Brown Sugar Pecan Sweet Potato Casserole
A creamy and comforting sweet potato casserole topped with a crunchy brown sugar pecan topping. This dish is perfect for holiday gatherings or cozy fall dinners, offering a balanced sweetness with a delightful texture contrast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup chopped pecans
- 1/2 cup mini marshmallows (optional)
- 2–3 tablespoons brown sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, 1 cup brown sugar, milk, melted butter, eggs, vanilla extract, and cinnamon.
- Mix until well combined and smooth using a whisk or hand mixer.
- Grease a 9×13 inch baking dish and pour in the sweet potato mixture, spreading it evenly.
- In a separate bowl, combine chopped pecans with 2–3 tablespoons brown sugar.
- Sprinkle the pecan mixture evenly over the sweet potato base.
- Optional: Add mini marshmallows on top.
- Bake in the preheated oven for 35 minutes, until the center is set and the top is golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
- For a richer flavor, use browned butter instead of regular melted butter.
- Canned sweet potatoes can be used, just be sure to drain and mash well.
- Almond or oat milk can be used as a dairy-free substitute.
- Use flaxseed meal and water or applesauce to replace eggs for a vegan version.
- Adjust sweetness by reducing or increasing the brown sugar to taste.