As the crisp air of autumn settles in and the vibrant leaves start to dance outside my window, my cravings turn to the warm, comforting flavors of home. Enter Sweet Potato Casserole with Pecans—a dish that not only brings a flair of nostalgia to the table but also wraps you in a cozy embrace with every bite. This recipe was born out of a delightful weekend gathering, when friends and family joined me for a hearty meal, and we discovered that this casserole could steal the show.
The smooth sweetness of the mashed sweet potatoes, combined with the crunchy, caramelized pecans, creates an irresistible harmony that you’ll want to share with everyone you meet. It’s incredibly simple to prepare, making it a perfect contender for both casual weeknight dinners and festive celebrations. As I dish it out, I can always count on the smiles of loved ones. Ready to savor the magic of sweet potatoes in a way that feels both effortless and delicious? Let’s get cooking!
Why You'll Love This Sweet Potato Casserole with Pecans
- This Sweet Potato Casserole with Pecans is incredibly easy to prepare, allowing you to whip up a delicious dish in no time.
- The delightful blend of smooth sweet potatoes and crunchy pecans creates a flavor combination that everyone will rave about.
- Its versatility makes it suitable for various occasions, whether it’s a cozy family dinner or a festive holiday gathering.
- Visually appealing with its golden pecan topping, this casserole is sure to impress your guests and elevate your meal.
Sweet Potato Casserole with Pecans Ingredients
For the Casserole
• Sweet potatoes – 3 pounds, sweet potatoes lend a creamy texture and natural sweetness to the dish.
• Brown sugar – 1/2 cup, enhances the deep, caramel notes of the casserole.
• Milk – 1/2 cup, adds creaminess; for a dairy-free version, use almond or oat milk.
• Unsalted butter – 1/2 cup, softened, provides richness—feel free to substitute with coconut oil for a vegan twist.
• Large eggs – 2, they help bind everything together for a perfect consistency.
• Vanilla extract – 1 teaspoon, adds a warm undertone that beautifully complements the sweet potatoes.
• Ground cinnamon – 1 teaspoon, infuses the casserole with that cozy, autumnal flavor.
• Salt – 1/2 teaspoon, enhances all the flavors in the dish.
For the Topping
• Pecans – 1 cup, chopped, these nuts add delightful crunch and nuttiness to each bite of the sweet potato casserole with pecans.
• Granulated sugar – 1/4 cup, this will caramelize during baking, creating a sweet topping.
• All-purpose flour – 1/4 cup, helps bind the pecans and sugar together for a texture that contrasts beautifully with the creamy base.
How to Make Sweet Potato Casserole with Pecans
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Peel and dice the sweet potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork. Drain and cool slightly.
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Mash the sweet potatoes. Once cool enough to handle, transfer them to a mixing bowl. Using a potato masher or fork, mash the sweet potatoes until they are smooth and free of lumps.
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Combine ingredients. Add the softened butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Whisk everything together until well combined and creamy. Taste and adjust sweetness if necessary.
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Mix the topping. In a separate bowl, combine the chopped pecans, granulated sugar, and flour. Stir until the pecans are well coated with the mixture.
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Preheat your oven. Set it to 350°F (175°C). Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish. Sprinkle the pecan topping generously over the sweet potato layer.
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Bake the casserole. Place the dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
Optional: Serve with a dollop of whipped cream for an extra touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sweet Potato Casserole with Pecans
Fridge: Store leftover Sweet Potato Casserole with Pecans in an airtight container for up to 3 days. Be sure to let it cool completely before sealing to avoid moisture buildup.
Freezer: For longer storage, freeze the casserole for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, covered with foil to retain moisture.
Serving Tip: If you like, add a sprinkle of fresh pecans on top just before serving for an extra crunch!
Make Ahead Options
These Sweet Potato Casserole with Pecans are perfect for busy weeknights or gatherings! You can prep the entire casserole up to 24 hours in advance; just prepare the sweet potato mixture and layer it in the greased baking dish. Cover it tightly with plastic wrap and refrigerate it. The pecan topping can be mixed and stored separately in an airtight container at room temperature to maintain its crunch. When it’s time to bake, simply assemble the casserole by adding the topping and bake it straight from the refrigerator—just add an extra 5-10 minutes to the baking time for optimal results. You’ll be rewarded with a delicious dish that saves you valuable time without compromising flavor!
What to Serve with Sweet Potato Casserole with Pecans?
The warmth and richness of this dish set the stage for a delightful meal that embraces comfort and joy.
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Roasted Brussels Sprouts: Their savory, slightly crispy edges contrast perfectly with the sweet casserole, creating a fantastic balance on your plate. Adding a drizzle of balsamic glaze will elevate the flavor profile even more.
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Savory Green Beans Almondine: Crisp-tender green beans tossed with toasted almonds bring a delightful texture and nutty flavor that pairs beautifully with the creamy sweetness of the casserole.
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Herbed Turkey Breast: The juicy, savory aspects of this tender turkey dish harmonize wonderfully with the sweet, earthy flavors of sweet potatoes, making it a festive main attraction.
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Buttery Cornbread: A warm slice of cornbread adds a comforting, fluffy element to your meal, soaking up any delicious juices from the casserole, enriching each bite.
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Maple-Glazed Carrots: Their natural sweetness will echo the sweet notes of the casserole while offering a beautiful pop of color to your table.
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Cranberry Sauce: A spoonful of tart and tangy cranberry sauce brightens up each plate, cutting through the sweetness and adding a zesty twist.
