Sweet Potato Casserole With Pecans
on Nov 17, 2023, Updated Jun 17, 2024
Sweet potato casserole is a must have for the holidays, and this delicious pecan version is always a family favorite!
If there’s one thing that I know for sure, it’s that sweet potato casserole will never go out of style.
It’s a pillar of the holidays with its sweet filling and crunchy salty sweet pecan topping.
While I love a good sweet potato casserole with marshmallows, this pecan version is just as delicious!
If you show up to a family holiday dinner with this recipe it is sure to be a hit! It has all the things a good sweet potato casserole should: sweetness, cozy holiday spices, and a crunchy salty sweet pecan topping that ties it all together.
You can find the full recipe and instructions at the bottom of this post, but here is a list of the ingredients you need to make this recipe.
Ingredients you’ll need
- sweet potatoes: you will need around 4 large sweet potatoes
- brown sugar
- butter
- spices: salt, cinnamon, vanilla extract, and nutmeg
- all purpose flour
- pecan pieces
How to make sweet potato casserole with pecans
Step 1: Peel and cut the sweet potatoes into large chunks and place them in a large sauce pan. Cover the sweet potatoes with water and the bring it to a boil.
Step 2: Boil until the sweet potatoes are fork tender and easily pierced with a fork. They should fall apart easily. Drain the sweet potatoes, then add them back to the sauce pan. Use a potato masher to mash them up.
Step 3: Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined.
Step 4: In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all purpose flour, salt, and pecan pieces until combined.
Step 5: Grease a 9 by 13 baking dish with cooking spray, then spread the sweet potato filling out into it. Add the pecan topping on top of the sweet potatoes.
Step 6: Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly. Watch the casserole closely towards the end to avoid burning.
How to store
- Storing: Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for 4-5 days.
- Reheating: Leftovers can be reheated in the oven at 350 degrees, or in the microwave until heated through.
Making it in advance
You can prep this ahead of time to save time! Make the sweet potato filling, and place it in an airtight container in the refrigerator. Once you are ready to bake the casserole, place it in a greased baking dish add the pecan topping.
More Holiday Recipes
Sweet Potato Casserole with Pecans
Ingredients
For the sweet potato filling
- 4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
For the pecan topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Instructions
- Peel and cut the sweet potatoes into large chunks and place in a large sauce pan. Cover them with water and bring the pot to a boil
- Boil until the sweet potatoes are fork tender and easily pierced with a fork. They should fall apart easily
- Drain the sweet potatoes and add them back to the sauce pan. Mash them with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined
- In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all purpose flour, salt, and pecan pieces until combined
- Grease a 9 by 13 baking dish with cooking spray
- Add the sweet potato filling and spread it out evenly
- Spread the pecan topping evenly over the top of the sweet potatoes
- Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly. Watch it closely towards the end to avoid burning
