Go Back
Sweet Potato Casserole With Pecans

Sweet Potato Casserole With Pecans Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 358
Ingredients Method Notes

Ingredients
  

  • 3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter, divided
  • 1/2 cup packed light brown sugar, divided
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1 cup chopped pecans
  • 1/3 cup all-purpose flour

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish. Place sweet potatoes in a pot, cover with water, and boil until fork-tender, 15 to 20 minutes. Drain well.
  2. Mash the potatoes, then mix in 4 tbsp softened butter, 1/4 cup brown sugar, eggs, milk, vanilla, salt, and cinnamon until smooth, about 2 minutes.
  3. In a bowl, stir pecans, flour, and remaining 1/4 cup brown sugar. Cut in 3 tbsp cold butter until crumbly.
  4. Spread filling in the prepared dish and sprinkle topping evenly over the surface.
  5. Bake 25 to 30 minutes, until topping is deep golden and the filling is set at the edges but still slightly jiggly in the center.
  6. Let cool 5 minutes, then scoop and serve warm.

Notes

If you want to get ahead, assemble the casserole without baking and refrigerate it overnight. Bake straight from the fridge, adding 5 to 10 minutes. The topping may darken a little more, but it will stay crunchy.