Sweet Potato Pecan Casserole: The BEST Easy Side Dish!

Sweet Potato Pecan Casserole, oh, where do I even begin? This isn't just a casserole, it's a warm hug on a plate, a sweet memory woven into every bite. My grandma used to make this every Thanksgiving, and the aroma alone would fill the house with so much joy. Now, I’m sharing my version of her Sweet Potato Pecan Casserole, a recipe that's sure to become a cherished tradition in your family too.

Why You Will Love This Sweet Potato Pecan Casserole Recipe

This Sweet Potato Pecan Casserole is pure comfort food at its finest. It’s incredibly easy to make, even on a busy weeknight, and will have everyone coming back for seconds. Buttery pecans, sweet potatoes, and just the right amount of spice create a symphony of flavors that are truly irresistible.

The best part? It's a crowd pleaser! Seriously, even picky eaters will devour this. There’s something so magical about the combination of textures and tastes in this casserole that just works. My kids beg me to make this all year round. It's just that good, perfect as one of your favorite Side Dishes! And if you're looking for more ideas for quick meals, be sure to check out my Fast Work Lunch Ideas for some great options!

Ingredients Needed for This Sweet Potato Pecan Casserole Recipe

For the Sweet Potato Layer:

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Pecan Topping:

• 1 cup pecan halves
• 1/2 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, cold and cubed

How to Make This Sweet Potato Pecan Casserole Recipe

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. Boil the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

3. Mash the sweet potatoes: Return the drained sweet potatoes to the pot. Add the melted butter, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and creamy.

4. Prepare the pecan topping: In a medium bowl, combine the pecan halves, flour, and light brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Want another comforting recipe? Try my Oven Baked Chicken Rice.

5. Assemble the casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potato layer.

6. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.

7. Let cool slightly before serving and serving. This is a great compliment for your Side Dishes feast.

How to Serve This Sweet Potato Pecan Casserole Recipe

This Sweet Potato Pecan Casserole is the perfect Side Dishes addition to any holiday meal, especially Thanksgiving or Christmas. However, it's also delicious as a side dish for a Sunday supper.

For an extra touch, add a dollop of whipped cream or a drizzle of maple syrup on top. It pairs beautifully with roasted turkey, ham, or even a vegetarian main course.

How to Store This Sweet Potato Pecan Casserole Recipe

Refrigeration Instructions:

Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing Guidelines:

For longer storage, you can freeze the Sweet Potato Pecan Casserole. Make sure it's completely cooled, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2-3 months.

Reheating Tips:

To reheat from the refrigerator, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. To reheat from frozen, thaw overnight in the refrigerator and then bake as directed. You can also reheat individual portions in the microwave.

Shelf Life Information:

• Refrigerated: 3-4 days
• Frozen: 2-3 months

Tips to Make This Sweet Potato Pecan Casserole Recipe

Ingredient Swaps:

• Try using maple syrup instead of granulated sugar for a richer flavor in the sweet potato layer.
• Substitute walnuts or almonds for the pecans in the topping.
• Use dairy-free butter and milk to make this casserole vegan.

Success Tips:

• Be sure to drain the sweet potatoes very well after cooking to prevent a watery casserole (a common problem). This is essential to create a casserole full of rich and sweet flavors.
• Don’t overbake the casserole, or the topping might burn. Check it frequently during the last 10 minutes of baking.

Common Mistakes to Avoid:

• Using too much liquid in the sweet potato mixture can make the casserole soggy.
• Not using cold butter for the pecan topping can result in a greasy topping.
• Taste test as you go so you can properly prepare your perfect Sweet Potato Pecan Casserole!

Pro Tips for Best Results:

• Roast the sweet potatoes instead of boiling them for a deeper, more caramelized flavor.
• Toast the pecan halves before making the topping for an extra nutty flavor. Just be sure to keep an eye on how they are toasting so you don't burn them!

Helpful Notes for This Sweet Potato Pecan Casserole Recipe

• Sweet potatoes: Look for sweet potatoes that are firm and free from blemishes. Garnet or jewel sweet potatoes work best in this recipe.
• Pecans: Use fresh pecan halves for the best flavor and texture.
• Butter: Unsalted butter gives you more control over the saltiness of the casserole.

Variation of This Sweet Potato Pecan Casserole Recipe

Seasonal Twists:

• Add a pinch of pumpkin pie spice to the sweet potato mixture for a fall-inspired flavor.
• Top with cranberries or dried cherries for a festive holiday twist.

Optional Versions:

• Add a layer of marshmallows on top of the sweet potato mixture before adding the pecan topping.
• Stir in a can of crushed pineapple into the sweet potato mixture for a tropical twist.

Creative Modifications:

• Make it a savory dish by reducing the amount of sugar and adding herbs like rosemary or thyme.
• Add a crumble topping made of oats, flour, butter, and brown sugar for a different texture.

Frequently Asked Questions

Conclusion

I hope you enjoy this Sweet Potato Pecan Casserole as much as my family and I do. It’s a simple, comforting dish that's perfect for any occasion. Feel free to leave a comment below if you try it or have any questions. Happy cooking! This Sweet Potato Pecan Casserole recipe is a true showstopper.

Sweet Potato Pecan Casserole: The BEST Easy Side Dish!

A classic Sweet Potato Pecan Casserole, perfect for holidays or any time you crave a warm, comforting side dish. Sweet potatoes topped with a buttery pecan crumble.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Side Dish
Cuisine: American
Diet: Vegetarian

Nutrition:

Calories: 350
Protein: 4g
Carbs: 45g
Fat: 18g

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup pecan halves
• 1/2 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Boil sweet potatoes until tender, about 15-20 minutes. Drain well.
3. Mash sweet potatoes with melted butter, sugar, milk, vanilla, cinnamon, nutmeg, and salt.
4. In a separate bowl, combine pecan halves, flour, and brown sugar. Cut in cold butter until mixture resembles coarse crumbs.
5. Spread sweet potato mixture into the prepared dish. Sprinkle pecan topping evenly over the sweet potatoes.
6. Bake for 30-35 minutes, or until topping is golden brown and casserole is heated through.
7. Let cool slightly before serving.

Notes

• For a richer flavor, roast sweet potatoes instead of boiling. Toast the pecan halves before making the topping for extra nuttiness. Can be assembled a day ahead and stored in the refrigerator.