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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping combines smooth mashed sweet potatoes with a buttery, crumbly pecan layer. Baked in a 9x13-inch dish until golden, it makes a comforting American side dish with a crisp topping and tender center.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling and resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato filling
  • 4 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup unsalted butter divided: 1 tablespoon softened for the dish, 5 tablespoons melted for the filling, and 2 tablespoons melted for the topping
  • 8 cups water plus more as needed, for boiling
  • 1 cup light brown sugar packed, divided: 1/2 cup for the filling and 1/2 cup for the topping
  • 0.5 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp fine salt
Pecan topping
  • 0.5 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the dish
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon softened butter.
Make the filling
  1. Place the sweet potatoes in an 8-quart pot and add the 8 cups water, plus enough additional water to cover them by 1 inch.
  2. Bring the water to a boil, then simmer for 15–20 minutes, until fork-tender.
  3. Drain the potatoes well and return them to the pot.
  4. Mash the potatoes until smooth.
  5. Let the potatoes cool for 5 minutes.
  6. Stir in 5 tablespoons melted butter, 1/2 cup brown sugar, the milk, eggs, vanilla, and salt until well combined.
Make the topping
  1. In a medium bowl, stir together the flour and remaining 1/2 cup brown sugar.
  2. Mix in 2 tablespoons melted butter until crumbly.
  3. Stir in the pecans.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared dish.
  2. Scatter the pecan topping evenly over it.
  3. Bake for 30–35 minutes, until the topping is golden and the center registers 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a smoother filling, mash the sweet potatoes while they are hot. Refrigerate leftovers for 3–4 days; freezing is suitable. For a dairy-free variation, use plant-based butter and unsweetened plant milk.