Sweet potato casserole with pecans is a classic Thanksgiving dish that brings both sweet and savory flavors to your holiday table. It combines creamy mashed sweet potatoes with a crunchy pecan topping, making it a perfect side that feels like a dessert and a side dish at the same time. This dish is loved because it adds warmth and comfort to your meal without being too complicated to prepare.
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You’ll find that this casserole is not only delicious but also flexible. You can make it ahead of time, so it fits easily into your busy holiday schedule. Whether you prefer a traditional pecan streusel or want to skip the marshmallows, you can customize it to suit your taste and family traditions.
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Classic Sweet Potato Casserole With Pecans
This dish combines creamy mashed sweet potatoes with a crunchy pecan topping. You will learn which ingredients to use, how to prepare it step-by-step, the best way to bake for texture, and different topping ideas to try.
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Essential Ingredients and Alternatives
Start with cooked sweet potatoes, either boiled or baked until soft. You’ll need butter, brown sugar, milk or cream, and eggs to create a smooth, creamy base. Vanilla extract adds a warm flavor, while salt balances sweetness.
For the pecan topping, use chopped pecans mixed with brown sugar and melted butter. Some recipes add a little cinnamon or nutmeg for extra warmth.
If you want an alternative to dairy, try using plant-based milk and vegan butter. You can replace eggs with flaxseed meal mixed with water for a similar texture.
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Sweet Potato Casserole with Pecans
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Pecan Topping
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- 3 tablespoons unsalted butter, melted
- 1 cup chopped pecans
Instructions
Boil the sweet potatoes in a large pot of salted water until tender, then drain well. Mash them until smooth and stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until everything is creamy and well combined. Spread the mixture evenly into a greased baking dish.
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In a separate bowl, mix together brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle the topping evenly over the sweet potato layer.
Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes, until the topping is golden brown and the casserole is set. Serve warm as a comforting Thanksgiving side.
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Baking Tips for Perfect Texture
Avoid overmixing the sweet potato filling; this keeps the texture light and fluffy.
Use room-temperature ingredients to help the mixture blend easily.
Cover the casserole loosely with foil during the first part of baking to keep moisture in. Remove the foil in the last 10 minutes for a crisp topping.
Check the casserole at 25 minutes to avoid burning the pecans. The casserole is ready when the filling is set but still soft under the crust.
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Pecan Topping Variations
Try adding a pinch of cinnamon or nutmeg to your pecan topping for a warm spice touch.
You can mix oats or crushed graham crackers with the pecans for extra crunch.
If you want more sweetness, sprinkle mini marshmallows over the pecan layer in the last 5 minutes of baking. They’ll toast lightly without burning.
For a less sweet option, use just toasted pecans with a bit of melted butter and a pinch of salt.
Serving and Storing for Thanksgiving
You want your sweet potato casserole with pecans to shine on your holiday table and stay fresh if you prepare it early. Knowing how to serve and store it properly can help keep it tasty and safe to eat.
Best Ways to Serve for Holiday Gatherings
Serve your sweet potato casserole warm for the best flavor and texture. You can bake it right before your meal or reheat it gently in the oven at 325°F (165°C) for about 20 minutes.
If you like, add extra pecans on top right before serving. This keeps the crunchy texture fresh and adds a little sparkle to your dish.
Use a shallow baking dish for even heating. Place it on a trivet or hot pad so you can bring it straight to the table. It pairs well with turkey, stuffing, and cranberry sauce.
Make-Ahead and Reheating Suggestions
You can prepare your sweet potato casserole a day or two ahead. Cover it tightly with foil or plastic wrap and keep it in the fridge.
To reheat, warm it in the oven at 325°F (165°C), covered with foil for 15-20 minutes, then remove the foil for 5 more minutes to crisp the topping.
If you freeze leftovers, wrap the casserole well and thaw it in the fridge overnight before reheating. This helps keep the flavors and texture close to fresh.
Remember to refrigerate the casserole within two hours of cooking to keep it safe and tasty.
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