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Sweet potato casserole in a dish with a wooden spoon

Easy Sweet Potato Casserole with Pecans

Isabel Laessig
Made with whipped sweet potatoes, brown sugar pecan topping, and no marshmallows, my Sweet Potato Casserole with Pecans is the best sweet potato casserole recipe with so much flavor!
5 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 351.21 kcal

Equipment

  • 9 by 9-inch baking dish
  • Electric hand mixer or stand mixer
  • Wooden spoon
  • Fork

Ingredients
  

  • 4-5 large sweet potatoes
  • 1 cup sugar
  • 2 eggs beaten
  • 1 stick butter melted
  • ½ cup evaporated milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Pecan Topping

  • ½ stick butter melted
  • ¾ cup brown sugar
  • cup all-purpose flour
  • 1 cup pecans chopped

Instructions
 

  • Preheat oven to 350°F. Pierce sweet potatoes several times all over with a fork, then place on a baking sheet. Bake 60 minutes until tender. Remove from the oven and allow to cool.
    Once cool enough to handle, peel and add to a large mixing bowl. Whip using an electric mixer until smooth and fluffy to create 4 cups or so of whipped sweet potatoes.
    For a coarser consistency, or if you do not have an electric mixer, use a potato masher or fork to mash the potatoes.
    4-5 large sweet potatoes
    Mashing sweet potatoes in a bowl
  • Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes, then mix well to combine.
    1 cup sugar, 2 eggs, 1 stick butter, ½ cup evaporated milk, 1 teaspoon vanilla, ½ teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon nutmeg
    Sweet potato mixture in a bowl
  • Spread sweet potato mixture evenly in a 9 by 9-inch baking dish.
    Sweet potato mixture in a casserole dish
  • Add butter, brown sugar, flour, and chopped pecans to a bowl. Mix well, then spread evenly over top the potatoes. Bake for 30 to 35 minutes until heated through.
    ½ stick butter, ¾ cup brown sugar, ⅓ cup all-purpose flour, 1 cup pecans
    Sweet potato casserole top-down in a casserole dish

Notes

  • Make up to 3 days ahead of time by baking and mixing the sweet potato mixture, then storing in a plastic-wrapped casserole dish until the day you're ready to bake. Prepare the pecan topping, then bake as instructed.
  • Freeze for up to 3 months by preparing the potatoes as instructed, then storing in a freezer-safe casserole dish tightly wrapped with plastic and foil and labeled with the freezing date. Thaw overnight in the refrigerator, then prepare the pecan topping and bake as instructed.

Nutrition

Calories: 351.21kcal
Keyword best sweet potato casserole, easy sweet potato casserole, sweet potato casserole, sweet potato casserole with pecans
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