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
