Sweet Potato Casserole with Pecan Topping
A silky, buttery sweet potato casserole topped with a crunchy praline-style pecan crumble — rich, nostalgic, and Southern through-and-through. Perfect for Thanksgiving, Sunday dinners, or cozy family gatherings.
Ingredients
- Sweet Potato Mixture
- 3 large sweet potatoes 3–4 cups mashed
- 3 tbsp butter softened
- 1/3 cup brown sugar
- 2 large eggs beaten
- 1/2 cup milk or heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- Pecan Topping
- 1 cup pecans chopped
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 4 tbsp butter melted
- Optional
- Mini marshmallows half-marshmallow, half-pecan topping option
- Pinch of cinnamon for topping
Instructions
- Cook Sweet Potatoes
- Peel & chop sweet potatoes. Boil in salted water 15–18 minutes until fork-tender. Drain very well.
- Mash & Mix
- Mash potatoes until smooth. Stir in butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg & salt.
- Make Pecan Topping
- In a bowl, combine pecans, brown sugar, flour & melted butter until crumbly.
- Assemble & Bake
- Spread sweet potato mixture in a greased 9×9 or 2-quart dish.
- Add pecan topping.
- Bake 350°F (175°C) for 30–35 minutes, until golden & bubbling.
- Optional Marshmallow Finish
- Add marshmallows in the last 10 minutes & bake until lightly golden.
Notes
Drain potatoes well to prevent watery filling
Let mixture cool a bit before adding eggs
Roast potatoes instead of boiling for extra flavor
Whip for ultra-silky texture