Sweet Potato Casserole Recipe with Pecan Topping Recipe
This creamy and comforting Sweet Potato Casserole features perfectly mashed sweet potatoes topped with a crunchy, buttery pecan crumble. A delightful blend of sweet and savory flavors with a hint of vanilla and cinnamon makes it an ideal side dish for holiday meals or family dinners.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Casserole
- 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 (dark preferred)
- 2 large eggs, beaten
- 1/2 cup (120ml) half-and-half or heavy cream
- 1 teaspoon pure vanilla flavoring
- 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 (dark preferred)
- 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: fresh rosemary or thyme, and flaky sea salt for garnish
Instructions
- Cook Sweet Potatoes: Place the peeled sweet potatoes in a large pot or Dutch oven and cover completely with water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender. Drain the water and allow the potatoes to cool for 15 minutes.
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan, similar size casserole dish, or a 12-inch oven-safe skillet. Set aside.
- Mash Sweet Potatoes and Mix: Transfer the cooked sweet potatoes to a large mixing bowl. Using a handheld or stand mixer, beat until mostly smooth but with some chunks remaining for texture (about 4 cups of mashed potatoes). Add melted butter, brown sugar, beaten eggs, half-and-half, vanilla extract, and salt. Mix until well combined. Spoon this mixture evenly into the prepared pan.
- Prepare Pecan Topping: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Fold in melted butter and pecans with a silicone spatula until everything is well combined. Spoon the topping evenly over the sweet potato layer.
- Bake the Casserole: Bake in the preheated oven for 30 to 40 minutes, until the topping is golden brown and bubbling. Remove from oven and let cool for 5 minutes.
- Garnish and Serve: Optionally sprinkle fresh thyme or rosemary and flaky sea salt on top. Serve warm and enjoy.
Notes
- Make Ahead & Freezing: Prepare sweet potatoes through mashing and topping preparation 1–2 days in advance. Cover both separately and refrigerate. Assemble and bake on serving day.
- Unbaked assembled casserole can be frozen for up to 2 months. Thaw overnight in refrigerator and bring to room temperature before baking.
- Baked casserole can also be frozen for up to 2 months. Thaw in refrigerator overnight and reheat at 350°F (177°C) until warmed through.
