Here’s a detailed Sweet Potato Casserole with Pecan Topping recipe—a classic, rich, and comforting side dish perfect for holidays or family dinners.
Sweet Potato Casserole with Pecan Topping
Preparation Time
20 minutes
Baking Time
30–35 minutes
Servings
6–8
Ingredients
Sweet Potato Base
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Sweet potatoes – 4 large, peeled and cubed
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Granulated sugar – ½ cup
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Unsalted butter – ½ cup (115 g), melted
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Milk – ½ cup
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Eggs – 2 large
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Vanilla extract – 1 teaspoon
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Ground cinnamon – ½ teaspoon
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Ground nutmeg – ¼ teaspoon
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Salt – ¼ teaspoon
Pecan Topping
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Pecans – 1 cup, chopped
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Brown sugar – ½ cup
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All-purpose flour – ¼ cup
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Unsalted butter – 4 tablespoons, melted
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Optional: pinch of cinnamon
Directions
Step 1: Preheat Oven
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Preheat oven to 180°C (350°F).
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Grease a 9×13-inch baking dish or similar casserole dish.
Step 2: Prepare Sweet Potato Base
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Boil or steam sweet potatoes until tender (about 15 minutes).
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Drain and mash until smooth.
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In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
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Mix until fully incorporated and creamy.
Step 3: Transfer to Baking Dish
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Spread sweet potato mixture evenly in the prepared baking dish.
Step 4: Prepare Pecan Topping
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In a small bowl, mix chopped pecans, brown sugar, flour, melted butter, and cinnamon until crumbly.
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Sprinkle topping evenly over the sweet potato base.
Step 5: Bake
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Bake uncovered for 25–30 minutes, until topping is golden and sweet potato base is set.
Step 6: Serve
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Let cool 5–10 minutes before serving.
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Serve warm as a side dish.
Tips for Best Results
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Use fresh sweet potatoes for natural sweetness.
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Mash sweet potatoes thoroughly for a smooth, creamy base.
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Toast pecans lightly for extra crunch and flavor.
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Optional: drizzle a little maple syrup over the top before serving.
Variations
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Mini Casseroles: Prepare in ramekins for individual servings.
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Marshmallow Topping: Add mini marshmallows on top in the last 10 minutes of baking.
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Spiced Version: Add ½ teaspoon ground ginger or cloves to sweet potato mixture.
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Vegan Option: Use coconut oil instead of butter and plant-based milk.
Storage
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Refrigerate leftovers for up to 3 days.
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Reheat in oven at 160°C (320°F) for 10 minutes.
