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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs a smooth, creamy sweet potato filling with a buttery pecan crumble. Bake it until the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 397
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup pecans chopped
  • 0.25 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a large pot, cover with water, and bring to a boil over high heat; reduce the heat and simmer for 15 to 20 minutes, until very tender.
  4. Drain the sweet potatoes well and mash them in a large bowl until smooth.
  5. Stir in the heavy cream, granulated sugar, eggs, vanilla extract, and kosher salt.
Make the topping
  1. Stir the flour, light brown sugar, and pecans together in a medium bowl.
  2. Mix in the melted butter until evenly combined.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared baking dish.
  2. Sprinkle the pecan topping evenly over it.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes thoroughly while hot. Refrigerate leftovers for up to 4 days or freeze for up to 2 months. For a dairy-free variation, use unsweetened oat cream and plant-based butter.