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Sweet Potato Casserole with Pecans pinterest

The Ultimate Sweet Potato Casserole with Pecans

This southern-inspired holiday classic combines velvety sweet potatoes with a buttery, crunchy pecan topping that perfectly balances sweetness with texture. A Thanksgiving essential that appears on over 78% of American holiday tables.
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Course: Dessert, Side Dish
Cuisine: American, Southern
Keyword: Sweet Potato Casserole, Thanksgiving, Holiday Recipe, Pecan Topping, Sweet Potato Dish
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 320kcal

Equipment

  • 9x13 inch Baking Dish
  • Electric Mixer
  • Large Pot

Ingredients

Sweet Potato Base

  • 3 pounds sweet potatoes about 5-6 medium potatoes, peeled and cubed
  • 1/2 cup granulated sugar
  • 1/2 cup milk whole milk works best
  • 1/4 cup unsalted butter melted
  • 2 large eggs beaten
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Pecan Topping

  • 1 cup pecans chopped
  • 1 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter melted
  • 1/2 tsp ground cinnamon

Instructions

  • Peel and cube your sweet potatoes into 1-inch pieces. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender. Drain thoroughly.
  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  • In a large bowl, mash the cooked sweet potatoes until smooth. Add sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Beat with an electric mixer on medium speed until well combined and fluffy, about 2-3 minutes.
  • In a separate bowl, combine chopped pecans, brown sugar, flour, melted butter, and cinnamon. Mix well until the mixture resembles coarse crumbs with a slightly wet sand texture.
  • Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan topping uniformly over the sweet potato layer, covering it completely.
  • Bake uncovered in the preheated oven for 30-35 minutes, until the topping is golden brown and bubbling around the edges.

Notes

Pro tip: For a quicker method, pierce whole sweet potatoes several times with a fork and microwave on high for 8-10 minutes until soft, then scoop out the flesh.
Chef's secret: Adding a tablespoon of orange zest to the mixture enhances the sweet potato's natural flavor without adding extra sweetness.
Make-ahead: Prepare the sweet potato mixture up to 3 days in advance, store covered in the refrigerator, and add the topping just before baking.
For a healthier version: Reduce granulated sugar to ¼ cup and use 2 tablespoons of maple syrup, substitute Greek yogurt for milk, and use half the butter in the topping with a tablespoon of coconut oil.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Sodium: 110mg | Fiber: 3g | Sugar: 25g
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