Sweet Potato Casserole {with Pecan Crunch Topping}

This is one of those sweet potato casseroles that will keep your guests guessing and will definitely get several recipe requests. With the crunch of pecans, the sweetness of coconut and pineapple paired with the citrus flavor of orange juice – This Sweet Potato Casserole is definitely a recipe to save for the upcoming holidays.

sweet potato casserole with pecan topping

Sweet Potato Casserole with Pecan Crunch Topping

Thanksgiving dinner is not complete without some form of a sweet potato casserole.

If you are looking for Thanksgiving sides you might like my recipes for Pecan and Cornbread Stuffing, Homemade Cornbread Stuffing, Twice Baked Sweet Potatoes

sweet potato casserole

This casserole has the right amount of crunch and sweetness.

Sweet Potato Casserole Recipe

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How Long will Sweet Potato Casserole keep in the refrigerator?

  • Sweet Potato Casserole should be stored in an airtight container or wrapped and stored in the refrigerator. It can be stored for up to five days.

Can you freeze Sweet Potato Casserole?

  • You can freeze sweet potato casserole for up to 3 months. Thaw it overnight and bake it before serving again.

Are Yams and Sweet Potatoes the same?

  • Yams and Sweet Potatoes are not the same. Yams have white flesh while sweet potatoes have orange flesh. The outside skin is also different. The yam skin is like brown tree bark and the sweet potato skin is pinkish in color. Yams are more starchy and dry than sweet potato.

How do you make Sweet Potato Casserole?

  1. Bake the sweet potatoes to soften the flesh
  2. Scoop the sweet potato flesh into a large bowl
  3. Add the crushed pineapple that has been drained, 2 large eggs that have been beaten, sour cream, orange peel, orange juice, melted butter and vanilla extract
  4. Pour into a greased casserole dish
  5. Mix coconut, pecans, brown sugar, flour and melted butter
  6. Sprinkle over the top of the sweet potato casserole
  7. Bake at 350 degrees for 40 minutes
Sweet Potato Casserole

Here’s the printable recipe for you:

Sweet Potato Casserole

Sweet Potato, Orange, and Pineapple Crunch Casserole

A delicious sweet potato casserole with a crumble topping.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 621cal
Author: Melissa
Cost: $5


  • 2 lbs. sweet potatoes baked until flesh is tender – instructions on baking your sweet potato are below
  • ¾ cup sugar
  • 1 8 oz. crushed pineapple drained
  • 2 large eggs beaten
  • ½ cup sour cream
  • ½ tsp. orange peel grated
  • ¼ cup orange juice
  • ¼ cup melted butter
  • 1 tsp. vanilla extract


  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 cup brown sugar – packed
  • ½ cup all-purpose flour
  • ¼ cup melted butter


Baking your sweet potatoes:

  • I like to cut a slit in the top of my potatoes
  • Place them on a baking sheet
  • Bake at 425 degrees for about 45 minutes or until potato is tender
  • To check this, insert a fork. If the fork easily goes all the way through the flesh, it’s probably tender enough

Casserole Filling: 

  • Preheat the oven to 350 degrees
  • Cool baked sweet potatoes, slice open and scoop out the sweet potato
  • Transfer scooped out sweet potato to a large bowl
  • Mash the sweet potatoes and add the rest of the ingredients


  • Mix the topping ingredients together until crumbly
  • Place the casserole mixture into a greased 13×9 baking dish, and sprinkle the topping mixture over the top.
  • Bake for about 40 minutes


*If you purchase cubed sweet potato that’s already peeled and cubed for you, you can boil the sweet potato cubes to soften them instead of baking them.
Crumb Topping:
About mid-way through baking and occasionally from there, check on your crumb topping. If it is getting too brown, cover the top with foil and continue to bake.
nutrition facts are only an estimate 


Serving: 12g | Calories: 621cal | Carbohydrates: 81g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 188mg | Potassium: 597mg | Fiber: 7g | Sugar: 53g | Vitamin A: 16624IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg

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5 from 3 votes (1 rating without comment)

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This Post Has 4 Comments

  1. Candice

    5 stars
    Very tasty! Thanks. I had to bake mine for 32 minutes, as the top began to burn but it was absolutely delivious great job 🙂

    1. Melissa

      I’m so excited to hear you liked it! Thank you for coming back to tell us you enjoyed the recipe and your experience with it starting to burn. I’ll make a note on the recipe card that people might want to cover it with foil midway through to avoid over-browning.

  2. Lila

    5 stars
    I made this to go with Easter dinner and it was honestly the BEST sweet potato casserole EVER! My kids loved the orange and coconut additions and told me it tasted more like a spring time side.. My husband said it was so delish it was more like dessert! The whole family loved it!! I’ll be making this again!

    1. Melissa

      I’m so glad that you tried it and it was a big family hit. Yay! Thank you so much for coming back to review and let me know.