BROWN SUGAR PECAN SWEET POTATO BAKE

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This decadent Brown Sugar Pecan Sweet Potato Bake is the ultimate holiday side dish that’s so delicious, it could double as dessert! Creamy, sweet mashed sweet potatoes are topped with a crunchy brown sugar and pecan streusel that caramelizes beautifully in the oven. Perfect for Thanksgiving, Christmas, or any special occasion when you want to impress your guests.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10

INGREDIENTS

For the Sweet Potato Base:

  • 4 cups mashed cooked sweet potatoes (about 3-4 large sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Brown Sugar Pecan Topping:

  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup unsalted butter, melted
  • 1 1/2 cups chopped pecans
  • 1/4 teaspoon ground cinnamon

INSTRUCTIONS

Preparing the Sweet Potatoes:

  1. Cook the sweet potatoes: Peel and cube 3-4 large sweet potatoes. Place them in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
  2. Drain and mash: Drain the sweet potatoes well and return them to the pot. Mash until smooth and creamy. You should have about 4 cups of mashed sweet potatoes. Let cool slightly.

Making the Casserole:

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Mix the sweet potato base: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth. You can use a hand mixer for an extra fluffy texture.
  3. Transfer to baking dish: Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.

Making the Pecan Topping:

  1. Prepare the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Pour in the melted butter and stir with a fork until the mixture is crumbly and well combined.
  2. Add pecans: Fold in the chopped pecans until evenly distributed throughout the mixture.
  3. Top the casserole: Sprinkle the pecan topping evenly over the sweet potato base, covering the entire surface.

Baking:

  1. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, until the topping is golden brown and the sweet potatoes are heated through. The edges should be bubbling slightly.
  2. Cool and serve: Remove from the oven and let cool for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.

TIPS FOR SUCCESS

Make-Ahead Instructions: You can prepare this casserole up to 2 days in advance. Prepare the sweet potato base and the topping separately, store them in airtight containers in the refrigerator, and assemble just before baking. Add an extra 5-10 minutes to the baking time if starting from cold.

Storage: Store leftover casserole covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave or reheat the entire dish covered with foil at 350°F for 20-25 minutes.

Freezing: This casserole freezes beautifully! Prepare and bake completely, then cool and wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations:

  • Extra Sweet: Add a pinch of ground ginger or pumpkin pie spice for more warmth
  • Marshmallow Lovers: Add mini marshmallows on top during the last 5 minutes of baking
  • Nut-Free: Omit the pecans and add extra brown sugar or crushed cornflakes for crunch
  • Maple Twist: Replace half the granulated sugar with pure maple syrup
  • Bourbon Addition: Add 2 tablespoons of bourbon to the sweet potato mixture for depth

Sweet Potato Tips:

  • You can also bake sweet potatoes whole at 400°F for 45-60 minutes, then scoop out the flesh
  • Canned sweet potatoes work in a pinch – drain well and mash before using
  • Orange-fleshed sweet potatoes work best for color and sweetness

NUTRITION INFORMATION (Per Serving)

Approximate values based on 10 servings

  • Calories: 425
  • Total Fat: 21g
  • Saturated Fat: 8g
  • Cholesterol: 65mg
  • Sodium: 150mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 4g
  • Sugars: 38g
  • Protein: 5g

WHY YOU’LL LOVE THIS RECIPE

This Brown Sugar Pecan Sweet Potato Bake is a showstopper side dish that combines the natural sweetness of sweet potatoes with a buttery, crunchy pecan topping. The contrast between the creamy, smooth sweet potato base and the crispy, caramelized topping creates the perfect texture in every bite.

Unlike traditional sweet potato casseroles with marshmallows, this version features a sophisticated brown sugar pecan streusel that adds depth of flavor and an irresistible crunch. It’s fancy enough for holiday gatherings but simple enough to make for Sunday dinner.

The best part? This dish can be prepared ahead of time, making your holiday cooking schedule much less stressful. Simply assemble it the day before, refrigerate, and pop it in the oven while your turkey or ham is resting.

SERVING SUGGESTIONS

This sweet potato bake pairs beautifully with:

  • Roasted turkey or ham
  • Glazed pork tenderloin
  • Herb-roasted chicken
  • Green bean casserole
  • Cranberry sauce
  • Dinner rolls

FREQUENTLY ASKED QUESTIONS

Q: Can I use yams instead of sweet potatoes?
A: Yes! While sweet potatoes and yams are technically different, they can be used interchangeably in this recipe.

Q: Why is my topping soggy?
A: Make sure your sweet potato mixture isn’t too hot when you add the topping, and don’t cover the dish while baking. The topping needs direct heat to crisp up.

Q: Can I make this less sweet?
A: Absolutely! Reduce the granulated sugar to 1/4 cup and the brown sugar to 3/4 cup for a less sweet version.

Q: How do I know when it’s done?
A: The topping should be golden brown and the edges should be bubbling. A knife inserted into the center should come out hot.

This Brown Sugar Pecan Sweet Potato Bake is guaranteed to become a family favorite and a requested dish at every holiday gathering. The combination of creamy sweet potatoes and crunchy pecan topping is simply irresistible!

Enjoy!

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