Creamy Sweet Potato Casserole with Pecan Crunch (Print Version)

Classic Sweet Potato Casserole recipe. Velvety sweet potatoes topped with crunchy pecans a family favorite for any gathering.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - 3 lbs sweet potatoes, peeled and cubed
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup whole milk
05 - 1 tsp vanilla extract
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground nutmeg
08 - 1/4 tsp salt

→ Pecan Topping

09 - 1 cup chopped pecans
10 - 1/4 cup packed light brown sugar
11 - 2 tbsp all-purpose flour
12 - 1/4 cup unsalted butter, melted

→ Optional Sweetness

13 - 2 cups mini marshmallows

# Instructions:

01 - First things first, get those sweet potatoes peeled and chopped into roughly 1-inch cubes. I usually just hack at them a bit, no need for perfection here. Then, pop them into a large pot, cover with cold water, and add a pinch of salt—this is where I always forget, honestly! Bring it to a boil, then reduce the heat and simmer until the potatoes are super tender, about 15-20 minutes. You want them soft enough to mash easily, you know? Drain them well; nobody wants a watery sweet potato casserole.
02 - Once drained, return the hot sweet potatoes to the pot. Add 1/2 cup of unsalted butter, 1/2 cup of brown sugar, 1/4 cup of whole milk, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Grab your trusty potato masher (or a fork, if you're feeling rustic) and mash everything until it's smooth and creamy. I like a few small lumps for texture, but you do you! Taste it here; this is your chance to adjust sweetness or spice. I always add a tiny bit more cinnamon because, well, I love it.
03 - While your sweet potato base is chilling for a moment, let's make that glorious pecan topping. In a medium bowl, combine 1 cup of chopped pecans, 1/4 cup of packed brown sugar, 2 tablespoons of all-purpose flour, and 1/4 cup of melted unsalted butter. Mix it all together with a fork until it's crumbly and well combined. This is where the magic happens, giving our sweet potato casserole that delightful crunch. I once tried to use oats instead of flour here, and it was... interesting. Stick with flour, trust me.
04 - Now for the fun part! Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spoon your creamy sweet potato mixture evenly into the prepared dish. It should look vibrant and inviting already! Then, sprinkle that delicious pecan topping all over the sweet potatoes. Make sure it's spread out nicely so every serving gets some of that crunchy goodness. This step always makes my kitchen smell amazing, honestly, like autumn baking is happening.
05 - Pop the dish into your preheated oven and bake for 25-30 minutes. You're looking for the sweet potato casserole to be heated through, and the pecan topping to be golden brown and bubbly. Keep an eye on it, because ovens can be sneaky! If the topping starts to get too dark, you can loosely tent it with foil. I once forgot about it for a few extra minutes, and the edges got a little too crispy, oops!
06 - If you're adding marshmallows, pull the casserole out after the initial bake. Sprinkle those mini marshmallows evenly over the top. Return it to the oven for another 5-10 minutes, or until the marshmallows are puffed, golden, and slightly toasted. Watch them like a hawk, because they go from perfectly golden to burnt in a flash! The smell of toasting marshmallows is pure bliss, making this sweet potato casserole truly special. Let it cool for a few minutes before serving; it gets super hot!

# Notes:

01 - Always drain your sweet potatoes *really* well after boiling; excess water makes for a runny casserole.
02 - Don't overmix the sweet potato base; a few small lumps are totally fine and add character.
03 - Keep an eye on the marshmallows if you use them – they can burn fast, I learned that the hard way.
04 - A pinch of orange zest in the sweet potato mash adds a lovely bright note.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - mixing bowls
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 3g

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