This is an old-fashioned sweet side dish, creamy from the spiced sweet potato puree and crunchy from the pecan layer on top. It's quick and easy to assemble and can be made in advance. A classic side dish for Christmas and Thanksgiving dinner that can double as a dessert.
Thanksgiving has a few traditional side dishes that can almost double as dessert, like this sweet potato pecan casserole, the candied sweet potatoes with a dollop of whipped cream or the cranberry sauce that can be used as a topping for cheesecake and pancakes.
I bet you can also get away with squares of this sweet potato pie as a side dish. I wouldn't complain; I love sweet and savory together.
Why make this recipe
- Easy and crowd-pleasing: assembling this casserole is simple and takes little time once you have the sweet potato puree, which can be made in advance. It's a huge hit as a side dish for the holiday and a great dish for a Christmas or Thanksgiving potluck party.
- Make ahead dish: this recipe lets you plan your holiday dinner in advance. It keeps well for a few days in the fridge.
- Flavor and texture: it's smooth, sweet, crunchy and comforting. A contrast of textures that complements different main dishes.
Ingredient list
- Sweet potato puree: made with orange-fleshed sweet potatoes. Or use canned sweet potato puree.
- Pecans.
- Unsalted butter.
- Eggs: fresh, large.
- Brown sugar: light or dark.
- Spices: we use pumpkin pie spice, but ground cinnamon alone also works.
- Milk: whole, reduced-fat, coconut or almond milk, they all work.
- Cream: I use heavy cream, but heavy whipping or double cream work just fine.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
How to make sweet potato casserole
The assembly is quick and easy if you have the sweet potato puree ready.
Make the sweet potato puree
Baking sweet potatoes is my first choice because the flavor intensifies. But you can peel, dice and boil them; it's faster.
They're done when they're easily pierced. Cut them in half white still hot, and scoop out the pulp with a spoon.
This is the result of not cooking the sweet potatoes long enough or not mashing them thoroughly. Make sure to cook the sweet potatoes until they are very soft, and use a potato masher or an electric mixer to achieve a smooth consistency.
Assemble the casserole
The sweet potato layer needs to be evenly spread in the baking dish.
The pecan crumble topping is scattered on top.
Vintage Kitchen tip: if you don't want the pecans to burn, don't bake this casserole in a high oven or broil it and cover the casserole with aluminum foil during the latter part of the baking time to protect the topping from direct heat.
Storage
- Cool it: allow the sweet potato casserole to cool to room temperature after baking, about 1 hour.
- Refrigeration: cover the casserole dish with plastic wrap to create an airtight seal. Make sure the covering is snug to prevent air from getting in. Store in the refrigerator for 3-4 days. This is essential to prevent spoilage.
- Freezing: if storing it for a more extended period, consider freezing it. Transfer the sweet potato casserole to an airtight container or wrap it tightly with plastic wrap first and then aluminum foil. It can be frozen for 1-2 months.
- Reheating: use the oven or microwave. Preheat it to 325°F (160°C), and bake the casserole for about 20-30 minutes, or until heated through. If using the microwave, reheat in 1-2 minute intervals until it's hot.
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Sweet Potato Casserole with Pecan Topping
This is an old-fashioned sweet Thanksgiving side dish with a creamy sweet potato filling and a crunchy pecan layer on top. It's quick and easy to assemble and can be made in advance.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
- 5 cups mashed sweet potatoes (about 3 pounds raw)
- ¼ cup butter, melted
- 2 eggs, lightly beaten
- ¼ cup milk
- ¼ cup cream
- â…“ cup light brown sugar
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract, optional
Pecan topping:
- ¾ cup chopped pecans
- â…“ cup light brown sugar
- 3 tablespoons butter, melted
Instructions
Sweet potato puree: if it's too hot, let it cool down before mixing it with the other ingredients, especially the eggs. I recommend making it up to 2 days in advance; it makes the assembly of this casserole much faster.
For the casserole:
- Preheat oven to 350°F/180°C.
- Butter a rectangular 8x12 inch (20x30cm) dish.
- In a large bowl, stir to combine mashed sweet potatoes with the rest of the ingredients, except the topping.
- Mix well, but don’t beat.
- Transfer to the prepared dish and even out the top.
- In a small bowl, mix the topping ingredients until crumbly.
- Sprinkle on top of the sweet potato mixture.
- Bake for 40-45 minutes, until golden brown and mostly set in the center. It can be longer if you use a glass dish.
- Let cool on a wire rack if not serving it immediately.
Notes
- To make the sweet potato puree
Baked: wash, dry and wrap whole sweet potatoes, individually or together, in aluminum foil and place in an oven pan. Bake for about 1 hour, until soft and easily pierced with a knife. Remove from the oven, cut in half and scrape the pulp with a spoon. Transfer to the food processor and mix until smooth. Or use the immersion blender.
Boiled or steamed: peel the sweet potato and cut into cubes. Cook in abundant boiling water (no salt) until soft. Drain and mash or process until smooth. - Vintage Kitchen tip: if you don't want the pecans to burn, don't bake this casserole in a high oven or broil it and cover the casserole with aluminum foil during the latter part of the baking time to protect the topping from direct heat.
- Freezing: if storing it for a more extended period, consider freezing it. Transfer the sweet potato casserole to an airtight container or wrap it tightly with plastic wrap first and then aluminum foil. It can be frozen for 1-2 months.
- Reheating: use the oven or microwave. Preheat it to 325°F (160°C), and bake the casserole for about 20-30 minutes or until heated through. If using the microwave, reheat in 1-2 minute intervals until it's hot.
- Spice: you can substitute the pumpkin mix for ground cinnamon or a pinch of nutmeg or ginger.
- You can use white sweet potatoes or yams with excellent results. The first option will render a light yellow filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Keywords: sweet potato pecan casserole
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