Rich and Creamy Sweet Potato Casserole
A creamy sweet potato base topped with a crunchy pecan crumble, baked to golden perfection — a comforting and nutritious side dish ideal for holiday tables or any family meal.
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.