Description
This Irresistible Sweet Potato Casserole with Crunchy Pecan Topping is creamy, cozy, and full of warm flavor. Soft mashed sweet potatoes are blended with butter and spices, then topped with a sweet, crunchy pecan crumble. It’s the perfect make-ahead side dish for holidays or family dinners.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk or cream
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/2 cup brown sugar (for topping)
- 1/3 cup all-purpose flour
- 1/3 cup cold butter, cubed
Instructions
- Cook the Sweet Potatoes: Bring a large pot of water to a boil. Add sweet potatoes and cook until fork-tender, about 15–20 minutes. Drain well.
- Mash Until Smooth: Mash the sweet potatoes in a large bowl until smooth and lump-free.
- Mix the Base: Add melted butter, milk, brown sugar, eggs, vanilla, salt, and cinnamon. Mix until creamy.
- Prepare the Pecan Topping: In a separate bowl, combine pecans, brown sugar, flour, and cold butter. Mix until crumbly.
- Assemble: Spread the sweet potato mixture into a greased baking dish. Sprinkle the pecan topping evenly over the top.
- Bake: Bake at 350°F (175°C) for 35–40 minutes, until the topping is golden and crisp.
Notes
For extra crunch, lightly toast the pecans before mixing the topping. Taste the sweet potato base before baking and adjust sweetness if needed. Let the casserole rest for 10 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg