There is something truly comforting and celebratory about a classic Sweet Potato Casserole with Pecan Topping Recipe. It brings together the natural sweetness of tender, creamy sweet potatoes with a crunchy, buttery pecan topping that adds the perfect textural contrast. Whether it’s for a holiday feast, a Sunday dinner, or whenever you want to treat yourself to a dish that feels like a warm hug, this casserole will not disappoint. This recipe is a beautiful balance of flavors and textures that makes it a beloved side dish for any occasion.
Ingredients You’ll Need
The magic of this Sweet Potato Casserole with Pecan Topping Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays an important role in building layers of sweetness, warmth, and a satisfying crunch that make this dish unforgettable.
- 4 pounds sweet potatoes: The star of the dish, bringing natural sweetness and vibrant orange color.
- â…“ cup sugar: Enhances the sweetness, creating a mellow, rich flavor.
- ⅓ cup packed brown sugar: Adds depth with caramel notes that deepen the dish’s flavor profile.
- â…“ cup pure maple syrup: Imparts a sophisticated sweetness and slight earthiness.
- 6 tablespoons salted butter (melted): Brings richness and smoothness to the sweet potato base.
- 2 large eggs (whisked): Helps bind the casserole together for that perfect, fluffy texture.
- 1 ½ teaspoons vanilla: Adds a lovely warmth and subtle floral sweetness.
- 1 teaspoon cinnamon: Offers gentle spice and aromatic warmth.
- ¾ teaspoon salt: Balances the sweetness perfectly.
- 6 tablespoons salted butter (softened): Used in the pecan topping for that buttery, crumbly texture.
- ¾ cup packed brown sugar: Sweetens and caramelizes the topping beautifully.
- ¾ cup all-purpose flour: Forms the structure of the crumbly topping.
- 1 teaspoon baking powder: Helps provide a slight lift and tenderness to the topping.
- 1 teaspoon baking soda: Assists in lightening the crumb while balancing flavors.
- ¾ cup chopped pecans: Delivers crunch and that nutty, toasted flavor we all adore.
- ½ teaspoon cinnamon: Adds warmth to the topping’s spice profile.
- ¼ teaspoon salt: Enhances the overall flavor, keeping the topping perfectly balanced.
How to Make Sweet Potato Casserole with Pecan Topping Recipe
Step 1: Prepare Your Oven and Potatoes
First, preheat your oven to 350℉ so it’s ready for baking. Peel the sweet potatoes carefully with a vegetable peeler for a smooth texture in your casserole, then chop them into 1-inch chunks. Cover them with water in a large pot and bring it to a boil, then reduce to a rapid simmer until they are fork tender—about 10 to 12 minutes. This step ensures the potatoes will mash into a creamy base that’s not lumpy but delightfully smooth.
Step 2: Mash the Sweet Potatoes
Drain the cooked potatoes thoroughly and add them to a large food processor along with the sugar, brown sugar, maple syrup, melted butter, eggs, vanilla, cinnamon, and salt. Pulse the mixture until it’s silky smooth and evenly blended. If you don’t have a food processor, mashing by hand works too, just expect a bit more rustic texture. This step is key for creating that luscious, fluffy foundation of your casserole.
Step 3: Make the Pecan Topping
In a medium bowl, combine the softened butter, brown sugar, flour, baking powder, baking soda, cinnamon, and salt. Use a fork to mash and mix everything until it forms a coarse crumb. Stir in the chopped pecans last, spreading the nutty goodness throughout the topping mixture. This crumbly, buttery layer will create the signature crisp crust we love on sweet potato casseroles.
Step 4: Assemble and Bake
Spray a 7×10-inch baking dish with non-stick cooking spray, then evenly spread the sweet potato mixture inside. Sprinkle the pecan topping generously over the surface, covering it with a thick, crumbly layer. Pop the dish into your preheated oven and bake for 40 to 45 minutes. You’re looking for a lightly browned, firm topping that gives just a little crunch when you press on it.
Step 5: Cool and Serve
Once baked, allow the casserole to cool for about 10 minutes. This short rest lets everything set and meld together beautifully, making it easier to scoop out perfect servings. The sweet aroma wafting from your oven is a sure sign your Sweet Potato Casserole with Pecan Topping Recipe is ready to delight every palate at the table.
How to Serve Sweet Potato Casserole with Pecan Topping Recipe
Garnishes
While the pecan topping is already a hit, feel free to add some extra flair by garnishing with a sprinkle of toasted pecans for an extra crunch or a drizzle of warm maple syrup for an added touch of sweetness. A dollop of whipped cream or a small scoop of vanilla ice cream can also create a dessert-like experience that surprises and delights your guests.
