Sweet Potato Casserole with Pecan Topping

Quick Recipe Overview

Prep 25 minutes; cook 55 minutes; additional 10 minutes; total 80 minutes. Yield: 8 servings. Course: Side Dish. Cuisine: American. Difficulty: easy.

Intro

Sweet potato casserole brings a smooth, gently spiced filling and crisp pecan top to the table. This version skips marshmallows so the buttery, nutty topping stays the focus. Boil the sweet potatoes until tender, mash them with a few pantry staples, then bake the dish until the center is hot and the topping turns golden. It works for a holiday dinner, Sunday supper, or any meal that needs a cozy vegetable side.

Why You’ll Love This Recipe

• The filling is creamy without being overly sweet, while the pecan layer adds crunch.
• Most of the work happens before the casserole goes into the oven, so the stovetop is free during the final bake.
• The assembled dish can be chilled ahead and baked when dinner is close.

Recipe Card

Hannah Brooks

Sweet Potato Casserole with Pecan Topping

Mashed sweet potatoes bake beneath a buttery pecan topping for a cozy, make-ahead side. The casserole is lightly spiced and easy to serve warm from the dish.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds sweet potatoes peeled and cut into 1-inch cubes
• 4 tablespoons unsalted butter melted, divided
• 1/3 cup whole milk warmed
• 2 large eggs lightly beaten
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine salt
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar for topping

Equipment

• 1 Large pot
• 1 Potato masher
• 1 9-by-13-inch baking dish
• 1 Mixing bowl

Method

 

1. Place the sweet potatoes in a large pot and cover with cool water. Bring to a boil, then simmer 15 to 18 minutes until very tender when pierced.
2. Drain well. Mash with 3 tablespoons butter, warm milk, eggs, 1/4 cup brown sugar, cinnamon, and salt until mostly smooth.
3. Heat oven to 350°F. Spread the sweet potato mixture in a buttered 9-by-13-inch baking dish.
4. Mix pecans, flour, topping brown sugar, and the remaining 1 tablespoon melted butter until clumpy. Scatter evenly over the casserole.
5. Bake 25 to 30 minutes until the center is hot and the pecan topping is lightly browned. Rest 10 minutes before serving.

Notes

Nutrition is an estimate per serving. Cool leftovers promptly and refrigerate in a covered container.

Recipe Tips

• Cut the sweet potatoes into similarly sized cubes so they soften at the same pace. Start them in cool water, then bring the pot to a boil for even cooking.
• Drain the potatoes thoroughly before mashing. Extra water can make the filling loose and prevent the topping from staying crisp.
• Mash by hand until mostly smooth, leaving a little texture. Beat the eggs separately, then mix them into warm rather than steaming-hot potatoes.

Common Mistakes to Avoid

• If the sweet potatoes are still firm in the middle, the filling can become lumpy. Test several cubes with a fork before draining.
• A wet topping will sink into the filling. Measure flour and brown sugar accurately, and use melted butter only as listed.
• Do not bake until the top is dark brown. If the pecans toast early, cover loosely with foil for the rest of the bake.

Variations

• For a finer topping, pulse the pecans briefly before mixing. Keep a few larger pieces for crunch.
• Replace half the cinnamon with ground ginger for a warmer spice profile.
• For a less sweet side, reduce filling brown sugar to 2 tablespoons and keep the topping unchanged.

What to Serve With It

Add it to a vegetable spread with green bean casserole and cranberry sauce. For another potato option, serve smaller portions alongside twice baked potatoes. More seasonal ideas are in the recipe index.

Storage

Cool leftovers promptly, transfer them to a covered container, and refrigerate for up to 4 days. Keep the dish out at room temperature for no more than 2 hours. The pecan topping softens somewhat after chilling.

Reheating

Reheat individual portions in the microwave until steaming hot. For a larger amount, cover the baking dish with foil and warm at 325°F until heated through, then uncover for the final few minutes to re-crisp the topping.

Make Ahead

Boil, mash, and spread the filling in the baking dish up to one day ahead. Cover and refrigerate. Mix the pecan topping separately and keep it chilled, then scatter it over the casserole just before baking. Add about 5 to 10 minutes if baking straight from the refrigerator.

FAQs

Can sweet potato casserole be made the day before?

Yes. Prepare the filling and refrigerate it covered. Keep the topping separate until baking so it stays crumbly, then bake until the center is hot.

Should I peel sweet potatoes before boiling?

Yes, peeling and cubing them first helps them cook evenly and makes draining and mashing easier.

How do I keep the pecan topping crunchy?

Drain the potatoes well and add the topping just before the bake. If making ahead, store it separately from the filling. Rest briefly before serving so the topping stays crisp.