Sweet potato pie casserole brings together two holiday favorites in one dish, and the result feels right at home next to the turkey. Think soft, spiced sweet potato filling under a sticky pecan topping that sets like the top of a pie. It is the kind of side that quietly steals the show.
Why this sweet potato pie casserole works
- Mashed sweet potatoes blended with warm spices for real pie flavor
- A buttery brown sugar and pecan topping that bakes up crisp
- Comes together in one casserole dish or a cast iron skillet
- A welcome change from marshmallow topped sweet potatoes
If your table usually has a marshmallow version, this one is a nice grown-up swap. The bourbon and pecans give it a little something special without much extra effort.
Let the brown sugar topping cool a few minutes before adding the egg so it does not scramble.
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Why You’ll Love This Sweet Potato Pie Casserole
- The filling tastes like sweet potato pie, soft and spiced, but without rolling out a crust.
- The pecan topping turns golden and a little crackly, so every scoop has crunch.
- This sweet potato pie casserole holds well, which makes it easy on a busy holiday oven.
Ingredient Notes
Here are a few notes on the ingredients that matter most. You will find the exact measurements in the recipe card below, so this part is just about what to look for.
- Sweet potatoes: cook and mash them until smooth so the filling is creamy.
- Brown sugar: used in both the filling and the topping for deep, warm sweetness.
- Pecan halves: arrange them on top so they toast and look pretty.
- Bourbon: a small splash adds richness; you can leave it out if you prefer.
- Light corn syrup: helps the topping set with that classic pecan pie chew.
You will want a casserole dish or a cast iron skillet, a saucepan for the topping, and a large bowl for the filling. A potato masher or fork works fine for the sweet potatoes.
How to Make Sweet Potato Pie Casserole
Making this sweet potato pie casserole comes down to two parts: a spiced filling and a cooked pecan topping. Here is the friendly overview before you head to the recipe card.
- Heat the oven to 350 degrees.
- Stir the cooled sweet potatoes with eggs, brown sugar, milk, butter, vanilla, salt, and spices.
- Boil the butter, brown sugar, corn syrup, and salt for 2 minutes, then cool for 5 minutes.
- Spoon the filling into your dish, then stir egg and bourbon into the cooled topping.
- Pour the topping over the filling, ring it with pecans, and bake 40 to 45 minutes.
To make ahead, you can mix the filling a day early and keep it covered in the fridge. The recipe serves 4 as written, so double everything and use a larger dish if you are feeding a crowd.
Storage Options
Leftover sweet potato pie casserole keeps nicely, though the topping softens a bit over time. Cool it fully before storing.
- Refrigerate covered for up to 4 days.
- Reheat individual scoops in the microwave, or warm the whole dish in a 325 degree oven.
- Freeze the baked casserole for up to 2 months, then thaw overnight before reheating.
Variations & Substitutions
This casserole takes well to small changes if you want to make it your own. Here are a few easy swaps for your sweet potato side.
- Skip the bourbon and add a splash of extra vanilla instead.
- Use cream in place of evaporated milk for a richer filling.
- Swap pecans for walnuts, or scatter a few marshmallows on top to please the kids.
- Add a pinch more cinnamon and ginger if you like a spicier bite.
What to Serve with Sweet Potato Pie Casserole
This sweet potato pie casserole is a natural for the holiday table, but it pairs well with everyday meals too. Round things out with a few cozy favorites.
- Roast turkey or a simple weeknight chicken.
- A warming bowl like this curried pumpkin and sweet potato soup to start the meal.
- A bright vegetable side, such as these curried sweet potatoes topped with a fried egg.
- Tart cranberry sauce to balance the sweetness.
Still have a few questions before you bake? Here are the ones I hear most often about this dish.
Frequently Asked Questions
Can I make sweet potato pie casserole ahead of time?
Yes. Mix the filling a day early and refrigerate it, then make the topping and bake right before serving.
Do I have to use bourbon?
Not at all. Leave it out and the casserole still tastes great, or add a little extra vanilla in its place.
Why did my topping turn out grainy?
The egg likely went into syrup that was still too hot. Let it cool the full five minutes, then stir gently.
