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Creamy Sweet Potato Casserole with Crunchy Pecan Topping

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This creamy sweet potato casserole features a silky, cinnamon-spiced sweet potato base topped with a caramelized, crunchy pecan topping. It’s an easy, crowd-pleasing holiday side dish that’s pure comfort food.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream or whole milk
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • Optional: 1/2 cup mini marshmallows
  • Optional: 1/4 cup shredded coconut
  • Optional: 1/4 teaspoon orange zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or cooking spray.
  2. Place peeled and cubed sweet potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain well.
  3. Mash the sweet potatoes in a large bowl using a potato masher or hand mixer until creamy.
  4. Mix in softened butter, cream (or milk), eggs, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Beat until smooth and airy.
  5. Spread the sweet potato mixture evenly in the prepared casserole dish and smooth the top.
  6. In a separate bowl, mix chopped pecans, brown sugar, flour, melted butter, and a pinch of salt until crumbly and moist.
  7. Evenly distribute the pecan topping over the sweet potato layer. Press gently with fingers to set.
  8. If using marshmallows or coconut, sprinkle them over the topping now.
  9. Bake for 30-35 minutes until the topping is golden brown and the edges bubble.
  10. Let rest for 10 minutes before serving.

Notes

For gluten-free, substitute almond or oat flour in the topping. For dairy-free, use coconut milk and vegan butter. If making ahead, assemble the base and refrigerate overnight, then add the topping before baking. Cover with foil if topping browns too quickly. Leftovers taste even better after a day in the fridge.

Nutrition

Keywords: sweet potato casserole, holiday side, Thanksgiving, pecan topping, comfort food, easy casserole, creamy sweet potatoes, Christmas, potluck, gluten-free option

Find it online: https://bitefuljoy.com/creamy-sweet-potato-casserole-recipe-with-crunchy-pecan-topping-easy-holiday-side/