Pecan-Crusted Sweet Potato Casserole

Photo Credit
Photography: Becky Luigart-Stayner; food styling, Ana Kelly;
The Editors
Makes 8 or more servings.
Preparation Method
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Anyone who likes to have dessert first will love this dish! It’s perfect as a side dish on a holiday (or any other day, really).

Discover more casserole ideas and see our best sweet potato recipes here.


4 large sweet potatoes, scrubbed
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, softened
1/2 cup sugar
1/3 cup light cream or milk
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon allspice

Preheat oven to 350°F. Butter a 2-quart casserole. Line a baking sheet with aluminum foil.

Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.

Scoop the sweet potato flesh into a large bowl and mash it. Add butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add vanilla, salt, and allspice and beat until evenly mixed. Spread the mixture in the prepared casserole.

Cover with pecan topping (recipe below), then bake for 45 minutes, or until the ingredients are puffed slightly and the topping is a rich light brown. Transfer to a cooling rack for 15 to 20 minutes before serving.


2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup pecan halves

In a blender or food processor, combine brown sugar, flour, cinnamon, salt, and butter and pulse briefly.

Add pecans and spread the topping evenly over the sweet potato mixture.

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The Almanac Chefs

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