Sweet Potato Casserole with Pecan Topping Recipe

Introduction

Sweet Potato Casserole with Pecan Topping is a classic comfort dish perfect for holiday gatherings or any cozy meal. This recipe features smooth, sweet potatoes topped with a crunchy, buttery pecan crust that adds irresistible texture and flavor.

Ingredients

• 45 ounces canned sweet potatoes in syrup, drained and rinsed well
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1 stick butter, room temperature
• 1/3 cup half and half cream
• 1/4 teaspoon vanilla extract
• 1 cup brown sugar, packed
• 1/2 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, melted
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350° Fahrenheit.
2. Step 2: In a large mixing bowl, use an electric mixer to whip together the sweet potatoes, granulated sugar, beaten eggs, room temperature butter, half and half, and vanilla extract until smooth and well combined. Spoon this mixture evenly into an ungreased 8×8-inch baking dish.
3. Step 3: In a small bowl, combine the brown sugar, flour, and ground cinnamon using a fork to mix well. Sprinkle this brown sugar mixture evenly over the sweet potato layer, covering it completely. Then, distribute the chopped pecans evenly on top and gently press them into the sweet potato layer. Drizzle the melted butter over the pecan and sugar topping.
4. Step 4: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the edges and center are bubbling. Remove from the oven and let it sit for 5 to 10 minutes before serving to allow it to set.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or ginger to the sweet potato mixture.
• Use fresh sweet potatoes instead of canned for a more natural taste; simply boil and mash them before mixing.
• Replace pecans with walnuts if preferred, or use mixed nuts for variety.
• For a lighter topping, reduce the butter amount or substitute with coconut oil.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 325° Fahrenheit until warmed through, about 15-20 minutes, to maintain the crunchy topping. Avoid microwaving to keep the pecan topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Cover and refrigerate it, then bake as directed when ready to serve.

Can I freeze Sweet Potato Casserole with Pecan Topping?

This casserole freezes well. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Sweet Potato Casserole with Pecan Topping Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

A classic and comforting Sweet Potato Casserole with a crunchy pecan and brown sugar topping, perfect for holiday gatherings or a delicious side dish. This recipe combines creamy sweet potatoes whipped with butter, eggs, and cream, baked to perfection with a buttery pecan crumble on top.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 45 ounces canned sweet potatoes in syrup, drained and rinsed well
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1 stick (8 tablespoons) butter, room temperature
• 1/3 cup half and half cream
• 1/4 teaspoon vanilla extract

Pecan Topping

• 1 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1/3 cup butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 350° Fahrenheit (175° Celsius) to prepare for baking the casserole.
2. Prepare Sweet Potato Mixture: In a large mixing bowl, use an electric mixer to whip together the drained and rinsed canned sweet potatoes, granulated sugar, beaten eggs, room temperature butter, half and half cream, and vanilla extract until the mixture is smooth and well combined. Spoon this sweet potato mixture evenly into an ungreased 8×8-inch baking dish.
3. Make Pecan Topping: In a small bowl, combine the brown sugar, flour, and ground cinnamon using a fork to mix thoroughly. Sprinkle this brown sugar mixture evenly over the sweet potato layer to completely cover it. Then, spread the chopped pecans on top and gently press them down into the sweet potato layer to set the topping. Finally, drizzle the melted butter evenly over the pecans and brown sugar layer to add richness and help the topping crisp up.
4. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the edges and center of the casserole are bubbling and the topping is golden brown.
5. Rest and Serve: Remove the casserole from the oven and allow it to sit for 5 to 10 minutes before serving. This resting time helps the casserole set for easier serving and enhances the flavors.

Notes

• For a smoother casserole, mash the sweet potatoes before whipping them with other ingredients.
• You can substitute pecans with walnuts if preferred.
• If you want a less sweet version, reduce the sugars slightly.
• Allow the casserole to cool slightly to firm up the topping for easier slicing.
• The casserole can be prepared a day in advance and refrigerated; just bake it before serving.

Keywords: Sweet Potato Casserole, Pecan Topping, Holiday Side Dish, Thanksgiving Side, Sweet Potato Recipe