Sweet Potato Casserole with Pecan Topping
A rich and comforting Southern dish made with creamy whipped sweet potatoes and a crunchy brown sugar pecan topping. Perfect as a side or dessert for holidays and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 45 ounces canned sweet potatoes in syrup, drained and rinsed well
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 stick (1/2 cup) butter, room temperature
- 1/3 cup half & half cream
- 1/4 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted butter
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, whip together the sweet potatoes, granulated sugar, eggs, butter, half & half, and vanilla extract using an electric mixer until smooth and fluffy.
- Spoon the sweet potato mixture evenly into an ungreased 8×8-inch baking dish and smooth the top.
- In a small bowl, mix the brown sugar, flour, and cinnamon using a fork.
- Sprinkle the brown sugar mixture evenly over the sweet potatoes.
- Top evenly with chopped pecans and gently press into the sweet potato layer.
- Drizzle the melted butter over the pecan topping.
- Bake for 25–30 minutes or until the center and edges are bubbling.
- Remove from oven and let rest for 10–15 minutes before serving.
Notes
- Use fresh sweet potatoes by boiling, peeling, and mashing 3–4 medium potatoes; increase sugar to 3/4–1 cup.
- Make ahead by preparing the base and refrigerating up to 5 days; add topping just before baking.
- To freeze, prepare without topping and freeze for up to 3 months. Thaw before adding topping and baking.