This Sweet Potato Casserole with Pecans Topping recipe has been updated with new photography as of February 2021.
Years ago, in another lifetime… well, it was actually at my first corporate job, our department would have an early Thanksgiving potluck. Everyone in that department had amazing culinary skills, so it was always exciting to see which dishes would grace our Thanksgiving buffet. One of my colleagues would make the most amazing sweet potato casserole with pecans. I admit that prior to her casserole, I was never a fan sweet potatoes. This recipe is my best attempt to replicate that dish. To be honest, I think my recipe is better.
Tip: Make this sweet potato casserole ahead one day before Thanksgiving and chill in the refrigerator. Remove from the refrigerator one hour before baking time.
Let’s get to making this Sweet Potato Casserole with Pecans!
Sweet Potato Casserole Recipe with Pecans
Ingredients
Sweet Potatoes
- 3 large uncooked sweet potatoes
- 3 large eggs
- 1 cup granulated white sugar
- ⅓ cup evaporated milk
- ½ cup softened butter
- 1 tsp pure vanilla bean paste
- ½ tsp cinnamon
- ¼ tsp salt
Brown Sugar Pecan Topping
- 2 cups pecan halves
- 2 cups brown sugar
- ⅔ cup flour
- ⅔ cup butter
Instructions
Sweet Potatoes
- Clean, peel, and dice sweet potatoes. Add them to a 6-quart stock pot and fill with water two inches above the sweet potatoes.
- Boil the sweet potatoes on medium-high heat until softened.
- Using a strainer, drain the sweet potatoes and place them in a mixing bowl. Allow them to cool for about 15 minutes.
- Add all ingredients to the mixing bowl with the sweet potatoes and blend until smooth using an immersion hand blender or food processor.
- Place the sweet potato mixture in a 13 X 9 non-stick baking pan. Set aside.
Brown Sugar Pecan Topping
- Add all ingredients in a separate mixing bowl. Cut butter into flour, sugar, and pecans using a pastry blender or two knives. Once you have created a crumble, top and spread it evenly on your sweet potato mixture.
- Bake the sweet potato casserole in a 350° oven for 30 - 45 minutes, or until bubbly. The casserole is ready to serve once it is out of the oven.
- I hope you enjoy my sweet potato casserole! I promise it will make a great addition to your Thanksgiving spread.
Tools used for the Sweet Potato Casserole Recipe:
Immersion hand blender or food processor
One of my favorite things about this sweet potato casserole with pecans recipe is that I can easily modify it, if I am in a pinch. If I am out of evaporated milk, whole milk works just as fine. If you do not have pure vanilla bean paste in your pantry, pure vanilla extract is a great substitute. Occasionally, I will also add 1/4 teaspoon of freshly grated nutmeg to jazz up an already delicious casserole.
I hope this sweet potato casserole dish graces your Thanksgiving table. It’s one of my favorite sides items to make and eat alongside a delicious turkey. Although you may have turkey left overs, I can predict this is one side dish that will disappear from the Thanksgiving table. Wondering what to do with those Thanksgiving left overs? Easily substitute your turkey left overs to make my Cranberry Almond Chicken Salad. The salad makes a great lunch and is perfect when served with crackers or on bread.
I had the pleasure of tasting this and it was absolutely delicious. My grandma did not make sweet potato casserole. We would have candied yams but I really enjoyed this! Thanks for sharing recipe.
So happy you enjoyed it!