I remember as a child battling with my siblings over who got the last spoonful of sweet potato casserole at Thanksgiving. The creamy, sweet potatoes meeting the crunchy, buttery pecans were heavenly. Now, it’s a tradition I carry on, perfecting the recipe year after year. The vibrant orange hue of the sweet potatoes, the intoxicating aroma of cinnamon and brown sugar filling the kitchen – it’s pure holiday warmth.
This recipe is a classic for a reason. Still, I’ve added a few tricks to ensure it’s consistently perfect: using roasted sweet potatoes for a deeper flavor and a secret ingredient (a touch of vanilla extract!) to elevate the sweetness. It’s the perfect balance of sweet and savory, a crowd-pleaser that always disappears quickly. This Sweet Potato Casserole will be the star of your Thanksgiving or holiday table, guaranteed!
Why You’ll Love This Recipe
- Quick Prep: Get it in the oven in just 15 minutes, leaving you more time to mingle.
- Sweet & Nutty Perfection: The creamy sweet potatoes paired with the crunchy pecan topping offer an irresistible flavor combination. This flavor is enhanced by brown sugar.
- Perfect Texture: Each bite offers a delightful creamy and crunchy contrast.
- Holiday Staple: A must-have side dish for Thanksgiving, Christmas, or any festive gathering.
- Enhanced Flavor: Roasting the sweet potatoes brings out their natural sweetness and enhances the overall flavor.
- Make-Ahead Friendly: Prepare the casserole ahead of time and bake just before serving.
Ingredients Breakdown
- Sweet Potatoes: The heart of this casserole! Roasting them brings out their natural sweetness and creates a deeper, richer flavor compared to boiling. Look for firm, even-colored potatoes without blemishes. You can substitute with canned sweet potatoes in a pinch, but the flavor won’t be quite as intense. They are essential for this recipe.
- Butter: Contributes to the creamy texture of the casserole and richness to the pecan topping. Use unsalted butter to control the level of saltiness in the dish. For a dairy-free option, try using a vegan butter alternative. This is a pretty essential ingredient to keep the casserole tasting delicious.
- Evaporated Milk: Adds a creamy consistency without being too heavy. You can substitute with regular milk or cream, but the texture might be slightly different. It is essential!
- Brown Sugar: Provides a deep caramel flavor and sweetness to both the casserole and the topping. You can use light or dark brown sugar, depending on your preference. Using molasses can be an alternative to brown sugar.
- Pecans: The star of the crunchy topping! Use pecan halves or pieces. Toasting them lightly before adding them to the topping enhances their nutty flavor. Walnuts can be substituted, but the flavor will be different.
- Spices (Cinnamon, Nutmeg): Add warm, comforting flavors that complement the sweet potatoes. These spices are optional but highly recommended. If you like the spicy smell of cinnamon, add a bit extra!
- Vanilla Extract: A secret ingredient that enhances the sweetness and adds another layer of flavor. A little really goes a long way! I recommend this!
Kitchen Tools Needed
- Baking Dish
- Large Mixing Bowl
- Potato Masher or Electric Mixer
- Measuring Cups and Spoons
- Small Skillet (for toasting pecans, though a baking sheet can work!)
- VERSATILE MASHER: It’s called a potato masher, but it can do much more than just that. This stainless-steel masher can m…
- STAINLESS STEEL: Crafted from solid stainless steel, this sturdy potato masher will give you years of use without rustin…
- SAVE SPACE: This metal food masher is designed with a hanging hole at the top of the handle, so you can easily hang it u…
$22.00
As with many recipes, you can definitely get creative by substituting different equipment with similar tools.
How to Make Sweet Potato Casserole
- Roast the Sweet Potatoes: Preheat oven to 350°F. Pierce sweet potatoes with a fork and roast for 1 hour and 20 minutes, or until soft. Let cool slightly.
- Prepare the Sweet Potato Mixture: Peel the sweet potatoes and place them in a large mixing bowl. Mash until smooth.
- Add the Wet Ingredients: Add melted butter, evaporated milk, brown sugar, vanilla extract, and spices to the mashed sweet potatoes. Mix well until combined.
- Prepare the Pecan Topping: In a separate bowl, combine melted butter, brown sugar, flour, and chopped pecans. Mix until crumbly.
- Assemble the Casserole: Pour the sweet potato mixture into the prepared baking dish.
- Sprinkle the Topping: Evenly spread the pecan topping over the sweet potato mixture.
- Bake: Bake in the preheated oven for 1 hour and 20 minutes, or until the topping is golden brown and the casserole is heated through. The topping should become nice and golden brown along the edges.
