Sweet Potato Casserole With Easy Candied Pecans
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(280)
Everyone should have a no-holds-barred sweet potato casserole recipe in their holiday arsenal. This classic Thanksgiving side dish typically features mashed sweet potatoes crowned with mini marshmallows or a streusel topping. Our version skips these in favor of a crispy, buttery brown sugar–pecan “crust” that crackles when you dig in with a spoon. It’s sweet but not overwhelmingly so, and will be right at home next to the green beans and cranberry sauce on the Thanksgiving dinner table.
This easy sweet potato casserole starts with fresh sweet potatoes, not canned. We like red-skinned sweet potatoes here, which have a pumpkin-like flavor. You can dice and boil them—or steam them in the Instant Pot—up to three days ahead of time (drain and store in the refrigerator in an airtight container). When you’re ready to assemble, whiz the cooked sweet potatoes in the food processor for a silky-smooth potato purée, or go at them with a potato masher if you prefer a hardier casserole.
For the crispiest pecan topping, use chilled not room-temperature or melted butter (bank some extra day-of-holiday prep time by mixing this while the potatoes boil 2–3 days prior). Bake the casserole until the topping turns golden brown and the whole kitchen smells warm and toasty.
Still craving that marshmallow topping? Head over here for a variation.
Recipe information
Total Time
1 hour 30 minutes, plus cooling
Yield
12–14 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Butter a 13x9″ baking dish. Mix 1 cup (packed) light brown sugar, ½ cup chopped pecans, and 4 Tbsp. chilled unsalted butter, cut into ¼″ pieces, in a small bowl to combine. Cover and chill topping until ready to use.
Step 2
Cook 5 lb. red-skinned sweet potatoes, peeled, cut into 1½″ pieces, in a large pot of boiling salted water until very tender, 12–15 minutes. Drain in a colander and let cool 15 minutes. Working in batches if needed, transfer sweet potatoes to a food processor and process until smooth.
Step 3
Whisk 4 large eggs, 3 Tbsp. pure maple syrup, 2 Tbsp. vanilla extract, 1 Tbsp. fresh lemon juice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until no streaks remain. Using a rubber spatula, scrape in sweet potato purée and mix to combine. Transfer mixture to prepared baking dish and spread to edges. Sprinkle topping evenly over.
Step 4
Bake casserole until set and topping is bubbling, 50–60 minutes. Let cool 15 minutes before serving.
Do Ahead: Topping can be made 2 days ahead. Keep chilled.
Editor’s note: This recipe was originally published in November 1998. More classic Thanksgiving recipes, including simple roast turkey, candied yams, and perfect pumpkin pie, right this way →
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Reviews (280)
Back to TopMy husband loved this. I cut the recipe in half since we didn't have such a crowd for Thanksgiving this year, and it came out perfectly.
Anonymous
Leesburg, VA
12/15/2023
This was the perfect Thanksgiving recipe! I have made canned sweet potatoes, turning them into Candied Sweet Potatoes with marshmallows since my mom made them for the Thanksgiving meal. They have become back burner items to choose for the Thanksgiving meal so I went for something else. I changed this recipe slightly in that I baked the sweet potatoes, scooped them out and hand mashed them, and followed through with the rest of the recipe. I use slightly less vanilla and maple syrup and added cinnamon to the topping and a dash of it to the sweet potato mixture. After spreading the topping, I added even a few more pecans. IT WAS A HIT!! THANK YOU!
PATTY P
EDEN PRAIRIE, MINN
11/24/2023
Loved the Sweet potato recipe! Great!
S.K
Mumbai, India
7/20/2023
Delicious! What are the calories and the carbs?
Anonymous
Portland, OR
1/7/2023
I have been making this recipe since the first time I saw it printed in Bon Appétit over ten years ago. My family loves this take on sweet potato casserole! Sometimes I double the topping so that if there are any leftovers (rarely), I can add the extra topping to the layer of mashed sweet potatoes that is left after everyone devours the delicious top layer.
Tasmin
Kailua-Kona, HI
11/25/2022
Absolutely love this sweet potato recipe.
Elaine
Chiago
11/23/2022
it's the best!!!
Linda B.
Philadelphia, PA
11/22/2022
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