Sweet potato casserole with pecan topping

Here’s a detailed Sweet Potato Casserole with Pecan Topping recipe—a classic, rich, and comforting side dish perfect for holidays or family dinners.

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Sweet Potato Casserole with Pecan Topping

Preparation Time

20 minutes

Baking Time

30–35 minutes

Servings

6–8

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Ingredients

Sweet Potato Base

• Sweet potatoes – 4 large, peeled and cubed

• Granulated sugar – ½ cup

• Unsalted butter – ½ cup (115 g), melted

• Milk – ½ cup

• Eggs – 2 large

• Vanilla extract – 1 teaspoon

• Ground cinnamon – ½ teaspoon

• Ground nutmeg – ¼ teaspoon

• Salt – ¼ teaspoon

Pecan Topping

• Pecans – 1 cup, chopped

• Brown sugar – ½ cup

• All-purpose flour – ¼ cup

• Unsalted butter – 4 tablespoons, melted

• Optional: pinch of cinnamon

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Directions

Step 1: Preheat Oven

• Preheat oven to 180°C (350°F).

• Grease a 9×13-inch baking dish or similar casserole dish.

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Step 2: Prepare Sweet Potato Base

1. Boil or steam sweet potatoes until tender (about 15 minutes).

2. Drain and mash until smooth.

3. In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt.

4. Mix until fully incorporated and creamy.

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Step 3: Transfer to Baking Dish

• Spread sweet potato mixture evenly in the prepared baking dish.

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Step 4: Prepare Pecan Topping

1. In a small bowl, mix chopped pecans, brown sugar, flour, melted butter, and cinnamon until crumbly.

2. Sprinkle topping evenly over the sweet potato base.

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Step 5: Bake

• Bake uncovered for 25–30 minutes, until topping is golden and sweet potato base is set.

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Step 6: Serve

• Let cool 5–10 minutes before serving.

• Serve warm as a side dish.

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Tips for Best Results

• Use fresh sweet potatoes for natural sweetness.

• Mash sweet potatoes thoroughly for a smooth, creamy base.

• Toast pecans lightly for extra crunch and flavor.

• Optional: drizzle a little maple syrup over the top before serving.

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Variations

• Mini Casseroles: Prepare in ramekins for individual servings.

• Marshmallow Topping: Add mini marshmallows on top in the last 10 minutes of baking.

• Spiced Version: Add ½ teaspoon ground ginger or cloves to sweet potato mixture.

• Vegan Option: Use coconut oil instead of butter and plant-based milk.

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Storage

• Refrigerate leftovers for up to 3 days.

• Reheat in oven at 160°C (320°F) for 10 minutes.