Description
A velvety sweet potato base topped with a buttery, crunchy pecan topping—this casserole is a holiday hero and conversation starter. Comfort food meets dessert in every decadent bite.
Ingredients
Sweet Potato Base:
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4 cups mashed sweet potatoes (about 4 large, roasted)
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1 cup granulated sugar (or ½ cup sugar + ½ cup brown sugar for depth)
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½ cup melted unsalted butter
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2 large eggs, beaten
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1 tsp vanilla extract
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½ cup milk (whole or 2%; canned coconut milk for dairy-free)
Pecan Topping:
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1 cup chopped pecans, toasted
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1 cup packed brown sugar
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⅓ cup all-purpose flour
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⅓ cup melted butter
Instructions
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Make the Base:
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In a large bowl, combine mashed sweet potatoes, sugar, melted butter, beaten eggs, vanilla, and milk.
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Mix until smooth using a handheld mixer or by hand. Taste and adjust sweetness or add a pinch of salt if desired.
3. Spread the Base:
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Pour sweet potato mixture into the prepared dish, spreading evenly. Tap gently on the counter to remove air bubbles.
4. Prepare the Topping:
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In a medium bowl, mix toasted pecans, brown sugar, and flour.
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Add melted butter and stir until clumps form (wet sand-like consistency). Optional: add a pinch of cinnamon or flaky sea salt for extra flavor.
5. Top the Casserole:
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Sprinkle pecan topping evenly over the sweet potato base. Do not press down.
6. Bake:
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Bake 30–35 minutes until edges bubble and topping is golden brown.
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If topping browns too quickly, tent loosely with foil for the last 10 minutes.
7. Rest & Serve:
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Let casserole rest 10–15 minutes before serving for clean layers and easy scooping
Notes
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Make Ahead: Assemble and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking if cold. Or freeze unbaked for up to 2 months; thaw overnight before baking.
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Maple Flavor: Replace sugar with ¾ cup pure maple syrup.
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Nut-Free Crunch: Substitute pecans with crushed cornflakes or oats.
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Spiced: Add 1 tsp cinnamon + ¼ tsp nutmeg to the base.
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Bourbon Kick: Stir 2 tbsp bourbon into the base with vanilla.
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Mini Portions: Use a greased muffin tin; bake 20–25 minutes.
Nutrition
- Calories: 350 cal Per Serving
- Sugar: 30g
- Fat: 16g
- Carbohydrates: 50g
- Protein: 4g