Sweet Potato Casserole with Pecan Topping
Prep time: 25 minCook time: 55 minServings: 10
Views: 47
Submitted by: Antillean Eats
Submit date: November 2, 2026, 8:32 pm
Information
Creamy mashed sweet potatoes baked beneath a buttery, crunchy pecan topping. This Southern-style Thanksgiving side dish balances warmly spiced sweet potatoes with a golden brown sugar crumble.
Advertisement
Ingredients
- 4 lb (1.8 kg) orange-fleshed sweet potatoes, peeled and cut into evenly sized chunks
- 1/3 cup packed light brown sugar, for the filling
- 1/3 cup whole milk
- 4 tbsp unsalted butter, melted, for the filling
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup chopped pecans, for the topping
- 1/2 cup packed light brown sugar, for the topping
- 1/3 cup all-purpose flour, for the topping
- 4 tbsp unsalted butter, melted, for the topping
Advertisement
Preparation
- Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until very tender. Drain thoroughly.
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking dish with a little of the melted butter measured for the filling.
- Mash the drained sweet potatoes until smooth. Let cool for about 10 minutes so they are warm rather than piping hot before adding the eggs.
- Stir in the filling's brown sugar, milk, remaining filling butter, beaten eggs, vanilla, cinnamon, and salt until evenly combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, combine the pecans, topping brown sugar, flour, and topping melted butter. Stir until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake uncovered for 30-35 minutes, until the filling is set and the topping is golden. If the pecans brown too quickly, cover loosely with foil.
- Let stand for 10 minutes before serving.