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This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.  Rows of marshmallows can be added for added sweetness and color.

Sweet Potato Casserole with Pecan Topping

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Holly

Ingredients

  • 6 c. cubed sweet potatoes (around 4 large)
  • 1/3 c. milk
  • 1/4 c. orange juice
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 2 eggs; beaten
  • 1/3 c. butter; melted

Topping:

  • 1 c. brown sugar
  • 1/2 c. flour
  • 3/4 c. chopped pecans
  • 6 tbsp. butter; softened
  • 2 c. miniature marshmallows (optional)

Instructions

  1. Peel and cube sweet potatoes.  Boil for around 12 minutes or until softened when poked with a fork.

  2. Preheat oven to 350 degrees.  Mash sweet potatoes and stir in remaining ingredients.

  3. Add to a greased 9x13 baking pan.

  4. Prepare topping:  combine brown sugar and flour; cut in softened butter until the mixture resembles large crumbles.

  5. Stir in the chopped pecans and sprinkle over the top of the sweet potatoes.  Bake for 30 minutes.

  6. If adding marshmallows; broil for around 1-2 minutes until lightly golden at end of cooking time.