Sweet Potato Casserole with Pecan Topping
Move over, sweet potatoes with marshmallows…our Sweet Potato Casserole with Pecan Topping is beyond delicious and super easy to make. The pecan topping adds crunch and irresistible sweetness to this traditional casserole.
This dish is a staple on our Thanksgiving table, served with a traditional turkey, Cornbread Dressing, Green Bean Casserole, and Cranberry Sauce.
Thanksgiving is one of our favorite holidays. Ever since Arturo and I were first married, we have always celebrated Thanksgiving in our own home. We have hosted family, and we have done it just the two of us. However we do it, we always go all out and have a complete traditional feast! Over the years, we have found these recipes to be our go-to sides.
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My favorite side is the Cornbread dressing.
Pecan Topping vs. Marshmallows
Truly, this is a personal choice, and I am all about options and choice. However, this pecan topping is divine and gives a nice crunch to the casserole. The sweet crunchiness comes from the chopped pecans, brown sugar, and butter, which are tossed together and placed on top of the creamy, buttery sweet potatoes. When baked, the pecans and brown sugar take the casserole to the next level of goodness, a level the marshmallows can’t really beat.
Ingredients and Substitutions
These are straightforward ingredients, with little to substitute.
Instructions
Prick the sweet potatoes all over with a fork, and put them in a roasting pan. Roast for 45-60 minutes or until soft.
Roast for 45-60 minutes or until soft.
Remove the pan from the oven and let the potatoes cool. This step can be done a couple of days before assembling the casserole, if needed.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl.
Add one stick of butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy.
Spoon into an oven-proof serving bowl and smooth the top. We like to use an 8” Cast Iron Skillet, but a standard Pyrex dish works too.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Pro Tip
Roast the sweet potatoes the day before you make the casserole. This will give them plenty of time to cool and allow for quick assembly on the day they are served. The roasted sweet potatoes will keep in the refrigerator for a couple of days.
Sweet Potato Casserole with Pecan Topping
Ingredients
- 3-4 Medium sweet potatoes scrubbed
- 1 cup unsalted butter 2 sticks at room tempature
- 1/4 cup honey
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans chopped
Instructions
- Prick the sweet potatoes all over with a fork, put them in a roasting pan, and roast for 45-60 minutes or until soft.
- Remove the pan from the oven and let the potatoes cool. This step can be done a couple of days before assembling the casserole, if needed.
- When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Add one stick of butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. We like to use an 8” Cast Iron Skillet, but a standard Pyrex dish works too.
- In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
