Sweet Potato Casserole with Pecan Topping Recipe
This classic sweet potato casserole is a rich and flavorful side dish perfect for holiday gatherings or any special meal. Made with tender sweet potatoes, a smooth and creamy filling, and a crunchy pecan topping, it’s easy to prepare and a guaranteed crowd-pleaser. The recipe also allows flexibility with cooking the sweet potatoes either by boiling, baking, or using an Instant Pot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Sweet Potatoes:
- 3 pounds sweet potatoes peeled and cubed (1.35kg)
- ¼ cup packed light brown sugar (55g)
- ¼ cup unsalted butter cubed (56g)
- ¼ cup whole milk (60mL)
- 2 large eggs
- 1¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup packed light brown sugar (220g)
- ¼ cup all-purpose flour (30g)
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted and cooled (56g)
- 1 cup pecan halves chopped (90g)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with nonstick spray or butter to prevent sticking.
- Cook Sweet Potatoes: Place peeled and cubed sweet potatoes into a large pot and cover with water by about 1 inch. Bring to a boil over high heat, then lower the heat to medium and simmer for 15 to 20 minutes or until the sweet potatoes are very tender. Drain well.
- Mash and Mix Filling: Return the drained sweet potatoes to the pot and mash using a potato masher or large fork. Add the brown sugar, cubed butter, milk, eggs, salt, and vanilla extract to the mashed potatoes. Beat with an electric hand mixer or stir thoroughly with a wooden spoon until the mixture is smooth and evenly combined.
- Spread Sweet Potato Mixture: Transfer the sweet potato filling into the prepared casserole dish, smoothing it into an even layer. Allow it to cool slightly while you prepare the topping.
- Prepare Topping: In a medium bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Stir in the melted and cooled butter with a fork until crumbly. Then fold in the chopped pecans evenly.
- Top and Bake: Sprinkle the pecan topping evenly over the sweet potato layer in the casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is slightly puffed and the topping is golden brown and crisp.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 10 minutes to set before serving warm.
Notes
- If desired, cook the sweet potatoes by baking them in the oven or using an Instant Pot instead of boiling. Just be sure to use 3 pounds of sweet potatoes for the correct quantity.
- You can use a hand mixer or a wooden spoon for mashing and mixing. The hand mixer will produce a smoother texture.
- This dish can be prepared ahead of time and baked just before serving.
- Lightly greasing the casserole dish prevents the casserole from sticking and makes for easier serving.
