Roasted Sweet Potato Pecan Casserole

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A sweet potato casserole that is simple and delicious, with the added flavor of roasted sweet potatoes, cinnamon, brown sugar, and a toasted pecan topping. You will absolutely love this Roasted Sweet Potato and Pecan Casserole as a side dish for your next holiday meal, or simply to accompany a cozy weeknight dinner.

The Perfect Side Dish:

What is your favorite side dish at Thanksgiving or Christmas dinner? Mine has always been the sweet potatoes! Sweet potato casserole was always my favorite as a child, and it still is to this day. I love the rich and creamy flavor of sweet potatoes, and they’re so incredibly good for you, too.

This sweet potato casserole is just the perfect amount of sweet, just like I remember as a kid, with the more mature flavor of a cinnamon pecan topping. You can absolutely swap this out for toasted marshmallows, if you prefer those instead!

Why You’ll Love This Recipe:

• Delicious Whole Ingredients: The ingredients in this recipe are sweet and simple, which I love about from scratch cooking! You just need a handful of natural ingredients that are most likely already in your pantry.

• Easy to Make Ahead: Feel free to make this casserole ahead of your meal and store it in the refrigerator before baking. It can last up to 3 days in the fridge before serving.

• Versatile: You can alter the amount of sugar or spices in this recipe to your preference, which makes this recipe great if you are trying to cut back on sweet foods or if you want the potatoes a little bit more dessert-like! You can also substitute the pecan topping for mini marshmallows for a classic sweet potato casserole.

Gathering Ingredients:

• Sweet Potatoes. You can use any type of sweet potatoes or yams for this recipe, though you will most likely want to stick with orange colored potatoes!

• Brown Sugar. You will need light and dark brown sugar for this recipe, though both can be swapped out for either type.

• Eggs.

• Butter.

• Cinnamon.

• Heavy Cream. If you do not have heavy cream, milk can be used in its place. Reduce the amount of cream to 1/4 cup (60 ml) if you are using milk.

• Vanilla.

• Salt.

• Pecans. You will want raw pecan halves for this recipe!

• Flour. All-purpose flour is recommended, but you could also use whole wheat or another type of whole grain flour here for a healthier option.

• Rolled Oats. You will want old-fashioned rolled oats for this recipe and not quick oats nor steel cut oats.

How to Make Roasted Sweet Potato Casserole:

Step One: Preheat the oven to 425° F (218° C). Set aside a large baking sheet. Pierce each sweet potato all over with the tines of a fork. With a pastry brush or even a paper towel, brush or rub the oil all over the outside of each potato. Then, arrange the potatoes on the baking sheet and roast for about 45 to 60 minutes, or until they are fork tender and falling apart. Remove the potatoes from the oven and set aside to cool.

Step Two: Reduce the oven temperature to 350° F (177° C). Grease a 9 x 13-inch (23 x 33-cm) baking dish and set this aside for now.

Step Three: After the potatoes are cool enough to handle, peel off the skins and compost them. Transfer the roasted potato flesh to a large bowl or to the bowl of a standing electric mixer fitted with a paddle attachment. With an electric handheld mixer, if using a bowl, beat the potatoes on medium speed until they are just mashed, removing any stringy bits.

Step Four: To the bowl, add the brown sugar, eggs, melted butter, cinnamon, heavy cream, vanilla, and salt. Stir the mixture with a wooden spoon or spatula until just combined, about 2 to 3 minutes.

Step Five: Finally, spread the sweet potato mixture into the dish evenly. Set this aside for now.

Step Five: Next, make the pecan topping. In a medium bowl, stir together the pecans, brown sugar, butter, flour, oats, cinnamon, and salt until everything is well coated. Sprinkle the topping evenly over the sweet potatoes.

Step Six: Place the casserole into the oven for about 40 to 45 minutes one until the topping is toasted and the filling is set. Serve the sweet potato casserole warm as a side dish to your main meal.

Tips for Making Perfect Sweet Potato Casserole:

• Choose the Perfect Potato. Any type of sweet potato or yam can be used for this casserole, but the different types do have qualities about them that make them preferable for different types of dishes! Convington sweet potatoes are the traditional sweet potatoes you’ll find at most grocery stores with rose colored skin and orange flesh, which are perfect for this recipe.

