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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For a marshmallow topping variation, replace the pecan topping with mini marshmallows and bake uncovered for the last 10–15 minutes.
02 -
To prepare ahead, assemble the casserole (without baking) and refrigerate for up to 24 hours. Add topping and bake when ready.
03 -
Adjust sugar to taste based on the natural sweetness of the potatoes.