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Sweet Potato Casserole: two stacked photos showing a pecan-topped casserole and a serving with orange sweet potato filling, with the headline Sweet Potato Casserole and Toasty Pecan Topping.
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
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
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.
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