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Easy Sweet Potato Casserole topped with buttery pecans, perfect holiday side dish

Easy Sweet Potato Casserole with Pecan

A comforting sweet potato casserole topped with crunchy pecans, this dish is perfect for holidays and weeknight dinners alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the casserole filling
  • 3-4 medium sweet potatoes Baked or boiled
  • 4 tablespoons butter, melted Plus more for greasing the dish
  • 1/3 cup brown sugar Plus 1/2 cup for topping
  • 1-2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 large eggs Room temperature preferred
  • 1/3 cup milk or half and half
  • 1 pinch salt
For the pecan topping
  • 1 cup chopped pecans
  • 1/3 cup flour
  • 4 tablespoons butter, softened

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Bake the sweet potatoes until soft or boil if in a hurry, then drain well.
  3. Peel and mash the sweet potatoes until mostly smooth.
  4. In a mixing bowl, combine melted butter, brown sugar, cinnamon, vanilla, eggs, milk, and a pinch of salt. Stir until creamy and mixed well.
  5. Spread the sweet potato mixture into a buttered baking dish.
Topping and Baking
  1. In a bowl, mix chopped pecans, flour, brown sugar, and softened butter until crumbly.
  2. Sprinkle the topping over the sweet potato mixture.
  3. Bake at 350°F (175°C) for about 25 to 35 minutes, until hot and the topping is toasted.

Notes

Make ahead by preparing the sweet potato layer and storing it covered in the fridge, keeping the topping separate until baking.