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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs a creamy, lightly sweet filling with a crisp, buttery pecan topping. Bake it in a 9x13-inch dish until the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling and resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 1 cooking spray
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 0.5 cup unsalted butter softened for the filling
  • 0.5 cup granulated sugar
  • 0.33 cup whole milk
  • 1 tsp kosher salt
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 1 water enough to cover the sweet potatoes by 1 inch
For the pecan topping
  • 0.5 cup unsalted butter melted for the topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Place the sweet potatoes in a large pot and cover with water by 1 inch.
  4. Bring the water to a boil, reduce the heat, and simmer for 15 to 20 minutes, until fork-tender.
  5. Drain the sweet potatoes and return them to the pot.
  6. Mash the sweet potatoes with 1/2 cup softened butter, the granulated sugar, milk, and salt.
  7. Let the mixture cool for 10 minutes.
  8. Stir in the eggs and vanilla.
  9. Spread the mixture in the prepared baking dish.
Make the topping
  1. In a medium bowl, stir together the flour, brown sugar, pecans, and 1/4 cup melted butter until evenly combined.
Bake the casserole
  1. Sprinkle the pecan mixture evenly over the sweet potato filling.
  2. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while they are still hot. Refrigerate leftovers for 3 to 4 days; freezer-friendly, yes. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.