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Creamy Sweet Potato Casserole Recipe – Easy Thanksgiving Side with Crunchy Sugared Pecans

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This creamy sweet potato casserole features a velvety, custard-like filling and a crunchy sugared pecan topping. It’s a crowd-pleasing, nostalgic side dish perfect for Thanksgiving or any family gathering.

Ingredients

Scale
  • 4 large sweet potatoes (about 2 lbs), peeled and cubed
  • 1/2 cup whole milk (or almond/oat milk for dairy-free)
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup pecan halves
  • 2 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Peel and cube sweet potatoes, then place in a large pot. Cover with water and bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes, until fork-tender. Drain well in a colander.
  2. Transfer drained sweet potatoes to a large mixing bowl. Add melted butter, milk, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until smooth and creamy. Let cool for 5 minutes before adding eggs.
  3. Crack eggs into a small bowl and lightly beat. Add to the sweet potato mixture and blend until fully incorporated. The filling should be light and fluffy, with no lumps.
  4. Lightly grease a 9×13-inch baking dish. Pour the sweet potato filling in and smooth with a spatula.
  5. In a small bowl, combine pecan halves, melted butter, granulated sugar, flour, cinnamon, and a pinch of salt. Toss until pecans are evenly coated.
  6. Spread coated pecans on a lined baking sheet. Bake at 375°F (190°C) for 8-10 minutes, stirring halfway. Pecans should be fragrant and lightly golden.
  7. Sprinkle crispy sugared pecans evenly over the sweet potato filling. Gently press them in so they stick but don’t sink.
  8. Place casserole in preheated oven and bake for 25-30 minutes, until filling is just set and edges are bubbling.
  9. Remove casserole from oven and let cool for 10-15 minutes before serving. The filling will firm up slightly as it rests.

Notes

For best texture, use firm, orange-fleshed sweet potatoes. Double blending the filling creates a custard-like smoothness. Bake pecans separately for maximum crunch. For gluten-free, use GF flour in the topping. For vegan, substitute coconut oil for butter, plant-based milk, and flax eggs. Let casserole cool before slicing for best results.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, creamy casserole, pecan topping, holiday recipe, comfort food, easy casserole, vegetarian, gluten-free option

Find it online: https://bitefuljoy.com/creamy-sweet-potato-casserole-recipe-easy-thanksgiving-side-with-crunchy-sugared-pecans/