Brown Sugar Pecan Sweet Potato Casserole

Brown Sugar Pecan Sweet Potato Casserole is a rich, Southern‑style side dish made of creamy mashed sweet potatoes baked under a crunchy brown‑sugar pecan topping. It’s sweet enough to feel like dessert, yet still perfect alongside turkey, ham, or roast chicken for holiday meals.​

The base uses smooth mashed sweet potatoes lightly sweetened with brown sugar and butter, while the topping combines more brown sugar with chopped pecans and melted butter to form a crisp, caramelized layer. That contrast of silky potatoes and nutty crunch is what makes this casserole so hard to resist.​

Ingredients

Sweet potato layer

• 4 cups mashed sweet potatoes (from baked or boiled potatoes, well drained)
• 1/2 cup brown sugar, packed
• 4 tablespoons unsalted butter, melted
• 1/3–1/2 cup milk, half‑and‑half, or cream (to reach creamy consistency)
• 2 large eggs, lightly beaten (optional but helps it set nicely)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)​

Brown sugar pecan topping

• 1 cup brown sugar, packed
• 1 cup chopped pecans
• 1/3 cup all‑purpose flour (for streusel structure)
• 1/3 cup unsalted butter, melted
• Pinch of cinnamon or nutmeg (optional)​

Step‑by‑Step Instructions

1. Prep the potatoes and pan

1. Heat oven to 350°F (175°C). Grease a 9×9‑inch or similar baking dish.
2. If not already mashed, cook sweet potatoes (bake or boil), then peel and mash until mostly smooth; measure out 4 cups.​

2. Make the sweet potato base

1. In a large bowl, combine mashed sweet potatoes, 1/2 cup brown sugar, melted butter, milk/cream, eggs (if using), vanilla, salt, and cinnamon.
2. Beat or stir until creamy and well blended; add a splash more milk if needed so the mixture is spreadable but not runny.
3. Spread the sweet potato mixture evenly into the prepared baking dish.​

3. Mix the brown sugar pecan topping

1. In a medium bowl, stir together 1 cup brown sugar and 1/3 cup flour.
2. Add the chopped pecans and any optional spice, tossing to coat.
3. Pour in the melted butter and mix with a fork until everything is moistened and clumpy.​

4. Assemble and bake

1. Sprinkle the brown sugar pecan mixture evenly over the sweet potatoes, covering the surface.
2. Bake 25–35 minutes, until the topping is golden and the edges of the casserole are bubbling.
3. Let stand 10–15 minutes before serving so the filling sets slightly and the topping firms up.
   
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