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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs smooth, buttery mashed sweet potatoes with a crisp, golden layer of brown sugar and chopped pecans. Bake it in a 9x13-inch dish and let it rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
resting 10 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 1 nonstick cooking spray for the baking dish
  • 3 lb sweet potatoes scrubbed
  • 0.5 cup unsalted butter melted
  • 0.33 cup whole milk
  • 0.5 cup light brown sugar packed
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup pecans chopped
  • 4 tbsp unsalted butter melted

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Cook the sweet potatoes
  1. Heat the oven to 400°F.
  2. Pierce each sweet potato several times with a fork and place them on a rimmed baking sheet.
  3. Bake for 45–60 minutes, until a knife slides easily into the centers.
Make the filling
  1. Reduce the oven temperature to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Let the sweet potatoes cool until easy to handle, then peel them.
  4. Mash the sweet potato flesh in a large bowl until smooth.
  5. Stir in the melted butter, whole milk, brown sugar, eggs, vanilla extract, and kosher salt.
Make the pecan topping
  1. In a medium bowl, stir together the flour, brown sugar, and pecans.
  2. Mix in the melted butter until evenly combined.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared baking dish.
  2. Scatter the pecan topping evenly over the sweet potato mixture.
  3. Bake for 30–35 minutes, until the topping is golden and the center reaches 160°F on an instant-read thermometer.
Rest and serve
  1. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth filling, mash the sweet potatoes thoroughly before stirring in the remaining ingredients. Refrigerate leftovers in a covered container for 3–4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter and an unsweetened plant-based milk.