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Slice of casserole coming out of the pan.
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5 from 1 vote

Easy Pecan Roasted Sweet Potato Casserole Recipe

A rich, creamy sweet potato casserole with a buttery, crunchy, pecan topping that's the perfect side dish for the holidays!
Course: Side Dish
Cuisine: American
Keyword: baked, casserole, roasted, sweet potato
Servings: 12
Calories: 340kcal
Author: Leigh Harris

Ingredients

Sweet Potato Filling

  • 3 lbs Sweet potatoes about 3 large
  • 1/3 cup Unsalted butter softened
  • 3/4 cup Dark brown sugar packed
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract
  • 2 large Egg yolks
  • 1/2 tsp Ground cinnamon (or more to taste)
  • 1/4 tsp Fresh ground nutmeg

Topping

  • 1/2 cup All-purpose flour
  • 1/2 cup Dark brown sugar
  • 4 tbsp Unsalted butter melted
  • 1/8 tsp Kosher salt
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Fresh ground nutmeg
  • 3/4 cup Chopped pecans raw

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and then parchment paper.
  • Poke a few holes on each side of the potatoes with a fork. Bake for 1 hour or until a knife inserts easily in the center. Remove and let cool just long enough to handle them.
  • Prepare the pecan topping by combining the flour, brown sugar, butter, cinnamon, nutmeg, and salt in a medium bowl until moist and clumping together. Stir in the chopped pecans. Place in the freezer until ready to use.
  • Peel the potatoes or slice down the center and scoop out the tender flesh into a large bowl. Using a potato masher (or electric mixer), mash the sweet potatoes to your desired consistency.
  • Whisk or beat in the softened butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Beat the egg yolks in one at a time until combined.
  • Pour the sweet potato mixture into a 9×13 baking dish. Remove the topping from the freezer and break it up again into crumbles. Spread the crumb topping evenly over the top of the sweet potatoes.
  • Bake for 25 to 30 minutes until the potatoes are heated through and bubbly around the edges.

Notes

Storing - Let cool to room temperature, cover, and refrigerate for up to 4 days.
Freezing - Make the filling, place it in the baking pan, and bake it without the topping. Let it cool to room temperature. Place a piece of plastic wrap directly on the filling, then wrap it with aluminum foil or freezer paper and freeze.
Make the topping fresh before baking. Don’t forget to freeze it for about 10 minutes.
When you are ready, thaw in the fridge overnight. When ready to bake remove from the refrigerator at least 30 minutes before baking. Bake for about 20 minutes, then top with the streusel and bake another 15 to 20 minutes.

Nutrition

Calories: 340kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 168mg | Potassium: 453mg | Fiber: 4g | Sugar: 27g | Vitamin A: 16407IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg