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Creamy Sweet Potato Casserole Recipe with Chunky Pecan Topping

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This creamy sweet potato casserole features a silky sweet potato base blended with vanilla and cinnamon, topped with a golden, chunky pecan and brown sugar crust. It’s an easy, crowd-pleasing holiday side dish perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into large chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream or whole milk
  • 2 large eggs, room temperature
  • 3/4 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Place sweet potato chunks in a large pot of salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Alternatively, microwave the chunks in a covered dish with a splash of water for 10-12 minutes until soft.
  3. Drain sweet potatoes and transfer to a large mixing bowl. Mash until smooth, leaving a few small chunks if desired.
  4. Stir in melted butter, heavy cream, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mix until well blended and creamy. For an ultra-smooth texture, use a hand mixer for 2 minutes.
  5. Taste and adjust seasoning if needed.
  6. Pour the sweet potato mixture into the prepared baking dish and smooth the top.
  7. In a medium bowl, combine chopped pecans, flour, brown sugar, melted butter, and cinnamon. Mix until pecans are well coated and clusters form.
  8. Sprinkle the chunky pecan topping evenly over the sweet potato layer. Press lightly to help it stick.
  9. Bake for 30-35 minutes, until the topping is golden and crisp. If browning too fast, tent with foil for the last 10 minutes.
  10. Let casserole rest for 10-15 minutes before serving.

Notes

Roasting sweet potatoes instead of boiling enhances flavor. Use room temperature eggs for a smoother base. For gluten-free, substitute almond flour in the topping. For nut-free, use pumpkin or sunflower seeds. Casserole can be made ahead and reheated; topping can be crisped under broiler if needed. Adjust sugar and spices to taste. Freezes well for up to 2 months.

Nutrition

Keywords: sweet potato casserole, holiday side dish, Thanksgiving, Christmas, pecan topping, comfort food, easy casserole, gluten-free option, vegetarian, make ahead

Find it online: https://lucydishes.com/creamy-sweet-potato-casserole-recipe-with-chunky-pecan-topping-best-easy-holiday-side/