There is something truly comforting and nostalgic about a classic Sweet Potato Casserole with Pecan Topping Recipe. This dish combines the natural sweetness and creaminess of mashed sweet potatoes with a buttery, crunchy pecan topping that adds the perfect texture and warmth to every bite. It’s a wonderful crowd-pleaser for holidays, family dinners, or anytime you want to share a little love through food. This casserole feels like a cozy hug on a plate, and once you try this recipe, it’s sure to become one of your go-to favorites.
Ingredients You’ll Need
Getting the ingredients right is half the magic of this Sweet Potato Casserole with Pecan Topping Recipe. Each component is simple yet essential, blending flavors and textures that create a richly satisfying dish. From the velvety sweetness of mashed sweet potatoes to the nutty, crisp pecan topping, every ingredient plays a delightful role.
- 3 large sweet potatoes, peeled and cubed: The star ingredient providing natural sweetness and creamy texture.
- 1/4 cup unsalted butter, melted: Adds richness and luscious moisture to the sweet potato base.
- 1/3 cup brown sugar (or coconut sugar): Enhances the natural sweetness and adds a subtle caramel note.
- 1/4 cup milk (dairy or plant-based): Keeps the mash smooth and creamy while tying the flavors together.
- 1 tsp vanilla extract: Adds warmth and enhances the already sweet, cozy aroma.
- 1/2 tsp cinnamon: Brings subtle spiced depth to the sweet potato mixture.
- 1/4 tsp nutmeg: Offers a gentle nutty undertone, complementing the cinnamon perfectly.
- Pinch of salt: Balances the sweetness and amplifies flavor complexity.
- 1/2 cup chopped pecans: Offers a crunchy texture and rich, buttery flavor in the topping.
- 1/4 cup all-purpose flour (or gluten-free flour): Helps bind the pecan topping into a satisfyingly crumbly layer.
- 1/4 cup brown sugar: Sweetens the pecan topping for that irresistible golden crust.
- 2 tbsp unsalted butter, melted: Ensures the topping bakes to a beautifully crisp, buttery finish.
- Pinch of salt: Balances the sweetness and intensifies the nutty flavors in the topping.
How to Make Sweet Potato Casserole with Pecan Topping Recipe
Step 1: Prepare the Oven and Dish
Start by preheating your oven to 375°F (190°C) to make sure it’s hot and ready to go when your casserole is assembled. Grease a 9×13-inch baking dish lightly with butter or non-stick spray so the casserole doesn’t stick, and you get perfect edges.
Step 2: Cook the Sweet Potatoes
Boil your peeled and cubed sweet potatoes in salted water for 15 to 20 minutes until they are fork-tender. This ensures that when mashed, they will be incredibly smooth and creamy. Once done, drain them and let them cool just a bit before mashing.
Step 3: Mash and Flavor
In a large bowl, mash the cooked sweet potatoes until there are no lumps. Stir in the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Keep mixing until everything is unified in a creamy, luscious mixture that smells divine.
Step 4: Spread the Sweet Potato Mixture
Evenly spread this delicious sweet potato mash into your prepared baking dish, smoothing it out gently with a spatula. This forms the soft, comforting base of your casserole that will contrast beautifully with the crunchy topping.
Step 5: Make the Pecan Topping
In a separate small bowl, combine the chopped pecans, flour, brown sugar, melted butter, and a pinch of salt. Mix everything together with your fingers or a fork until the mixture becomes crumbly and holds together slightly when pressed. This is the star crunchy topping that will bake into golden perfection.
Step 6: Top and Bake
Sprinkle the pecan topping evenly over the sweet potato base, spreading it out so every bite gets a little crunch. Bake the casserole in the preheated oven for 25 to 30 minutes, or until the topping is golden and the whole dish is bubbling warm.
Step 7: Cool and Serve
Let your Sweet Potato Casserole with Pecan Topping Recipe cool for a few minutes out of the oven. This resting period helps the flavors to meld and makes serving easier without losing any of that beautiful topping.
How to Serve Sweet Potato Casserole with Pecan Topping Recipe
Garnishes
For an extra pop of color and flare, top individual servings with a few extra toasted pecans or a light dusting of cinnamon. A dollop of whipped cream or a drizzle of maple syrup can also add a wonderful contrast and indulgence.
