This Sweet Potato Casserole with Pecans offers a delightful balance of creamy, smooth mashed sweet potatoes topped with a crunchy, nutty pecan crumble.
What makes this dish truly special is its ability to blend comforting flavors with nutritional benefits. Sweet potatoes are naturally rich in fiber, vitamin A, and potassium, supporting digestion and immune health.
Rich and Creamy Sweet Potato Casserole
Equipment
- 1 large pot
- 1 potato masher
- 1 mixing bowl
- 1 spatula
- 1 9" x 13" casserole dish
Ingredients
- 3 pounds sweet potatoes about 5 large
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
For the Pecan Crumble Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar
- 1/4 cup unsalted butter melted
Instructions
- Prepare the Sweet Potatoes: Start by peeling the sweet potatoes and cutting them into chunks roughly 2 inches in size. Place the pieces into a large pot filled with water. Bring the water to a boil over high heat, then reduce to medium and cook for about 20 minutes or until the sweet potatoes become tender when pierced with a fork.
- Mash the Sweet Potatoes: Drain the cooked sweet potatoes well, then transfer them to a large bowl. Using a potato masher or an electric mixer, mash until the potatoes are smooth and free of lumps. Allow the mashed potatoes to cool to room temperature before proceeding.
- Combine the Topping Ingredients: While the sweet potatoes cool, mix together the chopped pecans, flour, brown sugar, and melted butter in a separate bowl. Stir until the mixture is crumbly and evenly combined. Set aside.
- Mix the Sweet Potato Filling: Once the mashed potatoes are cool, add the eggs, brown sugar, melted butter, and vanilla extract.Blend these ingredients gently with a spatula or mixer until everything is fully incorporated and smooth.
- Assemble the Casserole: Transfer the sweet potato mixture into a 9" x 13" baking dish, spreading it evenly.Sprinkle the pecan crumble topping uniformly over the sweet potatoes.
- Bake Until Golden: Preheat your oven to 400°F (200°C). Place the casserole in the oven and bake for about 40 minutes or until the topping turns golden and crisp.
- Cool and Serve: Remove the dish from the oven and let it rest for 10 minutes to set. Serve warm and enjoy the delightful contrast of creamy sweet potatoes and crunchy pecans.
Notes
- Make-Ahead Tips:
You can prepare this casserole in advance two ways. Either bake it fully, cover tightly, and refrigerate for up to two days; reheat covered at 300°F for 20–25 minutes before serving. Or assemble it without baking, cover, and keep refrigerated for up to 24 hours. When ready to bake, let it come to room temperature for about an hour, then bake as directed. - Sweet Potato Variety:
For best results, use firm, orange-fleshed sweet potatoes as they provide the ideal sweetness and texture for this casserole. - Adjusting Sweetness:
Feel free to tweak the amount of brown sugar to suit your taste preference, especially if your sweet potatoes are naturally sweeter. - Nut-Free Option:
If you have a nut allergy, substitute the pecan topping with a mixture of oats, brown sugar, and butter for a delicious crumble alternative.
The addition of pecans provides heart-healthy fats and a modest boost of plant-based protein, making this casserole more than just a tasty side dish.
Despite being indulgent in texture and flavor, it keeps saturated fat moderate due to the use of unsalted butter in measured amounts.
This recipe is perfect for everyday cooking because it’s straightforward, requires common ingredients, and can be prepped ahead, making it a convenient, crowd-pleasing option for busy households or holiday meals alike.
Must-Have Tools for Perfect Results
Potato Masher
Ideal for mashing sweet potatoes to a smooth, lump-free texture; also invaluable for preparing mashed potatoes and other pureed veggies in your kitchen.
Large Pot
Perfect for boiling sweet potatoes evenly and safely; a versatile piece that can handle soups, pasta, and more.
Mixing Bowl
Essential for combining the pecan crumble ingredients evenly; doubles as a multi-use bowl for mixing batters and salads.
Spatula
Helps incorporate ingredients smoothly without overworking the batter; a flexible tool that’s great for folding, scraping, and spreading in any recipe.
9″ x 13″ Casserole Dish
Provides an ideal baking vessel for even cooking and browning of the casserole; also suitable for lasagnas, gratins, and baked desserts.
Chef’s Secrets for Ultimate Flavor
Achieving the perfect balance of creamy sweet potatoes and crunchy pecan topping is all about preparation and timing.
Start by boiling the sweet potatoes until they are just tender—overcooking can make them watery, which affects the casserole’s texture.
Letting the mashed potatoes cool before mixing in eggs and butter ensures the filling stays fluffy and doesn’t become runny.
When making the pecan crumble, finely chopping the nuts creates a more even topping that crisps beautifully in the oven.
For extra flavor depth, try toasting the pecans lightly before mixing them in.
Finally, baking at a high temperature (400°F) allows the topping to brown quickly while keeping the sweet potato base moist and smooth beneath.
Serving Suggestions to Impress Guests
This sweet potato casserole shines as a standout side dish at holiday dinners or cozy family meals.
It pairs beautifully with savory mains such as roasted turkey, glazed ham, or herb-roasted chicken.
For a vegetarian spread, serve alongside sautéed greens or a hearty mushroom Wellington.
Garnish with a sprinkle of fresh chopped parsley or a dollop of whipped cream cheese for an elegant touch.
Leftovers can be enjoyed as a comforting breakfast side or warmed up for a quick snack. Its rich, slightly sweet flavor complements spicy dishes and adds a satisfying contrast to tangy salads.
Storage Tips for Freshness and Flavor
To maintain the casserole’s moist texture and crunchy topping, store it properly once cooled.
If baking in advance, cover tightly with foil or an airtight lid and refrigerate for up to two days.
Reheat gently in the oven at 300°F, keeping it covered to prevent drying out, then uncover during the last 5 minutes to restore the crisp topping.
Alternatively, assemble the casserole ahead but bake fresh on serving day for optimal texture.
The unbaked casserole can be stored in the fridge for 24 hours. Avoid freezing as it may cause the topping to lose its crispness and the sweet potatoes to become watery.
Frequently Asked Questions About Recipe
1. Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are best for texture and flavor, but you can substitute canned if pressed for time. Drain well and mash thoroughly, adjusting moisture if needed.
2. Is it possible to make this dish vegan?
Yes! Replace eggs with a flaxseed or chia seed “egg” and use a plant-based butter substitute to keep it dairy-free.
3. How do I prevent the topping from burning?
If the topping starts to brown too quickly, loosely cover the casserole with foil halfway through baking. This allows the topping to crisp without burning.
4. Can I prepare this recipe gluten-free?
Absolutely. Swap the all-purpose flour in the topping with a gluten-free flour blend or almond flour to keep the crumble texture intact.
5. What’s the best way to reheat leftovers?
Reheat leftovers in a 300°F oven covered with foil for 20–25 minutes. Remove foil for the last few minutes to refresh the crunchy topping.
