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.

Ingredients

Scale

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

Instructions

Prepare the Potatoes: Peel the sweet potatoes and cut them into large chunks to ensure even cooking.
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.
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.
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.
Assemble the Casserole: Transfer the sweet potato mixture evenly into the prepared casserole dish, leveling the surface as needed.
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.
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