Sweet Potato Casserole Recipe with Pecan Topping
This classic Thanksgiving side-dish is a creamy, comforting, and simple sweet potato casserole with a crunchy praline-esque pecan crumble on top.
8 servings · 40 min prep · 40 min cook · 90 min total
- 2 pound sweet potatoes, peeled (about 5 small/medium)
- 5 tablespoon unsalted butter, melted
- ½ cup packed light or dark brown sugar
- 2 large eggs, beaten
- ½ cup half-and-half or heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Separately
- ⅓ cup all-purpose flour (spooned & leveled)
- ½ cup packed light or dark brown sugar
- ½ teaspoon ground cinnamon
- 1⅔ cup pecan halves or chopped pecans
- (optional) fresh rosemary or thyme, and flaky sea salt
Steps in full
- Preheat oven to 350°F.
- Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet).
- Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
- Place the cooked sweet potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth. Add the butter, brown sugar, beaten eggs, half-and-half, vanilla, and salt. Spoon/pour the mixture into prepared pan.
- In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a silicone spatula, fold in the melted butter and pecans until the mixture is totally combined.
- Spoon evenly over potatoes.
- Bake for 30–40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm.
