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dish of sweet potato casserole with a serving spoon.

Sweet Potato Casserole Recipe with Pecan Topping

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 8
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

Creamy, comforting, and simple sweet potato casserole with a crunchy pecan crumble on top. Texture and flavors are spot on!


Ingredients

Scale
  • 2 pounds (908g) sweet potatoes, peeled (about 5 small/medium)
  • 1/3 cup (72g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
  • 2 large eggs, beaten
  • 1/2 cup (120ml) half-and-half or heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Topping

  • 1/3 cup (41g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (72g) unsalted butter, melted
  • 1 and 2/3 cups (210g) pecan halves or chopped pecans
  • optional: fresh rosemary or thyme, and sea salt for garnish

Instructions

  1. Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
  2. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet). Set aside.
  3. Place the cooked sweet potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth—I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten eggs, half-and-half, vanilla, and salt. Spoon/pour the mixture into prepared pan.
  4. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
  5. Bake for 30–40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm.

Notes

  1. Make Ahead & Freezing Instructions: This is a great make ahead recipe! Here’s how to get started 1–2 days before: Prepare sweet potatoes through step 3, then prepare the topping. Cover each separately and refrigerate for up to 2 days. On the day of serving, assemble and bake. Assembled, unbaked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 5. Baked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) until warmed through.
  2. Adding Marshmallows: If you love marshmallows on top of your sweet potato casserole, you can certainly add them. Bake as directed above, but 5 minutes before it’s done, add 1 cup marshmallows on top and then finish baking.

Keywords: sweet potato casserole