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A close-up overhead shot of southern sweet potato casserole with a candied pecan topping, ready to be served.

Candied Sweet Potato Casserole: The Ultimate Holiday Side Dish

Discover the ultimate Candied Sweet Potato Casserole recipe! Featuring a creamy, rich sweet potato base and a crunchy, buttery candied pecan topping, this dish is the perfect sweet and savory side for any holiday meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Base
  • 4 lbs sweet potatoes about 5-6 medium potatoes, baked and mashed
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar packed
  • 2 large eggs lightly beaten
  • 1/4 cup milk or heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
Candied Pecan Topping
  • 1 cup pecans chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/4 cup unsalted butter melted

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Electric Mixer Optional, can mix by hand

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook the sweet potatoes until tender. For best results, bake them at 400°F (200°C) for 45-60 minutes. Let them cool slightly, then peel the skins and mash the flesh in a large bowl.
  3. To the mashed sweet potatoes, add 1/2 cup of melted butter, 1/2 cup of brown sugar, eggs, milk, vanilla extract, cinnamon, and salt. Mix until smooth and well combined.
  4. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
  5. In a separate medium bowl, combine the chopped pecans, flour, and 1/2 cup of brown sugar. Pour 1/4 cup of melted butter over the mixture and stir until it becomes crumbly.
  6. Sprinkle the pecan topping evenly over the sweet potato base. Bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbling.
  7. Remove from the oven and let the casserole rest for at least 10 minutes before serving. This allows it to set properly.

Notes

For the best texture, bake the sweet potatoes rather than boiling them to prevent a watery casserole.
For extra flavor, toast the pecans in a dry skillet for 3-5 minutes before adding them to the topping.
The casserole can be fully assembled (with topping stored separately) up to 2 days in advance.