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Sweet Potato Casserole with Buttery Pecan Topping

A rich and creamy sweet potato casserole topped with a buttery pecan crunch, perfect for holiday gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Base
  • 4 large large sweet potatoes, peeled and cubed Use fresh, high-quality sweet potatoes for the best flavor.
  • 1/2 cup packed brown sugar Can substitute with honey or maple syrup for a healthier alternative.
  • 1/4 cup milk Use plant-based milk for a dairy-free option.
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
For the Buttery Pecan Topping
  • 1 cup pecans, chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/4 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Place your cubed sweet potatoes in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until fork-tender. Drain well.
Mixing
  1. In a large mixing bowl, combine the drained sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and creamy.
Assembly
  1. Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it evenly.
  2. In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter until crumbly.
  3. Evenly sprinkle the pecan mixture over the sweet potato layer.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is heated through. The edges should be bubbly.
  2. Allow the casserole to cool for a few minutes before serving.

Notes

Tips & Variations: For nut substitutions, walnuts or almonds work well. Prepare it a day in advance and store in the fridge. Leftovers can be stored in an airtight container for up to 3 days.