Sweet Potato Pecan Casserole with Crunchy Topping (Print Version)

Sweet Potato Pecan Casserole is a delightful dish. Learn my family's favorite version, packed with warm spices and a buttery pecan topping.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - 3 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup whole milk
05 - 2 large eggs, lightly beaten
06 - 1 tsp vanilla extract

→ Flavor Boosters

07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground nutmeg
09 - 1/4 tsp salt

→ Pecan Topping

10 - 1/2 cup all-purpose flour
11 - 1/4 cup light brown sugar, packed
12 - 1/4 cup unsalted butter, cold and cubed
13 - 1 cup chopped pecans

# Instructions:

01 - First things first, get those sweet potatoes ready. Peel 'em, chop 'em into roughly 1-inch pieces, and toss them into a big pot. Cover with water, add a pinch of salt – this is where I always forget to salt the water, but it really helps season them from the inside out! Bring it to a boil, then reduce to a simmer and cook until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not watery. Drain 'em well, we don't want a soggy casserole, do we?
02 - Alright, once those potatoes are drained, get them back into the pot or a large bowl. Add the melted butter, whole milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Now, grab your masher! Go to town until it's super smooth. I like mine creamy, with no lumps, but if you like a bit of texture, go for it! This is where the kitchen starts to smell absolutely divine, like autumn personified. Don't overmix, just get it all combined. I've definitely gone overboard before and made it gummy – oops!
03 - Pour that glorious sweet potato mixture into a greased 9x13 inch baking dish. Spread it out evenly with a spatula. It should look rich and inviting, a lovely orange canvas for our topping. Take a moment to admire your work – honestly, it's already looking pretty good! Sometimes I'll taste a tiny spoonful here, just to make sure the seasoning is spot-on. It's important to get this base right for a truly delicious dish.
04 - Now for the best part, the pecan topping! In a medium bowl, combine the all-purpose flour, brown sugar, and chopped pecans. Give it a good whisk to make sure everything's mixed. Then, add those cold, cubed pieces of butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until it forms a coarse, crumbly mixture. You want it to resemble wet sand, with some pea-sized pieces of butter still visible. This is where the magic happens for that crunchy texture. I've definitely let the butter get too warm before, making it greasy instead of crumbly – learn from my mistakes!
05 - Sprinkle that beautiful pecan topping evenly over the sweet potato base in your baking dish. Make sure it's spread out from edge to edge so every bite gets some of that glorious crunch. Don't be shy with it! This layer is what really elevates this dish from 'good' to 'oh my gosh, I need more.' The kitchen aromas are probably going wild by now, a mix of sweet potatoes and nutty pecans. So good!
06 - Pop that dish into a preheated oven at 375°F (190°C) and bake for 25-30 minutes. You're looking for the topping to be golden brown and the sweet potato mixture bubbling gently around the edges. Keep an eye on it – ovens vary, and you don't want that lovely topping to burn! Once it's done, pull it out and let it cool for a few minutes before serving. It will smell heavenly, taste even better, and trust me, it's worth the wait. This dish is a showstopper, every single time.

# Notes:

01 - Don't skip draining the sweet potatoes thoroughly; extra water makes for a watery casserole.
02 - Cold butter in the topping is key for that crumbly, crunchy texture – don't let it get too soft!
03 - Taste the sweet potato mixture before baking and adjust sugar/spices; it's easier to fix then.
04 - For a holiday meal, prepare the base the day before and add the topping just before baking.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - large mixing bowls
04 - 9x13 inch baking dish
05 - whisk
06 - pastry blender (optional)
07 - spatula

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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