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Square overhead shot of sweet potato casserole with pecans on a white table.
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5 from 3 votes

Sweet Potato Casserole with Pecans

Aunt Bee's classic Southern side dish with a buttery, crunchy pecan topping -- and it's ready with about 15 minutes of prep!
Course Side Dish
Cuisine Southern
Keyword southern sweet potato casserole, sweet potato casserole recipe, sweet potato casserole with canned yams, sweet potato casserole with pecan topping, sweet potato casserole with pecans
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 556kcal
Author Blair Lonergan

Equipment

  • 2-quart casserole dish

Ingredients

Filling

  • 1 (40 ounce) can sweet potatoes (cut yams), well drained
  • 5 tablespoons salted butter, melted
  • 2 large eggs
  • ⅓ cup whole milk or heavy cream, warmed
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt

Topping

  • ¾ cup coarsely crushed Cornflakes cereal crumbs
  • ½ cup chopped pecans
  • ½ cup packed light brown sugar
  • ¼ cup + 2 tablespoons all-purpose flour
  • 5 tablespoons salted butter, melted
  • ⅛ teaspoon kosher salt

Instructions

  • Preheat the oven to 350°F. Grease a 2-quart baking dish or spray with nonstick cooking spray. Set aside.

Make the Filling

  • Place the drained sweet potatoes in a large bowl. Mash with a potato masher or fork until smooth.
    Mashing canned sweet potatoes.
  • Add the remaining filling ingredients (melted butter, eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt). Continue to mash and mix until completely combined and smooth.
    Filling for sweet potato casserole in a white bowl.
  • Transfer the sweet potato mixture to the prepared baking dish.
    Spreading sweet potato filling into a baking dish.

Bake the Filling

  • Bake, uncovered, for 25-30 minutes, or until almost set. The edges will be set, and the center will still be slightly soft.

Make the Topping

  • Meanwhile, prepare the topping. In a medium bowl, use a fork or your fingers to combine the topping ingredients (Cornflake crumbs, pecans, brown sugar, flour, melted butter, and salt) until a crumbly mixture comes together.
    Stirring together the pecan topping.

Finish in the Oven

  • Sprinkle the topping over the casserole.
    Adding crunchy pecan topping to a sweet potato casserole.
  • Continue baking for about 20-30 more minutes, or until the filling is completely set, bubbling around the edges, and the topping is golden brown. Let the casserole rest for at least 10-15 minutes; the topping will continue to firm up as it cools. Serve warm.
    Horizontal overhead shot of sweet potato casserole with a crunchy pecan topping.

Video

Notes

  • Warm the milk or cream first for smoother mixing.
  • Salted butter recommended to balance sweetness.
  • Casserole must be almost set before adding topping.
  • Make-ahead: Assemble the filling 2 days early, refrigerate, add 10-15 mins baking time,
  • Fresh sweet potato option: Bake 45-50 minutes; peel.
  • Leftovers keep 4 days refrigerated.
  • Freeze portions up to 2 months.
  • Center should barely jiggle when ready for topping.
  • Reheat covered at 350°F until warmed through.

Nutrition

Serving: 1/8 of the casserole | Calories: 556kcal | Carbohydrates: 87g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 560mg | Potassium: 612mg | Fiber: 6g | Sugar: 39g | Vitamin A: 21031IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 8mg