Can I use canned sweet potatoes instead of fresh?

Yes! You'll need three 29-ounce cans of sweet potatoes (well-drained). Since canned sweet potatoes are packed in syrup, reduce the sugar in the filling to ¼-⅓ cup to avoid making it too sweet.

What's the difference between sweet potatoes and yams?

In the US, what we call "yams" in grocery stores are actually orange-fleshed sweet potatoes. True yams are a completely different vegetable, rarely sold in American stores. Either orange sweet potatoes or yams (if you can find them) work in this recipe!

Can I make this without eggs?

The eggs help bind the casserole and make it fluffy, but you can omit them if needed. The texture will be a bit looser, more like mashed sweet potatoes, but still delicious.

Why is my sweet potato casserole runny/watery?

This usually happens when: (1) the sweet potatoes weren't drained well after cooking, (2) too much liquid was added, or (3) the casserole wasn't allowed to cool and set up for 10-15 minutes after baking. Make sure to drain sweet potatoes thoroughly!

Can I double this recipe?

Absolutely! Double all ingredients and use a large 9x13-inch baking dish. The baking time will be about the same, maybe 5-10 minutes longer.

Should I cover sweet potato casserole while baking?

No, bake it uncovered so the topping gets golden and crispy. If you notice the topping browning too quickly, you can loosely tent with foil for the last 10 minutes.

Sweet Potato Casserole with Pecan Topping (Best Recipe!)

Name: Sweet Potato Casserole with Pecan Topping (Best Recipe!)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 lbs sweet potatoes (about 5-6 medium sweet potatoes); ½ cup unsalted butter, melted; ½ cup light brown sugar, packed; 2 large eggs, beaten; ⅓ cup whole milk (or heavy cream); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon kosher salt; ¼ teaspoon ground nutmeg (optional); ⅓ cup unsalted butter, melted; ⅔ cup light brown sugar, packed; ⅓ cup all-purpose flour; 1 teaspoon ground cinnamon; 1 cup pecans, chopped

Description

This easy Sweet Potato Casserole with pecan topping is the BEST! Creamy mashed sweet potatoes topped with crunchy brown sugar pecans. Perfect for Thanksgiving!

Ingredients

Units Scale

For the Sweet Potato Filling:

3 lbs sweet potatoes (about 5-6 medium sweet potatoes)
1/2 cup unsalted butter, melted
1/2 cup light brown sugar, packed
2 large eggs, beaten
1/3 cup whole milk (or heavy cream)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg (optional)

For the Brown Sugar Pecan Topping:

1/3 cup unsalted butter, melted
2/3 cup light brown sugar, packed
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 cup pecans, chopped

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Sweet Potatoes

Peel the sweet potatoes and cut into 2-inch cubes. Place in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, until fork-tender. Drain well and return to the pot.

Alternative Method: Pierce whole sweet potatoes with a fork and bake at 400°F for 45-60 minutes until very soft. Let cool slightly, then scoop out flesh and discard skins.

Step 2: Prepare the Sweet Potato Filling

Preheat your oven to 350°F. Grease a 9×13-inch baking dish (or 2-quart casserole dish) with butter or cooking spray.

Mash the cooked sweet potatoes with a potato masher or hand mixer until very smooth with no lumps. Add the melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, salt, and nutmeg. Mix until completely smooth and creamy. The mixture should be thick but smooth.

Step 3: Make the Pecan Topping

In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Mix with a fork or spoon until the mixture looks like wet sand and holds together in clumps. Stir in the chopped pecans until evenly distributed. Set aside.

Step 4: Assemble the Casserole

Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula. Sprinkle the pecan topping evenly over the sweet potatoes, covering the entire surface. Do not pack it down—just let it sit loosely on top for maximum crunchiness.

Step 5: Bake

Bake uncovered for 25-30 minutes, until the sweet potatoes are heated through and the topping is golden brown and bubbly around the edges. The center should be set and not jiggly.

Step 6: Cool and Serve

Remove from the oven and let cool for 10-15 minutes before serving. This resting time allows the casserole to set up properly. Serve warm and enjoy!

Notes

Using Canned Sweet Potatoes: You can substitute with three 29-ounce cans of sweet potatoes (well-drained). Reduce the brown sugar in the filling to ⅓ cup since canned sweet potatoes are packed in syrup.

Make-Ahead Instructions: Prepare the sweet potato filling and spread in the baking dish. Make the topping separately and store in an airtight container. Cover the filling with plastic wrap and refrigerate both for up to 2 days. When ready to bake, bring to room temperature for 30 minutes, add topping, and bake as directed (may need 5-10 extra minutes).

Marshmallow Option: For a traditional marshmallow topping, skip the pecan topping. Bake the sweet potato mixture for 15 minutes, then top with 2½ cups mini marshmallows. Continue baking for 10-15 minutes until marshmallows are puffed and golden.

Freezer-Friendly: Assemble the complete unbaked casserole, wrap tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and bake as directed (add 10-15 minutes to baking time).

Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat covered at 350°F for 20-25 minutes.

Prep Time: 20 mins
Cook Time: 55 minutes
Category: Side Dish
Method: Bake
Cuisine: American, Southern