is a must-have favorite. But let’s be honest…not everyone loves that gooey marshmallow topping! If you’re one of those folks who prefer a little crunch and a lot of buttery goodness, this Texas-style Sweet Potato Casserole with Butter Pecan Topping is about to become your new favorite holiday dish.

This version takes the classic sweet potato that is smooth, rich, and perfectly spiced and swaps the marshmallows for a crispy, buttery pecan crumble that will have everyone going for seconds (even thirds!). It is sweet, nutty, and just the right amount of indulgent, giving the perfect balance between comfort food and Southern charm.

🌾 Why You’ll Love This Recipe

• No marshmallows needed. Just a rich pecan topping that tastes like dessert and pairs perfectly with savory dishes.

• Simple ingredients. Sweet potatoes, butter, brown sugar, and pecans.

• Perfect for holidays or Sunday suppers. This casserole fits right in next to the turkey, ham, or a big pan of smoked brisket.

🌾 Butter Pecan Topping

The real star of this holiday dish is the topping! A mix of chopped pecans, brown sugar, flour, and melted butter baked until golden and slightly caramelized. It adds the perfect crunch and brings out the natural sweetness of the potatoes without being too sugary.

🌾 Texas Tip

Use local Texas pecans if you can, they add a richer flavor and a touch of homegrown pride to every bite.
Use Mexican Vanilla for an even richer flavor.

🌾 Serving Suggestion

Serve it warm straight out of the oven. It’s comfort food that brings everyone to the table. No marshmallows required!

A Texas Twist on a Holiday Classic: Sweet Potato Casserole with Butter Pecan Topping

INGREDIENTS - FILLING

 4 pounds raw sweet potatoes, diced into large chunks and boiled

 2 large eggs

 1/4 cup unsalted butter, softened

 1/2 cup milk (I use unsweetened almond milk)

 1/2 cup light brown sugar, packed

 2 tablespoons granulated sugar

 1 teaspoon vanilla extract (I use Mexican vanilla)

 1/2 teaspoon salt, or to taste

 1/2 teaspoon ground nutmeg

 1/2 teaspoon cinnamon

TOPPING

 5 tablespoons unsalted butter, melted

 2/3 cup light brown sugar, packed

 1/2 cup all-purpose flour

 1/4 teaspoon salt, or to taste

 1 cup of crushed pecans pieces

INSTRUCTIONS - THE FILLING

In a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil.
Cook over high heat until sweet potatoes are fork tender.
Drain well and transfer to a large mixing bowl.

Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.

In large mixing bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, nutmeg, cinnamon, and beat on medium-high speed until combined and fluffy.

Pour into baking dish, smoothing the top lightly with a spatula; set aside.

INSTRUCTIONS - THE TOPPING

In a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.

Add the brown sugar, flour, salt, and toss with a fork until moist crumbs form.

Add the pecans and toss to incorporate.

Evenly sprinkle topping out over filling.

Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center.

Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.

Left overs will keep airtight for up to 1 week in the fridge.