Sweet Potato Casserole with Pecan Topping
Buttery, fluffy sweet potatoes baked with a golden brown sugar pecan topping - the ultimate cozy side for any Fall Celebration or Thanksgiving table.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- 8x8 Baking Dish
- Measuring Cups
Ingredients
Sweet Potato Base
- 45 oz canned sweet potatoes in syrup drained and rinsed well
- 1/2 cup granulated sugar
- 2 large eggs beaten
- 1 stick unsalted butter room temperature
- 1/3 cup half-and-half cream
- 1/4 tsp vanilla extract
Pecan Topping
- 1 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter melted
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a large bowl, mix sweet potatoes, sugar, eggs, butter, cream, and vanilla until smooth and fluffy.
- Spread mixture evenly in the baking dish and smooth the top with a spatula.
- Combine brown sugar, flour, cinnamon, and pecans in a bowl for the topping.
- Sprinkle topping over sweet potatoes, gently press down, and drizzle with melted butter.
- Bake 25–30 minutes, until golden and bubbling. Let rest 10 minutes before serving.
Notes
Make ahead up to one day and refrigerate. Reheat at 325°F before serving. Substitute pecans with oats for a nut-free version. Perfect for any Fall Celebration.
If you love Southern-style comfort sides, try our Easy Chicken and Cornbread Dressing — a classic savory pairing. Or brighten your table with our Honey Roasted Carrots with Thyme for a colorful, wholesome balance.