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Sweet potato casserole with pecan topping in a white baking dish with a spoonful scooped out

Sweet Potato Casserole with Pecan Topping

A smooth, lightly sweet sweet potato casserole with a crunchy brown sugar pecan topping. Make the filling up to 2 days ahead.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 pounds sweet potatoes about 5 to 6 medium, peeled and cut into 1-inch cubes
  • 1/3 cup brown sugar packed, for the filling
  • 1/2 cup milk whole milk is best
  • 2 large eggs
  • 4 tablespoons butter melted, for the filling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt plus more for the cooking water
  • 1 cup pecans chopped, for the topping
  • 3/4 cup brown sugar packed, for the topping
  • 1/3 cup all-purpose flour for the topping
  • 4 tablespoons butter melted, for the topping
  • 1 pinch salt for the topping

Method
 

  1. Put the sweet potato cubes in a large pot, cover with cold water by about an inch and add a big pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes, until very tender.
  2. Drain well and return the cubes to the hot pot for 1 minute to steam off extra water.
  3. Heat the oven to 350°F and butter a 9x13-inch (3-quart) baking dish.
  4. Mash the sweet potatoes until smooth. Cool for about 10 minutes, then mix in 1/3 cup brown sugar, the milk, eggs, 4 tablespoons melted butter, vanilla, cinnamon and 1/2 teaspoon salt.
  5. Spread the filling evenly in the baking dish.
  6. Stir together the pecans, 3/4 cup brown sugar, flour, 4 tablespoons melted butter and a pinch of salt until crumbly. Scatter over the filling.
  7. Bake for 30 to 35 minutes, until the topping is deep golden and the center is set (160°F). Rest for 10 minutes before serving.

Notes

  • Make ahead: chill the filling in the dish and the topping in a separate container for up to 2 days. Add the topping and bake for 40 to 45 minutes from cold.
  • Marshmallow version: bake the plain filling 25 minutes, top with mini marshmallows and bake 5 to 10 minutes more.
  • Leftovers keep 3 to 4 days in the fridge.