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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.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
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 9x13-inch (23x33 cm) or 2-quart baking dish
  • 1 Large bowl

Method
 

  1. 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.
  2. 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.
  3. Mash the sweet potatoes until smooth. Beat in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon and salt. Spread in the baking dish.
  4. 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.
  5. Scatter the topping evenly over the sweet potatoes.
  6. 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.