Sweet Potato Casserole with Pecans
This sweet potato casserole blends creamy, smooth sweet potatoes with a buttery pecan crumble topping. It’s the kind of side dish that feels like dessert—rich, comforting, satisfying—yet still fits on the holiday table. Get ready for golden crunch meeting velvety sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 1x
Ingredients
Sweet Potato Base:
2½ pounds sweet potatoes, peeled and cubed
½ cup milk
⅓ cup maple syrup (or brown sugar)
1 large egg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
Zest of 1 orange (optional)
Pecan Crumble Topping:
¾ cup chopped pecans
½ cup all-purpose flour
½ cup dark brown sugar, packed
4 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
Instructions
Prep the Oven & Dish
Preheat oven to 350°F (175°C). Grease a 2-quart or 9×13-inch baking dish.
Boil the Sweet Potatoes
Cook in salted boiling water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
Make the Filling
Mash the sweet potatoes. Mix in milk, syrup or sugar, egg, cinnamon, ginger, nutmeg, salt, and orange zest. Spread into the prepared dish.
Make the Topping
Combine flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Fold in chopped pecans and sprinkle evenly over the filling.
Bake
Bake for 30–35 minutes until the topping is golden and the edges are bubbly. Let cool 10 minutes before serving.
Nutrition
- Calories: 299
- Sugar: 24g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 5g
Find it online: https://thecomfortspoon.com/sweet-potato-casserole-with-pecans/