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Sweet Potato Casserole with Pecan Topping Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Sweet Potato Casserole with Pecan Topping is a classic, comforting side dish perfect for holiday dinners or cozy family meals. Creamy mashed sweet potatoes are combined with butter, brown sugar, eggs, and cream, then topped with a crunchy, cinnamon-spiced pecan streusel. Baked to golden perfection, it offers the perfect balance of sweet and nutty flavors with a hint of warmth from cinnamon.

Ingredients

Sweet Potato Mixture

  • 2 pounds (908g) sweet potatoes, peeled (about 5 small/medium)
  • 1/3 cup (5 Tbsp; 71g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar (prefer dark)
  • 2 large eggs, beaten
  • 1/2 cup (120ml) half-and-half or heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Pecan Topping

  • 1/3 cup (41g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar (prefer dark)
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (5 Tbsp; 71g) unsalted butter, melted
  • 1 and 2/3 cups (210g) pecan halves or chopped pecans

Optional Garnish

  • Fresh rosemary or thyme
  • Flaky sea salt

Instructions

  1. Cook Sweet Potatoes: Place peeled sweet potatoes in a large pot or Dutch oven and cover fully with water. Bring water to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender when pierced with a fork. Drain and cool for 15 minutes.
  2. Prep Baking Dish and Oven: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan or similar casserole dish or a 12-inch oven-safe skillet and set aside.
  3. Mash Sweet Potatoes: Transfer cooked sweet potatoes to a large mixing bowl. Using a handheld mixer or stand mixer, beat the potatoes until mostly smooth but leaving some chunks for texture. You should have about 4 cups of mashed potatoes.
  4. Mix Sweet Potato Filling: Add melted butter, brown sugar, beaten eggs, half-and-half (or heavy cream), vanilla extract, and salt to the mashed potatoes. Mix well to combine, then spoon the mixture evenly into the prepared baking dish.
  5. Prepare Pecan Topping: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Fold in melted butter and pecans using a spatula until fully combined. Spread the pecan topping evenly over the sweet potato layer.
  6. Bake Casserole: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the topping is golden brown and crisp.
  7. Garnish and Serve: Remove from oven and let cool slightly, about 5 minutes. Optionally, sprinkle with fresh thyme or rosemary and a light pinch of flaky sea salt before serving warm.

Notes

  • For best texture, do not over-mash the sweet potatoes; leaving some small chunks adds a pleasant bite.
  • You can substitute heavy cream for half-and-half for a richer casserole.
  • Make sure to grease the baking dish well to prevent sticking.
  • This casserole can be prepared a day ahead, assembled, and refrigerated then baked just before serving.
  • Use fresh or chopped pecans depending on your preference for texture in the topping.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sweet-potato-casserole-with-pecan-topping-recipe/