Sweet Potato Casserole with Pecans
This creamy, nutrient-packed casserole features roasted sweet potatoes whipped with butter, maple syrup, and warm spices, topped with a crunchy pecan and coconut sugar crust. It’s a cozy, gluten-free side dish that’s easy to prepare and perfect for holiday tables or comforting everyday meals.
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.
