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Sweet Potato Casserole With Pecan Topping – Holiday Side Dish Recipe

Sweet potato casserole with pecan topping pairs a smooth, buttery sweet potato filling with a crisp, golden pecan crumble. Roasted sweet potatoes make this holiday side dish easy to prepare ahead and bake until the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
resting 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 3 lb sweet potatoes scrubbed
  • 0.75 cup unsalted butter melted and divided (1/2 cup for filling and 1/4 cup for topping)
  • 0.5 cup whole milk
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
Make the topping
  • 1 cup pecans chopped
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 nonstick cooking spray as needed

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Arrange the sweet potatoes on an 18x13-inch rimmed baking sheet and roast for 45 to 60 minutes, until a knife slides easily into the thickest part.
  3. Cool the sweet potatoes until easy to handle.
  4. Reduce the oven temperature to 350°F.
  5. Coat a 9x13-inch baking dish with nonstick cooking spray.
  6. Peel the sweet potatoes and transfer the flesh to a large bowl.
  7. Mash the sweet potatoes until mostly smooth.
  8. Add 1/2 cup of the melted butter, the milk, granulated sugar, eggs, vanilla, and salt, and mix until combined.
Make the topping
  1. Stir the pecans, flour, and brown sugar together in a medium bowl.
  2. Mix in the remaining 1/4 cup melted butter until the mixture is evenly moistened.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared baking dish.
  2. Scatter the pecan topping evenly over it.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center registers 160°F on an instant-read thermometer.
  4. Rest the casserole for 10 minutes before serving.

Notes

For easy peeling, let the roasted sweet potatoes cool until they are comfortable to handle. Refrigerate leftovers for up to 4 days; freezer storage is suitable for up to 3 months. For a dairy-free variation, use plant-based butter and unsweetened oat milk.