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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping is a baked side dish with a smooth, buttery filling and a golden, crunchy pecan topping. Roasting the sweet potatoes before baking builds flavor and makes them easy to mash.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 25 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes
  • 1 cup unsalted butter divided; 1/2 cup melted for the filling and 1/2 cup cold, cut into pieces for the topping
  • 0.33 cup granulated sugar
  • 0.5 cup whole milk
  • 2 eggs large
  • 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

Equipment

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

Method
 

Prepare the filling
  1. Preheat the oven to 400°F.
  2. Prick the sweet potatoes all over with a fork and set them on a rimmed baking sheet. Roast for 45 to 60 minutes, until a knife slides easily into the thickest part.
  3. Let the potatoes cool until easy to handle, about 15 minutes.
  4. Peel and mash the potatoes in a large bowl, then let the mash cool until warm, not hot.
  5. Stir in 1/2 cup melted butter, the granulated sugar, milk, eggs, vanilla, and salt until evenly combined.
  6. Reduce the oven temperature to 350°F.
  7. Grease a 9x13-inch baking dish.
Make the topping and bake
  1. In a medium bowl, mix the flour, brown sugar, and pecans.
  2. Work in the remaining 1/2 cup cold butter with your fingers until clumps form.
  3. Spread the sweet potato mixture in the prepared baking dish and sprinkle the topping evenly over it.
  4. Bake for 30 to 35 minutes, until the topping is golden and the center registers 160°F on an instant-read thermometer.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while they are warm and let the mash cool until warm, not hot, before mixing in the eggs. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and an unsweetened plant-based milk.