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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping combines mashed sweet potatoes with a buttery, brown sugar pecan crumble. Bake it until the topping is golden and the center reaches 160°F for a soft, creamy filling beneath a crisp topping.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling and resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 8 cup water
  • 0.75 cup unsalted butter divided (1/2 cup melted and 1/4 cup cold and diced)
  • 1 cup light brown sugar packed, divided
  • 0.5 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes and water in a 6-quart pot and bring to a boil over high heat.
  4. Reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain the sweet potatoes well.
  6. Mash the potatoes in the pot.
  7. Let them cool for 5 minutes.
  8. Stir in the melted butter, 1/2 cup brown sugar, milk, eggs, vanilla, and salt until combined.
  9. In a medium bowl, stir together the flour, remaining 1/2 cup brown sugar, and pecans.
  10. Work in the cold diced butter with your fingers until the mixture forms coarse crumbs.
  11. Spread the sweet potato mixture in the prepared baking dish.
  12. Sprinkle the pecan mixture evenly over the top.
  13. Bake for 30–35 minutes, until the topping is golden and the center reaches 160°F.
  14. Let the casserole rest for 10 minutes before serving.

Notes

For a crisp topping, work the cold diced butter into the pecan mixture until coarse crumbs form. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Dairy-free butter and milk can be used as a swap.