Go Back

Sweet Potato Casserole with Pecan

This comforting Sweet Potato Casserole with Pecan features creamy sweet potatoes topped with a crunchy, caramelized pecan streusel, perfect for family gatherings or holiday dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 cups sweet potatoes, mashed Peel and boil until tender before mashing.
  • 1/2 cup sugar
  • 1/2 cup milk Use almond or oat milk for a dairy-free option.
  • 1/2 cup melted butter
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
For the Topping
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar Can be replaced with coconut sugar.
  • 1/2 cup flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel and boil the sweet potatoes until tender, then drain and mash until smooth.
  3. In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, beaten eggs, vanilla extract, and cinnamon. Mix until creamy.
  4. Pour the sweet potato mixture into a greased casserole dish and spread evenly.
  5. In another bowl, mix the chopped pecans, brown sugar, and flour. Sprinkle this topping over the sweet potato base.
Baking
  1. Bake the casserole in the preheated oven for about 30 minutes, or until the topping is golden and the casserole is heated through.
  2. Let it cool for a few minutes before serving.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat at 350°F until warmed through.