This Sweet Potato Casserole with pecan topping is my absolute FAVORITE side dish at Thanksgiving or anytime really! It features features buttery mashed sweet potatoes and a crumbly brown sugar and pecan topping.
Sweet Potato Casserole
I am so excited to finally share this recipe today. It’s been in the wings waiting for me to write it up for a while now. So today’s the day. I cannot say enough good things about sweet potato casserole. It’s one of my favorite parts about Thanksgiving, and I’m not sure it can even be considered Thanksgiving without one on the table! (Yes, I know Thanksgiving is still quite a ways off, but, like I said, I’ve been waiting a long time for this! I couldn’t wait anymore!)
Sweet Potato Casserole is not a dessert. At least not in our house. We serve it as a side dish alongside our turkey, cranberry sauce, and stuffing. (I’ll link to the recipes I use for those again below, in case you’re in a Thanksgiving-cooking frenzy, like I often am, and you need to flip back and forth between the recipes!).
Don’t be deceived. Although sweet potato casserole has sweet potatoes in it and it’s not a dessert, it’s also not really that healthy. It is a totally indulgent and delicious comfort food that I whole-heartedly recommend, though.
So,.. What makes this sweet potato casserole so amazing? The whole thing is delicious really, but it’s the brown sugar and pecan topping that makes it amazing. My kids call it candy. None of that marshmallow business. That’s not allowed here.
And my sweet potato casserole recipe has extra topping. Because I can. And it’s delicious.
This sweet potato casserole recipe is not currently gluten free, BUT you can make it gluten free by simply subbing the regular flour used in the topping for almond flour or gluten free cup-for-cup flour.
There are eggs in this recipe because they act as a binder to hold it all together, and also make it a little fluffier, kind of like a souffle.
You can also make this sweet potato casserole ahead of time! It’s a real lifesaver when you’re cooking for the holidays. I’ll leave make-ahead and freezer directions below in the recipe notes.
What to serve with Sweet Potato Casserole:
Try some of these favorites to serve alongside it:
- Butter Herb Roasted Turkey
- Crock Pot Stuffing
- Cheesy Vegetable Caserole
- Easy Homemade Cranberry Sauce
- And for dessert: No Bake Pumpkin Chocolate Cheesecake
Sweet Potato Casserole Recipe
This Sweet Potato Casserole with pecans is my absolute FAVORITE side dish at Thanksgiving or anytime really! It features features buttery mashed sweet potatoes and a crumbly brown sugar and pecan topping.
- 4-6 whole large sweet potatoes
- 1/2 cup brown sugar
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup flour
- 6 tablespoons butter
- 1 cup chopped pecans
- Wash and bake potatoes at 375° until fork tender, about 30-40 minutes.
- Peel sweet potatoes and place into a large mixing bowl.
- Mash potatoes slightly with a masher or fork just to get them started.
- Add sugar, milk, eggs, vanilla, and salt o mixing bowl with sweet potatoes, and beat together to combine.
- Spread sweet potato mixture into a 9"x13" baking dish. Set aside.
- In a medium mixing bowl, add brown sugar and flour for topping. Whisk together. Add butter and cut in with a pastry blender. Stir in chopped pecans. Sprinkle on top of sweet potato mixture in baking dish.
- Bake pie at 400° for about 30 minutes or until cooked through.
- Remove pie from oven.
1. Make Ahead: You can absolutely make this casserole ahead. Just follow this recipe start to finish. Let the casserole cool off. Then cover and refrigerate until ready to use, up to 4-7 days. When you're ready to use it, pop it back in the oven at 375 for about 20 minutes, or until heated through.
2. Freezer Directions: Follow the above recipe from start to finish. Allow casserole to cool. Cover and place in the freezer. This dish can be kept in the freezer for up to a month. When you're ready to use it, place it in the oven at 375 for an additional 30-40, or until heated through.
3. Gluten Free Options: To make this recipe gluten free, simply sub the all-purpose flour for a gluten free option, like almond flour or cup-for-cup gluten free flour.
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