Homestyle Sweet Potato Casserole with Pecan Crunch (Print Version)

Sweet Potato Casserole recipe. Learn to make this creamy, comforting side dish with a crunchy pecan topping. Perfect for holidays or any family meal.

# 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:

→ Base Ingredients

01 - 4 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup brown sugar (packed)
04 - 1/2 cup whole milk
05 - 1 tsp vanilla extract

→ Flavor Boosters

06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground nutmeg (freshly grated if possible)
08 - 1/2 tsp salt

→ Pecan Topping

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

# Instructions:

01 - First things first, peel those sweet potatoes. I usually grab a big bowl of water and peel them right over it to catch the mess; less cleanup, you know? Then, chop them into roughly 1-inch chunks. This helps them cook evenly. Honestly, this is where I always get a little messy, but it’s part of the fun. You'll feel the starchy resistance as you slice, and it’s a good workout for your hands. Don't worry if they're not perfectly uniform, it's homemade Sweet Potato Casserole, not a science experiment!
02 - Next, get those potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt – yes, even for a sweet dish, it brings out the flavor! Bring it to a boil, then reduce the heat and simmer until the potatoes are fork-tender, usually about 15-20 minutes. You’ll know they’re ready when you can easily pierce them. I always check one or two, and if they offer any resistance, I let them go a bit longer. Don't overcook them, though, or they'll get watery, and we don't want that for our Sweet Potato Casserole.
03 - Drain the cooked sweet potatoes really well. Like, really, really well. Then, transfer them to a large mixing bowl. Now for the fun part: mash them until smooth. Add in the softened butter, brown sugar, whole milk, vanilla extract, cinnamon, nutmeg, and salt. Mix everything together until it's super creamy and well combined. Taste it here! This is your chance to adjust the sweetness or spices. I always add a bit more cinnamon because, why not?
04 - In a separate medium bowl, combine the chopped pecans, remaining brown sugar, flour, and melted butter. Use your fingers to mix it all together until it forms a crumbly texture. This is my favorite part, getting my hands in there! It should look like a coarse streusel. I’ve tried just sprinkling pecans on top without the butter and flour, and it just doesn’t get that golden, crunchy crust that makes this Sweet Potato Casserole so special.
05 - Spoon the creamy sweet potato mixture into a greased 9x13 inch baking dish, spreading it evenly. Then, generously sprinkle that glorious pecan topping all over the top. Pop it into a preheated oven at 350°F (175°C) and bake for about 25-30 minutes. You're looking for the topping to be golden brown and the sweet potato base to be bubbly around the edges. My oven runs a little hot, so I usually start checking around 20 minutes.
06 - Once it’s beautifully golden, pull it out of the oven. The smell filling your kitchen will be incredible, trust me! Let the Sweet Potato Casserole cool for a few minutes before serving. This helps the topping set a little and prevents you from burning your tongue, which I've done more times than I care to admit. It’s warm, sweet, and comforting – truly a crowd-pleaser!

# Notes:

01 - Always taste the sweet potato base before baking; it's your last chance to adjust seasonings!
02 - Leftovers reheat best in the oven to maintain that lovely texture, avoid the microwave if you can.
03 - Swap out pecans for walnuts or even a crushed gingersnap topping for a fun twist.
04 - Serve this warm alongside roasted meats for a comforting meal, or even with a light salad for balance.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 4g

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