Homestyle Sweet Potato Casserole Recipe with Pecan Topping (Print Version)
This Old Fashioned Sweet Potato Casserole Recipe brings back memories. Creamy sweet potatoes topped with crunchy pecans, a family favorite.
# 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 -
4 lbs sweet potatoes, peeled and chopped
02 -
1/2 cup unsalted butter, melted
03 -
1/2 cup heavy cream (or whole milk)
04 -
1/4 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
07 -
1/4 tsp salt
→ Warm Spices
08 -
1 tsp ground cinnamon
09 -
1/2 tsp ground nutmeg
→ Crunchy Pecan Topping
10 -
1 cup chopped pecans
11 -
1/2 cup light brown sugar, packed
12 -
1/4 cup all-purpose flour
13 -
1/4 cup unsalted butter, melted
# Instructions:
01 -
First things first, get those sweet potatoes ready! I usually peel and chop mine into roughly 1-inch chunks. Then, I pop them into a big pot, cover with cold water, and add a generous pinch of salt. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. This is where I sometimes forget to salt the water, and honestly, it makes a difference! You want them soft enough to mash easily, but not mushy.
02 -
Drain the cooked sweet potatoes really well. Like, *really* well. Then, transfer them to a large bowl. I like to use a potato masher for a slightly rustic texture, but a hand mixer works too if you want it super smooth. Add in the melted butter, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and that important pinch of salt. Mix everything until it’s combined and creamy. Oh, the smell at this stage is incredible – earthy sweet potatoes with warm spices!
03 -
Now, grab a 9x13-inch baking dish. Give it a light grease with butter or cooking spray – trust me, cleanup is way easier. Pour the sweet potato mixture into the prepared dish, spreading it evenly. I always smooth out the top with a spatula; it just looks nicer, doesn't it? This Old Fashioned Sweet Potato Casserole Recipe is really coming together now, you can almost taste it!
04 -
In a separate medium bowl, combine the chopped pecans, light brown sugar, all-purpose flour, and the remaining melted butter. Use your fingers to mix it all together until it forms a crumbly, sandy texture. I love getting my hands in there for this part; it's a bit messy but so satisfying. Make sure all the pecans are coated, that's the secret to a great crunch!
05 -
Sprinkle the pecan topping evenly over the sweet potato base in the baking dish. Don't be shy with it! I usually make sure there's a good layer, especially around the edges where it gets extra crispy. Pop the dish into your preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the topping is golden brown and bubbly.
06 -
Once it's beautifully golden, carefully remove the Old Fashioned Sweet Potato Casserole Recipe from the oven. Let it cool for at least 10-15 minutes before serving. This helps it set up a bit and prevents you from burning your tongue (ask me how I know!). The aroma filling your kitchen right now? That's pure home. It should be warm, sweet, and have that delightful crunchy top.