This Pecan-Topped Sweet Potato Casserole has a rich, sweet topping that compliments the lightly sweetened sweet potato mash so well.
Sweet potato casserole wasn't a thing for my childhood Thanksgiving celebrations. But when I finally tried it when I was in my 20s, I fell wildly in love with both sweet potatoes and sweet potato casserole.
Traditional sweet potato casserole is great, but have you ever had it with a rich, sweet, pecan topping? It's out of this world good.
When my kids and I first moved to Maine 12 years ago, we discovered a local BBQ joint with the most amazing sweet potato casserole that was almost always on the specials menu. It was my favorite side dish there for years and years. But in recent years, that sweet potato casserole has become a rarer inclusion on the specials board. Boo.
Fortunately, we can enjoy this recipe inspired by that BBQ joint.
As far as side dishes go, this one is super easy. You cook the sweet potatoes, mash them, stir together the topping, spoon it over and bake. No fancy techniques here. Just a few easy steps to side dish bliss.
This is perfect for your holiday table, but easy enough to have anytime you want. I mean, why shouldn't we enjoy sweet potato casserole all year long?
Also, if you want to make this ahead, it's perfect for that. Prep the whole casserole, cover thoroughly and place in the refrigerator for up to two days. When it's time to cook, let the casserole sit on the counter for 30 minutes before placing in the oven. You might need to extend the bake time slightly to fully heat though.
Now, who's ready to give Pecan-Topped Sweet Potato Casserole a try?
Pecan-Topped Sweet Potato Casserole
Give this Pecan-Topped Sweet Potato Casserole a try. The buttery-sweet-crispy topping is a delight and pairs so well with the vibrant mash.
Ingredients
- 2 lb sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- ¼ cup packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Topping:
- 2 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon kosher salt
- ½ cup chopped pecans
Instructions
- Bring a pot of water to a boil on the stove. Add the sweet potatoes and cook for 15 minutes or until fork tender. Drain well.
- Heat the oven to 375 degrees Fahrenheit.
- Stir together the sweet potatoes, butter, light brown sugar, salt and ground cinnamon. Then mash well. Spread the sweet potato mixture evenly in a casserole dish. Press down so that the potatoes are in a firm layer.
- In a small bowl, mix together the butter, light brown sugar, maple syrup and salt for the topping. Add the pecans and toss well to combine. Sprinkle over the sweet potatoes and press down. Note that the topping won’t create a full uniform layer.
- Bake for 10-15 minutes until the edges are golden brown. Serve hot.
