Sweet Potato Casserole with Pecan Topping Recipe

Introduction

Sweet Potato Casserole with Pecan Topping is a classic comfort side dish perfect for holiday meals or cozy dinners. Creamy sweet potatoes are topped with a crunchy, buttery pecan layer, creating a delightful mix of flavors and textures.

Ingredients

• 6 medium-sized sweet potatoes (approximately 4 lb)
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup brown sugar (packed)
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 4 Tablespoons butter (melted)
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar (packed)
• 2 teaspoons cinnamon
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon nutmeg
• 1/2 cup chopped pecans

Instructions

1. Step 1: Peel the sweet potatoes and cut them into large chunks.
2. Step 2: Place the chopped potatoes in a large pot and cover with water. Bring to a boil, then simmer for 10-15 minutes until tender when pierced with a fork. Drain and return the potatoes to the pot.
3. Step 3: Add the eggs, heavy cream, brown sugar, cinnamon, vanilla extract, salt, and nutmeg to the potatoes. Beat with a hand mixer until the mixture is well combined and fluffy.
4. Step 4: Preheat your oven to 350°F (175°C). Lightly coat a 9” x 13” casserole dish with non-stick cooking spray.
5. Step 5: Transfer the sweet potato mixture into the prepared casserole dish.
6. Step 6: In a small bowl, combine melted butter, flour, brown sugar, cinnamon, salt, and nutmeg. Stir in the chopped pecans, then sprinkle this topping evenly over the sweet potato mixture.
7. Step 7: Bake for 45 minutes, or until the topping is golden brown and crisp. Serve warm.

Tips & Variations

• For extra richness, substitute half of the heavy cream with evaporated milk.
• Try adding a pinch of ginger or cloves to the sweet potato mixture for a spiced twist.
• Use toasted pecans to enhance the nutty flavor in the topping.
• For a vegetarian version, replace eggs with a flaxseed egg or unsweetened applesauce.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crisp topping. Avoid microwaving to prevent the topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Keep it covered in the refrigerator and bake it just before serving, adding a few extra minutes to the baking time if needed.

Can I freeze sweet potato casserole?

Yes, freeze the casserole before baking. Wrap it tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Sweet Potato Casserole with Pecan Topping Recipe

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★★★★★

4.7 from 115 reviews

• Author: Hugo
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This Sweet Potato Casserole with Pecan Topping is a comforting and flavorful dish featuring smooth, spiced sweet potatoes combined with a crunchy, buttery pecan topping. Perfect for holiday gatherings or as a delicious side, it offers a lovely balance of creamy sweetness and nutty texture baked to a golden finish.

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Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 6 medium-sized sweet potatoes (approximately 4 lb)
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup brown sugar (packed)
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon nutmeg

Topping

• 4 tablespoons butter (melted)
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar (packed)
• 2 teaspoons cinnamon
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon nutmeg
• 1/2 cup chopped pecans

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Instructions

1. Prepare the Potatoes: Peel the sweet potatoes and cut them into large chunks to ensure even cooking.
2. Boil the Potatoes: Place the chopped sweet potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the water and return the potatoes to the pot.
3. Mix the Sweet Potato Base: Add the eggs, heavy cream, brown sugar, cinnamon, vanilla extract, salt, and nutmeg to the cooked potatoes. Beat the mixture with a hand mixer until it is well combined and fluffy, ensuring a smooth and creamy texture.
4. Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly coat a 9” x 13” casserole dish with non-stick cooking spray to prevent sticking.
5. Assemble the Casserole: Transfer the sweet potato mixture evenly into the prepared casserole dish, leveling the surface as needed.
6. Make the Topping: In a small bowl, combine the melted butter, all-purpose flour, brown sugar, cinnamon, salt, and nutmeg. Stir in the chopped pecans until the topping mixture is crumbly but well mixed.
7. Add the Topping and Bake: Evenly sprinkle the pecan topping over the sweet potato layer. Bake the casserole in the preheated oven for 45 minutes, or until the topping is golden brown and crisp.

Notes

• For a creamier texture, you can substitute half-and-half or whole milk for the heavy cream, though the dish will be less rich.
• To make the topping more crunchy, you can toast the pecans lightly before mixing them.
• This casserole can be prepared a day in advance and refrigerated; bake it fresh before serving.
• For a nut-free version, omit the pecans and increase the brown sugar and butter slightly for the topping.
• Ensure the sweet potatoes are well drained to avoid excess moisture making the casserole soggy.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: sweet potato casserole, pecan topping, holiday side dish, baked sweet potatoes, comfort food, Thanksgiving recipe