Sweet Potato Casserole with Pecans

Is it even Thanksgiving dinner without a dish of sweet potato casserole with pecans on the table? This traditional dish is one of the most anticipated of the season, and for good reason: Made of tender, mashed sweet potatoes and plenty of butter, cream and sugar, it’s a scrumptious cross between a sweet dessert and a savory side dish. While our recipe for sweet potato casserole with pecans doesn’t include the classic marshmallow topping (we’ve swapped it for a buttery brown sugar and pecan topping), you can easily add a layer of mini marshmallows on top if you’d like.

Ingredients for Sweet Potato Casserole with Pecans

• Cold mashed sweet potatoes: You can either roast or boil these beforehand, but do cook them plain, with no added milk or butter—you’ll be adding plenty of milk and butter in the casserole.
• Sugar: Sugar adds sweetness and helps this casserole to caramelize.
• Eggs: Eggs make the filling light, moist and custard-like.
• Milk: We prefer 2% milk in this recipe, but whole milk will also work, as they’ll both provide a creamier texture.
• Butter: Let the butter soften to room-temperature before using it in the recipe.
• Vanilla extract: Just a bit of vanilla extract adds depth to this dish.

Topping:

• Brown sugar: Brown sugar provides a lovely molasses flavor.
• Chopped pecans: The rich nuttiness and crunchiness of roasted pecans is the perfect complement to the other flavors and textures in this casserole.
• All-purpose flour: The flour gives structure to the topping.
• Butter: Unsalted butter is best, as it allows you to control the overall salt content. Make sure the butter is cold, as cold butter and flour are what give the topping a crispier texture.

Directions

Step 1: Combine the casserole ingredients

Preheat the oven to 325°F. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-quart baking dish.

Step 2: Make the topping

In a small bowl, combine the brown sugar, pecans and flour, then cut in the cold butter until the mixture is crumbly. Sprinkle the topping over the sweet potato mixture.

Step 3: Bake the casserole

Bake the casserole, uncovered, until a thermometer reads 160°, 45 to 50 minutes.

Sweet Potato Casserole with Pecans Variations

• Top it with marshmallows: Sweet potato casserole is traditionally made with marshmallows, so feel free to combine a few handfuls of mini marshmallows with the pecan topping before baking.
• Add crushed cornflakes: If you’re allergic to nuts, you can swap the pecans for a couple cups of crushed cornflakes for a nice crunch.

How to Store Sweet Potato Casserole with Pecans

Store any leftover casserole in airtight containers in the fridge. It will stay good for two to three days.

Can you make sweet potato casserole with pecans ahead of time?

Yes, you can. Prepare the filling and topping without combining them. Refrigerate both, and wait to sprinkle on the topping until right before you bake the casserole.

Sweet Potato Casserole with Pecans Tips

Do I have to peel the sweet potatoes?

We’d recommend peeling the potatoes, yes. The skins can be tough and affect the overall texture of this casserole.

How can I make this more of a savory casserole?

We love making a savory version of this casserole with homemade bread crumbs instead of sugary pecans, and Parmesan, cream and fresh herbs in place of the sugar, milk and vanilla extract.

What should I serve with this sweet potato casserole recipe with pecans?

Since this casserole is pretty hearty, we recommend serving it with a leafy green salad and some roasted veggies, or alongside your traditional Thanksgiving side dishes.