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Honey Pecan Sweet Potato Casserole

Honey pecan sweet potato casserole combines a mostly smooth, honey-sweetened filling with a crisp, golden pecan topping. It bakes in a 9x13-inch dish and rests briefly before serving.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup unsalted butter softened, for the filling
  • 0.25 cup unsalted butter cold, for the topping
  • 0.33 cup honey
  • 0.25 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
  • 0.33 cup light brown sugar packed
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a large pot and cover with water by 1 inch.
  4. Bring to a boil, then simmer for 12–15 minutes until fork-tender, and drain well.
  5. Mash the potatoes until mostly smooth.
  6. Stir in 1/2 cup softened butter, the honey, milk, eggs, vanilla, and salt until evenly combined.
Make the topping
  1. Stir the flour and brown sugar together in a medium bowl.
  2. Cut in the 1/4 cup cold butter until the mixture forms coarse crumbs.
  3. Stir in the pecans.
Assemble and bake
  1. Spread the filling in the prepared baking dish.
  2. Sprinkle the pecan topping evenly over it.
  3. Bake for 30–35 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while they are hot and drain them well. Refrigerate leftovers for 3–4 days; freeze yes, in an airtight container. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.