Homestyle Sweet Potato Pecan Casserole (Print Version)

Sweet Potato Casserole with Pecan Topping: My cherished recipe! Creamy sweet potatoes & crunchy pecans, a comforting favorite for any occasion.

# Recipe Info:

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

# Ingredients:

→ Creamy Sweet Potato Base

01 - Sweet Potatoes (3 lbs, about 4-5 medium)
02 - Unsalted Butter (1/2 cup, 1 stick), melted
03 - Light Brown Sugar (1/2 cup, packed)
04 - Whole Milk (1/4 cup)
05 - Vanilla Extract (1 tsp)
06 - Large Eggs (2)
07 - Sea Salt (1/2 tsp)
08 - Ground Cinnamon (1/2 tsp)
09 - Ground Nutmeg (1/4 tsp)

→ Crunchy Pecan Topping

10 - Chopped Pecans (1 cup)
11 - All-Purpose Flour (1/4 cup)
12 - Light Brown Sugar (1/4 cup, packed)
13 - Unsalted Butter (1/4 cup, 1/2 stick), melted

→ Optional Zest

14 - Orange Zest (1 tsp)

# Instructions:

01 - First things first, get those sweet potatoes peeled and chopped into roughly 1-inch pieces. Try to keep them uniform so they cook evenly. Pop them into a large pot, cover with cold water, and add a pinch of salt—this is where I always forget to salt the water, oops! Bring it to a boil, then reduce the heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not waterlogged. Drain them really well; soggy potatoes make for a sad casserole.
02 - Transfer the drained sweet potatoes to a large mixing bowl. Now for the fun part! Add the melted unsalted butter, light brown sugar, whole milk, and vanilla extract. Grab your potato masher (or a fork, if you're like me and can never find the masher). Mash them until they're smooth, or leave a few small lumps if you like that rustic texture—I usually leave a few. Give it a good sniff; that buttery sweet potato smell is just divine!
03 - Once the sweet potato mixture has cooled down a bit (we don't want scrambled eggs!), whisk in the two large eggs. Then, stir in the sea salt, ground cinnamon, and ground nutmeg. Mix it all until it's just combined. Don't overmix, hon, or you risk developing gluten in the potatoes and making them gummy. This is where the magic happens, infusing that classic Sweet Potato Pecan Casserole flavor. Pour this creamy mixture into your prepared 9x13 inch baking dish.
04 - In a separate medium bowl, combine the chopped pecans, all-purpose flour, and the remaining light brown sugar. Give it a quick stir. Now, pour in the melted unsalted butter and mix everything together until it’s crumbly and well-combined. You want that lovely sandy texture that promises a crispy topping. This is the secret to a truly great Sweet Potato Pecan Casserole – that contrast in textures is everything!
05 - Evenly sprinkle the pecan topping over the sweet potato base in your baking dish. Make sure it's spread out nicely so every serving gets some of that crunchy goodness. Pop it into a preheated oven at 375°F (190°C) and bake for 30-35 minutes. You're looking for the topping to be golden brown and the sweet potato filling to be bubbly and set. My kitchen always smells incredible at this point, like a warm hug!
06 - Once it's beautifully golden, take the Sweet Potato Pecan Casserole out of the oven. This is the hardest part: let it cool for at least 10-15 minutes before serving. It allows the casserole to set up properly and prevents you from burning your tongue (speaking from experience!). It should look like a glorious, comforting masterpiece, ready to be devoured. Honestly, the wait is worth it, I promise!

# Notes:

01 - Always drain your sweet potatoes *really* well; excess water makes the base runny.
02 - Cover and refrigerate the unbaked casserole for up to 2 days to prep ahead.
03 - Try swapping pecans for walnuts in the topping if you're out, it works, kinda.
04 - A dollop of fresh whipped cream or vanilla ice cream makes this dish feel extra special for dessert.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - mixing bowls
04 - whisk
05 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 380 calories
Total Fat: 22g fat
Total Carbohydrate: 45g carbs
Protein: 5g protein

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