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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs smooth, buttery sweet potatoes with a crisp, golden pecan crumble. Bake it at 350°F until the center reaches 160°F, then rest for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 10 cup water
  • 3 lb sweet potatoes peeled and cut into 1-inch pieces
  • 0.75 cup unsalted butter divided: 1/2 cup melted for the filling and 1/4 cup cold and cubed for the topping
  • 1 cup light brown sugar packed and divided: 1/2 cup for the filling and 1/2 cup for the topping
  • 0.5 cup whole milk
  • 2 eggs large and lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the pecan topping
  • 1 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot

Method
 

Prepare the sweet potato filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring 10 cups water to a boil in a 6-quart pot.
  4. Add the sweet potatoes and cook for 15 to 20 minutes, until fork-tender.
  5. Drain the potatoes well and return them to the pot.
  6. Mash the potatoes until smooth.
  7. Let the potatoes cool for 5 minutes.
  8. Stir in 1/2 cup melted butter, 1/2 cup brown sugar, the milk, eggs, vanilla, and salt.
  9. Spread the mixture in the prepared baking dish.
Make the pecan topping
  1. Mix the flour, pecans, and remaining 1/2 cup brown sugar.
  2. Cut in the cold, cubed butter until the mixture forms coarse crumbs.
Assemble and bake
  1. Sprinkle the topping evenly over the sweet potatoes.
  2. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, drain the sweet potatoes well before mashing. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free butter and unsweetened plant milk.