Print

Creamy Brown Sugar Pecan Sweet Potato Casserole

creamy brown sugar pecan sweet potato casserole - featured image
Print Recipe

A rich and comforting sweet potato casserole featuring a creamy roasted base topped with a crunchy brown sugar pecan crumble. This simple yet elegant dish balances earthy sweetness with buttery crunch, making it perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 3 lbs (1.3 kg) sweet potatoes (Garnet or Jewel varieties), peeled and cubed
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon melted butter (for roasting)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (100 g) packed brown sugar (for base)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (120 g) pecan halves
  • 2 tablespoons all-purpose flour
  • 1/2 cup (100 g) packed brown sugar (for topping)
  • 3 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place peeled and cubed sweet potatoes in a single layer on the baking sheet. Drizzle with 1 tablespoon melted butter and a pinch of salt. Toss to coat.
  3. Roast sweet potatoes for 25-30 minutes until tender when pierced with a fork.
  4. While potatoes roast, combine roasted sweet potatoes, softened butter, heavy cream, 1/2 cup brown sugar, vanilla, cinnamon, and salt in a large bowl. Mash until smooth but leaving some texture.
  5. In a small bowl, mix pecans, flour, 1/2 cup brown sugar, and 3 tablespoons melted butter until the mixture resembles coarse sand.
  6. Transfer the sweet potato mixture into a greased 2-quart casserole dish and spread evenly.
  7. Sprinkle the pecan topping generously over the surface and press down lightly.
  8. Bake at 350°F (175°C) for 20-25 minutes, until the topping is golden brown and edges are bubbling. Cover loosely with foil if pecans start to burn.
  9. Let the casserole rest for 10 minutes before serving to allow flavors to meld.

Notes

Roasting the sweet potatoes concentrates their natural sugars and prevents a watery texture. Toasting pecans beforehand enhances their flavor. For a gluten-free version, substitute all-purpose flour with almond flour or a 1:1 gluten-free blend. For dairy-free, use coconut butter and coconut milk. The casserole can be assembled ahead and refrigerated; let it come to room temperature for 15 minutes before baking.

Nutrition

Keywords: sweet potato casserole, pecan topping, brown sugar, holiday side dish, comfort food, vegetarian, gluten-free option

Find it online: https://coracooks.com/creamy-brown-sugar-pecan-sweet-potato-casserole-5-step-easy-recipe/