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Spoon scooping out Sweet Potato Casserole

Sweet Potato Casserole with Pecans

Flavorful and smooth mashed sweet potatoes topped with a pecan crusted crumble and baked to perfection. It's the perfect holiday side dish!
5 from 4 votes
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 people
Calories: 340kcal
Author: MinShien

Ingredients

  • 3 lbs sweet potatoes ~5 large sweet potatoes
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract

Pecan Crumble Topping

  • 1 cup pecans chopped
  • 1/2 cup all purpose flour
  • 3/4 cup brown sugar
  • 1/4 cup unsalted butter melted

Instructions

  • Peel and slice sweet potatoes into smaller pieces (~2 inches long).
  • Bring water to boil in a large pot, then add sliced sweet potatoes into water. Cook for 20 minutes, or until sweet potatoes are soft.
  • When potatoes are done, drain water, and mashed potatoes with a potato masher or electric mixer until there are no lumps and smooth.
  • Let potatoes cool.
  • While waiting, combine all the crumble ingredients in a bowl.
  • Pre-heat oven to 400 ℉.
  • Once sweet potatoes are cool, add eggs, brown sugar, vanilla extract and 1/4 cup of unsalted butter. Mix well using a spatula or electric mixer to combine.
  • Bring sweet potato filling to a 9" x 13" rectangular or 12" oval casserole dish, then evenly top with pecan topping.
  • Bake in the oven for 40 minutes.
  • Remove and let it cool for 10 minutes.
  • Serve and enjoy!

Notes

Two ways to make ahead:
1) Finish baking and store cooked casserole sealed (by covering with a lid or use aluminum foil or saran wrap if the dish doesn't come with a cover) in the refrigerator for up to two days. When ready to serve, cover with aluminum foil and heat in the oven at 300℉ for 20-25 minutes, or until sweet potatoes are warm.
2) Assemble casserole but do not bake. Store casserole sealed (by covering with a lid or use aluminum foil or saran wrap if the dish doesn't come with a cover), in the refrigerator for a day. Let it sit in room temperature for about an hour so that it is no longer cold, then bake according to recipe instructions.
This post was originally published on November 2020 and updated with new photographs on Oct 2021.

Nutrition

Calories: 340kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 80mg | Potassium: 462mg | Fiber: 4g | Sugar: 27g | Vitamin A: 16368IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!