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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping combines mashed sweet potatoes with a crisp, buttery pecan crumble. Bake it until the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 10 cup cold water or enough to cover
  • 0.5 cup light brown sugar packed
  • 0.5 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup pecans chopped
  • 4 tbsp unsalted butter cold and cut into small pieces

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a 5-quart pot and add the cold water, or enough to cover.
  4. Bring to a boil over high heat.
  5. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  6. Drain the potatoes well and return them to the pot.
  7. Mash until mostly smooth.
  8. Stir in the brown sugar, milk, eggs, vanilla, cinnamon, and salt until evenly combined.
  9. Spread the sweet potato mixture in the prepared baking dish.
Make the topping
  1. In a medium bowl, stir together the flour, brown sugar, and pecans.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs.
  3. Sprinkle the topping evenly over the sweet potatoes.
Bake
  1. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  2. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, mash the sweet potatoes until mostly smooth and work the cold butter into the topping until coarse crumbs form. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free swap, use unsweetened plant milk and dairy-free butter.