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Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping - featured image
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This easy Southern holiday side features a creamy sweet potato base topped with a crunchy, buttery pecan crumble. It’s a crowd-pleaser perfect for Thanksgiving, Christmas, or any cozy gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted (use vegan butter if preferred)
  • 1/2 cup brown sugar, packed
  • 2 large eggs, lightly beaten (substitute flax eggs for vegan)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans, chopped (toast for extra crunch)
  • 1/2 cup all-purpose flour (swap with oat flour or gluten-free blend if needed)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • Pinch of salt

Instructions

  1. Peel and cut sweet potatoes into large chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to simmer. Cook for 15-20 minutes until fork-tender.
  2. Drain sweet potatoes thoroughly. Transfer to a large mixing bowl. Mash with a potato masher or beat with an electric mixer until smooth and creamy.
  3. Add milk, melted butter, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well blended. Let cool for a few minutes before adding eggs.
  4. Grease a 9×13-inch baking dish lightly with butter. Pour the sweet potato mixture in, smoothing the top with a spatula.
  5. In a separate bowl, mix chopped pecans, flour, brown sugar, melted butter, and a pinch of salt. Stir until crumbly and evenly coated.
  6. Sprinkle the pecan mixture evenly over the sweet potato base. Pat gently so it adheres.
  7. Bake at 350°F for 30-35 minutes, until the topping is golden brown and the edges are bubbly.
  8. Let cool for 10 minutes before serving.

Notes

For extra flavor, roast sweet potatoes at 400°F for 40 minutes instead of boiling. Toast pecans before adding to topping for more crunch. Let sweet potatoes cool before adding eggs to avoid scrambling. For gluten-free, use a GF flour blend in the topping. For vegan, use plant-based milk, vegan butter, and flax eggs. Add orange zest or a splash of bourbon for a twist.

Nutrition

Keywords: sweet potato casserole, pecan topping, southern side dish, holiday recipe, Thanksgiving, Christmas, comfort food, gluten-free option, vegan option

Find it online: https://yumyep.com/sweet-potato-casserole-with-pecan-topping-easy-southern-holiday-side/