Sweet Potato Casserole with Pecans

Original Post: https://www.evolvingtable.com/sweet-potato-casserole/

A baked sweet potato casserole with a crunchy pecan crumble made with brown sugar is served for Thanksgiving.

5 from 6 votes

Sweet Potato Casserole with Pecans

This Sweet Potato Casserole with Pecans is a Thanksgiving favorite that has been tested and tweaked into pure potato perfection! It's so easy to make by simply combining puréed sweet potatoes with butter, maple syrup, and cinnamon and then topping with a crunchy and sweet pecan crumble.

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

Sweet Potato Base:

4 pounds sweet potatoes rinsed and scrubbed
⅓ cup granulated sugar
⅓ cup brown sugar
⅓ cup pure maple syrup
6 tablespoons salted butter melted
2 eggs whisked
1 ½ teaspoons vanilla
1 teaspoon cinnamon
¾ teaspoon salt

Pecan Topping:

6 tablespoons salted butter softened
¾ cup brown sugar
¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup chopped pecans
½ teaspoon cinnamon
¼ teaspoon salt

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Instructions

Preheat the oven to 350℉.
Peel the potatoes using a vegetable peeler and then cut into 1-inch chunks. Add them to a large pot or Dutch oven and cover with about 10 cups of water, or until they are completely immersed. Bring the pot of water to a boil.
4 pounds sweet potatoes
Once boiling, reduce the heat to medium-low and keep a rapid simmer for 10-12 minutes, or until the potatoes are fork tender. Drain the potatoes in a colander in the sink.
Add the cooked potatoes to a large 11-14 cup food processor along with the other sweet potato base ingredients. Process for 20-30 seconds, scraping down the sides halfway through, or until the potatoes are smooth and there are no lumps remaining. Alternatively, you can mash the potatoes using a fork or a potato masher, but it won't come out as fluffy.
⅓ cup granulated sugar, ⅓ cup pure maple syrup, 6 tablespoons salted butter, 2 eggs, 1 ½ teaspoons vanilla, 1 teaspoon cinnamon, ¾ teaspoon salt
In a medium-sized bowl, add all of the pecan topping ingredients except for the pecans. Mash it together with a fork until everything is well combined and a coarse crumb forms. Add the pecans and continue mixing until combined.
6 tablespoons salted butter, ¾ cup brown sugar, ¾ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ cup chopped pecans, ½ teaspoon cinnamon, ¼ teaspoon salt
Spray a 7x10-inch baking dish with non-stick cooking spray. Add in the potatoes and spread them out with a spatula until flat. Sprinkle the pecan topping all over the sweet potatoes.
Bake in the preheated oven for 40-45 minutes, or until the topping becomes firm and begins to brown slightly. Let it cool for 10 minutes before serving.

Video

Notes

Prep-Ahead: Prepare the entire casserole up to 2 days before serving. Before baking, let it sit on the counter for 30-60 minutes until it comes to room temperature.
Storage: Place leftovers in an airtight container and leave them in the fridge for up to 4 to 5 days.
Freezing: You can either tightly wrap unbaked OR completely cooled sweet potato casserole and place in the freezer for up to 3 months. For best results, freeze the toppings separate from the base.
Reheating: To warm up the entire casserole, let it sit at room temperature for an hour, then bake in a 300℉ oven for 30 minutes or so. For single servings, you can use the microwave.
Dairy-free. Use a dairy-free butter alternative, like coconut oil.

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