There’s a certain magic that happens when you combine sweet potatoes and pecans into a casserole. The creamy texture of the sweet potatoes melds beautifully with the crunchy pecans, creating a dish that feels like a warm hug on a plate. Imagine the aroma wafting through your kitchen as it bakes—sweet and nutty notes mingle to create an irresistible invitation to gather around the table.
This Sweet Potato Casserole with Pecans is more than just a side dish; it’s a family favorite that graces our holiday gatherings and Sunday dinners alike. I can still hear my Aunt Mildred declaring it the “star of the show” while everyone else nodded in fervent agreement as they made a second (or was it third?) trip to the buffet line.
Why You'll Love This Recipe
- This Sweet Potato Casserole with Pecans is easy to prepare, making it ideal for busy cooks
- Its flavor profile combines sweetness and crunch, ensuring every bite is delightful
- The vibrant orange hue adds visual appeal to any dinner table
- Versatile enough for holidays or casual meals, it’s sure to please everyone
My grandmother once made this casserole for Thanksgiving dinner and forgot to add the sugar—talk about an unexpected twist! Surprisingly, no one seemed to mind; we just piled on extra marshmallows instead.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sweet Potatoes: Choose firm sweet potatoes for the best texture; about 3-4 medium should do.
- Pecans: Opt for fresh pecans; they add a delightful crunch and nutty flavor.
- Brown Sugar: Light or dark brown sugar enhances sweetness and creates a lovely caramelization.
- Cinnamon: A teaspoon of ground cinnamon brings warmth and depth to the dish—don’t skip it!
- Butter: Use unsalted butter for better control over the saltiness.
- Marshmallows: Mini marshmallows work best for that gooey topping everyone loves.
- Milk: Whole milk adds creaminess; feel free to substitute with almond milk if desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C) while you gather your ingredients and tools—this dish comes together faster than you can say “pass the gravy.”
Prepare the Sweet Potatoes: Peel and chop sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain them well.
Mash It Up!: In a large bowl, mash those sweet potatoes until smooth. Add butter, brown sugar, milk, cinnamon, and mix until creamy. Don’t forget to taste-test—quality control is essential!
Add Some Crunch!: Fold in half of the chopped pecans into your sweet potato mixture. This adds texture that makes every bite exciting.
Top It Off!: Transfer your sweet potato mixture into a greased baking dish. Spread evenly and cover generously with mini marshmallows and the remaining pecans.
Bake Until Golden!: Place your casserole in the preheated oven for about 25-30 minutes or until the marshmallows are golden brown and gooey.
Savor the Moment!: Remove from oven and let it cool slightly before serving—trust me; you want those flavors to settle just right!
Enjoy this warm treat at any gathering or cozy family dinner! You’ll find yourself going back for seconds (or thirds), so don’t be surprised if you end up being asked for this recipe over and over again!
You Must Know
- Sweet potato casserole with pecans isn’t just a dish; it’s a warm hug for your taste buds
- Its creamy texture and crunchy topping create a delightful contrast
- The aroma of cinnamon and nutmeg wafting through the kitchen is simply irresistible, making everyone eager to dig in
Perfecting the Cooking Process
Start by boiling sweet potatoes until tender. While they cook, toast the pecans for added crunch before mixing everything together.
Add Your Touch
Feel free to swap brown sugar with maple syrup or add marshmallows for extra sweetness and nostalgia.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat in the oven for the best texture.
Chef's Helpful Tips
- Use fresh sweet potatoes for optimal flavor; avoid any that feel soft or have blemishes
- When boiling, ensure they are uniformly cut for even cooking
- For a richer flavor, try adding a dash of vanilla extract to the mix
I still remember my first attempt at making sweet potato casserole with pecans. It was Thanksgiving, and my cousin declared it the best thing he ever tasted.
FAQ
What can I substitute for pecans in sweet potato casserole?
Walnuts or almonds work well as tasty alternatives to pecans.
Can I prepare sweet potato casserole in advance?
Absolutely! Assemble it a day early and bake it right before serving.
How do I make my casserole creamier?
Add more butter or cream cheese to enhance the creaminess of your casserole.
Sweet Potato Casserole with Pecans
- Total Time: 45 minutes
- Yield: Serves 8
Description
Sweet Potato Casserole with Pecans is a creamy, crunchy delight that elevates your holiday table. This easy recipe combines sweet potatoes and pecans for a perfect harmony of flavors.
Ingredients
- 3–4 medium sweet potatoes
- 1 cup fresh pecans, chopped
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 1 cup mini marshmallows
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C).
- Peel and chop sweet potatoes; boil in salted water until tender (15-20 minutes). Drain well.
- In a large bowl, mash sweet potatoes until smooth. Mix in butter, brown sugar, milk, and cinnamon until creamy.
- Fold in half of the chopped pecans. Transfer mixture to a greased baking dish.
- Top with mini marshmallows and remaining pecans.
- Bake for 25-30 minutes until marshmallows are golden brown. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole (approximately 180g)
- Calories: 270
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
