There’s something incredibly comforting about the perfect balance of creamy sweet potatoes and crunchy pecan topping in a casserole. This Sweet Potato Casserole with Pecan Topping Recipe is a classic that really stands out during the holidays or any cozy dinner. Trust me, once you try it, you’ll see why it’s a family favorite for good reason!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Sweet Potato Casserole with Pecan Topping Recipe
- Top Tip
- How to Serve Sweet Potato Casserole with Pecan Topping Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Sweet Potato Casserole with Pecan Topping Recipe
Why You'll Love This Recipe
I honestly can’t say enough about how this Sweet Potato Casserole with Pecan Topping Recipe feels like the ultimate side dish and dessert combo all rolled into one. Every time I bring it to gatherings, it disappears fast, and the pecan topping adds a deliciously nutty crunch that just elevates the whole dish.
- Perfect Texture Mix: Creamy, smooth sweet potatoes contrast beautifully with the crunchy, buttery pecan topping.
- Balanced Sweetness: It’s sweet but not overpowering, thanks to the light-brown sugar and cinnamon in the topping.
- Simple Ingredients: You likely have everything you need already in your pantry or fridge!
- Make-Ahead Friendly: You can prep parts ahead, making it easy to pull together for busy holidays or weeknight dinners.
Ingredients & Why They Work
The ingredients in this Sweet Potato Casserole with Pecan Topping Recipe create just the right flavor and texture combo. Each element complements the others perfectly, from the earthy sweetness of the potatoes to the nutty crisp topping. When shopping, look for firm sweet potatoes and fresh pecans for the best results.
- Sweet potatoes: Choose firm, unblemished potatoes for the best mash texture and natural sweetness.
- Light-brown sugar: Adds rich caramel notes without being too sweet.
- Unsalted butter: Use real butter for flavor — it makes all the difference, especially in the topping.
- Milk: Use any milk but skim; whole or 2% milk keeps the mash creamy and moist.
- Eggs: Helps bind the mash for that perfect casserole texture.
- Vanilla extract: A splash brightens the flavor and balances sweetness.
- Salt and pepper: Essential for bringing out depth and complexity in the sweet potatoes.
- All-purpose flour: Provides structure to the topping, helping it crisp up nicely.
- Cinnamon: Adds warm spice to the topping, tying the flavors together.
- Pecans: Freshly chopped for maximum crunch and buttery flavor.
Make It Your Way
I love tweaking this Sweet Potato Casserole with Pecan Topping Recipe a bit depending on the season or my mood. It’s such a flexible dish—you can dial up the spice, swap pecans for walnuts, or even add a hint of orange zest to brighten things up. Personalizing it is half the fun.
- Variation: One fall, I added a pinch of nutmeg and a splash of maple syrup instead of some of the brown sugar—sold out instantly!
- Dairy-Free Option: Use almond or oat milk and a plant-based butter substitute to keep it creamy without the dairy.
- Extra Crunch: Toast the pecans lightly for a deeper, nuttier flavor.
Step-by-Step: How I Make Sweet Potato Casserole with Pecan Topping Recipe
Step 1: Bake the Sweet Potatoes Until Soft
Start by preheating your oven to 400°F (200°C). Pierce each sweet potato a couple of times with a fork so steam can escape while baking. Place them on a foil-lined rimmed baking sheet—this foil trick helps cleanup later. Bake for about 60 to 75 minutes until the potatoes feel tender when poked. You want them soft enough so the skins slip off easily.
Step 2: Mash and Mix the Sweet Potato Filling
Once the potatoes are cool enough to handle (give them about 5-10 minutes), peel off the skins—they’ll come right off if roasted well. Pop those sweet potatoes into a large bowl and mash them until smooth. Add the brown sugar, melted butter, milk, eggs, vanilla, salt, and pepper. Then whip it all together using a hand mixer for a fluffy, creamy filling.
Step 3: Prepare the Pecan Topping
In a separate bowl, stir together the flour, brown sugar, cinnamon, and pecans. Pour in the melted butter and mix well—it might look dry at first, but keep tossing until everything’s evenly moistened. The little bits of clumped brown sugar add a lovely texture once baked.
Step 4: Assemble and Bake
Spread the sweet potato mixture evenly in a greased casserole dish. Then sprinkle the pecan topping on top. Lower your oven temperature to 350°F (175°C), pop the casserole in, and bake for about 40 minutes. If you notice the topping getting too dark near the end, tent it with foil to keep it golden, not burnt. Serve it warm—it’s pure comfort food bliss.
Top Tip
Over the years, I’ve learned a few tricks to guarantee your Sweet Potato Casserole with Pecan Topping Recipe comes out perfectly every time. These little insights save time and keep the flavors spot-on.
- Baking Sweet Potatoes Evenly: Rotate the baking sheet halfway through so all potatoes cook uniformly, especially if your oven has hot spots.
- Don’t Skip Cooling: Let roasted potatoes cool before mixing with eggs to avoid scrambling them in your mash.
- Toss Topping Thoroughly: Mixing the topping well ensures every bite has that perfect balance of pecans, sugar, and flour.
- Use Fresh Pecans: Old nuts can taste bitter; I always buy pecans close to the time I plan to bake, and toast them lightly for added flavor.
