Description
This Sweet Potato Casserole with Pecan Topping is a classic holiday side dish featuring creamy sweet potatoes blended with butter, eggs, and half and half, topped with a crunchy, buttery pecan and brown sugar crumble. Baked until bubbly and golden, it’s a perfect balance of sweet and nutty flavors that complement any festive meal.
Ingredients
Scale
Sweet Potato Mixture
- 45 ounces canned sweet potatoes in syrup, drained and rinsed well
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 stick butter (1/2 cup), room temperature
- 1/3 cup half and half cream
- 1/4 teaspoon vanilla extract
Pecan Topping
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 1/3 cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit to ensure it reaches the perfect temperature for baking the casserole evenly.
- Prepare Sweet Potato Mixture: In a large mixing bowl, use an electric mixer to whip together the drained and rinsed sweet potatoes, granulated sugar, beaten eggs, room temperature butter, half and half cream, and vanilla extract until smooth and creamy. Then spoon this mixture evenly into an ungreased 8×8 inch baking dish.
- Make Topping: In a small bowl, combine the brown sugar, flour, and ground cinnamon using a fork until mixed thoroughly. Sprinkle this brown sugar mixture evenly over the sweet potato layer, then top with chopped pecans. Gently press the pecan topping down into the sweet potatoes to help it adhere. Finally, drizzle the melted butter over the pecans and topping to add richness and help crisping.
- Bake: Place the casserole into the preheated oven and bake for 25-30 minutes, or until the edges and center are bubbling and the topping is golden brown. Once done, remove the casserole from the oven and allow it to sit for 5-10 minutes to set before serving.
Notes
- Draining and rinsing canned sweet potatoes removes excess syrup for better texture and flavor balance.
- You can substitute fresh cooked sweet potatoes if available, about 3 cups mashed, for a less sweet version.
- The pecan topping can be made ahead and stored in the refrigerator until ready to use.
- Use unsalted butter to control sodium levels more precisely.
- For a nut-free version, omit the pecans and increase the topping flour and brown sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole (about 1 cup)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: sweet potato casserole, pecan topping, holiday side dish, Thanksgiving recipe, creamy sweet potatoes, baked sweet potatoes
