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Sweet potato casserole with crunchy pecan topping in a white baking dish with one serving scooped out

Sweet Potato Casserole with Pecan Topping

Author: Olivia Stone | Home Chef
400kcal
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Prep 20 minutes
Cook 1 hour 35 minutes
Cooling 15 minutes
Total 2 hours 10 minutes
Classic sweet potato casserole made with roasted sweet potatoes, a little brown sugar and vanilla, baked under a crunchy pecan topping. Make-ahead friendly.
Servings 10 servings
Course Side Dish
Cuisine American, Southern

Ingredients

Sweet potato filling
  • 3 lb sweet potatoes (1.36 kg, about 4 large or 7 to 8 small), scrubbed
  • 4 tbsp unsalted butter (57 g), melted, plus more for the dish
  • 1/3 cup packed brown sugar (67 g), light or dark
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs beaten
  • 1/2 cup half-and-half (120 ml), or whole milk
  • 1 tsp pure vanilla extract (5 ml)
Pecan topping
  • 1/2 cup packed brown sugar (107 g)
  • 1/3 cup all-purpose flour (42 g)
  • 1/4 tsp kosher salt
  • 4 tbsp unsalted butter (57 g), melted
  • 1 1/4 cups pecans (140 g), chopped

Equipment

  • Rimmed sheet pan
  • 9x13-inch baking dish
  • Hand mixer or potato masher
  • Large mixing bowl

Method

  1. Heat the oven to 400°F (205°C). Prick the sweet potatoes with a fork, place them on a foil-lined sheet pan and roast 50 to 60 minutes, until very soft when squeezed (35 to 45 minutes for small potatoes).
  2. Let the sweet potatoes cool about 15 minutes, then slit the skins and scoop the flesh into a large bowl. You should have about 4 cups.
  3. Lower the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  4. Add the melted butter, brown sugar, salt, cinnamon and nutmeg to the sweet potatoes and mash or beat with a hand mixer until smooth.
  5. Beat in the eggs, half-and-half and vanilla until fully combined. Spread the filling evenly in the baking dish.
  6. For the topping, stir the brown sugar, flour and salt together, pour in the melted butter, then fold in the chopped pecans until it looks like wet sand.
  7. Scatter the pecan topping over the filling in small clumps, all the way to the edges.
    Sprinkling brown sugar pecan streusel over mashed sweet potato filling in a 9x13 dish
  8. Bake 30 to 35 minutes, until the edges bubble, the topping is deep golden and the center no longer jiggles (160°F / 71°C).
  9. Let the casserole rest 10 minutes before serving.
    Scoop of fluffy orange sweet potato casserole with a thick caramelized pecan crumble

Nutrition

Serving1servingCalories400kcalCarbohydrates51gProtein5gFat21gSaturated Fat7gSodium150mgFiber5gSugar23g

Notes

Make ahead: refrigerate the filling in the dish (covered) and the topping in a separate container up to 2 days. Add the topping and bake 40 to 45 minutes.
Marshmallows: scatter 1 1/2 cups mini marshmallows over half or all of the casserole in the last 5 minutes of baking.
Canned sweet potatoes: use 2 (29 oz) cans, well drained, skip roasting and cut the filling sugar to 2 tablespoons.
Storage: refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat to 165°F (74°C).
Nutrition is an estimate.

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