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Sweet Potato Casserole with Pecan Topping

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A classic sweet potato casserole topped with a buttery, crunchy pecan crumble — a perfect balance of sweet, creamy, and crisp for holiday tables.

Ingredients

Scale
    • 4 large sweet potatoes, peeled and cubed
    • 1/2 cup granulated sugar
    • 2 large eggs, beaten
    • 1/2 cup unsalted butter, melted
    • 1/3 cup milk
    • 1 tsp vanilla extract
    • 1/2 tsp salt

 

  • Pecan Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/3 cup unsalted butter, melted
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain.
  3. Transfer sweet potatoes to a large bowl and mash until smooth.
  4. Add sugar, eggs, melted butter, milk, vanilla extract, and salt. Mix until well combined.
  5. Spread the sweet potato mixture evenly in the prepared baking dish.
  6. In a separate bowl, combine flour, brown sugar, melted butter, and pecans to make the topping.
  7. Sprinkle the pecan topping evenly over the sweet potato mixture.
  8. Bake for 30–35 minutes, or until the topping is golden and crisp.

Notes

  • For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
  • Can be made ahead and baked just before serving.
  • Use half-and-half instead of milk for a richer casserole.

Nutrition

Keywords: sweet potato casserole, holiday side dish, pecan topping, Thanksgiving recipes

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