I can’t even imagine any holiday dinner without some form of sweet potato pecan casserole, at least at my family celebrations. Although it’s sweet, it’s typically served as a side dish rather than dessert.

You don’t have to wait for the holidays to serve them. In fact, I think that sweet potatoes and pork go together really well. That’s why I recommend having them with these sesame ginger ribs.
Ingredients
All of the ingredients are things that can be found at most grocery stores. Here is what you’ll need:
- Sweet potatoes
- Evaporated milk
- Eggs
- Vanilla extract
- Cinnamon
- Butter
- Brown sugar
- Uncooked oats
- Pecans
- Marshmallows (optional)






Marshmallows are optional. I prefer this casserole without them, but I usually put them on the top of one side, leaving a corner bare for anyone who prefers not to have them.
Directions
First, bake the sweet potatoes on a low temperature for a couple of hours. This gives them time to release their natural sugars. Set the potatoes aside and allow them to cool slightly so you can handle them more easily.
After they’re ready, scoop the inside out of the potatoes into a large mixing bowl.

Next, add the milk, vanilla, half of the cinnamon, and the half of the butter. Stir.

Add beaten eggs to the mixture and stir again.

Pour the mixture into your baking pan or casserole dish.

Grind the uncooked oats in your food processor. Combine them with brown sugar, cinnamon, and melted butter. Fold in the chopped pecans.

Finally, spread this mixture over the sweet potato mixture in the casserole dish.

I also like to add some pecan halves on top. Bake for a half hour.
Remove from the oven.

If you want marshmallows, sprinkle them on top. As I mentiuoned, I usually leave a corner without marshmallows because I prefer not to have them. Return the casserole to the oven and bake until the marshmallows are a golden brown.

With or Without Pecans
I prefer having pecans because they deliver extra flavor and crunch. However, you can leave them off if you prefer. They are definitely one of my favorite foods. In fact, I put them on a lot of main dishes and sides. Check out these pecan recipes for even more scrumptious dishes.
More Holiday Side Dishes
Here are a few other sides I like to serve for holiday meals:




Cranberry Sauce – This homemade cranberry sauce is super easy to make, and it adds a delightful tangy sweetness to your holiday dinner.
Cornbread Dressing – Some people correct me and call this stuffing. However, I was raised calling it dressing if it’s served outside of the turkey. But whatever you call it, you’ll have to agree that it’s delicious.
Balsamic Glazed Zucchini – Add a touch of elegance to your special dinner with this balsamic glazed zucchini. And be prepared to give the recipe to those who ask for it … or not.
Corn Casserole – This yummy side dish has cream cheese and green chiles for a boatload of flavor! It’s super easy to make and absolutely wonderful!
Crock Pot Mashed Potatoes – If you like to offer a mashed potato option, this one from Back to My Southern Roots is perfect! They’re creamy and delicious, perfect as the foundation for this turkey gravy.
Sweet Potato Pecan Casserole

This sweet potato pecan casserole is a favorite dish for special occasions and holidays.
Ingredients
- 3 large baked sweet potatoes
- 1/2 cup of evaporated milk
- 2 eggs
- 1 tablespoon of vanilla extract
- 2 teaspoons of cinnamon
- 1/2 cup of melted butter (1 stick)
- 3/4 cup of brown sugar
- 1 cup of uncooked oats
- 2/3 cup of chopped pecans
- 2 cups of mini marshmallows (optional)
Instructions
- Bake the sweet potatoes in a 325-degree oven for 2 hours. Allow them to cool to slightly warmer than room temperature to make them easier to work with.
- Preheat oven to 350 degrees. Spray an 8” x 8” casserole dish or baking pan with nonstick cooking spray.
- Scoop the insides of the baked sweet potatoes into a large mixing bowl. Add the milk, vanilla, half of the cinnamon, and the half of the butter.
- Beat the eggs and add those to the sweet potato mixture. Mix well.
- Pour the sweet potato mixture into the casserole dish or baking pan.
- Put the uncooked oats in your food processor and grind them. You can pulverize them until they are the consistency of flour, but I like them a little bit bigger than that.
- In a medium-size mixing bowl, combine the ground oats with the brown sugar, cinnamon, and melted butter. Mix until the consistency is like clumpy wet sand. Stir in the chopped pecans.
- Evenly spread the oat mixture over the sweet potato mixture in the casserole dish. You can add a few more pecans on top if you want.
- Bake for 30 minutes. Sprinkle the mini marshmallows over the top if you want them. Return to the oven for 10 minutes, until the tops of the marshmallows turn a light golden brown.
- Serve warm.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 414Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 82mgSodium 166mgCarbohydrates 51gFiber 5gSugar 30gProtein 7g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Miz Helen
Saturday 31st of August 2019
We just love a yummy Sweet Potato Casserole and your addition of pecans will make it very special! Thanks so much for sharing your awesome post with us at Full Plate Thursday,447 this week. Hope you have a great Labor Day Weekend and come back to see us real soon! Miz Helen
Julie
Friday 30th of August 2019
These look delicious! I love sweet potato casserole.
southernhomeexpress
Friday 30th of August 2019
Thanks, Julie! We like sweet potato casserole too!