Name: Sweet Potato Casserole With Pecan Topping
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 4 lb sweet potatoes (about 1.8 kg, 5 to 6 medium); 4 tbsp butter (melted); 0.33 cup brown sugar (packed); 0.5 cup milk (120 ml); 2 large eggs; 1 tsp vanilla extract; 1 tsp ground cinnamon; 0.75 tsp salt; 0.75 cup brown sugar (packed); 0.33 cup all-purpose flour; 4 tbsp cold butter (cubed); 1 cup pecans (chopped); 1 pinch salt

Sweet potato casserole is the side dish that is almost a dessert: smooth, lightly sweetened mashed sweet potatoes with vanilla and cinnamon, under a crunchy brown sugar and pecan topping. Roasting the sweet potatoes instead of boiling them gives a deeper flavour and no watery filling. Prefer marshmallows? There is a note below for that too. Both parts can be made a day ahead.

Sweet potato casserole with a crunchy brown sugar pecan topping, one scoop taken out

Sweet Potato Casserole With Pecan Topping

Creamy roasted sweet potato casserole with vanilla and cinnamon, topped with a crunchy brown sugar pecan streusel. Make-ahead friendly.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the sweet potatoes

4 lb sweet potatoes about 1.8 kg, 5 to 6 medium
4 tbsp butter melted
0.33 cup brown sugar packed
0.5 cup milk 120 ml
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
0.75 tsp salt

For the pecan topping

0.75 cup brown sugar packed
0.33 cup all-purpose flour
4 tbsp cold butter cubed
1 cup pecans chopped
1 pinch salt

Equipment

1 Baking sheet
1 9×13-inch (23×33 cm) or 2-quart baking dish
1 Large bowl

Method

Heat the oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork, set them on a foil-lined baking sheet and roast for 50 to 60 minutes, until completely soft.
When cool enough to handle, peel off the skins and put the flesh in a large bowl. Turn the oven down to 350°F (175°C) and grease the baking dish.
Mash the sweet potatoes until smooth. Beat in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon and salt. Spread in the baking dish.
For the topping, mix the brown sugar and flour in a bowl, then rub in the cold butter with your fingers until it looks like wet sand. Stir in the pecans and salt.
Scatter the topping evenly over the sweet potatoes.
Bake for 25 to 30 minutes, until the topping is golden and the filling is hot and set at the edges. Rest for 5 minutes before serving.

Notes

Make ahead: make the filling and the topping up to 1 day ahead and refrigerate them separately. Add the topping just before baking and allow 5 to 10 extra minutes.

Marshmallow version: skip the pecan topping. Bake the filling for 20 minutes, cover with mini marshmallows and bake 8 to 10 minutes more until puffed and golden.

Short on time: two 29 oz (820 g) cans of drained sweet potatoes can replace the roasted ones.

Plan the whole meal: see our easy Thanksgiving menu with a day-by-day make-ahead plan.

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