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+ servings
Sweet Potato Casserole in a white dish
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5 from 1 vote

Sweet Potato Casserole

This sweet potato casserole is perfect for a holiday dinner. Not too sweet with the right amount of spice and a crunchy pecan topping. Make-ahead friendly!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish, Vegetables
Cuisine: American
Keyword: casserole, Christmas, dairy free, gluten free, Pecans, side dish, sweet potato casserole, sweet potatoes, Thanksgiving, vegetables, vegetarian
Servings: 8
Calories: 330kcal

Ingredients

  • 4 Tablespoons butter, cut into chunks (use Dairy Free butter alternative to make this recipe Dairy Free)
  • 2 ½ pounds sweet potatoes, peeled and cut into 1 inch cubes, about 2 large or 4 small
  • cup, plus ¼ cup brown sugar, divided
  • ¼ cup water
  • salt
  • ¼ teaspoon black pepper
  • 1 cup pecan halves
  • 1 egg white, lightly beaten (or use 2 Tablespoons of aquafaba to make this recipe vegan)
  • pinch cayenne
  • pinch cumin

Instructions

  • Melt butter in a large saucepan or dutch oven. Add sweet potatoes, ⅓ cup of the brown sugar, water, ½ teaspoon salt and pepper.
  • Bring to a simmer and reduce heat to medium-low. Cover and cook, stirring regularly for 45 minutes, until sweet potatoes are soft but not broken down.
  • Increase heat to medium-high and boil until liquid thickens to a glaze, about 5 minutes.Transfer sweet potatoes to a 9x9" baking pan or casserole dish of a similar size.
  • While sweet potatoes are cooking, mix pecans, ¼ cup brown sugar, egg white, a pinch of salt, cayenne and cumin together in a small bowl. Spread evenly over sweet potatoes.
  • Heat oven to 400°F and move oven rack to the middle position. Bake casserole until sweet potatoes are heated throughout and pecans are golden brown and crisp, 15-25 minutes. Watch carefully so they don't burn. (Note: If finishing this step after the sweet potatoes were made ahead, then refrigerated, ensure to use an instant read thermometer to make sure the internal temperature is 165°F).

Notes

To Make Ahead: Follow steps 1-3 to cook sweet potatoes. Transfer to an airtight container and refrigerate for up to 3 days. On the day you will be serving them, transfer to a casserole dish and mix up the pecan topping. Follow remaining steps to bake.

Nutrition

Calories: 330kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 561mg | Fiber: 5g | Sugar: 24g | Vitamin A: 20292IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg