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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs a creamy, lightly sweetened filling with a buttery brown sugar and pecan crumble. Bake it until the topping is golden and the center reaches at least 160°F.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling and resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 497
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 12 cups water
  • 0.5 cup unsalted butter divided
  • 0.25 cup granulated sugar
  • 0.33 cup whole milk
  • 0.75 tsp kosher salt
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
For the topping
  • 1 cup pecans chopped
  • 0.5 cup light brown sugar packed
  • 0.33 cup all-purpose flour

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the sweet potatoes
  1. Place the sweet potatoes in a 6-quart pot and add the water; bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  2. Drain the potatoes well, return them to the pot, and mash until mostly smooth; let them cool for 5 minutes.
Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Stir 1/4 cup melted butter, the granulated sugar, milk, salt, eggs, and vanilla into the mashed sweet potatoes until combined.
  4. Spread the mixture in the prepared dish.
Make the topping
  1. Mix the pecans, brown sugar, flour, and remaining 1/4 cup melted butter in a medium bowl until clumps form.
  2. Sprinkle the topping evenly over the filling.
Bake the casserole
  1. Bake for 30 to 35 minutes, until the topping is golden and the center reaches at least 160°F.
  2. Let the casserole rest for 10 minutes before serving.

Notes

For a smoother filling, mash the potatoes well while they are still warm. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use unsalted plant-based butter and unsweetened plant milk.