Sweet Potato Casserole with Pecans Recipe

There’s something completely magical about Sweet Potato Casserole with Pecans. Creamy, velvety sweet potatoes form the coziest base, and then you get that gloriously buttery, brown-sugar pecan topping for a little crunch in every bite. This is one of those dishes that instantly transports you to family gatherings and holiday tables, but trust me, you don’t need a special occasion to justify making it. Whether you’re looking for the perfect Thanksgiving side or a comforting treat for a regular weeknight, Sweet Potato Casserole with Pecans brings warmth and a dose of nostalgia to any table.

Ingredients You’ll Need

The ingredient list for Sweet Potato Casserole with Pecans is refreshingly simple, but every item here sings and is essential to the final flavor and texture. The vibrant sweet potatoes, the touch of maple, the richness of butter, and the crunch of pecans all work together to make this dish completely irresistible!

• Sweet Potatoes: The star of the show—choose fresh, firm sweet potatoes for the best natural sweetness and color.
• Granulated Sugar: Gives the base just the right amount of sweetness without overpowering the other flavors.
• Brown Sugar: Adds moisture and a lovely caramel depth to both the base and the pecan topping.
• Pure Maple Syrup: Infuses the casserole with a hint of warmth and a subtle, earthy sweetness that’s hard to resist.
• Salted Butter: Keeps everything lusciously rich—you’ll need it melted for the base and softened for the topping.
• Eggs: Help bind the sweet potato mixture and give it a light, fluffy texture.
• Vanilla Extract: Just a touch elevates the sweetness and balances out the earthiness of the potatoes.
• Cinnamon: Brings a cozy, aromatic note that makes every bite feel special.
• Salt: Highlights the flavor of the sweet potatoes and balances the sweetness.
• All-Purpose Flour: Ensures the pecan topping crisps up beautifully in the oven.
• Baking Powder & Baking Soda: Give a light lift to the topping, making it crumbly and irresistible.
• Pecans: Chopped for the topping—they toast up in the oven for maximum crunch and rich, nutty flavor.
• Non-Stick Cooking Spray: For prepping the baking dish and making cleanup a breeze.

How to Make Sweet Potato Casserole with Pecans

Step 1: Cook and Prep the Sweet Potatoes

Start by peeling the sweet potatoes and chopping them into 1-inch chunks. Place them in a large pot and cover with water, making sure they’re fully immersed. Bring the pot to a full boil, then lower the heat to a rapid simmer for about 10-12 minutes, just until the potatoes are fork-tender. Drain well—no one wants a watery casserole!

Step 2: Make the Sweet Potato Base

Add your drained sweet potatoes to a large food processor, then blend together with all the base ingredients: both sugars, maple syrup, melted butter, eggs, vanilla, cinnamon, and salt. Blend until the mixture is ultra-smooth—take your time, and scrape down the sides midway through. No food processor? A hand masher works, but the texture will be a little more rustic (and still absolutely delicious).

Step 3: Prepare the Pecan Topping

In a separate bowl, combine the softened butter, brown sugar, flour, baking powder, baking soda, cinnamon, and salt. Mash together with a fork until crumbly, then fold in the chopped pecans. This mixture should resemble chunky sand—don’t worry, it’ll crisp up into delicious nuggets in the oven!

Step 4: Assemble the Sweet Potato Casserole with Pecans

Lightly coat a 7×10-inch baking dish with non-stick spray. Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula. Sprinkle every bit of the pecan topping generously over the surface. It may look like a lot, but trust me, that’s exactly what you want.

Step 5: Bake and Cool

Bake your creation at 350°F for 40–45 minutes. You’ll know it’s ready when that incredible pecan topping is golden brown and slightly crisped. Let the casserole cool for about 10 minutes before serving—it sets up beautifully and is easier to portion.

How to Serve Sweet Potato Casserole with Pecans

Garnishes

This casserole shines on its own, but a light sprinkle of fresh chopped pecans or a drizzle of maple syrup right before serving adds an extra-special touch. For a festive pop, a pinch of flaky sea salt or even a few fresh thyme leaves is beautiful and unexpected.

Side Dishes

Sweet Potato Casserole with Pecans pairs like a dream with classic Thanksgiving essentials: think roast turkey, juicy ham, garlicky green beans, or tangy cranberry sauce. It’s also delightful alongside a simple roasted chicken for a comforting Sunday dinner any time of year.

Creative Ways to Present

Individual ramekins make for elegant dinner party servings. Or, scoop out warm portions and top with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert treat. You can even bake it in a pretty cast-iron skillet for a rustic, homey look!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator. Sweet Potato Casserole with Pecans stays bright and flavorful for up to 4 or 5 days—just be sure to let the casserole cool completely before storing to prevent condensation.

Freezing

Good news: this casserole freezes beautifully! Wrap the unbaked or fully cooled dish tightly in plastic wrap and foil. For best texture and flavor, freeze the pecan topping separately from the base if you can. Label with the date and store for up to 3 months.

Reheating

When you’re ready for round two, let the casserole sit at room temperature for about an hour before gently reheating in a 300°F oven for 30 minutes. If you’re just reheating a single serving, a quick zap in the microwave gets the job done in under a minute.

FAQs

Can I make Sweet Potato Casserole with Pecans dairy-free?

Absolutely! Swap out the butter for your favorite plant-based or dairy-free butter alternative, like coconut oil. The texture and crispness remain, and you’ll still get that rich flavor in both the base and the topping.

What can I use instead of pecans for the topping?

If pecans aren’t your thing, try walnuts or almonds for a similar crunch and nutty flavor. You can even use a nut-free granola in place of the nuts for a delicious, allergy-friendly version!

Can I prepare Sweet Potato Casserole with Pecans ahead of time?

Yes! You can assemble the entire casserole up to two days in advance—just store it in the fridge before baking. On the big day, let it come to room temperature before putting it in the oven for best results.

Do I need to peel the sweet potatoes?

Peeling the sweet potatoes is highly recommended for the creamiest texture, but if you love a more rustic, earthy flavor (and a bit more fiber), you can leave the skins on. Just make sure to scrub them very well.

What size baking dish works best?

A 7×10-inch baking dish is ideal for even layers, but you can use any 2 to 3-quart oven-safe pan. If you use a larger pan, the casserole will be thinner and may bake a bit faster, so keep an eye on it.

Final Thoughts

I hope you’ll give Sweet Potato Casserole with Pecans a spot at your table this season (or any time you need a little comfort). The creamy filling, crisp topping, and just enough sweetness are too good to resist. Share it with loved ones, savor every bite, and get ready for plenty of requests for the recipe!

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