Side

Sweet Potato Casserole with Pecan Topping

Creamy mashed sweet potatoes under a crunchy brown sugar pecan streusel. A holiday side for any time.

⏱ 1 hr 10 min (20 min prep, 50 min cooking) 🍽 Serves 10 · about 2/3 cup make ahead vegetarian
📅 Add to my plan

ContainsMilk, Eggs, Tree nuts, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 10 servings

  • Sweet potatoes

  • 3 lb Sweet potatoes, peeled and cut in chunks
  • 4 tbsp Butter, salted, melted
  • ⅓ cup Brown sugar
  • 2 Eggs, large
  • ½ cup Whole milk
  • 1 tsp Vanilla extract
  • ½ tsp Ground cinnamon
  • ½ tsp Table salt

  • Pecan topping

  • ¾ cup Pecans, chopped
  • ½ cup Brown sugar
  • ⅓ cup All-purpose flour
  • 4 tbsp Butter, salted, melted

Make it yourself

Make the butter yourself → Out of brown sugar? Make it →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, potato masher or mixer, 9x13-inch baking dish, instant-read thermometer.

  1. Cover the sweet potatoes with water in the pot and boil 15 to 18 minutes, until very tender. Drain well.
  2. Heat the oven to 350°F and grease the baking dish.
  3. Mash the sweet potatoes, then beat in the butter, brown sugar, eggs, milk, vanilla, cinnamon and salt until smooth. Spread in the dish.
  4. Mix the pecans, brown sugar, flour and melted butter and sprinkle over the top.
  5. Bake 30 to 35 minutes, until the topping is golden and the center reaches 165°F.

🌡 Safe temperaturesCasseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMake the sweet potato base up to 2 days ahead and refrigerate. Add the topping and bake the day you serve it, adding about 10 minutes.
❄️ FreezerFreeze the unbaked base up to 3 months. Thaw in the fridge, add topping and bake to 165°F.
↺ LeftoversReheat portions to 165°F.
🧒 With kidsKids can mash the potatoes and sprinkle the topping. Whole nuts and seeds are a choking risk for children under 4; chop them fine or leave them out.
Dairy-free swapUse a plant milk and dairy-free butter.
Gluten-free swapUse a gluten-free flour blend in the topping.
Nut free swapUse rolled oats instead of pecans.

Goes well with

🍗 Simple Roast Chicken🫛 Garlic Butter Green Beans

Good to know

Cooking Fats Compared Salted vs. unsalted butter Ceylon vs. Cassia Cinnamon Table salt vs. kosher salt vs. sea salt All-purpose vs. bread flour (and friends) Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits