Go Back Email Link
+ servings
oval ceramic dish of sweet potatoes topped with pecans and a spoon scooping a serving

Sweet Potato Casserole with Pecans

Amanda
This sweet potato casserole with pecans is the perfect side dish for Thanksgiving. Fluffy sweet potatoes mashed with maple syrup and spices are baked in the oven with slightly sweet, crunchy pecans.
5 from 8 votes
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 327 kcal

Ingredients
  

  • 3 pounds sweet potatoes
  • ½ cup half and half
  • ¼ cup pure maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon kosher salt
  • ½ cup chopped pecans
  • cup brown sugar
  • ½ stick unsalted butter softened

Instructions
 

  • Peel the sweet potatoes and chop them into 1 inch cubes.
  • Steam the sweet potatoes using the steamer basket method or instant pot method, listed in the notes.
  • While the sweet potatoes are steaming, preheat the oven to 350° and grease a 1-2 quart baking or casserole dish with butter or baking spray. 
  • Place the steamed sweet potatoes in a large mixing bowl with the half and half and maple syrup and mash them to the desired consistency. 
  • Add the ground cinnamon, cloves, nutmeg, allspice, and salt and stir to combine everything together.
  • In a small bowl, mix together the pecans, brown sugar, and butter to make the topping.
  • Place the mashed sweet potatoes in the prepared baking dish and crumble the pecan topping evenly over the top.
  • Bake the casserole in the preheated oven for 35-40 minutes until the potatoes are heated through and topping is browned and bubbling.

Notes

This recipe yields approximately 4 cups or 4-6 servings.
  • Use pure maple syrup for a more intense maple flavor that isn't overly sweet. 
  • Cut the potatoes into similar sized pieces so they steam quickly and evenly.
  • For more texture, mash the sweet potatoes roughly. For a smoother consistency, use a potato ricer.
  • Make sure the butter is softened so it easily mixes with the sugar and pecans.
 

Instant Pot Method 

  1. Peel and chop the sweet potatoes into one inch cubes.
  2. Place them in the inner pot with 1 cup of water.
  3. Place the lid on and lock it into position, making sure the release valve is set to the "sealing" position.
  4. Using the manual setting, set to high pressure for 10 minutes. Once it comes to pressure, it will seal and begin the cooking time.
  5. Once the cook time is complete, carefully flip the release valve to the "venting" position to quickly release the pressure.

Steamer Basket Method

  1. Peel and chop sweet potatoes into one inch cubes.
  2. Add about one inch of water to a large pot and place a steamer basket inside.
  3. Place the sweet potatoes in the steamer basket, cover it with a lid and place on the stovetop on medium high heat.
  4. Simmer for 15-20 minutes until the sweet potatoes are fork tender.
 

Substitutions and Variations

  • Dairy Free/Vegan - Substitute the half and half for unsweetened non dairy milk and the butter for a dairy free or plant based butter substitute.
  • No Nuts - Omit the nuts for a simple brown sugar topping.
  • Marshmallows - Mix ½ cup of mini marshmallows in with the brown sugar, butter and pecans.
  • Canned Yams - Canned yams may be used for this sweet potato casserole, but should be thoroughly rinsed and drained before use. Approximately 4 cups of mashed sweet potatoes is needed which is about one 40 ounce can.

 

Make Ahead and Storage Instructions

The sweet potatoes may be steamed, cooled and stored in an airtight container up to 24 hours before mashing.
The casserole may also be put together up to 24 hours ahead of time and stored unbaked, wrapped in plastic wrap, in the refrigerator. Remove the dish from the refrigerator 30-60 minutes before cooking time or extra baking time will be needed.
Unbaked sweet potato casserole can be wrapped tightly in plastic wrap and stored in the freezer for up to 1 month. Thaw the casserole completely in the refrigerator before baking. Once thawed, remove the dish from refrigerator 30-60 minutes before cooking time or extra baking time with be needed.
Leftovers will keep in the refrigerator in an airtight container for 3-5 days and can be reheated in microwave or the oven until warmed through.

Nutrition

Serving: 0.75cupsCalories: 327kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 21mgSodium: 395mgPotassium: 659mgFiber: 6gSugar: 22gVitamin A: 24366IUVitamin C: 4mgCalcium: 94mgIron: 1mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!