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Sweet Potato Casserole with Pecans
The perfect addition to your holiday meal, sweet potato casserole with pecans features a creamy sweet potato base is matched with a wonderfully spiced pecan topping.
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Sweet, salty, and spicy, take your sweet potato casserole up a notch by replacing the classic marshmallow topping with sugared pecans for a bit of crunch. This sweet potato casserole with pecans delivers maximum flavor and texture.
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Sweet potato casserole is a staple for many Thanksgiving and Christmas dinners. This sweet potato casserole with pecans features a creamy sweet potato base and is matched with a wonderfully spiced, nutty pecan topping.
The perfect addition to your holiday meal, the creamy sweet potatoes are mixed with delicious ingredients to make them extra sweet before being topped with sugary and spicy pecans. Add this tasty casserole to your menu and pair it with other classic side dishes like creamy mashed potatoes and corn casserole.
Utterly irresistible, the pecans in this casserole add a crunchy and salty contrast to the creamy sweet potatoes. Sweet potato casserole with pecans will be the dish that friends and family can’t get enough of!
Sweet Potato Casserole with Pecans Ingredients
- Sweet potatoes - medium sweet potatoes
- Maple syrup
- Cinnamon
- Whipping cream - heavy whipping cream
- Butter
- Eggs
- Salt
- Bacon
- Sugar - brown sugar
- Pecans - pecan pieces
- Cayenne
- Sage - fresh sage
While we baked our sweet potatoes, if you have a preferred method of cooking them, such as cooking them in the microwave, you can cook your sweet potatoes that way instead. You can then either mash them using a potato masher or use a hand mixer to make them completely fluffy and silky smooth.
You can use either light brown sugar or dark brown sugar in this favorite Thanksgiving side dish. Light brown sugar simply has less molasses than dark brown sugar.
If you prefer to keep your dish nut-free, you could omit the pecans and just combine the brown sugar, bacon, and spices for the topping. You could also add mini marshmallows to the top for a more classic take on this traditional dish.
How to Make Sweet Potato Casserole with Pecans
FIRST STEP: Poke your sweet potatoes with a fork a few times to let steam out while they cook. Bake on a sheet pan at 400°F. They will need about an hour and a half to cook fully.
SECOND STEP: Once cooked, let them cool before continuing the process, or they’ll be too hot to handle when you’re trying to skin them.
THIRD STEP: After cooling, remove and discard the sweet potato skins.
FOURTH STEP: Combine the skinned, baked sweet potatoes, maple syrup, cinnamon, whipped cream, butter, eggs, and salt.
FIFTH STEP: Mash the sweet potatoes with a potato masher or mix with a hand mixer until smooth.
SIXTH STEP: Combine the bacon, brown sugar, pecans, butter, cayenne, and salt in a small bowl.
SEVENTH STEP: Grease a 9x13-inch casserole dish, and spread the sweet potato mixture in the dish. Add your pecan sugar topping on top of the sweet potatoes and sprinkle on your sage as a finishing touch.
EIGHTH STEP: Bake at 350°F for 30 minutes until bubbling. Let it rest for about 10 minutes so the creamy sweet potato casserole can set before serving.
Can I make this easy recipe ahead of time?
This great recipe can be made ahead of time and frozen. It’s a good idea to wait to add the topping ingredients until you thaw it and are ready to bake. Keep in mind, oven temperatures vary so make sure to keep a close eye on your casserole as the suggested baking time approaches.
How do I store this sweet potato casserole?
This perfect side dish can be stored in the fridge for up to four days after you bake it. You can also freeze the casserole in an airtight container for up to 3 months.
Can I leave the nuts out of this classic recipe?
For a nut-free dish, you can certainly leave the nuts out and just combine the brown sugar, bacon, and spices for the topping.
How to Store Sweet Potato Casserole with Pecans
IN THE FRIDGE: Store any leftovers of this easy sweet potato casserole covered in the refrigerator for up to 4 days.
IN THE FREEZER: Sweet potato casserole can also be kept in the freezer in an airtight container for up to 3 months. Do not add the topping until you are ready to thaw and bake the casserole.
Sweet Potato Casserole with Pecans
The perfect addition to your holiday meal, sweet potato casserole with pecans features a creamy sweet potato base is matched with a wonderfully spiced pecan topping.
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Ingredients
- 5 medium sweet potatoes (about 3 pounds)
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ cup heavy whipping cream
- ¼ cup melted butter
- 2 eggs
- salt
- 6 slices chopped cooked bacon
- ⅓ cup brown sugar
- ⅓ cup pecan pieces
- ¼ cup melted butter
- ¼ teaspoon cayenne
- 2 tablespoons chopped fresh sage
DIRECTIONS
- Poke your sweet potatoes with a fork a few times to let steam out while they cook. Bake on a sheet pan at 400°F. They will need about an hour and a half to cook fully.
- Once cooked, let them cool before continuing the process, or they’ll be too hot to handle when you’re trying to skin them.
- After cooling, remove and discard the sweet potato skins.
- Combine the skinned, baked sweet potatoes, maple syrup, cinnamon, whipped cream, butter, eggs, and salt.
- Mash the sweet potatoes with a potato masher or mix with a hand mixer until smooth.
- Combine the bacon, brown sugar, pecans, butter, cayenne, and salt in a small bowl.
- Grease a 9x13-inch casserole dish, and spread the sweet potato mixture in the dish. Add your pecan sugar topping on top of the sweet potatoes and sprinkle on your sage as a finishing touch.
- Bake at 350°F for 30 minutes until bubbling. Let it rest for about 10 minutes so the creamy sweet potato casserole can set before serving.
Nutrition
Calories: 389kcal | Carbohydrates: 46g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 291mg | Potassium: 594mg | Fiber: 5g | Sugar: 21g | Vitamin A: 20594IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg
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