Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
brown sugar pecan sweet potato casserole - featured image

Easy Brown Sugar Pecan Sweet Potato Casserole Recipe

  • Author: Sarah Wasserman
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x

Description

This Perfect Brown Sugar Pecan Sweet Potato Casserole features roasted sweet potatoes with a crunchy pecan topping. It’s a reliable, crowd-pleasing side dish that’s perfect for holidays and family gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium sweet potatoes)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1/4 cup packed dark brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Scrub the sweet potatoes clean and pat them dry. Pierce each sweet potato several times with a fork to allow steam to escape during roasting. Place them on the prepared baking sheet.
  3. Roast the sweet potatoes for 45-60 minutes, or until they are tender all the way through. You should be able to easily pierce them with a fork or knife. The exact time depends on the size of your sweet potatoes. Larger ones may take up to 75 minutes.
  4. Remove the sweet potatoes from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle. Reduce the oven temperature to 350°F (175°C).
  5. While the sweet potatoes are cooling, make the pecan topping. In a medium mixing bowl, whisk together the flour, both brown sugars, cinnamon, and salt. Add the cold butter cubes and the melted butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the chopped pecans. Set the topping aside.
  6. Once the sweet potatoes are cool enough to handle, peel off the skins. They should slip off easily. Discard the skins and place the roasted sweet potato flesh in a large mixing bowl.
  7. Mash the sweet potatoes with a potato masher or fork until they are mostly smooth. You want a few small lumps for texture, but no large chunks. Do not over-mash, or the potatoes can become gluey.
  8. Add the melted butter, both brown sugars, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until everything is well combined and the mixture is smooth and creamy. Taste the filling and adjust the sweetness or spices to your liking.
  9. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the sweet potato mixture evenly in the dish.
  10. Sprinkle the pecan topping evenly over the sweet potato filling. Use your fingers or a spoon to distribute it in an even layer. Do not press the topping down – you want it to stay loose and crumbly.
  11. Bake the casserole for 25-30 minutes, or until the filling is set and the topping is golden brown and fragrant. The edges should be bubbling slightly. If the topping is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
  12. Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set and makes it easier to scoop clean portions.

Notes

Roast sweet potatoes instead of boiling for better texture. Use room temperature eggs. Do not overmix the topping. Toast pecans first for extra flavor. Can be made ahead and stored in the refrigerator for up to 24 hours. Store topping separately if making ahead to keep it crunchy.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 30
  • Sodium: 210
  • Fat: 18
  • Saturated Fat: 8
  • Carbohydrates: 52
  • Fiber: 5
  • Protein: 5

Keywords: sweet potato casserole, brown sugar pecan, Thanksgiving side dish, holiday recipe, easy sweet potato casserole

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfullrecipes.com/easy-brown-sugar-pecan-sweet-potato-casserole-recipe/