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Hot Apple Cider: As a delightful drink to accompany your meal, spiced hot apple cider brings cozy vibes and complements the fall flavors of the sweet potato casserole beautifully.
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Pumpkin Cheesecake: Keep the autumnal theme going with a slice of creamy pumpkin cheesecake for dessert. Its spiced richness will resonate with the flavors of your savory dish.
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Vanilla Ice Cream: A scoop on the side will create an indulgent sweet and creamy finish to your meal, and the melting ice cream against the warm casserole is pure comfort!
Sweet Potato Casserole with Pecans Variations
Feel free to explore your culinary creativity with these delightful twists on the classic dish!
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Maple Syrup: Substitute brown sugar for an equal amount of maple syrup for a rich, earthy sweetness that complements the sweet potatoes beautifully.
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Savory Twist: Add a dash of smoked paprika and a sprinkle of crumbled bacon to the sweet potato mix for a surprising savory flavor that balances the sweetness.
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Gluten-Free: Replace all-purpose flour with almond flour or a gluten-free blend to make this casserole suitable for gluten-sensitive friends and family.
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Nut Free: Keep the crunch without the nuts by using crispy fried onions on top. They add a wonderful texture and profound flavor that everyone will enjoy!
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Extra Creamy: For a velvety texture, substitute half of the milk with heavy cream or coconut cream, creating a luscious base that’s hard to resist.
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Spiced Up: Add a pinch of nutmeg or ginger along with cinnamon to warm up the flavor profile with a little extra spice and excitement.
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Fruit Infusion: Mix in 1 cup of finely chopped apples or pears to the sweet potato mixture for a burst of juicy flavor that brings autumn to your table.
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Vegan Delight: Replace eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water) for a plant-based alternative that binds beautifully.
Chef's Helpful Tips
- When making Sweet Potato Casserole with Pecans, ensure that your sweet potatoes are cut into even chunks to promote uniform cooking.
- Be careful not to overmix the sweet potato mixture after adding the ingredients, as this can lead to a denser texture; just combine until smooth.
- For a perfectly crunchy pecan topping, consider toasting the nuts lightly before adding them to the mixture to enhance their flavor.
- Remember to check the casserole a few minutes before the suggested baking time to prevent overbaking and to achieve that golden-brown topping without burning it.
Sweet Potato Casserole with Pecans Recipe FAQs
How do I choose ripe sweet potatoes?
Absolutely! Look for sweet potatoes that are firm, smooth, and free of blemishes or dark spots all over. They should feel heavy for their size. Avoid ones with any soft spots or sprouting, as these can indicate that they are past their prime.
How should I store leftover Sweet Potato Casserole with Pecans?
You can store any leftover Sweet Potato Casserole with Pecans in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing it to prevent excess moisture buildup.
Can I freeze the Sweet Potato Casserole with Pecans?
Yes, you can! For freezing, wrap the casserole tightly in plastic wrap, ensuring no air can escape. Then, wrap it in aluminum foil. This method prevents freezer burn and it can stay fresh for up to 2 months. Whenever you’re ready to enjoy it again, thaw in the fridge overnight before reheating.
What should I do if my casserole is too runny?
If you find your Sweet Potato Casserole with Pecans is a bit runny after baking, don’t worry! You can carefully scoop out the casserole and put it into a saucepan. Mix a tablespoon of cornstarch with a couple of tablespoons of water to create a slurry, and stir this into the mixture. Heat over medium until it thickens up, then return it to the baking dish and top with pecans for a quick fix.
Is this casserole safe for people with nut allergies?
Very! If you’re cooking for someone with nut allergies, simply omit the pecans from the topping. The casserole will still taste delicious! You could consider using a breadcrumb topping instead for some added crunch without the nuts.
How do I ensure a perfectly golden brown topping?
To achieve that perfect golden brown topping, you want to keep an eye on the casserole during the last 5-10 minutes of baking. If it looks like it’s browning too quickly, cover it loosely with aluminum foil. This allows the casserole to cook through without burning the topping. Plus, a sprinkle of granulated sugar just before it finishes baking can help create that caramelized effect!
Equipment
- large pot
- mixing bowl
- Baking dish
Ingredients
For the Casserole
- 3 pounds sweet potatoes lend a creamy texture and natural sweetness
- 1/2 cup brown sugar enhances the deep, caramel notes
- 1/2 cup milk for dairy-free, use almond or oat milk
- 1/2 cup unsalted butter softened, substitute with coconut oil for vegan
- 2 large eggs help bind everything together
- 1 teaspoon vanilla extract adds a warm undertone
- 1 teaspoon ground cinnamon infuses cozy, autumnal flavor
- 1/2 teaspoon salt enhances all the flavors
For the Topping
- 1 cup pecans chopped, adds delightful crunch
- 1/4 cup granulated sugar caramelizes during baking
- 1/4 cup all-purpose flour helps bind the pecans and sugar
Instructions
How to Make Sweet Potato Casserole with Pecans
- Peel and dice the sweet potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for about 20-25 minutes, or until tender. Drain and cool slightly.
- Mash the sweet potatoes until they are smooth and free of lumps.
- Add the softened butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Whisk until creamy.
- In a separate bowl, mix the chopped pecans, granulated sugar, and flour until well coated.
- Preheat your oven to 350°F (175°C). Spread the sweet potato mixture into a greased 9×13 inch baking dish and sprinkle the pecan topping over it.
- Bake for about 30-35 minutes, or until the topping is golden brown.
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