How to Serve Sweet Potato Casserole with Pecan Topping Recipe
Garnishes
I like to keep it classic with a sprinkle of fresh chopped parsley or a tiny dusting of cinnamon for garnish. Sometimes, I add a dollop of whipped cream or a gentle swirl of marshmallow cream on top if I want to treat guests — it pairs surprisingly well!
Side Dishes
This casserole pairs beautifully with roasted turkey or glazed ham, making it a star side dish for holiday feasts. I also like serving it alongside green beans almondine or a crisp arugula salad to balance the richness.
Creative Ways to Present
For special occasions, I’ve layered individual sweet potato custards in ramekins topped with pecan crumble — it’s a charming single-serve twist that wows guests visually while delivering familiar flavors.
Make Ahead and Storage
Storing Leftovers
I always cover leftover casserole tightly with foil or plastic wrap and refrigerate. It keeps well for about 3-4 days — perfect for quick reheat lunches or second helpings at dinner.
Freezing
This casserole freezes surprisingly nicely. I portion it into airtight containers and thaw overnight in the fridge before reheating. Just be mindful that the topping might lose some crunch, but the flavor stays fantastic.
Reheating
For reheating, I cover the dish with foil and warm it in a 325°F oven for about 20-25 minutes until heated through. If you want to refresh the topping’s crunch, remove the foil during the last 5 minutes of baking.
Frequently Asked Questions:
Absolutely! You can mash and mix the sweet potato filling up to a day ahead. Just cover it well and keep it refrigerated, then add the pecan topping and bake when ready.
If you’re avoiding nuts, try using toasted oats or sunflower seeds sprinkled on top instead. They’ll add texture and a bit of crunch without the allergy concern.
Yes! Use plant-based butter and a non-dairy milk like almond or oat milk. Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) to keep that binding texture.
The initial high temperature helps cook the sweet potatoes through quickly and evenly. Lowering the heat afterwards ensures the casserole bakes gently, avoiding a burnt topping while warming everything through.
Final Thoughts
This Sweet Potato Casserole with Pecan Topping Recipe holds a special place in my kitchen and heart. It brings a little bit of warmth and sweetness to any table, and I hope it becomes a staple in your family celebrations too. Give it a try—you might just find yourself making it year after year!
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Sweet Potato Casserole with Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and classic Sweet Potato Casserole featuring creamy mashed sweet potatoes sweetened with brown sugar and vanilla, topped with a crunchy pecan streusel. Perfect for holiday dinners or family gatherings, this dish combines tender baked sweet potatoes with a buttery, spiced topping for a delightful balance of flavors and textures.
Ingredients
Sweet Potato Mixture
- 4 lbs sweet potatoes
- ½ cup (110g) packed light-brown sugar
- ½ cup (113g) unsalted butter, melted
- ½ cup milk (anything but skim)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Topping
- ½ cup (70g) all-purpose flour (scoop and level to measure)
- ½ cup (110g) packed light brown sugar
- ½ teaspoon ground cinnamon
- 1 cup chopped or broken pecans
- ¼ cup (57g) unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil for easy cleanup.
- Bake Sweet Potatoes: Pierce each sweet potato twice on two sides and place them on the prepared baking sheet. Bake for 75 minutes or until they are cooked through and soft. Reduce oven temperature to 350 degrees Fahrenheit after baking the potatoes.
- Peel and Mash: Once baked, peel the sweet potatoes—the skin should pull off easily—and transfer them to a large mixing bowl. Mash them thoroughly using a potato masher or press through a potato ricer until smooth. Allow the mashed potatoes to cool for about 5 to 10 minutes to prevent the eggs from cooking when mixed in.
- Mix Sweet Potato Filling: Add brown sugar, melted butter, milk, eggs, vanilla extract, salt, and pepper to the mashed sweet potatoes. Use an electric hand mixer to blend everything until well combined and smooth.
- Prepare Casserole Dish: Grease a casserole dish approximately 12 by 8 inches in size. Pour the sweet potato mixture into the dish and spread it evenly to create a smooth layer. Set aside while preparing the topping.
- Make Topping Mixture: In a separate medium-sized mixing bowl, stir together the flour, brown sugar, cinnamon, and pecans with a fork, breaking up any brown sugar clumps. Pour the melted butter over the mixture and stir until it is evenly moistened, tossing continuously as it may seem dry at first.
- Assemble and Bake: Sprinkle the topping evenly over the sweet potato layer in the casserole dish. Bake in the preheated 350-degree oven for about 40 minutes, tenting with foil during the last 10 minutes if the topping starts to brown too much.
- Serve Warm: Remove from oven and serve the casserole warm for best flavor and texture.
Notes
- The 4 lbs of sweet potatoes should yield about 5 cups mashed, enough for the casserole filling.
- Milk used can be whole, 2%, or even a creamy plant-based milk but avoid skim milk to maintain richness.
- Use freshly ground black pepper for a nice subtle heat that balances sweetness.
- If you do not have pecans, walnuts are a good substitute for the topping.
- Tenting the casserole with foil during baking helps prevent the topping from burning while the filling heats through.
- Leftovers can be refrigerated and gently reheated in the oven to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 55 mg
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