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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping combines a mostly smooth, lightly sweetened filling with a golden, crunchy pecan crumble. Boil the sweet potatoes, mix the filling, then bake until the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 lb sweet potatoes peeled and cut into 1-inch pieces
  • 0.5 cup whole milk
  • 2 eggs large
  • 0.33 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.33 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup pecans chopped
  • 5 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the sweet potatoes and make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a 6-quart pot, cover with cold water by about 1 inch, and bring to a boil over high heat; reduce the heat and simmer for 15 to 20 minutes, until easily pierced with a fork.
  4. Drain the sweet potatoes well.
  5. Mash them in a large bowl until mostly smooth.
  6. Whisk the milk, eggs, granulated sugar, vanilla, and salt in a medium bowl.
  7. Stir the milk mixture into the mashed sweet potatoes until combined.
Make the pecan topping
  1. Stir the flour, brown sugar, and pecans together in a medium bowl.
  2. Mix in the melted butter until clumps form.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared dish.
  2. Scatter the pecan topping evenly over it.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while warm. Refrigerate leftovers for 3 to 4 days; this casserole can be frozen. For a dairy-free variation, use unsweetened non-dairy milk and dairy-free butter.