Classic Sweet Potato Casserole

A cozy fall favorite, this Sweet Potato Casserole with Pecan Topping is the perfect Thanksgiving side dish. Creamy, buttery sweet potatoes are baked with a crisp, caramelized pecan crumble: No marshmallows needed! A comforting classic that brings warmth and flavor to your holiday table.

Prep Time 40

Bake / Cook Time 30

Total Time 1 10

Equipment

Pyrex Glass Pie

Baking Sheet (M)

Ingredients

SWEET POTATOES

▢ 2 Lbs (900 g) sweet potatoes (5 small / medium)
▢ 2.45 oz (70 g) butter (Melted)
▢ 3.53 oz (100 g) light brown sugar
▢ 2 eggs (Large | Beaten | At Room Temperature)
▢ 4 oz (115 g) heavy cream (@kempscows)
▢ 1 tsp (5 g) vanilla bean paste (@traderjoes)
▢ 1/4 tsp (1.5 g) sea salt

PECAN TOPPING

▢ 1.41 oz (40 g) all-purpose flour
▢ 3.53 oz (100 g) light brown sugar
▢ 1/2 tsp (1 g) ground cinnamon
▢ 2.45 oz (70 g) butter (Melted)
▢ 7.40 oz (210 g) pecans
▢ OPTIONAL: Fresh rosemary or thyme, and flaky sea salt

Instructions

Prepare a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Pyrex Glass Pie Plate placed on top of a medium perforated baking sheet. Set aside.

SWEET POTATOES PREPARATION

Place the sweet potatoes in a large pot and cover them completely with water. Bring water to a boil.
Reduce heat and simmer for 20 minutes or until the potatoes are tender.
Drain the water and allow the sweet potatoes to cool for 15 minutes.
2 Lbs sweet potatoes
Preheat oven to 350℉/180℃.
In a mixing bowl, place the cooked sweet potatoes.
Using a handheld mixer, beat the potatoes until relatively +/- smooth
NOTE: I like to leave some chunks for texture.
Mix in the melted butter, light brown sugar, beaten eggs, heavy cream, vanilla bean paste, and sea salt, until just combined.
Spoon/pour the sweet potato mixture into the prepared pan.
2.45 oz butter, 3.53 oz light brown sugar, 2 eggs, 4 oz heavy cream, 1 tsp vanilla bean paste, 1/4 tsp sea salt

PECAN TOPPING PREPARATION

In a mixing bowl, whisk the all-purpose flour together with the light brown sugar, and cinnamon.
Using a silicone spatula, fold in the melted butter and pecans until the mixture is totally combined.
1.41 oz all-purpose flour, 3.53 oz light brown sugar, 1/2 tsp ground cinnamon, 2.45 oz butter, 7.40 oz pecans
Spoon the pecan topping evenly over the sweet potatoes.

BAKE!

Bake for 30-40 minutes at 350℉/180℃. (Every oven heats differently, monitor your casserole from 25 minutes). It is ready when the casserole is set and firm in the center (with a slight jiggle). If using a thermometer, the temperature in the center of the casserole should be about 165℉ | 75℃.
Once your Classic Sweet Potato Casserole is out of the oven, allow to cool for 10-20 minutes, then top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm. Enjoy! Autumn Leaves & Pumpkins Please!
NOTE: Cover and refregirate any leftovers. Consume within 3 days. Reheat at 350℉/180℃ until internal temperature reaches 165℉ | 75℃.
OPTIONAL: Fresh rosemary or thyme, and flaky sea salt