# Best Sweet Potato Casserole with Pecans

Why You’ll Love This Sweet Potato Casserole

This recipe makes baking simple for busy parents and beginners alike. You will adore this sweet potato casserole with pecans for many reasons:

• It offers a wonderfully comforting and rich flavor profile, a true taste of home.
• The unique pecan streusel topping adds a delightful crunch that contrasts beautifully with the smooth filling.
• Preparing this dish is incredibly easy, even for novice cooks.
• It’s a perfect addition to any holiday gathering, sure to impress your guests.
• You can easily make it ahead of time, saving you precious minutes on busy days.

Ingredients

For the Sweet Potato Mixture

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
• ¼ cup (½ stick) unsalted butter, melted
• ¾ teaspoon salt
• ½ cup packed light brown sugar
• ⅛ teaspoon ground nutmeg
• 2 large eggs, lightly beaten

For the Streusel Topping

• ¼ cup (½ stick) unsalted butter, melted
• 1 cup packed light brown sugar
• ⅓ cup flour
• 1 teaspoon ground cinnamon
• 1 cup pecans, coarsely chopped

Notes & Substitutions

Sweet potatoes, not yams, are the star of this classic sweet potato casserole with pecans. For a clear understanding of the botanical differences often confused in common labeling, refer to official agricultural distinctions regarding the difference between sweet potatoes and yams. Sweet potatoes are naturally sweeter and orange-fleshed. For a dairy-free option, use plant-based butter alternatives. Feel free to experiment with spices like a pinch of ground ginger or allspice for extra warmth. If you don’t have pecans, walnuts or even chopped almonds make great substitutes for the streusel. For a classic twist, consider adding marshmallows on top for the last 10 minutes of baking instead of or alongside the pecan topping.

Equipment

Gathering your tools before you start makes the process smoother. You will need a large pot for boiling, a sturdy potato masher, and a couple of mixing bowls. A 2-quart baking dish is essential for assembling and baking this delicious sweet potato casserole with pecans.

Instructions

Let’s make this delightful sweet potato casserole with pecans!

1. Prepare Oven: Preheat your oven to 350°F (175°C). Place an oven rack in the middle position.
2. Cook Sweet Potatoes: Bring a large pot of water to a boil. Add the peeled and 1-inch chunked sweet potatoes. Cook them until they are soft and very tender, which usually takes about 20 to 25 minutes. Drain the cooked potatoes thoroughly and let them cool slightly.
3. Make Topping: While the sweet potatoes cook, prepare your streusel topping. Melt ¼ cup (½ stick) of unsalted butter in a medium bowl using a microwave or a small saucepan. Stir in 1 cup packed light brown sugar, ⅓ cup flour, and 1 teaspoon ground cinnamon until well combined. The mixture should look clumpy. Fold in the 1 cup of coarsely chopped pecans and set the topping aside.
4. Mash Sweet Potatoes: In a large bowl, mash the cooled and drained sweet potatoes until they are very smooth. A potato masher or a large fork works perfectly.
5. Add Mixture Ingredients: To the mashed sweet potatoes, add ¼ cup (½ stick) of melted unsalted butter, ¾ teaspoon salt, ½ cup packed light brown sugar, and ⅛ teaspoon ground nutmeg. Mix everything until it is well combined.
6. Incorporate Eggs: Gently stir in the 2 lightly beaten large eggs. A few small lumps in the sweet potato mixture are perfectly fine.
7. Assemble Casserole: Transfer the prepared sweet potato mixture into your 2-quart baking dish. Spread it evenly across the bottom.
8. Add Topping: Evenly sprinkle the pecan streusel topping over the sweet potato mixture. Ensure it covers the surface well.
9. Bake: Bake the uncovered casserole for approximately 40 minutes, or until the topping becomes nicely golden brown and the filling is bubbly.
10. Cool & Serve: Let the sweet potato casserole with pecans cool slightly before serving. This allows it to set up beautifully.

Make-Ahead/Freezer-Friendly Instructions: This assembled casserole can be refrigerated for up to 2 days or frozen for as long as 3 months. If frozen, thaw it overnight in the refrigerator before baking as directed.

Pro Tips & Troubleshooting

Achieve the best sweet potato casserole with pecans with these helpful tips. Choose firm, unblemished sweet potatoes for the best flavor. Mash them thoroughly for a smooth, creamy texture, ensuring no large chunks remain. To prevent a watery casserole, drain the cooked sweet potatoes very well after boiling. For a crisp topping, do not cover the casserole during baking. If the topping starts to over-brown before the casserole is cooked through, you can loosely tent it with foil. Adjust the sweetness level by slightly increasing or decreasing the brown sugar to suit your taste.

Serving, Storage, & Variations

Serving Suggestions

Serve your warm sweet potato casserole with pecans as a standout side dish. It pairs perfectly with holiday roasts like turkey or ham. Complement it with savory green bean casserole or roasted Brussels sprouts for a complete festive meal. You can enjoy it warm straight from the oven or at room temperature.

Storage Instructions

Allow the casserole to cool completely before storing it. Refrigerate any leftovers in an airtight container for up to 3-4 days. For longer storage, freeze the assembled and unbaked casserole for up to 3 months. For comprehensive information on keeping your cooked dishes safe, consult official food safety guidelines regarding cold food storage. Thaw it overnight in the refrigerator before baking as per the instructions.

Variations

Get creative with your sweet potato casserole with pecans!

• Add a teaspoon of orange zest or a few drops of orange extract to the sweet potato mixture for a bright citrusy note.
• A splash of bourbon or vanilla extract can deepen the flavors beautifully.
• Experiment with different nuts in the streusel, such as walnuts or even chopped cashews.
• If you prefer marshmallows, add them on top during the last 10 minutes of baking instead of or alongside the pecan topping.

Nutrition

This estimated nutrition information for sweet potato casserole with pecans is based on a serving size of approximately 1 cup. Please note that actual values can vary depending on specific ingredients and preparation methods.

Disclaimer: Nutrition data is an estimate and not a substitute for professional nutrition advice. Individual ingredients may vary.

FAQ

Can I use canned sweet potatoes for this sweet potato casserole with pecans?

Yes, you can. Ensure you drain them very well and reduce the added sugar slightly, as canned sweet potatoes are often packed in syrup.

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire sweet potato casserole with pecans, cover it, and refrigerate it for up to two days before baking.

How do I prevent the topping from burning?

If the pecan topping starts to brown too quickly, loosely tent the baking dish with aluminum foil for the remainder of the baking time.

What’s the best way to mash sweet potatoes for a smooth consistency?

Mash the sweet potatoes while they are still warm using a potato masher or a fork until no large lumps remain for the creamiest texture.

Can I freeze leftovers of this casserole?

Yes, you can. Store cooled leftovers in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

How can I adjust the sweetness of this dish?

You can easily adjust the amount of brown sugar in both the sweet potato mixture and the streusel topping to suit your preference.

Conclusion

This delightful sweet potato casserole with pecans is a timeless dish that brings warmth and joy to any table. Its creamy, spiced base perfectly complements the crunchy, sweet pecan streusel. Simple to prepare and always a crowd-placer, this recipe promises delicious results every time. Don’t wait for a holiday; make this incredible sweet potato casserole with pecans and create a memorable meal today!