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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs smooth, lightly sweetened sweet potatoes with a buttery pecan crumble. Baked until the topping is golden and the center is set, it makes a classic American side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • cold water as needed to cover the potatoes
  • nonstick cooking spray for the baking dish
  • 0.75 cup unsalted butter divided
  • 0.75 cup light brown sugar packed, divided
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.5 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Make the filling
  1. Place the sweet potatoes in a 6-quart pot and cover with cold water by 1 inch; bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until fork-tender.
  2. Drain the potatoes well, return them to the pot, and mash until smooth.
  3. Stir in 1/2 cup of the butter, 1/4 cup of the brown sugar, the milk, and the salt.
  4. Let the mixture cool for 5 minutes.
  5. Stir in the eggs and vanilla until evenly combined.
Make the pecan topping
  1. In a medium bowl, combine the flour, pecans, and remaining 1/2 cup of brown sugar.
  2. Melt the remaining 1/4 cup of butter, add it to the bowl, and stir until clumps form.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared baking dish.
  2. Scatter the pecan topping evenly over it.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center is set and reaches 160°F on an instant-read thermometer.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth filling, mash the potatoes well before stirring in the eggs. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use unsalted plant-based butter and unsweetened plant milk.