Pecan Sweet Potato Casserole
Creamy sweet potatoes with a buttery, crunchy pecan topping make an easy, classic casserole. Perfect for holidays, potlucks, or cozy family dinners, it’s sweet, nutty, and always a crowd favorite.
Equipment
- Large Pot
- Electric Hand Mixer
- Large Mixing Bowls
- 9x13-inch Baking Dish
- Spatula or Large spoon
Ingredients
Sweet Potato Filling
- 4 lbs medium sweet potatoes (about 8 cups mashed)
- 1 cup brown sugar
- 1/2 cup unsalted melted butter
- 2/3 cup milk of choice
- 4 large eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Pecan Topping
- 2 cups chopped pecans
- 1 cup brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup unsalted melted butter
Instructions
- Boil sweet potatoes: Peel and cut 4 lbs of sweet potatoes into 1-inch cubes. Put them in a large pot, cover with water, and boil for about 15-20 minutes until fork-tender.
- Drain and cool: Drain the sweet potatoes completely. Return them to the pot, and let them steam-dry for 2 minutes so they don’t get watery.
- Mix sweet potato filling: Place the sweet potatoes in a big mixing bowl. Add 1 cup brown sugar, 1/2 cup unsalted melted butter, 2/3 cup milk, 4 large eggs, 2 tsp vanilla, 1 tsp cinnamon, and 1 tsp salt. Use a hand mixer to blend until creamy and smooth—no lumps anywhere.
- Spread into baking dish: Grease a 9x13-inch baking dish. Pour in the sweet potato filling and use your spatula or large spoon to spread it evenly, reaching all corners.
- Prepare pecan topping: In another bowl, combine 2 cups chopped pecans, 1 cup brown sugar, 2/3 cup flour, and 2/3 cup unsalted melted butter. Stir together until the mix is crumbly and the pecans are well coated.
- Add topping and bake: Sprinkle the topping over the sweet potatoes, covering them evenly. Bake, uncovered, in a 350°F oven for 35 minutes until the top looks golden and delicious.
- Cool and serve: After baking, let the casserole sit on a wire rack for about 10 minutes. The topping will set and get extra crispy. Then, serve warm and enjoy!
Notes
- You can assemble this casserole a day ahead and bake just before serving for a fresh crunch.
- Use a glass or ceramic 9x13'' or 8×11'' baking dish—it bakes evenly and gives your casserole perfect edges and a golden, crispy topping every time.
- For nut allergies, skip the pecans; substitute oatmeal for a crunchy, golden topping without any nuts.
- Taste test your sweet potato mixture before baking and adjust salt or sweetness for your liking.
- If using canned sweet potatoes, drain well to avoid watery casserole and mash thoroughly before adding other ingredients.
- Store leftovers in an airtight container in the refrigerator, then reheat in the oven for a crisp, crunchy topping.
- Add mini marshmallows with the pecan topping if you want an extra gooey and sweet finish on top.