Sweet Potato Pecan Casserole (Printable version)
A comforting dish featuring creamy sweet potatoes and a crunchy pecan streusel topping.
# Ingredient List:
→ Sweet Potato Base
01 - 3 lbs sweet potatoes, peeled and cut into chunks
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup milk
04 - 1/3 cup pure maple syrup or brown sugar
05 - 2 large eggs
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt
→ Pecan Streusel Topping
10 - 1 cup pecan halves, roughly chopped
11 - 1/2 cup packed brown sugar
12 - 1/4 cup all-purpose flour or gluten-free flour blend
13 - 3 tbsp unsalted butter, melted
14 - 1/4 tsp ground cinnamon
15 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13 inch baking dish.
02 - Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes until tender. Drain thoroughly.
03 - Mash the drained sweet potatoes until smooth in a large bowl. Stir in melted butter, milk, maple syrup or brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated.
04 - Spread the sweet potato mixture evenly in the prepared baking dish.
05 - In a separate bowl, mix pecans, brown sugar, flour, melted butter, cinnamon, and salt until the mixture is crumbly and coated evenly.
06 - Sprinkle the pecan streusel evenly over the sweet potato layer. Bake for 35 to 40 minutes until topping is golden and filling is set.
07 - Allow to cool at least 10 minutes before serving to set the casserole.
# Expert Suggestions:
01 -
- The filling is impossibly creamy and naturally sweet, without that heavy marshmallow-laden feeling that can make traditional versions feel more like dessert than dinner
- It comes together quickly with minimal hands-on time, leaving you free to handle other dishes while it bakes
- One casserole feeds eight people generously, making it the perfect anchor for any feast
- The pecan streusel adds a satisfying crunch that people always comment on—it's the texture contrast that keeps them coming back for seconds
02 -
- The sweet potatoes must be drained really well after cooking, or excess water will seep into the filling and make it watery and separated. I learned this by making a sad, weeping casserole the first time.
- Don't skip letting it cool for those 10 minutes—it makes the difference between a casserole that holds together beautifully and one that falls apart when you scoop it. Patience pays off here.
- The filling should taste slightly sweet on its own before it goes in the oven. Trust your palate and adjust the maple syrup or brown sugar if needed, because the oven won't intensify those flavors.
03 -
- If your sweet potatoes are on the smaller side, you might need 4 instead of 3—aim for about 1.5 kg total weight. This ensures you have enough volume for a properly proportioned casserole that bakes evenly.
- The secret to a pecan topping that stays crunchy even after the casserole cools is using melted butter rather than softened butter, and not packing it down after you sprinkle it on. Light and loose is the goal.