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Perfect Easy Sweet Potato Pecan Casserole

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A creamy, sweet potato base topped with a crunchy, buttery pecan crumble. This comforting casserole is simple enough for a weeknight but impressive enough for Thanksgiving dinner.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900g), peeled and cubed
  • 1/4 cup unsalted butter (56g), melted
  • 1/3 cup brown sugar (packed, about 70g)
  • 2 large eggs, lightly beaten
  • 1/4 cup milk (60ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves (about 100g)
  • 1/3 cup brown sugar (packed, about 70g)
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup unsalted butter (56g), cold and cut into small cubes
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Peel and cube the sweet potatoes into roughly 1-inch cubes.
  3. Place the cubes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until fork-tender.
  4. Drain the sweet potatoes in a colander and let them sit for a minute to steam dry. Return them to the pot (off the heat) and mash until smooth.
  5. To the mashed sweet potatoes, add the melted butter, brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt. Stir until well combined.
  6. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula. Tap the dish gently on the counter to release air bubbles.
  7. In a medium bowl, combine the pecan halves, brown sugar, flour, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces.
  8. Sprinkle the pecan mixture evenly over the sweet potato base. Do not press it down.
  9. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  10. Let the casserole rest for 5-10 minutes before serving. Serve warm.

Notes

For a dairy-free version, use vegan butter and oat milk. For gluten-free, use almond flour in the topping. To make ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10-15 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: sweet potato casserole, pecan casserole, Thanksgiving side dish, easy sweet potato recipe, comfort food

Find it online: https://twinkletaste.com/perfect-easy-sweet-potato-pecan-casserole/