• Add Marshmallow Topping. If the toasted pecan topping isn’t your thing, or if you are serving this dish to children, you may want to swap them out for miniature marshmallows. Simply sprinkle the top of the casserole with a 12 oz bag of mini marshmallows during the last 20 to 25 minutes of baking.

• Make Ahead. You may choose to bake the casserole or refrigerate it to bake at a later time. To bake the casserole at a later time, simply cover the baking dish with plastic wrap or foil and refrigerate. It can be kept in the fridge for about 2 to 3 days before baking.

Serving Suggestions:

Sweet potato casserole is best served as a side to dish to a savory dinner such as roast turkey, chicken, or beef. It serves well as a sweet little treat to accompany a more hearty meal, but it can also be served as a healthier dessert option. Try serving your delicious roasted sweet potato casserole with these cozy dinner recipes:

• Brown Sugar Molasses Roast Turkey

• Apple Cider Roasted Whole Chiken

• Cozy Classic Meatloaf with Brown Gravy

Final Thoughts:

Is there anything better than a cozy and creamy sweet potato casserole served alongside your turkey? I just adore Roasted Sweet Potato Pecan Casserole, and I am sure that you will love it, too. This is an easy make-ahead holiday side dish that can be enjoyed at your Thanksgiving meal, Christmas dinner, or even as a simple side dish for a weeknight meal. However you enjoy eating your sweet potatoes, you are sure to love this simple side dish recipe!

xoxo Kayla

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Yield: 8-10

Author: Kayla Lobermeier

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Roasted Sweet Potato Pecan Casserole

A sweet potato casserole that is simple and delicious, with the added flavor of roasted sweet potatoes, cinnamon, brown sugar, and a toasted pecan topping.

Prep time: 30 MinCook time: 90 MinTotal time: 2 Hour

Cook modePrevent screen from turning off

Ingredients

Sweet Potato Filling:

• 5 lbs (2.3 kg) sweet potatoes
• 1 to 2 tbsp (15 to 30 ml) olive oil or canola oil
• 1 1/2 cups (330 g) light brown sugar, packed
• 1/2 cup (120 ml) melted salted butter
• 2 tsp ground cinnamon
• 1/2 cup (120 ml) heavy cream
• 2 tsp vanilla extract
• 1/2 tsp kosher salt

Cinnamon Pecan Topping:

• 1 cup (125 g) pecans, chopped
• 1/2 cup (110 g) dark brown sugar, packed
• 1/4 cup (60 ml) melted salted butter
• 1/3 cup (42 g) all-purpose flour
• 1/4 cup (23 g) rolled oats
• 1 tsp ground cinnamon
• Pinch of kosher salt

Instructions

To make the Sweet Potato Filling:

1. Preheat the oven to 425° F (218° C). Set aside a large baking sheet. Pierce each sweet potato all over with the tines of a fork. With a pastry brush or even a paper towel, brush or rub the oil all over the outside of each potato. Then, arrange the potatoes on the baking sheet and roast for about 45 to 60 minutes, or until they are fork tender and falling apart. Remove the potatoes from the oven and set aside to cool.
2. Reduce the oven temperature to 350° F (177° C). Grease a 9 x 13-inch (23 x 33-cm) baking dish and set this aside for now.
3. After the potatoes are cool enough to handle, peel off the skins and compost them. Transfer the roasted potato flesh to a large bowl or to the bowl of a standing electric mixer fitted with a paddle attachment. With an electric handheld mixer, if using a bowl, beat the potatoes on medium speed until they are just mashed, removing any stringy bits.
4. To the bowl, add the brown sugar, melted butter, cinnamon, heavy cream, vanilla, and salt. Stir the mixture with a wooden spoon or spatula until just combined, about 2 to 3 minutes.
5. Finally, spread the sweet potato mixture into the dish evenly. Set this aside for now.

To make the Cinnamon Pecan Topping:

1. Next, make the pecan topping. In a medium bowl, stir together the pecans, brown sugar, butter, flour, oats, cinnamon, and salt until everything is well coated. Sprinkle the topping evenly over the sweet potatoes.
2. At this point, you may choose to bake the casserole or refrigerate it to bake at a later time. To bake the casserole at a later time, simply cover the baking dish with plastic wrap or foil and refrigerate. It can be kept in the fridge for about 2 to 3 days before baking.
3. To bake right away, place the casserole into the oven for about 40 to 45 minutes one until the topping is toasted and the filling is set. Serve the sweet potato casserole warm as a side dish to your main meal.

Nutrition Facts

Calories

817

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