Sweet Potato Casserole With Pecans Recipe
This Sweet Potato Casserole is rich and buttery with a sweet crunchy pecan topping. It’s a southern classic that can pass as either a side dish or dessert at your next holiday dinner.
Servings: 8 people
Calories: 480kcal
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
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: 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
Calories: 480kcal | Carbohydrates: 64g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 177mg | Potassium: 462mg | Fiber: 3g | Sugar: 46g | Vitamin A: 13477IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 1mg