Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Desserts
  • Cuisine: American


Quick and easy to put together, this sweet potato casserole made with a crunchy pecan topping is a favorite for Thanksgiving or anytime really.



  • 3 large sweet potatoes, peeled*
  • 1/3 cup (75g) unsalted butter, melted
  • 1/2 cup (90g) light brown sugar
  • 2 large eggs, beaten
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (60g) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (75g) unsalted butter, melted
  • 2 cups (250g) pecans
  • Fresh rosemary or thyme, for garnish


  1. Place the sweet potatoes in a large pot and cover them completely with water. Bring water to a boil, reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and set aside.
  2. Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) deep oven-safe skillet or a similar size baking pan.
  3. Using a potato masher, mash the potatoes until smooth, leaving some chunks for texture. Add the butter, brown sugar, beaten eggs, heavy cream, vanilla, and salt, and stir well. Spoon the mixture into prepared pan.
  4. In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over the sweet potatoes.
  5. Bake for 30-40 minutes or until golden brown on top. Garnish with fresh thyme or rosemary and serve warm.


* It makes about 4 cups mashed sweet potato.