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Sweet Potato Casserole with Pecan Topping

This classic Sweet Potato Casserole is rich, creamy, and perfectly spiced with maple syrup, brown sugar, orange, cinnamon, and ginger. Finished with a buttery pecan crumble topping, it makes a delicious holiday side dish for Thanksgiving, Christmas, or any special family dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 20 servings
Course: Side Dish
Cuisine: American
Calories: 329
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Filling
  • 4 lb sweet potatoes about 4-5 large potatoes, peeled
  • 3/4 cup butter
  • 3 eggs
  • 1/2 cup evaporated milk whole milk or half and half may be substituted
  • 1/3 cup sour cream
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • 1 orange zested and juiced, about 2 tsp zest and 2-3 Tbsp juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt plus additional salt for boiling the potatoes
  • 1/4 tsp black pepper
Pecan Crumble Topping
  • 1/2 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup butter cold and cubed
  • 1 1/2 cups pecans chopped

Equipment

  • Large pot
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Potato masher
  • Large casserole dish

Method
 

Prepare the Sweet Potatoes
  1. Peel the sweet potatoes and place them in a large pot.
  2. Sprinkle the potatoes with about 1/2 teaspoon salt, cover with water, and bring to a boil. Cook until the sweet potatoes are very tender.
  3. Drain the sweet potatoes thoroughly.
  4. Transfer the hot sweet potatoes to a large mixing bowl. Add 3/4 cup butter and mash until smooth and creamy.
  5. Set the mashed sweet potatoes aside to cool slightly. Preheat the oven to 350°F (175°C).
Make the Pecan Crumble Topping
  1. While the sweet potatoes cool, prepare the pecan crumble topping.
  2. In a medium mixing bowl, combine the flour, brown sugar, and salt.
  3. Add the cubed butter and use your fingers to press and pinch the butter into the flour mixture until it develops a chunky, slightly sandy texture.
  4. Add the chopped pecans and continue pinching the mixture together until a coarse crumble forms. Set aside.
Assemble the Casserole
  1. In a separate mixing bowl, whisk the eggs until blended.
  2. Add the evaporated milk, sour cream, maple syrup, brown sugar, orange zest, orange juice, vanilla extract, cinnamon, ginger, salt, and black pepper. Whisk until well combined.
  3. Pour the egg mixture over the cooled mashed sweet potatoes and stir until everything is thoroughly incorporated and smooth.
  4. Transfer the sweet potato mixture to a large casserole dish and spread it into an even layer.
  5. Sprinkle the pecan crumble mixture evenly over the top of the sweet potatoes.
  6. Bake uncovered at 350°F (175°C) for 45-50 minutes, or until the casserole is hot throughout and the pecan topping is golden brown.
  7. Remove from the oven and serve warm.

Notes

Evaporated milk can be replaced with an equal amount of whole milk or half and half.
Drain the cooked sweet potatoes thoroughly before mashing so the filling does not become watery.
Allow the mashed sweet potatoes to cool slightly before adding the egg mixture to prevent the eggs from cooking prematurely.
The pecan crumble should have a chunky, crumbly texture rather than being completely smooth.
Bake until the topping is golden brown and the casserole is heated through.