This sweet potato cassserole with pecan topping is the side dish for holidays and special occasions. The casserole is made with fresh sweet potatoes, vanilla and nutmeg and has a crunchy brown sugar and pecan topping.
The pecan topping is a wonderfully crunchy contrast to the creamy sweet potatoes. People who don’t like this dish with a marshmallow topping, will probably love this version with a crunchy pecan struesel topping. I’m a huge fan of both!
I make sweet potato casserole as a side dish for Thanksgiving and Christmas, though it is great for any occasion.
Sweet potato casserole pairs well with turkey or ham or any other protein. It is the perfect autumn side dish with just the right amount of sweetness.
Sweet Potato Casserole
This sweet potato casserole with a cruncy pecan topping is made from scratch and is well worth the little bit of extra effort. It has a deep, rich flavor that is comforting and cozy. Just what you want on a cool fall or winter evening.
Ingredients You’ll Need for This Recipe
- unsalted butter
- 3-4 large sweet potatoes
- milk
- brown sugar
- vanilla extract
- salt
- ground nutmeg
- eggs
- all-purpose flour
- chopped pecans
How to Make Sweet Potato Casserole
Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes.
Drain the potatoes well and cool. Return to the same pot.
Mash the sweet potatoes with a potato masher or a mixer.
Preheat the oven to 350° F. Butter a 2-quart baking dish.
In a large bowl, whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, nutmeg, salt and eggs.
Transfer to the prepared baking dish.
Prepare the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans.
Spread the pecan mixture over the top of the sweet potatoes in an even layer.
Bake for 25 to 30 minutes, until mostly set in the center and golden on top.
Can I make this the day before?
Absolutely! You can assemble the casserole up to two days before serving and store covered in the refrigerator. If you’d like to break up the preparation of this dish a bit, feel free to make the sweet potato layer and save the crumble topping for the day of serving. Or, if you really want to get a head start, assemble and refrigerate the whole casserole up to two days ahead of time. Bake right before serving for best results.
Sweet Potato Casserole with Pecan Topping
Ingredients
For the Topping
- 4 tbsp unsalted butter plus more for buttering the casserole dish
- 4 sweet potatoes about 1 ¾ pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 2 large eggs
For the Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 4 tbsp unsalted butter melted
- 1/4 tsp salt
- 3/4 cup pecans chopped
Instructions
- Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain well and cool.
- Mash the sweet potatoes with a potato masher or a mixer.
- Preheat the oven to 350° F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, nutmeg, salt and eggs. Transfer to the prepared baking dish.
- Prepare the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans.
- Spread the pecan mixture over the top of the sweet potatoes in an even layer.
- Bake for 25 to 30 minutes, until mostly set in the center and golden on top.
Nutrition
Common Questions About This Sweet Potato Casserole
Can I use fresh sweet potatoes instead of canned sweet potatoes? Yes! While I prfer fresh sweet potatoes here, you can certainly use canned.
Can I bake the potatoes instead of boiling them? Absolutely! You can bake the potatoes in the oven, until fork tender. It will take anywhere from 1 to 1 1/2 hours if baking on 400 degrees. Once cooled, simply slice in half and scoop out the fluffy cooked potato with a spoon.
What’s the difference between sweet potatoes and yams? Yams are starchy and have a rough brown exterior. While the more firm sweet potato, has golden skin and lighter flesh. As the name implies, sweet potatoes are more sweet than yams. Food and Wine explains the differences between sweet potatoes and yams well here.
Is it better to boil and bake the sweet poatoes? Sweet potatoes can be boiled, steamed, or baked. When making a mash or making a casserole, any method works well. Baking sweet potatoes takes longer. For this recipe, I boil the potatoes for time’s sake. Just make sure you drain the boiled potatoes well so the sweet potato base is not watery.
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