Easy Sweet Potato Casserole with Pecan Topping

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

Slow Roasted Prime Rib

Yassmine’s Roasted Lamb Shanks

Cajun Fried Turkey

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