Sweet Potato Casserole with Pecan Topping
There’s something magical about a sweet potato casserole, isn’t there? It’s one of those dishes that feels like a warm hug—perfect for the holidays or any time you’re craving comfort food with a touch of indulgence. This recipe has been a family favorite for years, and I’ve made a few tweaks from my personal chef days that really elevate it. Get ready to wow your guests—or just yourself—with this irresistible combo of creamy sweet potatoes and crunchy, buttery pecans. It’s truly a little celebration in a dish!
If you’re looking for the ultimate cozy side dish, this sweet potato casserole is a must-make!
Why You’ll Love This Recipe
- Perfect for holidays or potlucks: This dish is always a showstopper on the table.
- Easy to prep: You can make it ahead of time, so you’re not scrambling during busy moments.
- Delicious texture combo: Creamy sweet potatoes meet crunchy, nutty pecans for the perfect bite.
- Kid-approved: Even little picky eaters love the slightly sweet and buttery flavors!
Ingredients Breakdown
Essentials
- Sweet Potatoes: Choose medium-sized sweet potatoes with smooth skin—about 4 large potatoes should do it. No sweet potatoes? Yams work as a substitute!
- Butter: I recommend unsalted so you can control the salt level. For a dairy-free option, use vegan butter.
- Brown Sugar: Swap with coconut sugar if you want to make it refined sugar-free.
- Eggs: These help the casserole hold together beautifully. If needed, you can use a flax egg as an alternative.
- Milk: Whole milk adds richness, but almond or oat milk also work for a non-dairy twist.
- Vanilla Extract: Just a touch brings warmth and enhances the sweetness.
- Pecans: Whole or halved pecans for that magical topping crunch.
Pro Tips
- To save time, you can microwave the sweet potatoes instead of baking or boiling—they’ll still mash up beautifully!
- Feel free to toast the pecans first for an extra depth of flavor.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside. Peel and cube the sweet potatoes.
- Cook the Sweet Potatoes: Boil the sweet potatoes in a large pot until tender, about 15-20 minutes. Drain and mash them in a large bowl.
- Create the Filling: To the mashed sweet potatoes, add 1/2 cup melted butter, 1/2 cup brown sugar, 1/2 cup milk, 1 teaspoon vanilla, and 2 beaten eggs. Mix until smooth and creamy, then pour the filling into the prepared baking dish.
- Make the Topping: In a separate bowl, combine 1/3 cup melted butter, 1 cup brown sugar, 1/2 cup all-purpose flour, and 1 cup chopped pecans. Sprinkle the topping evenly over the sweet potato mixture.
- Bake: Bake uncovered for 30-35 minutes or until the topping is golden and crispy.
Chef’s Tips and Tricks
- For an extra marshmallow-y twist—yes, marshmallows!—add a layer of mini marshmallows over the pecans in the last 10 minutes of baking.
- If you prefer your casserole less sweet, reduce the brown sugar slightly or add a pinch of salt to balance the flavors.
Recipe Variations and Serving Suggestions
- Toasted Coconut: Add a sprinkle of shredded coconut for a tropical twist.
- Make It Vegan: Swap the butter for a dairy-free alternative, use almond milk, and replace the eggs with flax eggs.
- Pairings: This casserole pairs beautifully with roasted turkey, pork chops, or a fresh green salad.
FAQs
Can I make this ahead of time?
Absolutely! Prepare the filling and topping separately. Store them in the fridge (covered) and assemble before baking. It will save you time on the day of serving!
What’s the best way to store leftovers?
Cover tightly and store in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes, or until warmed through.
Can I freeze this?
Yes! Freeze the casserole without the topping for up to 2 months. Thaw overnight in the fridge and add the topping just before baking.
Sweet Potato Casserole with Pecan Topping
Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 8
- 4 large sweet potatoes
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/3 cup melted butter (for topping)
- 1 cup brown sugar (for topping)
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Boil and mash the sweet potatoes, then mix with butter, brown sugar, milk, vanilla, and eggs.
- Pour the sweet potato mixture into the dish and top with the pecan mixture.
- Bake for 30-35 minutes, until golden and bubbly.
I hope this sweet potato casserole becomes a favorite in your home too! If you try it, I’d love to hear how it turned out—leave a comment below or share your creation on social media with #TheKitchensAid. Happy cooking!
