Sweet Potato Casserole With Pecan Topping Recipe
A cozy, classic sweet potato casserole with a buttery vanilla-scented filling topped by a crunchy pecan brown sugar crust. This crowd-pleasing side bakes to a creamy interior with a golden, crumbly topping that contrasts beautifully with the smooth potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 4 cups Peeled, cubed sweet potatoes
- 2 Large eggs, beaten
- ½ cup White sugar
- ½ cup Milk
- 4 tbsp Butter, softened
- ½ tsp Vanilla extract
- ½ tsp Salt
Pecan Topping
- 1/2 cup Brown sugar
- 1/2 cup All-purpose flour
- 1 cup Chopped pecans
- 2 tbsp Butter, melted
Instructions
- Prepare the filling: Mash the tender sweet potatoes until smooth, then whisk in the beaten eggs, sugar, milk, softened butter, vanilla extract, and salt until everything is well combined and creamy.
- Assemble the casserole: Spread the filling evenly in a greased baking dish.
- Make the topping: In a small bowl, combine brown sugar, flour, chopped pecans, and melted butter until crumbly and cohesive; sprinkle evenly over the sweet potato layer.
- Bake: Bake in a preheated oven until the topping is golden and crisp and the filling is set, about 40–50 minutes at 350°F (175°C). Remove from oven and let stand 5–10 minutes before serving.
Notes
- Can be assembled a day ahead; refrigerate topped casserole and bake when ready.
- For a lighter version, substitute half the butter with a dairy-free alternative and use gluten-free flour in the topping.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
Keywords: sweet potato casserole, pecan topping, holiday side, baked sweet potatoes, pecan crumble
