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This Pecan Sweet Potato Casserole combines the natural sweetness of roasted sweet potatoes with the rich, buttery crunch of pecans, creating a harmonious dish perfect for holidays or everyday meals.
Beyond its comforting flavor profile, this casserole offers valuable nutritional benefits: it’s gluten-free and fiber-rich, delivering 5 grams of dietary fiber per serving, which supports digestion and sustained fullness.
The pecans provide heart-healthy monounsaturated fats and essential minerals, while sweet potatoes are an excellent source of vitamin A and potassium.
Moderately low in protein but balanced with good fats and complex carbs, this dish fits well into a balanced diet.
The recipe’s flexible, straightforward preparation—roasting whole sweet potatoes, whipping them into a creamy filling, and topping with a fragrant pecan mixture—makes it approachable and ideal for meal prep or make-ahead cooking.
Its blend of textures and wholesome ingredients ensures a satisfying, nutrient-dense side dish that complements a variety of meals.
Must-Have Tools for Perfect Results
9-Inch Square Baking Dish
Ideal for even cooking and layering the casserole, this versatile dish is perfect for roasting, baking, and casseroles, making it a kitchen essential for effortless meal preparation.
Hand Mixer
Quickly blends the sweet potato filling into a smooth, creamy texture with minimal effort. Its multifunctionality extends to whipping batters, creams, and sauces with consistent results.
Rimmed Baking Sheet
Catches drippings when roasting whole sweet potatoes, protecting your oven and ensuring even heat distribution.
A durable sheet pan is perfect for roasting vegetables, baking cookies, and sheet pan dinners.
Mixing Bowls (Various Sizes)
Necessary for prepping and mixing both the filling and topping ingredients.
Durable bowls make food prep cleaner and more organized, ideal for any cooking or baking task.
Measuring Cups and Spoons
Precise ingredient measurement guarantees consistent flavor and texture in recipes, crucial for baking and cooking accuracy.
Sweet Potato Casserole with Pecans
Equipment
- 1 — 9-inch square baking dish (or any 2-quart baker)
- 1 — rimmed baking sheet (large)
- 1 Hand Mixer
- 2 Mixing bowls (medium and large)
- Measuring cups and spoons (various sizes)
Ingredients
For the Sweet Potato Base:
- 3 pounds sweet potatoes about 4 medium-sized
- 4 tablespoons unsalted butter melted
- ½ cup milk any variety you prefer
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
For the Pecan Topping:
- 3 tablespoons unsalted butter softened
- ¼ cup packed coconut sugar or dark brown sugar
- ¾ cup pecan halves or pieces finely chopped
- 2 teaspoons fresh rosemary finely chopped (optional)
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet by lining it with parchment paper to catch any drippings. Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place the whole sweet potatoes on the baking sheet and roast until they become tender when gently squeezed, about 45 minutes to 1 hour 15 minutes, depending on size. Remove from oven and let cool slightly.
- Prepare the Baking Dish: Reduce oven temperature to 350°F (175°C). Lightly grease a 9-inch square baking dish (or similar size, around 2 quarts) with butter or cooking spray. Set aside.
- Make the Sweet Potato Filling: Once the sweet potatoes are cool enough to handle, cut each one in half lengthwise. Using a large spoon, scoop out the soft flesh into a large mixing bowl, discarding the skins. Add melted butter, milk, maple syrup, vanilla extract, nutmeg, and salt. Using a hand mixer, whip everything together until the mixture is smooth and creamy. If you don’t have a mixer, you can mash and stir by hand until well combined. Transfer this filling evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare the Pecan Topping: In a medium bowl, combine the softened butter, coconut or brown sugar, chopped pecans, optional rosemary, cinnamon, and a pinch of salt. Stir thoroughly until the ingredients form an evenly mixed topping.
- Assemble and Bake the Casserole: Using a spoon or small fork, distribute dollops of the pecan topping evenly over the sweet potato layer. Place the casserole in the preheated 350°F oven and bake for 30 minutes, or until the pecans are toasted, fragrant, and golden brown, and the filling is hot and bubbly around the edges.
