Sweet Potato Pecan Casserole
Creamy, buttery, and topped with a crunchy pecan crumble, this Sweet Potato Pecan Casserole is pure comfort in a baking dish.
Servings: 8 servings
Equipment
- Instant Pot
- Mixing Bowl
- Baking Pan
- Food Processor
Ingredients
Ingredients
- 4 large Sweet potatoes Whole, unpeeled, washed
- 6 tbsp Butter Melted, for the filling
- 3 tbsp Milk Room temperature
- 1/2 tsp Cinnamon Ground
- 1/4 tsp Nutmeg Ground
- 1 tbsp Maple syrup Real
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar Packed, for the filling
- 1/4 tsp Vanilla extract
- 1/8 tsp Salt
- 2 large Eggs Beaten
- 2 cups Pecans Roughly chopped for topping
- 12 tbsp Butter Softened, for topping
- 1 cup All-purpose flour For topping
- 1 cup Brown sugar Packed, for topping
- 1/2 tsp Cinnamon For topping
Instructions
- Cook sweet potatoes: Place the whole, unpeeled sweet potatoes on the trivet inside an Instant Pot. Add 1 cup of water to the pot. Seal and cook on High Pressure for 11 minutes. When the timer finishes, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the sweet potatoes and let them cool until you can handle them safely, about 10–15 minutes.
- Mash and mix the filling: Once cool enough to touch, peel the sweet potatoes and transfer the flesh to a large mixing bowl. Add melted butter, milk, cinnamon, nutmeg, maple syrup, granulated sugar, packed brown sugar, vanilla, and salt. Stir until mostly smooth. Beat the eggs in a small bowl, then stir the beaten eggs into the sweet potato mixture until fully incorporated.
- Prepare the casserole pan: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray. Spread the sweet potato filling evenly into the greased pan, smoothing the top with a spatula.
- Make the pecan topping: Soften butter in the microwave until just soft (do not melt completely). In a food processor, combine the softened butter, chopped pecans, all-purpose flour, packed brown sugar, and cinnamon. Pulse until the mixture forms clumpy crumbs.
- Assemble and bake: Crumble the pecan topping evenly over the sweet potato filling. Bake in the preheated oven for 25–28 minutes, until the topping is browned and the casserole is bubbling around the edges. For an extra-toasty finish, broil on High for 1–3 minutes — watch closely so the pecans don’t burn.
- Serve and store: Remove from the oven and let rest for 5–10 minutes before serving warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make-ahead tip: Assemble the casserole a day in advance, cover tightly, refrigerate, and bake the following day. Add a few extra minutes to the bake time if baking chilled.
Notes
This casserole is an easy, family-pleasing side that balances creamy, spiced sweet potatoes with a buttery, crunchy pecan topping.