Sweet Potato Casserole with Pecan Topping

Ingredients

• 4 lb Sweet Potatoes (peeled and cut into 1‑inch cubes)
• 3 Large Eggs (room temperature)
• 0.5 cup Granulated Sugar
• 6 tbsp Unsalted Butter (melted for the custard mixture)
• 3 tbsp Unsalted Butter (cold, diced for crumb topping)
• 0.5 tbsp Vanilla Extract (pure vanilla)
• 1 cup Dried Cranberries (optional raisins or omit)
• 0.67 cup Brown Sugar (packed)
• 0.33 cup All-Purpose Flour
• 1 cup Pecans (coarsely chopped)

Instructions

1. Peel and Cube Sweet Potatoes

   Peel the sweet potatoes and cut them into uniform 1‑inch cubes so they cook evenly.

   Time: PT10M

2. Boil Sweet Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, bring to a medium boil and cook uncovered for 10‑15 minutes until easily pierced with a fork.

   Time: PT15M

3. Preheat Oven

   While the potatoes are boiling, preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

4. Drain Potatoes

   Using oven mitts, carefully pour off the hot water and let the potatoes sit in the pot to steam off excess moisture.

   Time: PT3M

5. Mash Sweet Potatoes

   Using an electric hand mixer, mash the potatoes until smooth and creamy.

   Time: PT5M

6. Prepare Egg‑Sugar‑Butter Mixture

   In a medium bowl whisk together 3 large eggs, ½ cup granulated sugar, 6 tbsp melted butter, and ½ tbsp vanilla extract until fully combined.

   Time: PT5M

7. Combine Mixture with Potatoes

   Pour the egg mixture into the mashed sweet potatoes, whisk until incorporated, then fold in 1 cup dried cranberries.

   Time: PT3M

8. Transfer to Casserole Dish

   Spread the sweet potato mixture into a greased 9‑by‑13‑inch casserole dish and smooth the top with a spatula.

   Time: PT2M

9. Make Crumb Topping

   In a small bowl whisk together 2/3 cup brown sugar and 1/3 cup flour. Add 3 tbsp cold diced butter and rub with fingertips until pea‑sized crumbs form, then stir in 1 cup coarsely chopped pecans.

   Time: PT5M

10. Add Topping

    Evenly sprinkle the crumb mixture over the surface of the casserole.

    Time: PT1M

11. Bake

    Bake uncovered in the center of the preheated oven for 35‑40 minutes, until the topping is golden‑brown and the edges of the sweet potato layer puff slightly.

    Time: PT40M

    Temperature: 350°F

12. Cool Slightly and Serve

    Remove from oven, let stand 5 minutes to set, then serve while warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash
• Instead of Large Eggs: Egg replacer (for veg)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter: Margarine
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Almond extract
• Instead of Dried Cranberries: Raisins, Dried cherries
• Instead of Brown Sugar: Coconut sugar
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Pecans: Walnuts

Equipment Needed

• Large Pot or Dutch Oven
• Oven
• 9‑by‑13‑inch Casserole Dish
• Electric Hand Mixer
• Mixing Bowls (Medium and Small)
• Whisk
• Measuring Cups and Spoons
• Oven Mitts
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Potato Masher (optional) (optional)

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender
• Drain potatoes thoroughly to avoid sogginess
• Whisk eggs, sugar, melted butter, and vanilla until smooth
• Fold in dried cranberries evenly
• Rub cold butter into sugar‑flour mixture until pea‑sized crumbs form
• Bake until topping is golden and edges puff

Chef Tips from the Video

• Use an electric hand mixer for the smoothest, most soufflé‑like texture.
• Toast the pecans lightly on a dry skillet before chopping for extra nutty flavor.
• For extra depth, add a pinch of ground cinnamon or nutmeg to the sweet potato mixture.
• If you prefer a less sweet dish, reduce the granulated sugar to 1/3 cup.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for 3‑4 days.

Freezer: Freeze uncovered for up to 2 months; reheat in oven.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 9, cover, and refrigerate overnight; bake fresh before serving.
• The assembled, uncooked casserole freezes well – wrap tightly and bake from frozen, adding 10‑15 minutes to baking time.

Frequently Asked Questions