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Creamy Sweet Potato Casserole with Toasted Pecan Topping

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This creamy sweet potato casserole features velvety whipped sweet potatoes, a hint of vanilla and cinnamon, and a crunchy, caramelized toasted pecan topping. It’s an easy, crowd-pleasing holiday side dish that brings nostalgic comfort and rave reviews to any table.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (whole or 2%)
  • 1/3 cup brown sugar, packed
  • 2 large eggs, room temperature, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup pecans, roughly chopped
  • 1/4 cup brown sugar, packed (for topping)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup butter, melted (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Peel and cube sweet potatoes. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain well.
  2. Transfer hot sweet potatoes to a large mixing bowl. Mash thoroughly with a potato masher or beat with an electric mixer for extra creaminess.
  3. Add melted butter, milk, brown sugar, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until smooth and fluffy.
  4. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
  5. Pour sweet potato mixture into the dish and smooth the top with a spatula.
  6. In a medium bowl, combine chopped pecans, brown sugar, flour, melted butter, and a pinch of salt. Stir until crumbly and coated.
  7. Sprinkle the pecan mixture evenly over the sweet potato base. For extra crunch, toast pecans on a baking sheet in the oven for 8 minutes before adding.
  8. Bake uncovered at 350°F (175°C) for 25-30 minutes, until topping is golden brown and edges are bubbling. Tent with foil if topping browns too quickly.
  9. Allow casserole to cool for 10 minutes before serving. For make-ahead, cool completely, cover, and refrigerate. Reheat at 325°F for 20 minutes.

Notes

For gluten-free, use almond or oat flour in the topping. For vegan, use dairy-free milk, vegan butter, and flaxseed eggs. Toasting pecans intensifies flavor and adds crunch. Adjust sugar to taste depending on sweetness of potatoes. Casserole can be made ahead and reheated; leftovers freeze well.

Nutrition

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

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