Sweet Potato Casserole With Pecan Brown Sugar Topping

Sweet Potato Casserole With Pecan Brown Sugar Topping

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The sweet potatoes in this Sweet Potato Casserole bake up soft and fluffy and the crunchy topping makes it irresistible. Serve as a side dish or dessert!

I DID IT! I cannot tell you how, but I finally got David to taste my sweet potato casserole!!

“Sweet Dirt” — that is David’s interpretation of sweet potatoes tastes like.

It has taken me 20 years to get him to try this casserole. You should have seen the surprised look on his face when he took the first bite of my sweet potato casserole. He liked it. When I called him out on it he said: “it’s ok”. Then he said that the topping was amazing.

That’s some major progress. I’ll keep picking at David until he can willfully eat this sweet potato casserole on his own. 

sweet potato casserole with mountain view

This is one of my favorite Thanksgiving side dishes and has made an appearance at my family Thanksgiving for many years. This southern-classic recipe begins with tender roasted sweet potatoes blended together with butter and cinnamony goodness and topped with a crunchy buttery pecan brown sugar streusel. 

The sweet potatoes bake up soft and fluffy and the crunchy topping makes it irresistible. I’ve never really understood why this isn’t a dessert, but it is acceptable as either.

Trust me, everyone will want this recipe! Here’s how I make it…

uncooked sweet potatoes

How To Make Sweet Potato Casserole

Roast the sweet potatoes: 

There are several methods to roasting sweet potatoes, but to me, the easiest way is to roast them in the oven as you would a regular baked potato. This concentrates the flavor and you can do this ahead of time if needed.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.

Use a vegetable brush to wash the potatoes under cool running water.

washing potato with vegetable brush

Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven).

piercing sweet potato with fork

Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through. 

turning sweet potato over with tongs
sticking toothpick into potato
Use a toothpick to test for doneness.

Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.

Prepare the Sweet Potato Filling:

Reduce the oven temperature to 350 degrees F.

When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher.

sweet potato mashed up in bowl

Using an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.

Grease an 8×8 inch casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.

Prepare the Topping:  

In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form. 

pouring butter into pecan mixture

Sprinkle the topping over the sweet potato mixture in an even layer. 

Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.

Serve warm.

prepared sweet potato casserole in casserole dish
sweet potato casserole with mountain view
casserole bite on a fork with sunlight shining through

I took this casserole to a company potluck once and it was devoured. My coworkers gave me lots of compliments on it. I was thrilled that everyone enjoyed it so much.

This sweet potato casserole is a guaranteed winner that everyone will love. I hope this sweet potato casserole makes it to your holiday table this season. If it does, let us know what you think. Comment below!

shop for pecans at Millican Company Pecans

Sweet Potato Casserole With Pecan Brown Sugar Topping

The sweet potatoes in this Sweet Potato Casserole bake up soft and fluffy and the crunchy topping makes it irresistible. Serve as a side dish or dessert!
Course Side Dish
Cuisine American
Keyword casserole, Sweet Potato
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 390kcal

Ingredients

  • 3 large sweet potatoes (about 1 ¾ pounds)
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup half-n-half or milk
  • ½ cup sweetened condensed milk
  • ¼ cup unsalted butter melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg freshly ground
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Topping:

  • ¼ cup butter melted (½ stick)
  • 1 cup brown sugar
  • ½ cup all-purpose flour optional (leave out to make gluten-free)
  • 1 cup pecans chopped

Instructions

Roast the sweet potatoes:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
  • Use a vegetable brush to wash the potatoes under cool running water. Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven). Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through.
  • Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.

Prepare the Sweet Potato Filling:

  • Reduce the oven temperature to 350 degrees F.
  • When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher. Use an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.
  • Grease an 8×8 casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.

Prepare the Topping:

  • In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form.
  • Sprinkle the topping over the sweet potato mixture in an even layer.

Bake the Casserole:

  • Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.
  • Serve warm.

Notes

There are several methods to roasting sweet potatoes, but to me the easiest way is to roast them in the oven as you would a regular baking potato. This concentrates the flavor and you can do this ahead of time if needed.

Nutrition

Calories: 390kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 189mg | Potassium: 391mg | Fiber: 4g | Sugar: 42g | Vitamin A: 12374IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
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4 thoughts on “Sweet Potato Casserole With Pecan Brown Sugar Topping”

  • So funny! B.O.B. Bob begs me to make him this every year and I won’t. It’s just too sweet and my family won’t eat it. We’re fans of just sliced sweet potatoes and apples with some butter and a bit of brown sugar. I may be forced to eat a casserole smothered in marshmallows this year because I’m not in charge of the sweet potatoes. I’ll just have to suck it up…and scrape off the topping!!!

  • My daughter would love this….she loves that casserole with the marshmallows! I prefer a simple slow baked sweet potato with butter, salt, and pepper – heaven! I think sweet potatoes are an acquired taste….we never, ever ate them growing up….but I love them now!

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