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Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping - recipe card
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A velvety sweet potato casserole with a buttery pecan streusel topping that bakes to a golden crunch. The filling is smooth and spiced with cinnamon and nutmeg, while the topping adds a caramelized, nutty contrast. This crowd-pleasing side dish is perfect for holidays or any cozy dinner.

Ingredients

Scale
  • For the sweet potato filling:
  • 2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1-inch chunks
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the pecan topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish with butter or nonstick spray.
  2. Place sweet potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15-20 minutes. Drain well and return to the pot.
  3. Mash the sweet potatoes with a potato masher or fork until very smooth. Alternatively, pass through a ricer or food mill for a silkier texture. Let cool for 5 minutes.
  4. In a small bowl, whisk together eggs, melted butter, milk, sugar, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg. Pour into the mashed sweet potatoes and stir until fully incorporated. Spread mixture evenly into the prepared baking dish.
  5. In a medium bowl, combine flour, brown sugar, chopped pecans, and 1/4 teaspoon salt. Drizzle in melted butter and mix with a fork until the mixture resembles coarse crumbs and holds together when squeezed.
  6. Sprinkle the pecan topping evenly over the sweet potato filling, covering completely. Do not press down; keep it loose for a crumbly texture.
  7. Bake on the center rack for 25-30 minutes, until the topping is golden brown and the filling is set but still slightly jiggly in the center. If the topping browns too quickly, tent loosely with foil after 20 minutes.
  8. Remove from oven and let rest for 10 minutes before serving. This allows the filling to set and makes serving easier.
  9. Serve warm as a side dish. Enjoy!

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Place in a 350°F (175°C) oven for 15-20 minutes, until heated through and topping is crisp. Microwave individual portions on high for 1-2 minutes, though the topping may soften.

Nutrition

Keywords: sweet potato casserole, pecan topping, sweet potato recipe, Thanksgiving side dish, holiday casserole, easy sweet potato casserole, pecan streusel, baked sweet potato, classic casserole, comfort food, fall recipe

Find it online: https://gordonramsayeats.com/sweet-potato-casserole-with-pecan-topping-recipe/