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Creamy Brown Sugar Pecan Sweet Potato Casserole

creamy brown sugar pecan sweet potato casserole - featured image

A rich, holiday-side dish featuring roasted sweet potatoes blended into a silky custard base, topped with a crunchy brown sugar pecan crust. This recipe emphasizes roasting for depth of flavor and careful broiling to achieve the perfect golden topping.

Ingredients

Scale
  • 3 lbs sweet potatoes (Beauregard or Jewel varieties)
  • 1/2 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup heavy cream
  • 1 cup pecans, chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tbsp brown sugar (for topping)
  • 1 tbsp melted butter (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes and prick them several times with a fork.
  2. Roast potatoes directly on the rack or on a lined baking sheet for 45-60 minutes until soft all the way through. Let cool completely.
  3. Peel the cooled potatoes and scoop the flesh into a mixer bowl.
  4. Add butter, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt to the potatoes.
  5. Beat on medium speed until the mixture is smooth and resembles thick frosting.
  6. Pour the mixture into a greased 9×13 inch casserole dish and spread evenly.
  7. In a small bowl, mix chopped pecans with 1 tbsp brown sugar and 1 tbsp melted butter until coated.
  8. Sprinkle the pecan mixture evenly over the potato base.
  9. Bake at 350°F (175°C) for 25-30 minutes until the center is set.
  10. Turn broiler to high and broil for 2-3 minutes, watching closely, until pecans are golden brown. Remove immediately.

Notes

Ensure sweet potatoes are completely cool before mixing with eggs to prevent scrambling. Do not overmix once eggs are added to avoid a gummy texture. Watch the broiler closely as pecans burn quickly. Can be assembled 24 hours in advance and refrigerated.

Nutrition

Keywords: sweet potato casserole, holiday side dish, pecan topping, brown sugar, roasted sweet potatoes, Thanksgiving recipe, creamy sweet potatoes