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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping pairs a mostly smooth, buttery sweet potato filling with a crisp, golden pecan crumble. Roast the sweet potatoes until very tender, then bake the assembled casserole until its center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
resting 10 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes
  • 0.5 cup unsalted butter melted
  • 0.5 cup milk
  • 0.5 cup brown sugar packed light
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.5 tsp salt kosher
For the pecan topping
  • 1 cup pecans chopped
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed light
  • 0.33 cup unsalted butter melted

Equipment

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

Method
 

Roast the sweet potatoes
  1. Heat the oven to 400°F.
  2. Prick the sweet potatoes several times with a fork.
  3. Place the sweet potatoes on a foil-lined rimmed baking sheet.
  4. Roast for 45-60 minutes, until very tender when pierced with a knife.
  5. Let the sweet potatoes cool until easy to handle.
Make the filling
  1. Reduce the oven temperature to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Peel the sweet potatoes and mash the flesh in a large bowl until mostly smooth.
  4. Stir in the melted butter, milk, brown sugar, beaten eggs, vanilla, and salt until evenly combined.
  5. Spread the mixture in the prepared dish.
Make the topping
  1. Stir the pecans, flour, and brown sugar together in a medium bowl.
  2. Mix in the melted butter until the mixture forms moist crumbs.
Assemble and bake
  1. Sprinkle the pecan mixture evenly over the sweet potato filling.
  2. Bake for 30-35 minutes, until the topping is golden and the center reaches 160°F.
  3. Rest the casserole for 10 minutes before serving.

Notes

For a smooth filling, mash the sweet potatoes while they are still warm. Store covered in the refrigerator for 3-4 days; freeze for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.