Can I make Sweet Potato Casserole with Pecans ahead of time?

Yes! You can prepare the sweet potato mixture and the pecan topping separately up to 1-2 days in advance. Just store them in airtight containers in the refrigerator. When you’re ready to bake, assemble the casserole and bake it as directed.

Can I use a different nut for the topping?

Yes! If you’re not a fan of pecans, you can substitute with walnuts, almonds, or even granola for a crunchy topping. Each nut will give a slightly different flavor and texture, so feel free to experiment based on your preference.

Is Sweet Potato Casserole with Pecans gluten-free?

While the original recipe uses regular flour for the topping, you can easily make it gluten-free by substituting the flour with a gluten-free all-purpose flour blend. This allows you to enjoy the casserole without worrying about gluten.

Sweet Potato Casserole with Pecans – 5 Tips to Make It Perfect

Description

Sweet Potato Casserole with Pecans is a perfect side dish for your holiday meals. Featuring a creamy sweet potato base and a crunchy pecan topping, this casserole is a healthier alternative to traditional marshmallow-topped versions, offering a delightful combination of flavors and textures.

Ingredients

Scale

4 large sweet potatoes (about 3 lbs)
¼ cup unsalted butter (softened)
2 teaspoons vanilla extract
¼ cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon kosher salt (more to taste)
¼ cup milk of choice
2 eggs (at room temperature)
1 cup chopped pecans
1 cup brown sugar (or coconut sugar)
¼ cup flour
¼ cup unsalted butter (melted and brought to room temperature)
½ teaspoon cinnamon

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Instructions

Preheat the oven to 425℉ (218°C). Line a baking sheet with parchment paper. Wash the sweet potatoes and poke holes in them. Place on the baking sheet and roast for 45-60 minutes, until tender.
Turn the oven down to 350℉ (177°C). Grease a 9×13-inch baking dish. Remove the skins from the roasted sweet potatoes and mash them in a large bowl.
Add softened butter, maple syrup, cinnamon, vanilla extract, salt, and milk to the mashed sweet potatoes. Mix well and adjust seasonings as needed.
Whisk the eggs and add them to the sweet potato mixture. Stir for 1-2 minutes until well combined.
Prepare the pecan topping by combining chopped pecans, flour, melted butter, brown sugar, and cinnamon in a separate bowl. Stir until well-coated.
Spread the sweet potato mixture into the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potatoes.
Bake for 25-30 minutes at 350℉ (177°C) until the topping is golden brown. Keep an eye on it during the last few minutes to prevent the pecans from burning.

Notes

For chunkier sweet potatoes, mash by hand using a potato masher.
For a smoother consistency, use a hand mixer to mash the sweet potatoes.
If making ahead, store the sweet potato mixture and topping separately in the fridge and assemble before baking.
To make it vegan, use plant-based butter and milk substitutes.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 15g
Sodium: 200mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 4g
Cholesterol: 50mg