Sweet Potato Casserole with Pecan Topping Recipe
A classic Sweet Potato Casserole featuring creamy mashed sweet potatoes topped with a crunchy pecan and brown sugar streusel. This comforting dish combines the natural sweetness of orange yams with warm vanilla and a buttery pecan topping, perfect as a side for holiday meals or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Mixture
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 1/2 cup evaporated milk (or substitute cream or half and half)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup butter, melted
Topping
- 3 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans, chopped
Instructions
- Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them about halfway (at least 3-4 inches). Bring the water to a boil, then reduce the heat to a medium simmer and cover the pot. Simmer the potatoes until they are tender when pierced with a fork, about 20-40 minutes depending on size. Avoid overcooking so they don’t become mushy.
- Peel Potatoes: Drain the water and transfer the sweet potatoes to a plate or cutting board to cool slightly. Once cool enough to handle, peel off the skins and discard them. Place the peeled potatoes into a large mixing bowl.
- Mix: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the potatoes. Begin mashing with a potato masher, then use an electric mixer on low speed for about 45 seconds to achieve a smooth and creamy consistency.
- Prepare Casserole Dish: Lightly grease a casserole dish approximately 8x11 inches, 9x13 inches, or a deep 10-inch pie pan. Pour the sweet potato mixture evenly into the dish.
- Make Topping: In a separate mixing bowl, combine the flour, brown sugar, and chopped pecans. Add softened butter and use a fork or pastry blender to cut the butter into the dry ingredients until the mixture is well combined and crumbly. Sprinkle the topping evenly over the sweet potato mixture in the casserole dish.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 35-40 minutes until the topping is golden brown and the casserole is heated through.
- Store Leftovers: Allow the casserole to cool slightly, then cover and refrigerate any leftovers. The casserole will keep well in the refrigerator for 4-5 days.
Notes
- Be sure not to overcook sweet potatoes to prevent mushy texture.
- Evaporated milk can be substituted with cream or half and half for a richer casserole.
- Use a deep dish pie pan if you don’t have a casserole dish—just ensure similar volume.
- Pecans can be lightly toasted beforehand to enhance flavor.
- This dish can be prepared a day ahead and baked before serving.
