Sweet Potato Casserole with Pecans: A Perfect Holiday Side Dish

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Sweet potato casserole with pecans is a crowd-pleasing holiday dish that combines the natural sweetness of tender sweet potatoes with a crunchy, caramelized pecan topping. Whether you’re preparing it for a festive dinner or a cozy family meal, this dish is sure to become a favorite. The best part? It’s easy to prepare, healthier than the traditional marshmallow-topped version, and can be prepped ahead of time for ultimate convenience. Here’s why you’ll love this sweet potato casserole with pecans!

Why You’ll Love This Sweet Potato Casserole with Pecans

This sweet potato casserole with pecans is the perfect balance of comfort and nutrition. The sweet potatoes provide a natural sweetness and rich texture, while the pecan topping adds a delightful crunch. This recipe is a healthier twist on traditional sweet potato casserole, featuring less sugar and no marshmallows, making it a great option for those looking to cut back on added sugars during the holidays. Additionally, it’s a family-friendly dish, making it an ideal addition to any gathering.

Ingredients

For the sweet potato mixture:

Sweet Potatoes: A rich source of vitamins A and C, sweet potatoes add a creamy texture and natural sweetness to the casserole.
Unsalted Butter: Provides moisture and a rich, buttery flavor that enhances the sweet potato base.
Maple Syrup: A natural sweetener that complements the sweet potatoes without overwhelming the dish.

Milk: Adds creaminess. You can use dairy or non-dairy milk for a customizable option.
Eggs: Bind the ingredients together while providing protein and a smooth texture.
Vanilla Extract: Adds a hint of warmth and depth to the flavor.

Cinnamon: Brings out the natural sweetness of the sweet potatoes and pairs perfectly with the pecantopping.
Salt: A pinch of salt balances the sweetness of the potatoes.
For the pecan topping:
Pecans: The star of the topping, pecans provide a crunchy, nutty flavor that contrasts beautifully with the creamy sweet potatoes.

Brown Sugar: Adds caramelized sweetness and a slight molasses flavor that pairs perfectly with the pecans.
Flour: Helps create a crispy, golden topping when baked.
Unsalted Butter: Binds the topping ingredients together and contributes to its rich flavor.

Cinnamon: Enhances the flavor of the pecans and ties the topping together.

Alternative Ingredient Suggestions

If you’re looking for substitutions or variations, consider these options:
• Vegan Version: Swap butter for vegan butter and use plant-based milk to make this recipe vegan-friendly.
• Lower Sugar: Reduce the amount of brown sugar in the topping or use coconut sugar for a healthier alternative.
• Gluten-Free: Replace the flour in the topping with a gluten-free flour blend.

Step-by-Step Instructions

Preheat and Roast the Sweet Potatoes: Preheat your oven to 425°F (218°C). Wash the sweet potatoes and poke holes in them with a fork. Place them on a baking sheet lined with parchment paper and roast for 45-60 minutes until tender and easily pierced with a fork.

Mash the Sweet Potatoes: Once the sweet potatoes are roasted and cool enough to handle, peel off the skins and place them in a large bowl. Mash them with a potato masher for a chunkier texture, or use a hand mixer for a smoother consistency.
Mix the Sweet Potato Base: Add the softened butter, maple syrup, milk, cinnamon, vanilla extract, and salt to the mashed sweet potatoes. Stir well and adjust the flavor by adding more maple syrup or salt if needed. Add the eggs and mix for another 1-2 minutes.
Prepare the Pecan Topping: In a separate bowl, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Mix well until the topping is crumbly.

Assemble and Bake: Transfer the sweet potato mixture to a greased 9×13-inch baking dish. Sprinkle the pecan topping evenly over the sweet potato base. Bake at 350°F (177°C) for 25-30 minutes until the topping is golden brown and crispy. Keep an eye on the casserole during the last 5 minutes to prevent the pecans from burning.

Tips & Tricks

• Prepping Ahead: One of the best parts about this sweet potato casserole with pecans is that it can be made ahead of time! Prepare the sweet potato mixture and topping separately, then store them in the fridge for up to 2 days. When ready to bake, simply assemble and bake as instructed.
• Customize the Texture: For a chunkier sweet potato casserole, mash the potatoes by hand. For a smoother texture, use a hand mixer.
• Check the Pecans: Pecans can burn quickly, so keep an eye on them during the last few minutes of baking to ensure they become golden brown without overcooking.

Pairing Ideas and Variations

This sweet potato casserole with pecans pairs beautifully with a variety of holiday dishes. Serve it alongside:
• Roasted Turkey or Chicken: The richness of the sweet potato casserole complements roasted meats, making it a great side dish for holiday dinners.
• Salads: A light salad, such as a kale and arugula salad, balances the richness of the casserole with its freshness.
• Stuffing: A savory stuffing with herbs and vegetables pairs perfectly with the sweet and nutty flavors of the casserole.

