Sweet Potato Casserole Pecan (Print-Friendly Version)
Celebrate Thanksgiving or any fall gathering with this comforting sweet potato dish topped with pecans and a brown sugar crumb. The creamy texture and crunchy finish make it a standout for holiday side tables—definitely one to keep handy.
# Ingredients You’ll Need:
→ Sweet Potato Base
01 -
45 ounces canned sweet potatoes in syrup, drained and rinsed
02 -
1/2 cup granulated sugar
03 -
2 large eggs, beaten
04 -
1 stick unsalted butter, room temperature (1/2 cup)
05 -
1/3 cup half and half cream
06 -
1/4 teaspoon vanilla extract
→ Pecan Topping
07 -
1 cup packed brown sugar
08 -
1/2 cup all-purpose flour
09 -
1/4 teaspoon ground cinnamon
10 -
1 cup pecans, chopped
11 -
1/3 cup unsalted butter, melted
# How to Make It:
01 -
Set oven temperature to 350°F (177°C) and allow to preheat.
02 -
In a large mixing bowl, combine drained sweet potatoes, granulated sugar, beaten eggs, room temperature butter, half and half cream, and vanilla extract. Using an electric mixer, whip until smooth and fully incorporated.
03 -
Carefully transfer the sweet potato mixture to an ungreased 8x8-inch (20x20 cm) baking dish, spreading evenly for uniform thickness.
04 -
In a separate small bowl, blend packed brown sugar, all-purpose flour, and ground cinnamon using a fork until thoroughly combined.
05 -
Distribute the brown sugar mixture evenly over the sweet potato base to create a complete layer. Sprinkle chopped pecans uniformly across the surface. Lightly press down the topping to ensure adherence.
06 -
Drizzle melted butter evenly across the pecan topping. Bake on the center rack for 30 to 45 minutes until the surface is golden brown and set. Remove from oven and cool briefly before serving.
# Extra Suggestions:
01 -
For enhanced flavor complexity, a splash of bourbon may be incorporated into the sweet potato mixture prior to baking.