Sweet Potato Casserole with Pecans

My Sweet Potato Casserole with Pecans is a delicious side dish perfect for your Thanksgiving dinner or Christmas feast! Made with a buttery streusel topping instead of marshmallows this classic side dish is a great addition to your holiday table. This easy sweet potato casserole can be made in advance and is a side dish your guests will love.

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Sweet potato casserole is a popular side dish for both Thanksgiving and Christmas. I prefer my sweet potato caserole without marshmallows (there will be plenty of sweetness later with holiday dessert) but my version still has all of the classic flavors you love. For an epic Thanksgiving dinner serve this with my Dry Brine Spatchcock Turkey or Herb Roasted Turkey Breast along with other delicious side dishes like my Mascarpone Mashed Potatoes, Brie Mac and Cheese, Hasselback Butternut Squash and Garlic Roasted Green Beans. 

Of course no hololiday dinner is complete without a delicious dessert. Finish your Thanksgiving or Christmas Dinner with my Pumpkin Basque Cheesecake, Pumpkin Tiramisu, Apple Cranberry Crumble Pie or Cranberry Curd Tart.

Ingredients

• Fresh sweet potatoes 
• Milk
• Maple syrup
• Large eggs
• Kosher salt

For the Pecan Crumble

• Chopped pecans
• All purpose flour
• Brown sugar
• Butter melted

Cooking Tips

• If you don’t want to use a hand mixer you can use a potato masher to mash the sweet potatoes. Lightly beat the eggs and then stir together with the milk, syrup and salt. Your casserole will have a more rustic texture with this method.
• You can customize your sweet potato casserole with adding in some of your favorite fall spices. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the sweet potato filling or 1/2 teaspoon of ground cinnamon to the streusel topping.

Make Ahead

You can certainly make this sweet potato casserole recipe 1-2 days in advance. Prepare the casserole until the third step (speading the pecan streusel over the sweet potato filling). Cover it with foil and store in the refrigerator.  When you’re ready to bake remove the casserole from the refrigerator and let it come up to room temperature for at least 45 minutes while you preheat the oven and then bake for 30 minutes as the recipe directs.

How to Make Sweet Potato Casserole with Pecans

Preheat the oven to 400 degrees F while you prepare the sweet potatoes. Peel the sweet potatoes and chop into 1 inch cubes. Place the sweet potatoes in a large pot, fill with water until the sweet potatoes are covered with water by 1 inch. Bring the pot to a boil and cook until the sweet potatoes are fork tender, about 15-20 minutes. Drain the sweet potatoes and transfer to a large mixing bowl.

Mash the sweet potatoes with a hand mixer. Add in the milk, maple syrup, eggs and salt. Mix everything together until smooth and combined. Transfer the mashed sweet potatoes to a 9×13 inch rectangular baking dish or a 12 inch oval baking dish and smooth out the top.

Prepare the pecan topping. In a mixing bowl add the chopped pecans, bown sugar and flour and stir to combine. Drizzle in the melted butter and stir together until the topping is moist and crumbly and then sprinkle the topping over the sweet potato mixture.

Transfer the casserole to the oven and bake for 30 minutes. Check your casserole at 20 minutes, if the pecan topping is browning too quickly you can cover it with foil. Remove the casserole from the oven and allow it to cool for at least 10 minutes before serving.

Preheat the oven to 400 degrees F while you prepare the sweet potatoes. Peel the sweet potatoes and chop into 1 inch cubes. Place the sweet potatoes in a large pot, fill with water until the sweet potatoes are covered with water by 1 inch. Bring the pot to a boil and cook until the sweet potatoes are fork tender, about 15-20 minutes. Drain the sweet potatoes and transfer to a large bowl.

Mash the sweet potatoes with a hand mixer. Add in the milk, maple syrup, eggs and salt. Mix everything together until smooth and combined. Transfer the sweet potato filling to a 9×13 inch rectangular baking dish or a 12 inch oval baking dish and smooth out the top.

Prepare the pecan topping. In a medium bowl add the chopped pecans, bown sugar and flour and stir to combine. Drizzle in the melted butter and stir together until the topping is moist and crumbly and then sprinkle the topping over the sweet potato mixture.

Transfer the casserole to the oven and bake for 30 minutes. Check your casserole at 20 minutes, if the pecan topping is browning too quickly you can cover it with foil. Remove the casserole from the oven and allow it to cool for at least 10 minutes before serving.

Storage

You can store leftovers in an airtight container in the refrigerator for up to 3 days

If you like this Sweet Potato Casserole with Pecans be sure to take a look at some of my other recipes!

Savory Mashed Sweet Potatoes

Chipotle Mashed Sweet Potatoes

Sweet Potato Gratin

Sweet Potato Breakfast Hash

If you make this Sweet Potato Casserole with Pecans please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!