Make-ahead Tips

To make this dish even easier, prepare the sweet potato mixture and pecan topping in advance and store them separately in the fridge for up to 2 days. When you’re ready to serve, simply assemble and bake. This makes it a great option for busy holiday dinners or gatherings.

Why This Sweet Potato Casserole with Pecans is Perfect for the Holidays

This sweet potato casserole with pecans is the ideal holiday side dish. It’s a comforting, delicious option that everyone will love, and it’s easily customizable to suit dietary preferences. The nutty topping provides a satisfying crunch that enhances the smooth, creamy texture of the sweet potatoes. Plus, it can be made ahead, saving you time on the big day. With its balanced sweetness and nutritional benefits, this dish is not just tasty but also a great addition to your holiday spread.

Enjoy making this delightful sweet potato casserole with pecans, and let it become a beloved tradition at your table for years to come!

Conclusion:

This sweet potato casserole with pecans is the perfect blend of flavors and textures, offering a healthier yet equally indulgent alternative to the traditional marshmallow-topped version. With its creamy sweet potato base and crunchy, caramelized pecan topping, this casserole is sure to be a standout dish at any gathering. Whether you’re preparing it for a holiday feast or a family dinner, this recipe brings warmth, comfort, and a touch of sweetness that everyone will enjoy. Plus, the ability to prep it ahead of time makes it even more convenient for busy days.

By making a few simple swaps, this casserole can be customized to suit a variety of dietary preferences, ensuring that everyone can enjoy it. So, next time you’re planning your holiday menu or looking for a delicious side dish, be sure to give this sweet potato casserole with pecans a try!

FAQ:

Can I make this sweet potato casserole ahead of time?

Yes! This recipe can be prepped in advance. You can prepare the sweet potato mixture and pecan topping separately and store them in the fridge for up to 2 days. When you’re ready to bake, simply assemble and bake as instructed.

Can I use marshmallows instead of pecans?

If you’re a fan of marshmallow-topped casseroles, feel free to add them on top of the sweet potatoes! However, the pecan topping adds a delicious crunch and a more refined sweetness to the dish. If you want to try it, add marshmallows in the last 5 minutes of baking to prevent them from burning.

Is this sweet potato casserole gluten-free?

The recipe as written is not gluten-free due to the flour in the topping. However, you can easily make it gluten-free by swapping the regular flour with a gluten-free flour blend.

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Sweet Potato Casserole with Pecans

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Author: Anna
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Sweet Potato Casserole with Pecans is a delicious holiday side dish that combines creamy sweet potatoes with a crunchy, caramelized pecan topping. It’s a healthier alternative to the traditional marshmallow-topped version, offering a more refined sweetness and nutty crunch. Perfect for Thanksgiving or any family gathering, this dish is both comforting and easy to make, with the option to prep ahead for convenience.

Ingredients

Scale

4 large sweet potatoes (about 3 lbs)
¼ cup unsalted butter (softened)
2 teaspoons vanilla extract
¼ cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon kosher salt (more to taste)
¼ cup milk of choice
2 large eggs (at room temperature if possible)
1 cup chopped pecans
1 cup brown sugar (or coconut sugar)
¼ cup flour
¼ cup unsalted butter (melted and brought to room temperature)
½ teaspoon cinnamon

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Instructions

Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper. Wash the sweet potatoes and poke holes in them with a fork. Roast the sweet potatoes for 45-60 minutes until tender and easily pierced with a fork.

Turn the oven down to 350°F (177°C) and prepare a 9×13-inch baking dish by spraying it with cooking spray.
Remove the skins from the sweet potatoes and mash them in a large bowl. Add softened butter, maple syrup, milk, cinnamon, vanilla extract, and salt. Mix well and adjust the flavor by adding more maple syrup or salt if needed.
Add in the whisked eggs and mix for 1-2 minutes. Transfer the sweet potato mixture to the prepared baking dish.

In a separate bowl, mix the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Sprinkle the topping evenly over the sweet potato base.
Bake at 350°F (177°C) for 25-30 minutes until the topping is golden brown. Keep an eye on it during the last 5 minutes to prevent the pecans from burning.

Notes

If making in advance, store the sweet potato mixture and the topping separately in the fridge for up to 2 days. Assemble and bake when ready to serve.

For a chunkier texture, mash the sweet potatoes by hand; for a smoother texture, use a hand mixer.
For a vegan version, substitute vegan butter and plant-based milk.
To make it gluten-free, swap the flour in the topping with gluten-free flour.

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