Our cozy Sweet Potato Casserole With Pecan Topping is more than a holiday side dish—it’s comfort food at its best!
To me, sweet potatoes are the ultimate root vegetable. Not only are they incredibly healthy (they’re an excellent source of fiber and beta-carotene), but they’re also quite versatile. Sweet potatoes can be used in both sweet and savory dishes—everything from pies and quick breads to soups, curries, and comforting side dishes such as this one.
Though sweet potato casseroles are a ubiquitous part of Thanksgiving dinner, they’re also an excellent accompaniment to hearty dishes such as roast honey-glazed ham or even a roast chicken with lemon. During the fall and winter months, this delicious version has become a favorite at our house, especially next to my vegetarian lentil, mushroom, and walnut meatloaf. This easy dish has a deep, rich flavor and that characteristic earthy sweetness we so much love in these rustic root tubers, but what truly sets it apart is its crisp and golden pecan topping. It’s exactly the kind of food you want to dig into on a blustery evening.
And like many excellent dishes, it’s decidedly versatile, too! Don’t like pecans? Try walnuts or hazelnuts. Want to make it less sweet? Feel free to reduce the amount of sugar. Looking to add a bit more flavor? Stir in some warm spices such as cinnamon or ginger.
Can I make this vegan?
Yes, you certainly can. The butter can be replaced with a good plant-based butter. Instead of milk, you can use soy milk or any other plant-based milk. In baking, there are many ways to replace eggs, with everything from a mixture of flaxseeds and water to fruit purées and even aquafaba (the liquid from a can of chickpeas). While you could use two flax “eggs” (two tablespoons of ground flaxseed mixed with six tablespoons of water), bear in mind that the sweet potato layer will have little brown flecks from the seeds. In this recipe, we recommend using silken tofu, as it will not affect the appearance of the dish or flavor (as fruit purées will). This recipe calls for two eggs, so you will need a half cup of silken tofu, or a quarter cup per egg. Give the dish an additional 10 minutes of baking time, and make sure you allow it to cool slightly so that it has time to set.
How do I store leftovers?
Once cooled, leftovers can be covered tightly with plastic wrap or transferred to an airtight container. They will keep well in the fridge for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and heat in a 350°F oven for 15 minutes.
Serving suggestions
Pair this robust casserole with our meltingly tender Smoked Chuck Roast or these juicy Instant-Pot Pork Chops. Of course, they’re also a winner on the Thanksgiving table alongside other classics such as our Green Bean Casserole and this hearty Apple And Sausage Stuffing Recipe.
Sweet Potato Casserole With Pecan Topping
Ingredients
For The Base Layer:
- 4 sweet potatoes peeled and cubed
- 4 tablespoons unsalted butter plus more for buttering the casserole dish
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
For The Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 4 tablespoons unsalted butter melted
- 1/4 teaspoon salt
- 3/4 cup pecans chopped
Instructions
Make The Base Layer:
- Place peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil, 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 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 the butter, mashed sweet potatoes, milk, brown sugar, vanilla, nutmeg, salt, and eggs.
- Transfer to the prepared baking dish.
Make 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 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. Allow to cool for 10 minutes before serving.
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