- Serve and Store: Remove from the oven and let rest briefly before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Notes
- Dairy-Free Variation: Substitute the milk with a plant-based alternative like almond or oat milk, and replace the butter with coconut oil or a vegan butter substitute.
- Nut-Free Option: Swap pecans with finely chopped pepitas (pumpkin seeds) for a nut-free topping. Use nut-free milk and omit rosemary if desired.
- Make Ahead: You can roast the sweet potatoes ahead of time and refrigerate them until ready to use. Assemble the entire dish up to 3 days in advance and keep it chilled before baking. Add about 5 extra minutes to baking time if starting cold.
- Freezing Instructions: Prepare the casserole through assembly, chill completely, then wrap tightly and freeze for up to 6 months. Thaw overnight in the fridge before baking, adding extra baking time as needed for reheating.
Chef’s Secrets for Exceptional Flavor
To elevate your sweet potato casserole to the next level, start by selecting firm, medium-sized sweet potatoes with smooth skin—these roast evenly and yield the best texture.
Roasting whole potatoes with their skins intact locks in moisture and enhances natural sweetness, while pricking them beforehand prevents bursting.
Whipping the filling with a hand mixer ensures a luxuriously creamy consistency that’s hard to achieve by hand.
For the topping, letting the butter soften at room temperature makes mixing easier and promotes even coating of the pecans.
Don’t skip the optional fresh rosemary—it adds a subtle herbal brightness that balances the sweetness beautifully.
Lastly, spreading the pecan topping in small dollops rather than a solid layer helps it toast perfectly and develop a delightful crunch without overpowering the smooth filling beneath.
Serving Suggestions to Impress Guests
This casserole shines as a cozy holiday side or comforting accompaniment to any meal.
Pair it with roasted or grilled poultry like turkey or chicken, where the creamy sweetness contrasts wonderfully with savory, herb-seasoned meats.
For a vegetarian feast, serve alongside sautéed greens or a hearty grain salad for a balanced plate.
Add a fresh, crisp salad with tangy vinaigrette to cut through the richness. For extra indulgence, a drizzle of maple syrup or a dollop of whipped cream can complement the nutty pecan topping.
Leftovers also make a fantastic breakfast side or addition to brunch, reheated gently and topped with a sprinkle of cinnamon.
Storage Tips to Keep Freshness
Proper storage is key to maintaining the casserole’s texture and flavor.
After cooling completely, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container.
Refrigerate for up to five days to enjoy safely.
When reheating, cover the casserole with foil to prevent the topping from burning, and warm it gently in a 325°F oven until heated through, about 15–20 minutes.
For longer-term storage, freeze the unbaked assembled casserole in a well-wrapped container for up to six months.
Thaw overnight in the fridge before baking, adding a few extra minutes to cooking time.
Avoid microwaving leftovers as it can cause uneven heating and soggy texture.
Frequently Asked Questions (FAQs) About This Recipe
1. Can I make this casserole dairy-free or vegan?
Absolutely! Use plant-based milk such as almond or oat milk and substitute the butter with coconut oil or vegan margarine to keep it dairy-free and vegan-friendly without sacrificing creaminess.
2. What if I don’t have pecans?
You can replace pecans with other nuts like walnuts or pecan substitutes such as pepitas (pumpkin seeds), which work well, especially for nut allergies. Just chop them finely for the topping.
3. Can this recipe be made ahead of time?
Yes! Roast the sweet potatoes and prepare the filling and topping up to three days before baking. Keep everything refrigerated and bake when ready, adding a few extra minutes if baking from cold.
4. How can I make this casserole less sweet?
Reduce the maple syrup slightly or substitute it with a natural sweetener like honey or a sugar alternative. You can also cut back on the sugar in the pecan topping to balance the sweetness.
5. What’s the best way to reheat leftovers?
Reheat gently in the oven at 325°F, covered with foil, to keep the topping crisp and the filling creamy. Avoid microwaving, which can make the texture rubbery or soggy.
This recipe is inspired by cookieandkate and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.