1. Can I make Sweet Potato Casserole with Pecan Topping ahead of time?

Yes, you can prepare this casserole up to two days in advance. Simply follow the recipe up until the point of baking, then cover the dish tightly and refrigerate. When you're ready to bake, add the marshmallows (if using) and bake according to the recipe instructions. This makes it a great make-ahead dish for busy holiday meals!

2. Can I substitute the pecans in the topping?

If you're allergic to pecans or prefer a different nut, you can easily substitute them with walnuts, almonds, or even hazelnuts. For a nut-free version, try using crushed pretzels or a simple crumble topping made with butter, flour, and brown sugar.

3. How can I make this recipe dairy-free?

To make Sweet Potato Casserole with Pecan Topping dairy-free, swap the butter and milk for plant-based alternatives. Coconut oil and almond milk are great substitutes. You can also use dairy-free marshmallows if you’d like to keep the marshmallow topping.

Sweet Potato Casserole with Pecan Topping – Easy Holiday Recipe

Name: Sweet Potato Casserole with Pecan Topping
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 5 sweet potatoes, peeled and cut into chunks; 2 eggs; 1/2 cup butter, melted (1 stick); 1/2 cup milk; 2 tsp pumpkin pie spice; 1/2 cup brown sugar; 1/2 cup brown sugar (for topping); 1/2 cup all-purpose flour; 1 cup pecans, chopped; 1/4 cup butter, melted (for topping); 5 cups miniature marshmallows

Description

Sweet Potato Casserole with Pecan Topping is a classic comfort dish perfect for any holiday or family gathering. This easy-to-make casserole combines creamy mashed sweet potatoes with a sweet and crunchy pecan topping, making it a crowd-pleaser.

Ingredients

Scale

5 sweet potatoes, peeled and cut into chunks
2 eggs
1/2 cup butter, melted (1 stick)
1/2 cup milk
2 tsp pumpkin pie spice
1/2 cup brown sugar
1/2 cup brown sugar (for topping)
1/2 cup all-purpose flour
1 cup pecans, chopped
1/4 cup butter, melted (for topping)
5 cups miniature marshmallows

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Instructions

Boil the sweet potato chunks in a large saucepan for 20 minutes, or until fork-tender. Drain and mash.
Preheat the oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray.
Add eggs, melted butter, milk, brown sugar, and pumpkin pie spice to the mashed sweet potatoes. Mix until combined, then spread in the prepared dish.
In a medium bowl, combine brown sugar, flour, chopped pecans, and melted butter for the topping. Mix well and spread over the sweet potato layer.
Bake for 25 minutes. Add marshmallows for the last 5 minutes of baking, then continue baking until golden brown and melted.

Notes

Feel free to adjust the sweetness by replacing some or all of the brown sugar with maple syrup, honey, or agave nectar.
For a nut-free version, replace the pecans with crushed pretzels or skip the topping entirely for a simple crumble.
If preparing ahead, refrigerate the casserole up to 2 days before baking. Add the marshmallows during the final 5 minutes of baking.
For a dairy-free version, substitute butter and milk with plant-based alternatives like almond milk and coconut oil.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of casserole
Calories: 412 kcal
Sugar: 35g
Sodium: 190mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 5g
Cholesterol: 59mg