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.
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
4-6whole large sweet potatoes
For the topping
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.