Print

Sweet Potato Casserole Recipe Easy Cozy Bake with Pecan Topping

sweet potato casserole recipe - featured image
Print Recipe

This easy sweet potato casserole features a creamy, lightly sweetened filling and a crunchy caramelized pecan topping. It’s a cozy, crowd-pleasing side dish perfect for holidays, brunches, or any comfort food craving.

Ingredients

Scale
  • 4 large sweet potatoes (about 2 lbs), peeled and cut into chunks
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/3 cup brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup pecan halves or pieces
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set aside.
  2. Place peeled and chopped sweet potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until fork-tender. Drain well.
  3. Transfer drained sweet potatoes to a large mixing bowl. Mash until smooth (or use an electric mixer for a creamier texture). Add milk, melted butter, eggs, brown sugar, maple syrup, vanilla, cinnamon, and salt. Mix until fully incorporated and fluffy. If mixture seems too dry, add a splash more milk.
  4. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula.
  5. In a separate bowl, combine pecans, brown sugar, melted butter, flour, and sea salt. Mix until the pecans are coated and the mixture is sticky and chunky.
  6. Sprinkle the pecan mixture evenly over the sweet potato layer.
  7. Bake for 35-40 minutes, until the topping is deeply golden and the edges are bubbling. For a crispier top, broil for 2-3 minutes at the end, watching closely.
  8. Let the casserole cool for 10-15 minutes before serving to allow the filling to firm up and the topping to crisp.

Notes

For gluten-free, use almond or oat flour in the topping. For dairy-free, substitute almond or coconut milk and vegan butter. Taste your sweet potatoes before adding sugar to adjust sweetness. Make the filling ahead and refrigerate; add topping and bake when ready. Broil briefly for extra crunch. Leftovers keep well and can be frozen.

Nutrition

Keywords: sweet potato casserole, pecan topping, holiday side dish, Thanksgiving, cozy bake, comfort food, easy casserole, brunch, potluck, gluten-free option

Find it online: https://yumyep.com/sweet-potato-casserole-recipe-easy-cozy-bake-with-pecan-topping/