Sweet Potato Casserole with Pecan Topping

Ingredients You’ll Need

For the Sweet Potato Base:

• 4–5 large sweet potatoes (orange-fleshed yams) – Best for flavor and texture.
• 3 large eggs – Adds structure and silkiness.
• ½ cup evaporated milk – Or use cream or half-and-half.
• 1 tsp vanilla extract – Boosts natural sweetness.
• ½ cup granulated sugar – Just enough for balance.
• ½ tsp salt – Enhances all the flavors.
• ¼ cup unsalted butter, melted – Rich and flavorful.

For the Brown Sugar Pecan Topping:

• 3 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1 cup light brown sugar
• 1 cup chopped pecans

How to Make Sweet Potato Casserole

1. Cook the Sweet Potatoes

Peel and cut the sweet potatoes into large chunks. Place them in a pot, cover with water, and boil for 25–30 minutes or until fork-tender. Drain and let them cool slightly.

2. Mash the Potatoes

Transfer the cooked sweet potatoes to a mixing bowl. Use a masher or electric mixer to mash until smooth and creamy.

3. Mix the Filling

Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter to the mashed potatoes. Mix until fully combined and smooth.

4. Make the Topping

In a separate bowl, mix together flour, brown sugar, and chopped pecans. Cut in the butter with a fork or pastry blender until the mixture becomes crumbly.

5. Assemble the Casserole

Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly into the dish. Sprinkle the pecan topping over the top.

6. Bake

Preheat your oven to 350°F (175°C). Bake the casserole for 35–40 minutes or until the topping is golden brown and edges are bubbling.

7. Serve

Let the casserole cool for a few minutes before serving. It pairs perfectly with turkey, ham, stuffing, and green beans.

Tips & Variations

• Want to use marshmallows? Swap out the pecan topping for a layer of mini marshmallows. Bake for 25–30 minutes, until golden and puffed.
• Nut-free option: Omit pecans and add ½ cup rolled oats or crushed cornflakes for crunch.
• Make ahead: Prepare the sweet potato mixture and topping separately. Store in the fridge for up to 2 days. Assemble and bake when ready.
• Freezer-friendly: Assemble (unbaked), wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
• Flavor twist: Add cinnamon, nutmeg, or orange zest to the filling for a holiday flair.

Nutrition

Calories: 286kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 5g |Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 396mg | Fiber: 3g | Sugar: 26g | Vitamin A: 13106IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg