Sweet Potato Casserole with Pecan Topping Recipe
This Sweet Potato Casserole with Pecan Topping is a delightful and comforting dish perfect for holiday gatherings or any cozy meal. Creamy sweet potatoes are whipped together with sugar, eggs, butter, and cream, then topped with a crunchy, buttery pecan and brown sugar crust. Baked to golden perfection, this casserole offers a harmonious balance of sweet and nutty flavors with a velvety texture that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Mixture
- 45 ounces canned sweet potatoes in syrup, drained and rinsed well
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 stick butter (1/2 cup), room temperature
- 1/3 cup half and half cream
- 1/4 teaspoon vanilla bean paste
Pecan Topping
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/3 cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit to ensure it reaches the ideal temperature for even baking of the casserole.
- Prepare Sweet Potato Mixture: Using an electric mixer, combine the drained and rinsed sweet potatoes with granulated sugar, beaten eggs, room temperature butter, half and half cream, and vanilla bean paste in a large bowl. Whip these ingredients together until smooth and creamy. Spoon this mixture evenly into an ungreased 8x8 inch baking dish.
- Make Pecan Topping: In a small bowl, mix the brown sugar, flour, and ground cinnamon using a fork to blend them evenly. Sprinkle this brown sugar mixture evenly over the sweet potato layer until it is completely covered. Then evenly distribute the chopped pecans on top. Gently press the pecan topping down onto the sweet potato mixture to ensure it adheres well. Finally, drizzle the melted butter evenly over the pecans and brown sugar topping to add richness.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the edges and center of the casserole are bubbling and the topping is golden brown and crisp.
- Rest Before Serving: Remove the casserole from the oven and let it sit for 5 to 10 minutes. This resting time allows it to set slightly, making it easier to serve and enhancing the flavors.
Notes
- For best results, drain and rinse the canned sweet potatoes well to reduce excessive sweetness from the syrup.
- You can substitute half and half cream with heavy cream or whole milk if preferred.
- To add extra texture, consider adding chopped marshmallows on top in the last 5 minutes of baking.
- This casserole can be made a day ahead and refrigerated; reheat before serving to enjoy warm.
- For a gluten-free version, replace all-purpose flour in the topping with a gluten-free flour blend.
