Name: Sweet Potato Casserole With Easy Candied Pecans
Cook time: 20 minutes
Total time: 1 hour 30 minutes, plus cooling
Yield: 12–14 servings
Ingredients: 4 Tbsp. chilled unsalted butter, cut into ¼″ pieces, plus more for baking dish; 1 cup (packed) light brown sugar; ½ cup chopped pecans; 5 lb. red-skinned sweet potatoes, peeled, cut into 1½″ pieces; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 4 large eggs; 3 Tbsp. pure maple syrup; 2 Tbsp. vanilla extract; 1 Tbsp. fresh lemon juice

A 13x9inch white dish with sweet potato pure baked with a pecan topping.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

Everyone should have a no-holds-barred sweet potato casserole recipe in their holiday arsenal. This classic Thanksgiving side dish typically features mashed sweet potatoes crowned with mini marshmallows or a streusel topping. Our version skips these in favor of a crispy, buttery brown sugar–pecan “crust” that crackles when you dig in with a spoon. It’s sweet but not overwhelmingly so, and will be right at home next to the green beans and cranberry sauce on the Thanksgiving dinner table.

This easy sweet potato casserole starts with fresh sweet potatoes, not canned. We like red-skinned sweet potatoes here, which have a pumpkin-like flavor. You can dice and boil them—or steam them in the Instant Pot—up to three days ahead of time (drain and store in the refrigerator in an airtight container). When you’re ready to assemble, whiz the cooked sweet potatoes in the food processor for a silky-smooth potato purée, or go at them with a potato masher if you prefer a hardier casserole.

For the crispiest pecan topping, use chilled not room-temperature or melted butter (bank some extra day-of-holiday prep time by mixing this while the potatoes boil 2–3 days prior). Bake the casserole until the topping turns golden brown and the whole kitchen smells warm and toasty.

Still craving that marshmallow topping? Head over here for a variation.

Recipe information

Total Time
1 hour 30 minutes, plus cooling
Yield
12–14 servings

Ingredients

4 Tbsp. chilled unsalted butter, cut into ¼″ pieces, plus more for baking dish

1 cup (packed) light brown sugar

½ cup chopped pecans

5 lb. red-skinned sweet potatoes, peeled, cut into 1½″ pieces

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

4 large eggs

3 Tbsp. pure maple syrup

2 Tbsp. vanilla extract

1 Tbsp. fresh lemon juice

Preparation

Step 1
Preheat oven to 350°. Butter a 13x9″ baking dish. Mix 1 cup (packed) light brown sugar, ½ cup chopped pecans, and 4 Tbsp. chilled unsalted butter, cut into ¼″ pieces, in a small bowl to combine. Cover and chill topping until ready to use.
Step 2
Cook 5 lb. red-skinned sweet potatoes, peeled, cut into 1½″ pieces, in a large pot of boiling salted water until very tender, 12–15 minutes. Drain in a colander and let cool 15 minutes. Working in batches if needed, transfer sweet potatoes to a food processor and process until smooth.
Step 3
Whisk 4 large eggs, 3 Tbsp. pure maple syrup, 2 Tbsp. vanilla extract, 1 Tbsp. fresh lemon juice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until no streaks remain. Using a rubber spatula, scrape in sweet potato purée and mix to combine. Transfer mixture to prepared baking dish and spread to edges. Sprinkle topping evenly over.
Step 4
Bake casserole until set and topping is bubbling, 50–60 minutes. Let cool 15 minutes before serving.
Do Ahead: Topping can be made 2 days ahead. Keep chilled.

Editor’s note: This recipe was originally published in November 1998. More classic Thanksgiving recipes, including simple roast turkey, candied yams, and perfect pumpkin pie, right this way →