sweet potato casserole pecan topping recipe

Written ByJenny Smyth Posted on
sweet potato casserole pecan topping recipe
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The Best sweet potato casserole pecan topping recipe

I’ve been making sweet potato casserole with pecan topping for years, and it’s always a hit with my family. The dish is a staple in the Southern United States, where sweet potatoes are a common ingredient.

I love how the sweetness of the sweet potatoes pairs with the crunch of the pecans. It’s a perfect combination that never gets old.

The key to making this recipe work is to cook the sweet potatoes until they’re nice and tender, then mash them up with some brown sugar, cinnamon, and nutmeg. Next, you’ll mix together the pecan topping with some melted butter and brown sugar to create a crunchy, caramelized topping that adds texture to each bite.

I like to make this recipe for special occasions like holidays or family gatherings because it’s easy to feed a crowd and everyone loves it. Plus, it’s a relatively healthy side dish option compared to some other comfort foods out there.

My kids even request this dish for their birthday dinners because they love how rich and satisfying it tastes. This recipe is a game-changer for anyone who loves sweet potatoes and wants a twist on traditional mashed potatoes or roasted vegetables.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping

4.9 from 1543 votes

A classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy, buttery pecan streusel. The natural sweetness of the potatoes is enhanced with warm spices, while the nutty topping adds a delightful contrast in texture.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Sweet Potato Base

4 large sweet potatoes (about 2 lbs), peeled and cubed
1/4 cup unsalted butter, melted
1/4 cup packed light brown sugar
2 large eggs, lightly beaten
1/2 cup whole milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

For the Pecan Topping

1 cup pecan halves
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup unsalted butter, cold and cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water.
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 cool slightly for 5 minutes.
4Preheat your oven to 375°F (190°C).
5In a large mixing bowl, mash the cooked sweet potatoes until smooth, or use an electric mixer on low speed for a creamier texture.
6Add the melted butter, 1/4 cup brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt, then stir until fully combined and smooth.
7Transfer the sweet potato mixture into a lightly greased 9×13-inch baking dish, spreading it evenly with a spatula.
8In a separate small bowl, combine the pecan halves, flour, 1/2 cup brown sugar, cold cubed butter, and 1/2 teaspoon cinnamon.
9Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
10Sprinkle the pecan topping evenly over the sweet potato base, covering the entire surface.
11Bake the casserole on the center rack for 30 to 35 minutes, until the topping is golden brown and the filling is bubbly around the edges.
12Let it cool for 10 minutes before serving to allow the topping to set.

🔧Equipment

Large pot
Colander
Potato masher or electric mixer
Large mixing bowl
9×13-inch baking dish
Small mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 320mg🌾Total Carbs: 50g🥦Dietary Fiber: 5g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a make-ahead option, assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the pecan topping just before baking and increase the bake time by 5 to 10 minutes. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before using to deepen their flavor.

Watch Video Of How Sweet Potato Casserole with Pecan Topping Works

This sweet potato casserole with pecan topping is always a good idea for any occasion – whether it’s Thanksgiving dinner or just a Tuesday night dinner at home with your family.

One thing I love about this recipe is how well it reheats in the microwave or oven so if you happen to have leftovers (which let’s face it – who doesn’t love leftovers?)

, you can easily reheat them whenever hunger strikes again.

❓ Frequently Asked Questions About Sweet Potato Casserole with Pecan Topping

Q: What type of sweet potatoes should I use for this recipe?

A: For this recipe, you’ll want to use large or jumbo sweet potatoes as they will yield more casserole than smaller ones. You can also use yams if you prefer, but keep in mind they will have a slightly different flavor profile than regular sweet potatoes.

Q: Can I use pre-made marshmallows instead of making my own pecan topping?

A: While you can use pre-made marshmallows as a substitute for the pecan topping, they won’t provide the same level of texture and flavor as making your own from scratch. If you want an authentic Southern-style sweet potato casserole experience, I highly recommend taking the extra time to make your own pecan topping.

Q: How long does it take to prepare this recipe?

A: Preparing this recipe from scratch can take about 45 minutes to an hour depending on how quickly you chop the ingredients and mix everything together. However, most of that time is spent waiting for the sweet potatoes to cook through so don’t get discouraged – just plan ahead!

Q: Can I store leftover casserole in an airtight container in the refrigerator?

A: Yes, leftover casserole can be stored in an airtight container in the refrigerator for up to three days without any issues. Just be sure to let it cool completely before refrigerating it so you don’t risk contamination from bacteria growth.

Q: Will this recipe work if I substitute brown sugar with white sugar?

A: No, using white sugar instead of brown sugar will significantly alter the flavor profile of your casserole. Brown sugar adds depth and richness while white sugar provides a sweeter taste but lacks depth – trust me when I say it’s worth using the good stuff! If you must substitute one type of sugar for another due to dietary restrictions or preference changes, then by all means do so; however, please know that results may vary slightly depending on which type of sugar you choose.

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