Description

A creamy mashed sweet potato casserole topped with a crunchy, buttery pecan crust, perfect as an easy and festive holiday side dish.

Ingredients

Scale

4 large sweet potatoes (about 3 pounds / 1.4 kg)
8 tablespoons (115g) unsalted butter, divided
½ cup (100g) brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
½ cup (120ml) whole milk
2 large eggs
1 cup (120g) chopped pecans
½ cup (60g) all-purpose flour
½ cup (100g) granulated sugar

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Scrub sweet potatoes, poke holes with a fork, and bake whole on oven rack until tender, about 35-40 minutes. Alternatively, boil if in a hurry.
When cool enough to handle, peel sweet potatoes and mash in a large bowl. Add 6 tablespoons melted butter, brown sugar, vanilla extract, cinnamon, salt, milk, and eggs. Mix with hand mixer on medium speed until smooth and fluffy.
In a separate bowl, combine chopped pecans, granulated sugar, flour, and remaining 2 tablespoons melted butter. Stir until mixture clumps together.
Spread sweet potato mixture evenly in prepared baking dish. Sprinkle pecan topping evenly over the surface.
Bake at 350°F (175°C) for 30-35 minutes until topping is golden brown and crispy with bubbling edges.
Let casserole cool for about 10 minutes before serving to help it set.

Notes

Toast pecans in a dry pan for 3-4 minutes until fragrant to enhance flavor. Use room temperature eggs and milk for smooth blending. Make ahead by assembling and refrigerating up to 24 hours before baking; add 5-10 minutes to baking time if chilled. Do not overbake to avoid drying out.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/12th of casserole
Calories: 280
Fat: 13
Carbohydrates: 38
Fiber: 4
Protein: 4

Keywords: sweet potato casserole, holiday side dish, pecan topping, easy casserole, Thanksgiving side, crunchy topping