I can’t remember a Thanksgiving that we didn’t have this easy sweet potato casserole with pecan topping recipe. In fact, it’s a silent understanding that somehow someway this dish will be present at any family special occasion.
I’ve been living in Abu Dhabi now for a little over a year, and randomly I get these food cravings of something that reminds me of home. My last food craving was fajitas about a week ago. This week it’s my Granny’s southern sweet potato casserole.
So, I sent a text message to my mom for the recipe, and I learned something new in the process. This recipe has been in the family since my mom was a kid. In fact, my mom remembers the year that my Granny first made this recipe because it was such a hit. Every year after that, this was made for Thanksgiving without fail.
That means this recipe has been made year after year for 50 years.
Holy cow!
Fast forward to today. It’s Ramadan, and I wanted to make something special for dessert. Not only was this so easy to make, but it was so delicious. It reminds me of my childhood. Even the smell, while it’s baking in the oven, is heavenly.
I’ve tried a similar sweet potato dish that had marshmallows on the top during a work celebration, and I can tell you it’s not in the same league.
You will not be disappointed if you try this, and you might find, that this will be a staple recipe for you and your family.
Easy Sweet Potato Casserole with Pecan Topping Instructions
Peel and chop sweet potatoes. Boil on high until tender. Drain water and move potatoes to a large mixing bowl.
Add 1 stick of butter, 2 eggs, about 1/2 cup of milk, 1 tsp of vanilla extract, and 1/2 cup of brown sugar. Mix with a handheld mixer until the ingredients are completely blended together.
Transfer to a 9″ x 13″ baking pan and set aside.
In a separate bowl, add 1 stick of melted butter, 1/2 cup of brown sugar, 1 1/2 cup of crushed pecans, and 1 1/2 cup of sweetened coconut flakes. Mix together.
Spread the pecan topping over the sweet potatoes.
Bake at 350 F (177 C) for about 30 minutes.
Other Tips
If you are short on time, this can be made the night before. I recommend waiting to bake the sweet potato casserole with pecans until you are ready to eat it. However, this also heats up really well. It can be served warm or cold, but my preference is warm.
If you would like to use yams instead of sweet potatoes, that can be substituted.
You can add some nutmeg and cinnamon if you want to give it a little extra kick. Personally, I stick to the original recipe.
This dish stores well in the fridge for up to 5 days.
The sweet potatoes can be cooked in the microwave with the skins on.
Try This Dish With
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Easy Sweet Potato Casserole with Pecan Topping
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 1x
- Diet: Vegetarian
Description
My Granny has the most delicious easy sweet potato casserole with pecan topping. It is a family favorite that we make every year for special occasions.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes
- 1 stick of butter
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of brown sugar
- 1 tsp of vanilla extract
Pecan Topping
- 1 1/2 cups chopped pecans or walnuts
- 1 1/2 cups shredded sweetened coconut flakes
- 1 stick of butter
- 1/2 cup of brown sugar
Instructions
Make Sweet Potato Layer
- Peel and chop sweet potatoes. Boil on the stovetop until tender.
- Drain sweet potatoes and add to a mixing bowl.
- Add 1 stick of melted butter, 2 eggs, 1/2 cup brown sugar, 1/2 cup milk, and 1 tsp vanilla extract.
- Mix with a hand mixer until smooth.
- If needed, you can add more milk depending on the consistency of the sweet potato mixture.
- Pour sweet potato mixture into a 9″ x 13″ baking dish.
Make Pecan Topping
- Add 1 stick of melted butter, 1/2 cup brown sugar, 1 1/2 cups of shredded coconut flakes, 1 1/2 cups of chopped pecans or walnuts to a bowl.
- Mix completely.
- Sprinkle the mixture evenly over the sweet potato layer.
Cook
- Bake at 350 F (177 C) for about 30 minutes.
Notes
Walnuts can be used in place of pecans.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 432
- Sugar: 45 g
- Sodium: 146 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 53 mg
Keywords: sweet potato dessert, southern sweet potato casserole, baked sweet potato casserole, sweet potato pecans
2 comments
Made this for iftar and it was great.
★★★★★
Great recipe
★★★★★