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Creamy Sweet Potato Casserole Recipe: Easy Thanksgiving Side with Crunchy Pecan Topping

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This creamy sweet potato casserole features a silky-smooth sweet potato base with a hint of vanilla and cinnamon, topped with a crispy, buttery pecan layer. It’s a crowd-pleasing, comforting side dish perfect for Thanksgiving or any holiday gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted
  • 2/3 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon fine sea salt
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 3/4 cup brown sugar (light or dark)
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Place peeled and cut sweet potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well and let cool for a few minutes.
  2. Transfer cooked sweet potatoes to a large mixing bowl. Mash with a potato masher or whip with a hand mixer until smooth. Add melted butter, granulated sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, and salt. Beat until creamy and well-blended, about 2 minutes.
  3. Spoon the sweet potato mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
  4. In a separate bowl, mix flour, brown sugar, melted butter, chopped pecans, cinnamon, and a pinch of salt. Stir with a fork until chunky and crumbly.
  5. Sprinkle the pecan topping evenly over the sweet potato base. Press down lightly with the back of a spoon.
  6. Bake in a preheated 350°F oven for 30-35 minutes, until the topping is golden brown and crisp and the edges are bubbling. If the topping browns too fast, tent loosely with foil for the last 10 minutes.
  7. Let the casserole rest for at least 10 minutes before serving.

Notes

For gluten-free, use almond flour or a gluten-free blend in the topping. For dairy-free, substitute coconut oil and coconut cream. Taste the sweet potato base before adding eggs to adjust sweetness. The casserole can be assembled ahead and refrigerated overnight; add topping just before baking. Let cool before serving for best texture.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, pecan topping, holiday recipe, comfort food, creamy casserole, easy side dish

Find it online: https://bitematrix.com/creamy-sweet-potato-casserole-recipe-easy-thanksgiving-side-with-crunchy-pecan-topping/