Side Dishes
This casserole pairs beautifully with savory mains like roasted turkey, glazed ham, or grilled chicken. A crisp green salad or roasted Brussels sprouts with balsamic drizzle can add freshness and balance out the richness of the sweet potatoes.
Creative Ways to Present
Why not turn this classic casserole into a twist that wows your guests? Try serving it in individual ramekins for a personalized touch, or layer it in clear glass dishes to showcase the golden pecan crunch atop velvety sweet potatoes. You can even top with extra goodies like mini marshmallows for a festive vibe.
Make Ahead and Storage
Storing Leftovers
Your Sweet Potato Casserole with Pecan Topping Recipe leftovers will keep beautifully in an airtight container in the fridge for up to 4 days. Just make sure it’s cooled completely before sealing to maintain freshness and texture.
Freezing
This casserole freezes well for up to 2 months. For best results, freeze it before baking: assemble the casserole, wrap it tightly with plastic wrap and foil, then thaw in the fridge overnight before baking as directed. If freezing after baking, cover tightly and reheat gently to maintain the crunchy topping.
Reheating
Reheat leftovers in a 350°F (175°C) oven for about 15-20 minutes until warmed through and the topping regains its crispness. Avoid microwaving if you want to keep that delightful pecan crunch intact.
FAQs
Can I use canned sweet potatoes for this recipe?
While fresh sweet potatoes provide the best texture and flavor, you can substitute canned sweet potatoes in a pinch. Just make sure to drain them well and mash thoroughly before mixing with the other ingredients.
Is it possible to make this recipe vegan?
Absolutely! Swap the butter for vegan butter or coconut oil, and use your favorite plant-based milk. The rest of the ingredients are naturally vegan-friendly, making a delicious dairy-free version.
What can I use instead of pecans if I have a nut allergy?
You can replace pecans with pumpkin seeds, sunflower seeds, or even toasted oats to add crunch without nuts. The overall flavor will change slightly but will still be delicious and textured.
How do I get the perfect crunchy topping?
Make sure your topping mixture is crumbly but not too wet. Adding the flour helps bind the crumbs, and spreading it evenly ensures an even crisp. Baking at 375°F allows the topping to brown nicely without burning.
Can I prepare the casserole a day in advance?
Yes! Assemble the entire casserole and refrigerate it covered overnight. When ready to bake, bring it to room temperature for 20 minutes then bake as usual. This makes holiday prep a breeze.
Final Thoughts
If you want a dish that feels like a warm, comforting embrace, the Sweet Potato Casserole with Pecan Topping Recipe is your answer. It’s simple to make, rich with flavor, and perfect for sharing moments around the table. I can’t wait for you to try it and see why it’s become such a beloved classic in so many households.
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Sweet Potato Casserole with Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Potato Casserole with Pecan Topping is a delicious and comforting side dish perfect for holiday meals or any family dinner. Creamy mashed sweet potatoes are flavored with warm spices and vanilla, then topped with a crunchy, buttery pecan crumble. Baked to golden perfection, this casserole offers a delightful blend of sweet and nutty flavors with a satisfying texture contrast.
Ingredients
Sweet Potato Mixture
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Pecan Topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Cook the sweet potatoes: Boil the peeled and cubed sweet potatoes in salted water for 15-20 minutes, or until they are fork-tender. Drain the water and allow the potatoes to cool slightly.
- Mash and mix: In a large bowl, mash the sweet potatoes until smooth. Mix in the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is creamy and well combined.
- Prepare the base: Spread the mashed sweet potato mixture evenly into the greased baking dish, creating a smooth surface.
- Make the pecan topping: In a small bowl, combine the chopped pecans, all-purpose flour, brown sugar, melted butter, and a pinch of salt. Mix these ingredients together until the mixture becomes crumbly.
- Top the casserole: Evenly sprinkle the pecan topping over the sweet potato base in the baking dish.
- Bake: Place the dish in the oven and bake for 25-30 minutes until the pecan topping is golden brown and the casserole is hot throughout.
- Cool and serve: Let the casserole cool slightly before serving for the best texture and flavor.
Notes
- You can substitute brown sugar with coconut sugar for a slightly different sweetness and a more natural option.
- Use dairy or any plant-based milk according to your dietary preference.
- To make this gluten-free, swap all-purpose flour with gluten-free flour in the pecan topping.
- Sweet potatoes can be roasted instead of boiled for a deeper flavor, but boiling is quicker and yields a creamy texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
