Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.
- 4 medium sweet potatoes
- ½ cup heavy cream
- ½ cup butter, softened at room temperature
- 2 eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 + ½ cup pecans, finely chopped
- ¼ cup butter, softened at room temperature
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- Preheat oven to 350 degrees F.
- Poke a fork into the sweet potatoes to make a few vents, and place on a lined baking sheet. Bake for 1 hour until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Cut the sweet potatoes in half and scoop out the flesh into a large mixing bowl. Add heavy cream, butter, eggs, sugar, vanilla extract and salt. Mix all the ingredients well with a hand mixer for 1-2 minutes until the mixture is smooth.
- Transfer the mixture into a 9-inch square baking dish. Gently tap the baking dish on the counter a few times to release any air bubbles and spread the mixture evenly.
- In another large bowl, combine pecans, softened butter, flour and sugar. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Spread the mixture evenly over the top of the sweet potatoes with a spoon.
- Bake the casserole at 350 F for 35-40 minutes until golden brown on top. Set it aside to cool for 10-15 minutes before serving.
Make-ahead instructions: Prep and assemble the sweet potato casserole the night before. Prior to baking, cover and refrigerate it for up to 2 days. When ready to bake, take it out of the refrigerator and let it sit at room temperature for 30 minutes. Then, bake for 35-40 minutes at 350 F, as per recipe instructions.
How to freeze: You can freeze the prepared but uncooked sweet potato casserole. Cover the dish tightly with aluminum foil and place in the freezer. I would recommend assembling the casserole in a disposable tin pan. You can freeze it for up to 3 months. When ready to bake, allow the casserole to defrost in the refrigerator or at room temperature. Then, bake for 35-40 minutes at 350 F, as per recipe instructions.
How to store: Store any leftover casserole in an airtight container in the refrigerator for up to one week.
How to reheat: Reheat leftover casserole in the oven at 300F for 15-20 minutes. You can cover the top with aluminum foil to prevent it from burning.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: sweet potato casserole with pecans, sweet potato souffle, sweet potato thanksgiving casserole,