A creamy Sweet Potato Casserole with Pecan Topping is the ultimate holiday side dish or a comforting meal addition. The sweet and savory combination is irresistible, making it a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
I love this recipe for its blend of creamy and crunchy textures. The caramelized pecan topping perfectly complements the sweet, spiced potato base. It’s versatile enough for holiday feasts or a weeknight treat, and it’s easy to customize with healthier options or dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sweet Potato Base:
3 large sweet potatoes, peeled and cubed
1/4 cup unsalted butter, melted
1/3 cup brown sugar (or coconut sugar for a healthier option)
1/4 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
For the Pecan Topping:
1/2 cup chopped pecans
1/4 cup all-purpose flour (or gluten-free flour)
1/4 cup brown sugar
2 tablespoons unsalted butter, melted
Pinch of salt
Directions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Boil the cubed sweet potatoes in a large pot of salted water for 15-20 minutes, or until they’re fork-tender. Drain and let them cool slightly.
Mash the sweet potatoes in a large bowl. Add melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and creamy.
Spread the sweet potato mixture evenly into the prepared baking dish.
In a small bowl, combine chopped pecans, flour, brown sugar, melted butter, and a pinch of salt. Mix until it forms a crumbly texture.
Sprinkle the pecan topping evenly over the sweet potato layer.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is heated through.
Remove from the oven and let the casserole cool slightly before serving.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Variations
Healthier Option: Use coconut sugar in place of brown sugar and almond or oat milk instead of dairy milk.
Gluten-Free: Swap the all-purpose flour with a gluten-free alternative.
Nut-Free: Replace pecans with oats or crushed graham crackers for a similar crunch.
Extra Sweetness: Add a drizzle of maple syrup to the pecan topping.
Spiced Up: Sprinkle some ground ginger or allspice into the sweet potato base for added warmth.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.
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FAQs
How do I know when the casserole is done?
I look for the topping to turn golden brown and the casserole to be heated through. It typically takes about 25-30 minutes in the oven.
Can I make this casserole ahead of time?
Yes! I prepare the sweet potato base and topping separately, assemble them in the dish, and refrigerate until ready to bake.
Can I use canned sweet potatoes?
Absolutely. Just make sure to drain them well and adjust the sugar since canned sweet potatoes may be sweetened.
What can I use instead of pecans?
Walnuts or sliced almonds work well, or I sometimes use oats for a nut-free version.
Is this casserole freezer-friendly?
Yes! Freeze the fully baked casserole for up to 2 months. Thaw it overnight in the fridge and reheat in the oven.
Conclusion
Sweet potato casserole with pecan topping is a delightful mix of creamy and crunchy textures that adds warmth to any table. It’s easy to prepare, customizable, and perfect for making ahead. Whether for holidays or a cozy meal, this dish is sure to become a favorite in my kitchen.
📖 Recipe:
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Sweet Potato Casserole with Pecan Topping
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Sweet Potato Casserole with Pecan Topping is a creamy, spiced holiday side dish featuring a crunchy caramelized pecan topping. Perfect for Thanksgiving, Christmas, or any comforting meal, it’s easy to make and customizable for gluten-free, nut-free, or healthier options.
Ingredients
For the Sweet Potato Base:
3 large sweet potatoes, peeled and cubed
1/4 cup unsalted butter, melted
1/3 cup brown sugar (or coconut sugar)
1/4 cup milk (dairy or plant-based)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
For the Pecan Topping:
1/2 cup chopped pecans
1/4 cup all-purpose flour (or gluten-free flour)
1/4 cup brown sugar
2 tbsp unsalted butter, melted
Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Boil sweet potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.
- Mash sweet potatoes in a large bowl. Mix in melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
- Spread sweet potato mixture evenly into the prepared baking dish.
- In a small bowl, mix chopped pecans, flour, brown sugar, melted butter, and salt until crumbly.
- Sprinkle pecan topping evenly over the sweet potato base.
- Bake for 25-30 minutes until topping is golden and casserole is heated through.
- Cool slightly before serving.
Notes
Use coconut sugar and almond milk for a healthier version.
Substitute pecans with oats or crushed graham crackers for nut-free variations.
Add a drizzle of maple syrup for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 310 kcal
