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Sweet Potato Casserole with Pecans That Steals the Show

Sweet Potato Casserole with Pecans

Rebecca Blumer
Silky, nutty, and unapologetically nostalgic, this sweet potato casserole behaves like a side dish but tastes like dessert—without being cloying or heavy. A buttery pecan topping gives it a satisfying crunch that makes marshmallows obsolete. Prep ahead and own the holiday table with this crowd favorite.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 Servings
Calories 320 kcal

Equipment

  • 9x13-inch baking dish
  • Mixing Bowls

Ingredients
 

Sweet Potato Filling

  • 3 lbs sweet potatoes peeled and chopped (or 4 cups mashed)
  • 4 tbsp unsalted butter melted
  • 1/2 cup brown sugar
  • 1/3 cup milk or cream whole milk, half-and-half, or coconut milk
  • 2 eggs beaten
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1 tsp orange zest optional

Pecan Topping

  • 1 1/4 cups pecans chopped
  • 1/2 cup all-purpose flour or almond flour for gluten-free
  • 1/3 cup brown sugar
  • 2 tbsp unsalted butter melted
  • 1 tbsp neutral oil or extra butter
  • 1/4 tsp fine sea salt
  • 1 tbsp maple syrup optional, adds shine

Instructions
 

  • Boil peeled sweet potatoes in salted water for 15–20 minutes until fork-tender, or roast whole at 400°F (205°C) for 50–60 minutes. Drain well.
  • Mash hot sweet potatoes until smooth. For extra smoothness, use a hand mixer.
  • Stir in 4 tbsp melted butter, 1/2 cup brown sugar, milk/cream, beaten eggs, vanilla, cinnamon, nutmeg, orange zest, and 1/2 tsp salt until fully combined.
  • Spread mixture into a greased 9×13-inch baking dish and smooth the top.
  • In a bowl, mix chopped pecans, flour, 1/3 cup brown sugar, 1/4 tsp salt, optional maple syrup, and the remaining melted butter and oil. Stir until clumpy.
  • Sprinkle topping evenly over sweet potatoes. Bake at 350°F (175°C) for 28–35 minutes until golden and bubbling around the edges. Let rest for 10–15 minutes before serving.

Notes

Make ahead: Prepare filling and topping separately up to 2 days in advance. Assemble and bake before serving for best texture. For a gluten-free option, use almond flour. For dairy-free, use coconut milk and plant-based butter.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 6gCholesterol: 50mgSodium: 350mgPotassium: 400mgFiber: 4gSugar: 18gVitamin A: 18000IUVitamin C: 8mgCalcium: 60mgIron: 1.2mg
Keyword Holiday, Thanksgiving, vegetarian
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