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Best Kid-Approved Brown Sugar Sweet Potato Casserole with Pecans

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This brown sugar sweet potato casserole is a family favorite that even picky eaters love. With a creamy sweet potato base and a crunchy brown sugar pecan topping, it’s the perfect comfort food for holidays or weeknight dinners.

Ingredients

Scale
  • 4 large sweet potatoes (about 3 pounds), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup milk (whole milk works best, but 2% is fine)
  • 1/4 cup brown sugar, packed
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup pecans, chopped
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the sweet potatoes: Place whole sweet potatoes in a large pot, cover with cold water by about an inch, add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes until fork-tender.
  3. Drain and cool slightly: Drain sweet potatoes in a colander and let cool until handleable, about 5 to 10 minutes.
  4. Make the topping: In a medium bowl, combine flour, brown sugar, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. Stir in chopped pecans. Set aside in the fridge.
  5. Peel and mash sweet potatoes: Once cool enough to handle, peel off skins. Place peeled sweet potatoes in a large bowl. Mash with a potato masher for chunkier texture or use a hand mixer for smoother consistency.
  6. Add remaining ingredients: To mashed sweet potatoes, add melted butter, milk, brown sugar, beaten egg, vanilla extract, salt, and cinnamon if using. Stir until well combined.
  7. Assemble the casserole: Grease a 9×13 inch baking dish. Spread sweet potato mixture evenly. Sprinkle pecan topping evenly over the top without pressing down.
  8. Bake: Place dish in preheated oven and bake for 25 to 30 minutes until topping is golden brown and mixture is bubbling around edges. Let cool for 5 minutes before serving.

Notes

For best texture, boil sweet potatoes whole with skin on, then peel. Cold butter is essential for a crumbly topping. The casserole can be assembled a day ahead and refrigerated; add 10 minutes to baking time. For extra crunch, broil for the last 2 minutes, watching closely. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, brown sugar, pecan, kid-friendly, Thanksgiving, holiday side dish, comfort food

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