Sweet Potato Casserole with Pecans

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When I was growing up, classic canned candied yams topped with toasted mini marshmallows was a staple dish on our Thanksgiving table. But when my sister-in-law came around and started taking charge of the Thanksgiving meal (thank goodness), she introduced us to sweet potato casserole (her version was based on the Boston Market sweet potato casserole recipe). My version has about a third of the sugar in the sweet potato filling, which lets their flavor shine, and about triple the amount of pecan topping (arguably my favorite part). Everyone loves the added crunch the pecans bring to the table.

• Full of sweet potato flavor. Unlike many sweet potato casserole recipes, this one puts the sweet potato flavor front and center.
• Plenty of buttery pecan topping. To balance the creamy sweet potato filling, it’s finished with a crunchy pecan-brown sugar topping that’ll have everyone going back for more.

• Sweet potatoes: Buy sweet potatoes of similar size and shape, no more than 1 pound each, so they cook at the same rate.
• Eggs: A couple of lightly beaten eggs give the casserole a fluffy texture.
• Half-and-half: Gives the casserole a fuller and richer flavor than milk. If you don’t have half-and-half handy, use 1/2 cup heavy cream and 1/2 cup whole milk as a substitute.
• Ground cinnamon: Just a tiny amount gives the filling warmth and complements the brown sugar and butter. If you happen to be out of cinnamon, try pumpkin pie spice.
• Lemon juice: Brings a hint of brightness to the rich side dish.
• All-purpose flour: This gives the pecan topping a little more substance and prevents it from sinking into the potatoes.
• Pecans: No need to toast them first; they’ll pick up a nice toasty flavor when the casserole bakes in the oven.

1. Bake the sweet potatoes. Baking the sweet potatoes, instead of boiling them, ensures there is no excess moisture that could make the casserole soupy.
2. Make the pecan topping. Mix the dry ingredients together. Add the chopped pecans and mix in the melted butter until no dry flour remains. Set aside while making the filling so the butter has time to absorb even more into the flour.
3. Prep the filling. Mash the potatoes until smooth. Mix half-and-half with eggs and add to the mashed potatoes. Season with melted butter, sugar, salt, lemon juice, vanilla, and cinnamon.
4. Bake. Pour the sweet potato filling into the prepared baking dish and spread it into an even layer. Using your hands, clump and break apart the topping into pea-size pieces over the sweet potato filling. Bake until the topping is deep golden-brown and the filling is warmed through.

Sweet Potato Casserole with Pecans Recipe

• 5 pounds

  sweet potatoes (no larger than 1 pound each)

• 1 cup

  half-and-half

1. Arrange a rack in the lower third of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil.

2. Poke 5 pounds sweet potatoes several times with a fork and space on the baking sheet, arranging them evenly apart. Bake until fork-tender and they can be easily squeezed with tongs, 1 to 1 1/2 hours. Let sit until cool enough to handle, at least 20 minutes.

3. Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Make the pecan topping.

1. Whisk 1 1/2 cups all-purpose flour, 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt together in a medium bowl until combined. Stir in 1 cup coarsely chopped pecans. Stir in 10 tablespoons melted unsalted butter until evenly moistened.

Assemble and bake the casserole:

1. Split the sweet potatoes lengthwise. Scoop out the flesh with a large spoon into a large bowl; discard the peels. Mash the sweet potato flesh with a potato masher until smooth (about 5 cups).

2. Whisk 1 cup half-and-half and 2 large eggs together in a medium bowl with a fork until combined. Add to the sweet potato and stir with a flexible spatula until combined. Stir in 6 tablespoons melted unsalted butter, 1/3 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon kosher salt. Transfer to the baking dish and spread into an even layer.

3. Using your hands, clump and break the topping into pea-size pieces and sprinkle evenly over sweet potato mixture. Bake until the topping is deep golden-brown and the filling is warmed through, about 40 minutes.

Substitutions: I prefer the rich flavor of dark brown sugar, but light brown sugar can be used if desired.

Ingredient/equipment variations: This recipe can be halved and baked in an 8x8-inch baking dish; reduce the casserole baking time by about 10 minutes.

Make ahead: The casserole can be assembled without the topping for up to 24 hours before baking. Let cool, then cover the baking dish with aluminum foil and refrigerate. When ready to cook, bake covered for 15 minutes. Uncover, sprinkle with the topping, and continue baking until the topping is deep golden-brown and the filling is warmed through, about 40 minutes.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.