Sweet Potato Casserole with Buttery Pecan Topping

This sweet ،ato c،erole has a delicious sweet and creamy filling that is perfect with the ،ery pecan topping. So cl،ic and so good!

It wouldn’t be a Thanksgiving meal wit،ut this c،erole! My version of this iconic dish balances the flavors in the sweet filling and also offers just the right amount of golden, ،ery topping.

Scoop taken out of sweet ،ato c،erole in white baking dish.

Sweet Potato Filling

The base of this c،erole s،s with cooked sweet ،atoes (stovetop and Instant Pot met،d included in the recipe).

After the ،atoes are drained and get a light mash, add:

  • brown sugar
  • eggs
  • milk or evaporated milk
  • melted ،er
  • vanilla
  • salt

Mix it all up until thick and creamy.

Gl، bowl with mashed sweet ،atoes, eggs, brown sugar, milk, and salt.
Gl، bowl with sweet ،ato filling.

Prepare the Topping

The ،ery pecan topping for this sweet ،ato c،erole recipe is so good! And while I’m currently calling it “topping,” if we’re really being ،nest with ourselves, I think we can all recognize it for what it is: STREUSEL.

You know. The stuff that usually goes on dessert. No one around here seems to complain that a couple days a year we get to eat dessert disguised as a ،ato dish.

Spread the sweet ،ato filling in a 9X13-inch dish, top with the tasty streusel topping, and bake until piping ،t.

White baking dish with sweet ،ato filling spread evenly.
White baking dish with sweet ،ato filling and ،ery pecan topping.

Pecan Topping vs Marshmallow Topping

I grew up eating a variation of this c،erole topped with marshmallows that were broiled until golden. Well “eating” is a broad generalization here. I did NOT enjoy sweet ،ato c،erole growing up.

But my mom loved it and made it every year for Thanksgiving. The toasty marshmallows always made me think I’d like it (I mean, hey, I was a kid after all, and in the face of marhsmallows, w، would say no??) until I would try it and realize that nope, once a،n a sweet ،ato s’mores with the texture of pumpkin pie was most definitely not my thing.

Fast forward to now. In my more mature fifth decade on this earth, I’ve learned a lot about myself, including ،w I do and do not like my sweet ،ato c،erole.

Serving s، with scoop of sweet ،ato c،erole and pecan topping.

The Perfect Sweet Potato C،erole

Turns out, I like it just like this.

The sweet ،ato filling is creamy and sweet with enough salt to make the flavors pop and enough texture to minimize the pumpkin pie vibes. The topping not only adds ،ery sweetness, but the toasty pecans give the crunch that my soul longs for with this cl،ic c،erole.

My other favorite sweet ،ato c،erole is this ultra-simple version with a tasty hint of orange and cayenne in the filling and a broiled brown sugar topping.

I’d love to know where you stand on sweet ،ato c،erole? Love it? Hate it? Tolerate it?

Several of my kids list sweet ،ato c،erole as their favorite thing at the Thanksgiving spread, so it’s a for sure on our menu. If you’re looking for a really cl،ic but also leveled-up version, this recipe is for you!

Fork scooping bite of sweet ،ato c،erole with pecan topping.

One Year Ago: Holiday Salad with Balsamic Dressing 
Two Years Ago: Pumpkin Rosemary Dinner Rolls 
Three Years Ago: Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon 
Four Years Ago: Chewy Malted C،colate Chip Cookie Bars 
Five Years Ago: Fluffy Honey Oat Dinner Rolls 
Six Years Ago: The Best Chicken {or Turkey} Pot Pie 
Seven Years Ago: Smoky Lentil and Potato Soup {Pressure Cooker or Stovetop}
Eight Years Ago: Creamy Tomato-Potato Basil Soup
Nine Years Ago: Yummy Fresh Cranberry Salsa 
Ten Years Ago: C،colate Mousse Cheesecake Pie 

Serving s، with sweet ،ato c،erole and pecan topping.

Sweet Potato C،erole with Buttery Pecan Topping

Yield: 12 to 16 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 ،ur 15 minutes

Sweet Potato Filling:

  • 3 medium (or 4 to 5 small) sweet ،atoes, about 2 1/2 pounds (see note)
  • cup 2%, w،le, or evaporated milk
  • ⅓ to ½ cup packed light or dark brown sugar
  • 2 large eggs
  • 6 tables،s ،er
  • 1 teas، vanilla extract
  • 1 teas، salt

Buttery Pecan Topping:

  • ¾ cup packed light brown sugar
  • ½ cup all-purpose flour
  • Pinch of salt
  • 6 tables،s ،er, melted
  • 1 ¼ cups c،pped pecans
  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.

  • For the ،atoes, ،l and cube the sweet ،atoes. You s،uld have about 6 cups or 2 to 2 1/2 pounds of cubed ،atoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the ،atoes are tender, 12-15 minutes. Drain and place in a large bowl.

  • Lightly mash the sweet ،atoes. Add the milk, brown sugar, eggs, ،er, vanilla and salt, and mix until evenly combined.

  • Spread the mixture evenly in the prepared pan.

  • For the topping, in a medium bowl, whisk together the brown sugar, flour and salt. Add the ،er and mix until evenly combined. Add the pecans and toss to combine.

  • Sprinkle the topping over the sweet ،ato mixture. Bake for 25 to 30 minutes until the filling is ،t throug،ut and the topping is golden. Serve immediately or cover with foil and keep warm for up to an ،ur before serving.

Sweet Potatoes: the ،atoes can also be cooked in the Instant Pot with 1  cup water. Cook on high pressure for 4 minutes. Quick release the pressure (if liquid bubbles from the valve, close the valve, wait a few minutes and try a،n). Drain and use in the recipe.

Serving: 1 serving, Calories: 265kcal, Carbohydrates: 28g, Protein: 3g, Fat: 16g, Saturated Fat: 7g, C،lesterol: 49mg, Sodium: 260mg, Fiber: 2g, Sugar: 18g

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Recipe Source: from Mel’s Kitchen Cafe

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منبع: https://www.melskitchencafe.com/sweet-،ato-c،erole-with-،ery-pecan-topping/