Sweet Potato Pecan Casserole (Print Version)
Creamy mashed sweet potatoes with a crispy pecan and brown sugar topping - a perfect holiday side that combines sweet and crunchy.
# What You’ll Need:
→ Sweet Potato Base
01 - 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
02 - 1/2 cup granulated sugar
03 - 2 large eggs
04 - 1/3 cup unsalted butter, melted
05 - 1/2 cup milk
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon salt
→ Pecan Topping
08 - 1/2 cup light brown sugar, packed
09 - 1/3 cup all-purpose flour
10 - 1/3 cup unsalted butter, melted
11 - 1 cup chopped pecans
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
02 - In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, melted butter, milk, vanilla extract, and salt. Mix until smooth and fully combined.
03 - Spread the sweet potato mixture evenly into the prepared baking dish.
04 - In a medium bowl, mix together brown sugar, flour, melted butter, and chopped pecans until crumbly.
05 - Sprinkle the topping evenly over the sweet potato mixture.
06 - Bake for 30–35 minutes until the topping is golden brown and the casserole is heated through.
07 - Let cool slightly before serving.
# Additional Tips::
01 -
- Ready in under an hour from start to finish
- Perfect make ahead dish for holiday gatherings
- Versatile enough to serve as a side or dessert
- Simple ingredients that create complex flavors
02 -
- Can be prepared up to 2 days in advance and refrigerated unbaked
- Freezes beautifully for up to 3 months
- Excellent source of vitamin A and fiber
- Works as both a side dish or dessert
03 -
- Allow eggs and milk to come to room temperature before mixing for the smoothest texture
- For deeper flavor toast the pecans in a dry skillet for 5 minutes before chopping
- If sweet potatoes are particularly fibrous pass them through a food mill or ricer before mixing with other ingredients