Intro
Hi, I’m Dulcia. I love simple, comforting dishes that bring people together, and this Sweet Potato Casserole with Nutty Topping is one of my favorites. It has creamy mashed sweet potatoes flavored with a touch of nutmeg and brown sugar, finished with a buttery, crunchy pecan topping. It is easy to make, forgiving, and freezer-friendly for busy holidays.
Origins
Sweet potato casserole is a classic American holiday dish. Its roots are in Southern comfort cooking, where sweet potatoes are often paired with warm spices and nuts. For more background on the sweet potato, see the Wikipedia entry on sweet potatoes: https://en.wikipedia.org/wiki/Sweet_potato. For nutrient info, the USDA FoodData Central is a helpful resource: USDA FoodData Central.
Ingredients
- 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
- 1/4 cup unsalted butter, melted
- 3/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground nutmeg
- 2 large eggs, lightly beaten
Topping
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
I also share many other cozy recipes on my site, such as sweet treats and cakes. Visit my homepage for more: https://www.dulciarecipes.com/. If you like rich, swirled desserts, you might enjoy my cinnamon roll cheesecake: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/ and my tips for cheesecake filling: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
- Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
- In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It’s okay if there are some lumps. Set aside.
- Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
- Make-Ahead/Freezer-Friendly Instructions: The assembled casserole can be refrigerated for 2 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge and proceed with baking instructions.
Sweet Potato Casserole with Nutty Topping
- Total Time: 1 hr 25 mins
- Yield: 6 to 8 servings 1x
Description
Classic sweet potato casserole with a buttery pecan streusel topping.
Ingredients
- 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
- ? cup unsalted butter, melted
- ? teaspoon salt
- ? cup packed light brown sugar
- 1/2 teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- ? cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the oven to 350?F and set an oven rack in the middle position.
- Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
- Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave or in a small pan over low heat and transfer to a medium bowl. Add the brown sugar, flour, and cinnamon and mix until well combined. Stir in the chopped nuts and set aside.
- In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It’s okay if there are some lumps. Set aside.
- Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
- Make-Ahead/Freezer-Friendly: The assembled casserole can be refrigerated for 2 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge before baking as directed.
- Prep Time: 20 mins
- Cook Time: 1 hr 5 mins
Tips
- Boil until very tender so the mash is silky. A potato masher or ricer works well.
- Toast the pecans briefly in a dry skillet for extra depth of flavor.
- If you prefer a sweeter casserole, add an extra tablespoon of brown sugar to the sweet potato mixture.
- Use room temperature eggs to help the mixture blend smoothly.
Variations
- Maple Pecan: Replace 1/4 cup of the brown sugar in the topping with maple syrup.
- Marshmallow Top: For a classic twist, sprinkle mini marshmallows over the casserole for the last 5 minutes of baking and broil briefly to toast. Watch closely.
- Vegan: Swap the butter for vegan butter and replace eggs with 1/2 cup unsweetened applesauce plus 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
FAQ
Q: Can I make this ahead?
A: Yes. Assemble and refrigerate for up to 2 days. Bake as directed when ready.
Q: Can I freeze the casserole?
A: Yes. Freeze assembled, unbaked casserole for up to 3 months. Thaw overnight in the fridge and bake as indicated.
Q: Can I substitute walnuts for pecans?
A: Absolutely. Walnuts are a great substitute and give a slightly earthier flavor.
Conclusion
This Sweet Potato Casserole with Nutty Topping is a reliable, crowd-pleasing side or dessert. It comes together with pantry-friendly ingredients and can be made ahead so you can focus on guests and celebrations. Enjoy, and let me know how yours turns out.