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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping combines smooth, warmly spiced mashed sweet potatoes with a buttery brown sugar and pecan crumb topping. Baked in a 9x13-inch dish until golden, it makes a classic, shareable side dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling and resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato casserole
  • 1 tsp vegetable oil for greasing the baking dish
  • 4 lb sweet potatoes peeled and cut into 1-inch chunks
  • 0.5 cup unsalted butter melted, for the filling
  • 0.25 cup unsalted butter cold, cut into small pieces, for the topping
  • 0.5 cup whole milk
  • 2 eggs large, lightly beaten
  • 0.5 cup light brown sugar packed, for the filling
  • 0.5 cup light brown sugar packed, for the topping
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the pecan topping
  • 1 cup pecans chopped
  • 0.33 cup all-purpose flour

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the vegetable oil.
  3. Put the sweet potatoes in an 8-quart pot and add enough water to cover them by 1 inch.
  4. Bring the sweet potatoes to a boil, then simmer for 15 to 20 minutes, until easily pierced with a fork.
  5. Drain the sweet potatoes well.
  6. Transfer them to a large bowl and let them cool for 5 minutes.
  7. Mash the sweet potatoes until smooth.
Make the filling
  1. Stir the melted butter, milk, eggs, 1/2 cup of the brown sugar, vanilla, cinnamon, and salt into the mashed sweet potatoes until evenly combined.
  2. Spread the mixture in the prepared dish.
Make the topping
  1. Stir the pecans and flour together in a medium bowl.
  2. Stir in the remaining 1/2 cup brown sugar.
  3. Cut in the cold butter with a pastry cutter or your fingertips until coarse crumbs form.
Assemble and bake
  1. Sprinkle the topping evenly over the sweet potato mixture.
  2. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F on an instant-read thermometer.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while they are warm. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free option, use unsweetened non-dairy milk and plant-based butter.