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The holidays just wouldn’t be the same without this Sweet Potato Casserole with Pecan Topping! Creamy, buttery sweet potatoes meet a crunchy, caramelized pecan topping—it’s the perfect balance of cozy and indulgent. Whether you’re serving it at Thanksgiving, Christmas, or a Sunday family dinner, this is one dish that always steals the show.
If you love sweet, nutty, and buttery goodness in every bite, this sweet potato casserole is calling your name!
Why You’ll Love This Recipe
- Perfectly Balanced: The smooth, fluffy sweet potatoes pair beautifully with the crunchy, brown sugar pecan topping.
- Easy to Make Ahead: Prep this dish a day in advance and just bake before serving—stress-free holiday cooking at its finest.
- An Instant Crowd-Pleaser: Even those who don’t usually love sweet potatoes fall in love with this dish.
- Customizable: Whether you love the crunchy topping or prefer a marshmallow twist, I’ve got variations to suit your taste.
Ingredients Breakdown
Let’s talk about what makes this dish shine and how you can make it your own.
For the Sweet Potato Base:
- Sweet Potatoes: Look for fresh, firm sweet potatoes—roasting brings out their natural sweetness!
- Butter: Adds richness and silkiness to the filling.
- Brown Sugar: A touch of sweetness enhances the natural flavor of sweet potatoes.
- Eggs: These help create a light, fluffy texture.
- Milk: Just enough to smooth out the filling.
- Vanilla Extract: Adds warmth and depth to the dish.
- Cinnamon & Nutmeg: These warm spices bring out the best in the sweet potatoes.
For the Pecan Topping:
- Brown Sugar: Creates that delicious, caramelized crunch.
- Pecans: Toasty and nutty with the perfect bite.
- Butter: Helps create that irresistible crisp topping.
- Flour: Binds the topping together for a perfect crumble.
Step-by-Step Instructions
Step 1: Prepare the Sweet Potatoes
Peel and cube the sweet potatoes, then boil them until fork-tender. Drain and mash until smooth.
Step 2: Mix the Filling
In a large bowl, combine mashed sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg. Stir until smooth and creamy.
Step 3: Make the Pecan Topping
In another bowl, mix brown sugar, pecans, butter, and flour until crumbly—it should resemble wet sand.
Step 4: Assemble & Bake
Spread the sweet potato mixture into a greased baking dish and evenly sprinkle the pecan topping over it.
Step 5: Bake to Perfection
Bake at 350°F (175°C) for 30-35 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
Chef’s Tips and Tricks
- Roast Instead of Boiling: Roasting the sweet potatoes instead of boiling enhances their natural sweetness.
- Make It Ahead: Assemble everything the day before and bake just before serving.
- For Extra Fluffiness: Whip the sweet potato mixture for a lighter, more airy texture.
Recipe Variations and Serving Suggestions
- Marshmallow Version: Swap the pecan topping for mini marshmallows and broil them until golden.
- No Nuts? Use a streusel topping made with oats and brown sugar instead.
- Pair It With: Serve alongside roasted turkey, honey glazed ham, or even as a side for a cozy fall dinner.
FAQs
Can I freeze this casserole?
Yes! Prepare it up to the baking step, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture.
Can I make it dairy-free?
Absolutely! Swap the butter for a plant-based alternative and use almond or coconut milk instead of regular milk.
Sweet Potato Casserole with Pecan Topping
Ingredients:
For the Sweet Potato Base:
- 3 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 2 large eggs, beaten
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the Pecan Topping:
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup unsalted butter, melted
- 3/4 cup chopped pecans
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil sweet potatoes until fork-tender, then mash until smooth.
- In a bowl, mix mashed sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg.
- Spread into the prepared baking dish.
- In a separate bowl, mix brown sugar, flour, melted butter, and pecans. Sprinkle over the sweet potatoes.
- Bake for 30-35 minutes or until golden and bubbly.
- Let cool for a few minutes before serving. Enjoy!
This sweet potato casserole will have your guests coming back for seconds (and maybe even thirds!). If you try it, I’d love to hear your thoughts—leave a comment below or tag your creation on social media with #TheKitchensAid so I can see your masterpiece!
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