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

Yes, you can absolutely prepare this casserole in advance. Make the sweet potato mixture and the pecan topping separately, and store them in airtight containers in the fridge for 1-2 days. When you're ready to serve, simply assemble the casserole, top it with the pecans, and bake as directed.

Can I substitute marshmallows for the pecans in this recipe?

While marshmallows are a classic topping for sweet potato casserole, they are not part of this recipe. If you prefer marshmallows, you can always add them as a topping for the last 10 minutes of baking. However, we recommend sticking with the crunchy pecan topping for a healthier and more flavorful option.

Is Sweet Potato Casserole with Pecans gluten-free?

This recipe is not gluten-free due to the flour used in the pecan topping. However, you can easily make it gluten-free by substituting the flour with a gluten-free flour blend. Be sure to check that your other ingredients, like the butter and milk, are gluten-free as well

Sweet Potato Casserole with Pecans – Easy Holiday Side

Name: Sweet Potato Casserole with Pecans
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 large sweet potatoes (about 3 lbs); 1/4 cup unsalted butter, softened; 2 teaspoons vanilla extract; 1/4 cup pure maple syrup; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt (or more to taste); 1/4 cup milk of choice (whole milk recommended); 2 large eggs, room temperature; 1 cup chopped pecans; 1 cup brown sugar (or coconut sugar); 1/4 cup all-purpose flour; 1/4 cup unsalted butter, melted; 1/2 teaspoon ground cinnamon

Description

This Sweet Potato Casserole with Pecans is a healthier take on a traditional holiday favorite, featuring a sweet and savory topping made of pecans and brown sugar. It’s a perfect side dish for Thanksgiving or any festive meal, offering a combination of creamy mashed sweet potatoes and a crunchy, nutty topping.

Ingredients

Scale

4 large sweet potatoes (about 3 lbs)
1/4 cup unsalted butter, softened
2 teaspoons vanilla extract
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon kosher salt (or more to taste)
1/4 cup milk of choice (whole milk recommended)
2 large eggs, room temperature
1 cup chopped pecans
1 cup brown sugar (or coconut sugar)
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
Wash the sweet potatoes and poke holes in them with a fork. Place them on the baking sheet and roast for 45-60 minutes, until the skin puffs and the potatoes are tender.
Once the potatoes are cooked, reduce the oven temperature to 350°F (177°C). Spray a 9×13 inch baking dish with cooking spray. Peel the skins off the sweet potatoes and mash the flesh in a large bowl using a potato masher or hand mixer.
Add the softened butter, maple syrup, milk, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix well and adjust seasoning as needed.
Beat the eggs in a separate bowl and add them to the sweet potato mixture. Mix until fully combined. Transfer the mixture to the prepared baking dish.
In a small bowl, prepare the pecan topping by combining chopped pecans, flour, brown sugar, melted butter, and cinnamon. Stir until the mixture is well coated.
Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
Bake at 350°F (177°C) for 25-30 minutes, until the topping is golden brown. Watch closely to avoid burning the pecans in the last few minutes of baking.

Notes

You can prepare the sweet potato mixture and topping in advance, storing them separately in the fridge for 1-2 days. Assemble and bake when ready to serve.
If you prefer a chunkier texture, mash the sweet potatoes by hand. For a smoother consistency, use a hand mixer.
For a vegan version, swap the butter with a plant-based alternative and use non-dairy milk.
If you’re sensitive to sugar, you can reduce the amount of brown sugar in the topping or substitute it with coconut sugar.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 22g
Sodium: 150mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 4g
Cholesterol: 55mg