Can I double the recipe?
Absolutely. Double everything and use a larger casserole dish, adding a few minutes to the bake time as needed.
Give this one a spot on your holiday menu and see if it earns a repeat next year. It is comforting, just sweet enough, and easy to share.
Sweet Potato Pie Casserole
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Ingredients
- 1 lb sweet potatoes cooked and mashed
- 2 eggs beaten
- ⅓ cup brown sugar
- ⅓ cup evaporated milk or cream
- 3 Tbsp melted butter
- 1 tsp vanilla
- 1 tsp salt
- Pinch each of nutmeg ginger and cinnamon
- 1 Tbsp butter
- ¼ cup brown sugar
- 3 Tbsp light corn syrup
- pinch of salt
- 1 egg beaten
- 1 Tbsp bourbon
- 1 cup pecan halves
Instructions
- Preheat oven to 350º.
- In a large bowl, combine cooled sweet potatoes, eggs, brown sugar, evaporated milk, melted butter, vanilla, salt and spices. Mix well and set aside.
- In a sauce pot over medium high heat, bring butter, brown sugar, light corn syrup and salt to a boil. Cook for two minutes at boiling point. Remove from heat and allow to cool for five minutes.
- Spoon sweet potato mixture into a casserole dish. (I used a cast iron skillet)
- Mix egg and bourbon into butter/brown sugar mixture that has cooled and stir until thoroughly combined. Pour over sweet potato mixture and place pecan halves on top in circles.
- Place in 350º oven for 40-45 minutes or until crust has set and looks golden brown. Serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We went to Costco this weekend. That was fun. #not. But guess what I bought? 4 pounds of pecans. I make candied pecans every years as holiday gifts, but my word, I think I need to make this casserole, too!
What a GORGEOUS dish! I think I’d like just a plate full of that for my Thanksgiving dinner (OK and maybe a little bit of turkey too…) We’re definitely trying this recipe at our house!
Good afternoon Melanie. Lovely dish! I love pecan pie and this touch of crunch plus a splash of bourbon on top of the sweet potatoes looks and sounds amazing! I can’t wait to try this as I have never loved the marshmallow topping on the sweet potatoes. I like your choice better! Happy Thanksgiving!
It not only looks beautiful but adding some bourbon in the toppping sounds fantastic! !
This looks great! love that it can be made ahead of time!
I almost can’t stand how yummy this looks! I want some
I’m gonna be battling it out with the last-minuters for a few items. This looks ridiculously delicious.
I have never had a sweet potato pie casserole and this looks wonderful! Shopping tomorrow – I am afraid!
Haha! We have to served both canned and fresh cranberry sauce, too. I think everyone would agree on this sweet potato casserole!
You’re a good soul to make things the kids like. I’d make them make it themselves lol And I prefer cranberry sauce from the can too. If it’s not from a can, I don’t know it. I know, I’m weird.
Trying to please everyone at Thanksgiving really is a beast. I love that you make two of just about everything! I think we might add this sweet potato casserole this year, it looks amazing!
You are a patient woman to make all those dishes to please everyone! Also you totally fooled me, I thought it was pecan pie at first. Serve me a up a big piece with all the pecans please!
I love the addition of pecans to the top of this casserole, everyone loves sweet potatoes!
i don’t love traditional sweet potato casserole either – it’s just too “much.” This version looks perfect!
You just reminded me that I forgot to buy sausage for our stuffing. Darn it! This sweet potato pie is so pretty. What a great addition it would be to any Thanksgiving feast.
This sweet potato casserole looks delicious. My kids prefer the marshmallow topped also-would you share your recipe?
Can you believe I don’t have one? I make it by instinct, lol. I start with the same amount of sweet potatoes or yams as this recipe calls for. I mash them, add a few tablespoons of butter, salt and pepper to taste and about 1/3 cup brown sugar. I mash that all up and spread it in a baker which I top with marshmallows and bake at 425º until brown. Hope that helps!
thanks! Never thought to add brown sugar, but will try this year!
Everything is better with bourbon, imo. Melanie – this is GORGEOUS!