Sweet Potato Casserole with Pecans Recipe
Indulge in this delightful Sweet Potato Casserole with a crunchy pecan topping. This classic holiday side dish is a perfect blend of creamy sweet potatoes and a nutty, buttery crumble that will have everyone reaching for seconds.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Base:
- 4 pounds sweet potatoes, rinsed and scrubbed
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup pure maple syrup
- 6 tablespoons salted butter, melted
- 2 eggs, whisked
- 1 ½ teaspoons vanilla
- 1 teaspoon cinnamon
- ¾ teaspoon salt
Pecan Topping:
- 6 tablespoons salted butter, softened
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup chopped pecans
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350℉. Peel and cut sweet potatoes into chunks. Boil until fork-tender, then process with base ingredients until smooth.
- For the pecan topping: Combine all ingredients except pecans. Mix in pecans.
- Assembly: Spread sweet potato base in a baking dish. Top with pecan mixture.
- Bake: Bake for 40-45 minutes until topping is firm and slightly browned. Let cool before serving.
Notes
- Prep-Ahead: Prepare up to 2 days beforehand. Let it sit at room temperature before baking.
- Storage: Store leftovers in the fridge for up to 4-5 days.
- Freezing: Wrap unbaked or cooled casserole separately. Freeze for up to 3 months.
- Reheating: Let it come to room temperature and bake at 300℉ for 30 minutes or use the microwave for single servings.
- Dairy-free option: Substitute with a dairy-free butter alternative like coconut oil.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 55mg
