Sweet Potato Casserole with Pecan Topping Recipe
A classic Southern-style Sweet Potato Casserole topped with a crunchy pecan and brown sugar topping, perfect for holiday gatherings and comfort food meals. This casserole features creamy sweet potatoes whipped with butter and cream, topped with a spiced pecan streusel that bakes to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Sweet Potato Mixture
- 45 ounces canned sweet potatoes in syrup, drained and rinsed well
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 stick butter, room temperature (8 tablespoons)
- 1/3 cup half and half cream
- 1/4 teaspoon vanilla extract
Pecan Topping
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup butter, melted (about 5 tablespoons)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit (175° Celsius) to prepare for baking the casserole evenly.
- Mix Sweet Potato Base: In a large mixing bowl, use an electric mixer to whip together the drained and rinsed sweet potatoes, granulated sugar, beaten eggs, room temperature butter, half and half cream, and vanilla extract until smooth and creamy. This forms the smooth sweet potato filling.
- Assemble in Baking Dish: Spoon the sweet potato mixture evenly into an ungreased 8×8 inch baking dish, spreading it out uniformly.
- Prepare Pecan Topping: In a small bowl, combine the brown sugar, flour, and ground cinnamon using a fork to mix. Sprinkle this brown sugar mixture evenly over the sweet potato layer to completely cover it. Then, evenly distribute the chopped pecans over the brown sugar mixture. Gently press the topping down into the sweet potatoes to adhere everything together.
- Add Melted Butter: Drizzle the melted butter over the pecan and brown sugar topping. This will help create a rich, crisp crust during baking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the edges and center are bubbling and the topping is golden and crisp.
- Rest Before Serving: Remove the casserole from the oven and allow it to sit for 5 to 10 minutes to set before serving. This helps the casserole hold its shape and enhances flavor melding.
Notes
- Draining and rinsing the canned sweet potatoes removes excess syrup for better texture and sweetness control.
- Room temperature butter is essential for proper mixing and smooth texture in the sweet potato base.
- If you prefer a less sweet casserole, reduce the granulated and brown sugar quantities slightly.
- This casserole can be prepared a few hours ahead and baked just before serving for convenience.
- Use chopped pecans for the traditional nutty crunch; walnuts can be substituted if desired.
- For a dairy-free version, substitute butter with coconut oil and use a dairy-free cream alternative.
