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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping combines mashed sweet potatoes with a buttery brown sugar filling and a crisp, golden pecan crumb. Bake it in a 9x13-inch dish until the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 9 tbsp unsalted butter divided: 1 tablespoon softened for the dish, 4 tablespoons melted for the filling, and 4 tablespoons cold for the topping
  • 2 qt water
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 0.33 cup whole milk
  • 0.75 cup light brown sugar packed, divided: 1/2 cup for the filling and 1/4 cup for the topping
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp fine salt
For the topping
  • 0.5 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan and potatoes
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish with 1 tablespoon softened butter.
  2. Put the sweet potatoes and water in a 6-quart pot.
  3. Bring the sweet potatoes and water to a boil over high heat.
  4. Reduce the heat and simmer for 12 to 15 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes and return them to the pot.
  6. Mash the potatoes until mostly smooth.
  7. Let the mashed potatoes stand for 5 minutes.
Finish the filling
  1. Stir the 4 tablespoons melted butter, milk, 1/2 cup brown sugar, eggs, vanilla, and salt into the mashed potatoes until combined.
Make the topping
  1. Mix the flour, pecans, and remaining 1/4 cup brown sugar in a medium bowl.
  2. Work in the 4 tablespoons cold butter until the mixture forms coarse crumbs.
Assemble and bake
  1. Spread the sweet potato mixture evenly in the prepared dish.
  2. Sprinkle the pecan mixture over the top.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth but not gluey filling, mash the potatoes while warm and stop once mostly smooth. Refrigerate leftovers for 3–4 days; freezer-friendly. For a dairy-free variation, use plant-based butter and unsweetened plant milk.