Side Dishes
This casserole pairs beautifully with savory mains like roasted turkey, baked ham, or even a simple herb-roasted chicken. Its rich sweetness complements hearty, savory flavors perfectly, making it a staple side dish for holiday meals or festive gatherings.
Creative Ways to Present
For a fun twist, serve this Sweet Potato Casserole with Pecan Topping Recipe in individual ramekins or mini cast iron skillets for personal servings. You could also turn it into a layered parfait with whipped cream and a sprinkle of cinnamon on top. Presentation can transform this familiar dish into an elegant statement at your dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Casserole with Pecan Topping Recipe is a delight to enjoy the next day. Simply cover the dish tightly with foil or transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen and marry even better after resting overnight.
Freezing
You can freeze this casserole before baking by assembling it in a freezer-safe dish and wrapping it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to enjoy, bake it straight from frozen—just add 10-15 extra minutes to the baking time for perfect doneness.
Reheating
To reheat, warm individual portions in the microwave or the entire casserole in a 350℉ oven covered with foil until heated through, about 20 minutes. Removing the foil for the last 5 minutes of reheating refreshes the crunchy pecan topping.
FAQs
Can I use canned sweet potatoes instead of fresh ones?
While fresh sweet potatoes deliver the best flavor and texture for this casserole, you can use canned sweet potatoes in a pinch. Just make sure to drain them well and adjust the syrup and sugar to taste, as canned versions can be softer and sweeter.
Is this recipe gluten-free?
The crumbly pecan topping contains all-purpose flour, which has gluten. To make it gluten-free, substitute the flour for a 1:1 gluten-free baking flour blend. The casserole base itself is naturally gluten-free.
Can I make the pecan topping without nuts?
If you’re allergic or just prefer no nuts, you can omit the pecans and increase the butter and brown sugar slightly to keep the topping crumbly and delicious. Toasted oats or shredded coconut can also be interesting alternatives to add texture.
How far in advance can I prepare this dish?
You can prepare the entire casserole up to one day in advance. Cover and refrigerate before baking, then bring it to room temperature while your oven preheats for even cooking.
What can I substitute for maple syrup?
Honey or agave nectar works well as a substitute for maple syrup, though maple syrup gives the ideal balance of sweetness and flavor in this recipe’s base.
Final Thoughts
I can honestly say this Sweet Potato Casserole with Pecan Topping Recipe is one of those dishes that elevates any meal with its heartwarming flavors and delightful textures. It’s straightforward to make, yet incredibly satisfying and crowd-pleasing. If you’re looking for a side dish that brings a touch of tradition and a lot of love to your table, this casserole will quickly become a cherished favorite. Give it a try and watch how it turns simple ingredients into a memorable dish everyone will ask for again and again.
Print
Sweet Potato Casserole with Pecan Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole with Pecans features a creamy, fluffy sweet potato base sweetened naturally with maple syrup and brown sugar, topped with a buttery, crunchy pecan crumb. Baked to golden perfection, it’s a comforting side dish perfect for holidays or cozy family dinners.
Ingredients
Sweet Potato Base
- 4 pounds sweet potatoes (rinsed and scrubbed)
- â…“ cup sugar
- â…“ cup packed brown sugar
- â…“ cup pure maple syrup
- 6 tablespoons salted butter (melted)
- 2 large eggs (whisked)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Pecan Topping
- 6 tablespoons salted butter (softened)
- ¾ cup packed brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃) to warm up while you prepare the casserole.
- Prepare the sweet potatoes: Peel the sweet potatoes with a vegetable peeler and cut into 1-inch chunks. Place them in a large pot or Dutch oven and cover completely with about 10 cups of water.
- Boil the potatoes: Bring the water to a rolling boil, then reduce heat to medium-low and simmer rapidly for 10-12 minutes until the potatoes are fork-tender. Drain thoroughly in a colander.
- Mash the sweet potatoes: Transfer the cooked potatoes to a large food processor. Add sugar, brown sugar, maple syrup, melted butter, whisked eggs, vanilla extract, cinnamon, and salt. Process for 20-30 seconds, scraping sides halfway, until smooth and fluffy. Alternatively, mash by hand but expect a less fluffy texture.
- Make the pecan topping: In a medium bowl, combine softened butter, brown sugar, flour, baking powder, baking soda, cinnamon, and salt. Mash together with a fork until coarse crumbs form. Stir in chopped pecans until evenly mixed.
- Assemble the casserole: Spray a 7×10-inch baking dish with non-stick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan topping evenly over the surface.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes until the topping is firm and begins to brown. Remove from oven and let cool for 10 minutes before serving.
Notes
- For a fluffier texture, use the food processor instead of mashing by hand.
- You can substitute maple syrup with honey if desired.
- Make sure potatoes are fully drained to avoid watery casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- This dish can be made a day ahead and baked before serving.
