This Sweet Potato Casserole With Pecan Topping is a southern classic that can pass as either a side dish or dessert at your next holiday dinner. It’s rich, buttery, sweet, and super easy to make.
Looking for a recipe for Sweet Potato Casserole with Marshmallows? Never fear— we’ve got one of those too, along with plenty of other Thanksgiving favorites.
Sweet Potato Casserole with Pecan Topping
This sweet potato casserole with a streusel topping is an absolute must at Thanksgiving. But, it’s such a family favorite that it also makes special appearances throughout the year. The creamy, rich sweet potato filling, flavored with brown sugar and vanilla, is paired with a sweet and crunchy pecan crumble topping.
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Most often I serve this as a side dish, but it’s absolutely sweet enough to pass as a dessert. It’s also a perfect holiday recipe because the entire thing can be made a day in advance, or even frozen and baked at your leisure.
Key Ingredients You Will Need
- Sweet Potatoes: You can use light-colored sweet potatoes, bright orange sweet potatoes or even a mix of them both. Just make sure you wash and peel them before cooking.
- Brown Sugar: This will give it a very rich and sweet taste. Either light or dark brown sugar will work great.
- Eggs: any type of large eggs will work. This helps to bind the casserole together.
- Butter: salted butter is great, but unsalted works too.
- Milk: I like to use whole milk or 2% milk, but any kind will be fine. You can even substitute coconut milk.
- Pecans: use plain pecans without any seasoning or salt. It doesn’t matter if they are whole or chopped because you will be chopping them anyways. Walnuts would also taste great.
- Corn Starch: this helps hold all of the delicious butter in.
Sweet Potato Casserole Video Tutorial
How to Make Sweet Potato Casserole with Pecan Topping
- Cook and mash the sweet potatoes. Add the diced sweet potatoes to a large pot. Fill the pot with enough water to cover the potatoes, then bring to a boil. Boil for 15-20 minutes or until fork-tender. Drain, then return to the pot and use a potato masher to mash until they are smooth.
- Mix with other ingredients. To the pot with the mashed sweet potatoes, add the brown sugar, eggs, butter, milk, and vanilla. Stir and mash together until all ingredients are well combined. Pour the sweet potato mixture into a greased 9″ x 9″ pan and set aside while you make the pecan crumble topping.
- Make the pecan crumble topping. Add the brown sugar, corn starch, chopped pecans, and melted butter in a large mixing bowl. Mix with a spatula until combined and crumbled, then sprinkle evenly over the sweet potato mixture.
- Bake. Bake in a preheated 350 degree oven for 35 minutes, or until the pecan crumble topping is lightly golden brown on top.
- Serve. Remove from the oven and place on a cooling rack for 5 minutes before serving. Enjoy!
Frequently Asked Questions
If you want to make this Sweet Potato Casserole ahead of time, prepare everything but do not bake. Cover well with aluminum foil and store frozen for up to 2 months. When it comes to time bake, let it thaw in the fridge overnight. The next day, pull it out to room temperature while you preheat the oven and bake as directed.
While both sweet potatoes and yams are root vegetables with very similar appearances, tastes and textures, they are not quite the same. In the U.S. grocery stores, sweet potatoes are often mislabeled as yams. However, real yams from Africa and Asia aren’t super common in this country. They are a little starchier and drier than sweet potatoes.
Basically, if your recipe calls for yams, you can go ahead and substitute sweet potatoes.
If you would rather roast the sweet potatoes, you can do so by peeling and slicing as directed. Bake in a preheated 425 degree oven for about 45 minutes, or until tender.
Sweet Potato Casserole is a southern classic that can pass for a side dish or a dessert. It’s just sweet enough and just savory enough that it really works as both.
Storing and Reheating Instructions
- Make-ahead: follow the recipe to make the sweet potato mixture and spread it into your prepared baking dish. Cover with plastic wrap and store in the fridge overnight. You can make the pecan crumb topping and store it separately in an airtight container in the fridge. To bake, remove the baking dish and crumble it from the fridge while you preheat your oven. Sprinkle the topping evenly and bake as directed.
- Refrigerator: store leftovers covered with plastic in the fridge for up to 4 days.
- Freezer: you can freeze your unbaked casserole by wrapping well with aluminum foil and storing for up to 2 months. Thaw overnight in the fridge, then pull out the baking dish as you preheat the oven. Bake as directed.
- To reheat: to reheat leftovers, you can warm them in a microwave. Or, place the entire baking dish – covered with aluminum foil – into a 300-degree oven for about 15-20 minutes or until warmed through.
Sweet Potato Casserole With Pecans Recipe
Ingredients
- 1¾ pounds sweet potatoes, peeled and cut into 1" pieces (about 3-4)
- 1/2 cup light brown sugar
- 2 whole eggs
- 4 tablespoons butter
- 1/2 cup milk
- 1 ½ teaspoons vanilla extract
Pecan Crumble Topping
- 1 cup light brown sugar
- 1/2 cup cornstarch
- 1 cup pecans, chopped
- 1/3 cup butter, melted
Instructions
- Preheat oven to 350 degrees.
- Add the diced sweet potatoes to a large pot. Fill the pot with enough water to cover the potatoes, then bring to a boil. Boil for 15-20 minutes, or until fork-tender. Drain, then return to the pot and use a potato masher to mash until they are smooth.
- To the pot with the mashed sweet potatoes, add the brown sugar, eggs, butter, milk, and vanilla. Stir and mash together until all ingredients are well combined.
- Transfer the sweet potato mixture to a greased 9" x 9" pan and set aside while you make the pecan crumble topping.
- In a large mixing bowl, add the brown sugar, cornstarch, chopped pecans, and melted butter. Mix with a spatula until combined and crumbled, then sprinkle evenly over the sweet potato mixture.
- Bake in your preheated oven for 30-35 minutes, or until the pecan crumble topping is lightly golden brown on top.
- Remove from the oven and place on a cooling rack for 5 minutes before serving. Enjoy!
Video
Notes
- Make-ahead: follow the recipe to make the sweet potato mixture and spread it into your prepared baking dish. Cover with plastic wrap and store in the fridge overnight. You can make the pecan crumb topping and store it separately in an airtight container in the fridge. To bake, remove the baking dish and crumble it from the fridge while you preheat your oven. Sprinkle the topping evenly and bake as directed.
- Refrigerator: store leftovers covered with plastic in the fridge for up to 4 days.
- Freezer: freeze your unbaked casserole by wrapping well with aluminum foil and storing for up to 2 months. Thaw overnight in the fridge, then pull out the baking dish as you preheat the oven. Bake as directed.
- To reheat: either warm in a microwave, or cover the entire baking dish with aluminum foil and reheat in a 300-degree oven for about 15-20 minutes.
Nutrition
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This Sweet Potato Casserole with pecan topping is an absolute must during the winter holidays. It’s topped with a sweet and crunchy streusel made with pecans and butter.
Categories:
Christmas, Desserts, Fall Recipes, Holiday Favorites, Potatoes, Reader Favorites, Sides, Thanksgiving, Vegetarian, Videos, Winter Recipes,
Just wondering if you have any recommendations to reheat it the next day