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Creamy Sweet Potato Casserole with Crunchy Pecan Topping

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This creamy sweet potato casserole features a velvety sweet potato filling and a thick, crunchy pecan topping. It’s an easy, crowd-pleasing comfort food perfect for holidays, potlucks, or any family gathering.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/4 cup heavy cream (optional for extra creaminess)
  • 1/3 cup granulated sugar (or coconut sugar or brown sugar)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • 4 tbsp unsalted butter, softened
  • 1/8 tsp salt

Instructions

  1. Peel and cube sweet potatoes. Place in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat (about 15 minutes) until fork-tender. Drain and set aside.
  2. Add cooked sweet potatoes to a large mixing bowl. Use a hand mixer or stand mixer to blend until completely smooth (about 2 minutes).
  3. Add milk, heavy cream, sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mix until well combined and creamy.
  4. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  5. Pour sweet potato mixture into the prepared dish and smooth the top with a spatula.
  6. In a medium bowl, combine chopped pecans, brown sugar, flour, softened butter, and salt. Mash together with a fork until crumbly.
  7. Sprinkle pecan mixture evenly over the sweet potato filling. Press gently so the topping adheres.
  8. Bake uncovered at 350°F (175°C) for 30-35 minutes, until edges bubble and topping is golden and crunchy. Tent with foil if topping browns too quickly.
  9. Let casserole rest for 10 minutes before serving. Serve warm.

Notes

For gluten-free, use almond or oat flour in the topping. For dairy-free, substitute almond or coconut milk and vegan butter. Toast pecans for extra flavor. Let casserole rest after baking for best texture. Can be made ahead and baked fresh. Reheat leftovers in the oven for best results.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, holiday casserole, pecan topping, comfort food, creamy sweet potato, gluten-free option, dairy-free option

Find it online: https://lucydishes.com/creamy-sweet-potato-casserole-recipe-easy-crunchy-pecan-topping/