- Let Cool Slightly: Let the Sweet Potato Casserole cool for a few minutes before serving. This allows the flavors to meld together.
- Serve & Enjoy: Serve warm and enjoy!
Pro Tips for Success
- Roast, Don’t Boil: Roasting sweet potatoes intensifies their flavor and prevents them from becoming waterlogged.
- Don’t Overmix: Overmixing the sweet potato mixture can result in a gluey texture. Mix until just combined.
- Toast the Pecans: Toasting the pecans before adding them to the topping enhances their nutty flavor and adds a delightful crunch.
- A Pinch of Salt: A pinch of salt in the sweet potato mixture balances the sweetness and enhances the other flavors.
- Make-Ahead Magic: This Sweet Potato Casserole with Pecans can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a little extra baking time if baking from cold.
Variations & Dietary Swaps
- Vegan Sweet Potato Casserole: Substitute vegan butter, plant-based milk, and flax egg for the butter, evaporated milk, and egg.
- Gluten-Free Sweet Potato Casserole: Use gluten-free flour in the pecan topping. You can substitute almond flour for a nuttier taste.
- Spice It Up: Add a pinch of cayenne pepper to the sweet potato mixture for a subtle kick.
- Maple Syrup Sweetness: Substitute brown sugar with maple syrup, which adds a more complex yet delicate flavor.
Serving Suggestions
- Classic Holiday Dinner: Serve alongside turkey, stuffing, cranberry sauce, and green bean casserole for a traditional holiday feast.
- Pork Pairing: The sweetness of the casserole complements roasted pork tenderloin beautifully.
- Green Bean Casserole: The sweetness contrasts well with a savory dish like green bean casserole.
- Garnish: Top with a dollop of whipped cream or a sprinkle of chopped pecans.
Storage & Reheating
Store leftover Sweet Potato Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals until heated. Reheating in the oven better preserves the topping’s texture.
Frequently Asked Questions
Isn’t this Sweet Potato Casserole with Pecans a must-have for your holiday table? The creamy filling and crunchy topping are irresistible! I can’t wait to read your feedback and see how it turns out; let me know in the comments below!
What are your favorite holiday side dishes? Share your thoughts in the comments! Don’t forget to tag @CulinaryCraving on Instagram and Facebook when you make this recipe! Let’s keep the food craving going!
Related Recipes
- Green Bean Casserole: A savory classic that perfectly complements the sweetness of the Sweet Potato Casserole.
- Cranberry Sauce: The tart and tangy flavors of cranberry sauce provide a delightful contrast to the richness of this casserole.
- Pumpkin Pie: Complete your holiday meal with a slice of classic pumpkin pie for the perfect sweet ending. The warm spices go hand-in-hand!
Sweet Potato Casserole with Pecans
A creamy and delicious sweet potato casserole topped with crunchy pecans for a festive side dish, perfect for Thanksgiving and holidays.
Ingredients
For the sweet potato base
- 4 large sweet potatoes peeled and cut into chunks
- 1 ⅓ cups white sugar
- ¾ cup milk
- 3 large eggs beaten
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the pecan toppings
- 1 ½ cups brown sugar
- ¾ cup all-purpose flour
- ½ cup unsalted butter or margarine melted
- 1 ½ cups chopped pecans
Instructions
- Cook the sweet potatoes: Place sweet potato chunks in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain well.
- Mash and mix: In a large bowl, mash the sweet potatoes. Stir in white sugar, milk, beaten eggs, salt, vanilla, and cinnamon until smooth. Spread mixture evenly into a greased 9×13-inch baking dish.
- Prepare the topping: In a separate bowl, combine brown sugar, flour, and pecans. Pour in melted butter and stir until crumbly.
- Assemble: Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake: Bake uncovered at 350°F (175°C) for about 1 hour, or until the topping is golden brown and crisp.
- Serve: Let cool slightly before serving warm.
Notes
- Make-ahead: Assemble the casserole (without baking) up to 1 day in advance. Cover and refrigerate, then bake before serving.
- Variations: Add a pinch of nutmeg or ginger to the filling for extra warmth. For a sweeter twist, mix mini marshmallows into the topping or layer them on halfway through baking.
- Serving tip: This dish pairs beautifully with roasted turkey, green beans, and cranberry sauce.
Nutrition (per serving, approx.)
- Calories: 436
- Fat: 19g
- Carbohydrates: 64g
- Protein: 5g
- Fiber: 4g
- Sodium: 220mg