Pecan Crusted Sweet Potato Casserole
Transform your holiday table with the irresistible warmth of Pecan Crusted Sweet Potato Casserole, a comforting side dish brimming with flavor and texture. Creamy mashed sweet potatoes are blended with butter, brown sugar, heavy cream, and fragrant spices like cinnamon and nutmeg, then enriched with eggs for added silkiness. The crowning glory is a crunchy, buttery pecan topping sweetened with brown sugar, offering the perfect contrast to the velvety base. Baked to golden perfection, this classic casserole is easy to prepare in under 90 minutes and serves as a show-stopping addition to Thanksgiving, Christmas, or any cozy family gathering. Whether you're serving it alongside roasted turkey or as a dessert-inspired treat, this dish is bound to delight every guest at the table!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 8 tablespoons unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pecans
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar (for topping)
- 4 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13 inch casserole dish with nonstick cooking spray and set aside.
Peel and chop the sweet potatoes into large chunks. Place them in a large pot of water and bring to a boil. Cook until the sweet potatoes are fork-tender, about 15-20 minutes. Drain and set aside.
In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix well to combine.
Lightly beat the eggs in a small bowl, then mix them into the sweet potato mixture until fully incorporated.
Transfer the sweet potato mixture to the prepared casserole dish, spreading it into an even layer.
In a medium mixing bowl, prepare the pecan topping by combining the chopped pecans, flour, brown sugar, and melted butter. Stir until the mixture is crumbly.
Sprinkle the pecan topping evenly over the sweet potato layer in the casserole dish.
Bake the casserole in the preheated oven for 30-35 minutes, or until the topping is golden brown and caramelized.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 470.8 g | 171% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 297.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 610 mg | 47% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
