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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!
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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" 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.

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!