Creamy Sweet Potato Pecan Dish

This sweet potato casserole transforms humble root vegetables into a decadent side dish that beautifully balances sweet and savory flavors. The velvety sweet potato base is crowned with a crunchy, buttery pecan topping that caramelizes to perfection in the oven.

I first made this casserole when hosting my first Thanksgiving dinner. My mother in law requested it specifically and has now passed the holiday cooking torch to me because this dish was so memorable.

Ingredients

• Sweet potatoes provide natural sweetness and create that silky smooth base. Choose ones with a deep orange color for the best flavor
• Granulated sugar enhances the natural sweetness of the potatoes. You can adjust based on how sweet your potatoes are
• Eggs provide structure and richness to the sweet potato base
• Unsalted butter adds richness and allows you to control the salt content
• Milk creates the perfect creamy texture. Whole milk works best but any variety will do
• Vanilla extract brings warmth and depth. Use pure extract rather than imitation for best results
• Salt balances the sweetness and enhances all other flavors
• Brown sugar in the topping creates caramel notes when baked. Dark brown sugar can be substituted for even deeper flavor
• All purpose flour helps bind the topping ingredients
• Chopped pecans add the signature crunch and nutty flavor. Toast them lightly beforehand for enhanced flavor

Step-by-Step Instructions

Prepare the Sweet Potatoes

Peel and cube sweet potatoes before boiling them in lightly salted water for about 15 minutes or until fork tender. Drain thoroughly then mash until smooth while still warm. This ensures the creamiest texture possible without lumps.

Create the Sweet Potato Base

Combine the mashed sweet potatoes with sugar eggs melted butter milk vanilla and salt in a large bowl. Use an electric mixer on medium speed for about 2 minutes until the mixture becomes incredibly smooth and airy. The incorporation of air here helps create a lighter texture in the final dish.

Prepare the Baking Dish

Thoroughly grease your baking dish ensuring you get into all corners and up the sides. This prevents sticking and makes serving much easier. Transfer the sweet potato mixture into the dish and spread it evenly with a spatula creating a level surface for the topping.

Make the Pecan Topping

Combine brown sugar flour and melted butter in a medium bowl. Stir with a fork until the mixture resembles wet sand with small clumps forming. Fold in the chopped pecans making sure they are evenly distributed throughout the topping mixture.

Apply the Topping

Sprinkle the pecan mixture evenly over the sweet potato base using your fingers to create an even layer with some texture. Do not press down the topping as this will create a crunchier texture when baked.

Bake to Perfection

Place the casserole in the preheated oven on the middle rack. Bake for 30 to 35 minutes watching carefully during the final 10 minutes to prevent burning the pecans. The casserole is done when the topping is golden brown and the edges are slightly pulling away from the sides of the dish.

Rest Before Serving

Allow the casserole to rest for 10 minutes before serving. This resting period allows the casserole to set up properly and makes it easier to serve clean portions. The flavors also continue to meld during this time.

Save

My grandmother always insisted on using canned yams but I discovered that fresh sweet potatoes create an incomparable flavor. The first year I made this version with fresh potatoes she requested the recipe and admitted it was better than hers a true victory in our family.

Storage and Reheating

Leftover sweet potato casserole should be cooled completely before covering with plastic wrap or transferring to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat place the casserole covered with foil in a 325°F oven for about 15 minutes or until heated through. Remove the foil for the last few minutes to re crisp the topping. Individual portions can be reheated in the microwave but you will lose some of the topping crunch.

Make Ahead Options

This casserole is perfect for busy holiday cooking because nearly everything can be done in advance. Prepare the sweet potato mixture up to 2 days ahead and store in the refrigerator. The topping can also be made separately and stored in an airtight container at room temperature. When ready to bake bring the sweet potato mixture to room temperature for about 30 minutes spread in your baking dish add the topping and bake as directed.

Variations to Try

While the classic pecan topping is traditional there are several delicious variations worth exploring. The marshmallow topping mentioned in the notes is a favorite with children. For a more sophisticated flavor add 2 tablespoons of bourbon to the sweet potato mixture. A streusel topping with oats creates a different texture experience. Some families prefer a savory version with less sugar and the addition of herbs like rosemary and thyme.

Serving Suggestions

This sweet potato casserole pairs beautifully with roasted turkey ham or pork tenderloin. For holiday meals it complements cranberry sauce green bean casserole and stuffing. I like to serve it on a buffet where guests can choose their portion size as some prefer it as a side while others enjoy it as dessert. If serving as dessert consider offering a dollop of lightly sweetened whipped cream alongside.

Save

Recipe FAQs

→ Can I make sweet potato casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it unbaked. When ready to serve, add the pecan topping and bake as directed. This makes it perfect for holiday meal prep when oven space and time are limited.

→ How do I know when my sweet potato casserole is done?

The casserole is done when the pecan topping has turned golden brown and the edges are slightly bubbling, typically after 30-35 minutes at 350°F. If you inserted a knife into the center, it should come out hot, indicating the filling is heated through.

→ Can I freeze sweet potato casserole?

Yes, you can freeze it either before or after baking. For unbaked casserole, assemble without the topping, freeze for up to 3 months, thaw overnight in the refrigerator, add the topping, and then bake. For baked casserole, cool completely, cover tightly, freeze for up to 3 months, and reheat covered in a 325°F oven until hot throughout.

→ How can I make this dish dairy-free?

To make a dairy-free version, substitute the butter with a plant-based butter alternative and replace the milk with almond, oat, or coconut milk. These substitutions won't significantly affect the flavor or texture while making the dish suitable for those with dairy restrictions.

→ Can I use canned sweet potatoes instead of fresh?

Yes, you can substitute canned sweet potatoes. Drain them well and mash until smooth. Since canned sweet potatoes are often packed in syrup, you may want to reduce the amount of sugar in the recipe to avoid making the dish too sweet.

→ What can I use instead of pecans for a nut-free version?

For a nut-free version, you can replace the pecan topping with a streusel made from oats, flour, brown sugar, and butter. Alternatively, top with marshmallows during the final 10-15 minutes of baking for a classic nut-free variation that's still deliciously sweet and textured.