Description

A warm, comforting dish that combines the natural sweetness of creamy mashed sweet potatoes with a buttery, crunchy pecan topping. Perfect for cozy family dinners, festive gatherings, or anytime you want a side dish that feels both indulgent and wholesome. Inspired by Southern traditions, this casserole elevates the classic sweet potato side with a caramelized pecan layer that adds flavor, texture, and visual appeal.

Ingredients

Scale

For the Sweet Potato Base:

4 large sweet potatoes (about 3 pounds), peeled and cubed
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Toasted Pecan Topping:

1 cup pecans, chopped
1/4 cup unsalted butter, melted
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch of salt

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Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray, ensuring every corner is lightly coated.
Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15-20 minutes. Drain thoroughly.
Transfer the drained sweet potatoes to a large mixing bowl. Mash until smooth and creamy. Add softened butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated and fluffy. Taste and adjust seasoning if needed.
Spread the mashed sweet potato mixture evenly in the prepared baking dish, smoothing the top with a spatula.
In a medium bowl, combine chopped pecans, melted butter, brown sugar, cinnamon, and a pinch of salt. Stir until pecans are evenly coated.
Sprinkle the pecan mixture evenly over the sweet potato layer, ensuring a single layer for even toasting.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sweet potato layer is heated through.
Remove the casserole from the oven and let it cool for a few minutes before serving. Serve as a side dish or dessert, and enjoy the creamy, nutty flavors.

Notes

For extra flavor, add 1 teaspoon of maple syrup to the sweet potato mixture.
To make ahead, prepare the sweet potatoes and topping separately, then assemble and bake before serving.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Toasted pecans can be substituted with walnuts or a nut blend for a slightly different texture and flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes