sweet potato casserole with pecans recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best sweet potato casserole with pecans recipe

I’ve been making sweet potato casserole with pecans for years, and it’s a dish that never fails to impress my family and friends. It’s a classic Southern recipe that’s perfect for the holidays, but it’s also a great option for everyday meals. The combination of sweet potatoes, sugar, and spices is a match made in heaven, and the crunch of the pecans adds a nice texture contrast.

I love how this dish can be made ahead of time and refrigerated or frozen until ready to bake. It’s also a great way to use up those extra sweet potatoes that are lingering in the pantry. My kids always ask for seconds (and sometimes thirds!)

, and I’m happy to oblige. This recipe is a staple in our household, and I’m excited to share it with you today. The history of sweet potato casserole is shrouded in mystery, but it’s believed to have originated in the Southern United States as a way to utilize the abundant sweet potatoes that grew in the region.

Over time, it evolved into the dish we know today, with the addition of sugar, spices, and nuts. In my opinion, it’s one of the best ways to enjoy sweet potatoes – they’re elevated from a simple root vegetable to a decadent dessert. The key technique behind this recipe is browning the pecans before adding them to the casserole.

This gives them a rich, nutty flavor that complements the sweetness of the sweet potatoes perfectly. To do this, simply cook the pecans in a skillet over medium heat until they’re fragrant and lightly browned. Assembling the casserole is relatively straightforward – simply layer the cooked sweet potatoes, sugar mixture, and browned pecans in a baking dish.

The result is a beautiful golden-brown casserole that’s sure to impress even the pickiest eaters.

Sweet Potato Casserole with Pecans

4.6 from 1605 votes

This sweet potato casserole is a classic side dish with a creamy, mashed sweet potato base and a crunchy pecan topping. It is perfect for holiday gatherings or a comforting weeknight meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Sweet Potato Base

3 pounds sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Pecan Topping

1 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, melted

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-high and cook for 15 to 20 minutes until the potatoes are fork-tender.
3Drain the potatoes in a colander and let them steam dry for 2 minutes.
4Preheat your oven to 375°F (190°C).
5In a large mixing bowl, combine the cooked sweet potatoes, melted butter, brown sugar, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg.
6Mash or beat until the mixture is smooth and creamy, with no large lumps remaining.
7Transfer the sweet potato mixture to a greased 9×13 inch baking dish and spread it evenly with a spatula.
8In a small bowl, mix the chopped pecans, brown sugar, flour, and melted butter until crumbly and well combined.
9Sprinkle the pecan topping evenly over the sweet potato mixture.
10Bake in the preheated oven for 25 to 30 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
11Let it cool for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Potato masher or electric mixer
Large mixing bowl
9×13 inch baking dish
Small bowl
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 5g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For a less sweet version, reduce the brown sugar in both the base and topping by half. You can also add a pinch of cayenne pepper to the topping for a subtle heat. This casserole can be assembled a day ahead and baked just before serving.

Watch Video Of How Sweet Potato Casserole with Pecans Works

This sweet potato casserole with pecans stores well in the fridge for up to four days. Just cover the dish tightly with foil or plastic wrap. To reheat, place it in a 350 degree oven for about 15 minutes, or until hot.

If you want to keep the topping crunchy, avoid the microwave and use the oven instead. For serving, this casserole goes beautifully with roasted turkey, ham, or even a simple roast chicken. You can also serve it as a sweet side for brunch alongside eggs and bacon.

Leftovers are great cold or reheated. I often make a double batch because it disappears fast. This recipe is always a good idea for any gathering, from holidays to casual dinners.

It works well for family gatherings because it is easy to prepare, feeds a crowd, and pleases almost everyone.

❓ Frequently Asked Questions About Sweet Potato Casserole with Pecans

Q: Can I use canned sweet potatoes instead of fresh?

A: While you can use canned sweet potatoes as a substitute, I highly recommend using fresh ones if possible. Fresh sweet potatoes have a sweeter flavor and softer texture that really shines through in this recipe.

Q: Can I make this recipe gluten-free?

A: Yes! Simply replace the all-purpose flour with an equal amount of gluten-free flour blend. Also be mindful of cross-contamination with gluten-containing ingredients.

Q: Can I use walnuts instead of pecans?

A: While you can use walnuts as a substitute, keep in mind that they have a stronger flavor than pecans and may alter the overall taste of the casserole.

Q: How long does this casserole keep in the fridge?

A: This casserole will keep in the fridge for up to 3 days without losing its flavor or texture. Simply cover it tightly with plastic wrap or aluminum foil before refrigerating.

Q: Can I freeze this casserole?

A: Yes! This casserole freezes beautifully. Simply assemble it as instructed, then transfer it to an airtight container or freezer bag for storage at 0°F (-18°C) or below.

Similar Posts