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Pioneer Woman Sweet Potato Casserole

Pioneer Woman Sweet Potato Casserole - recipe card
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A classic Southern-style sweet potato casserole with a creamy, lightly spiced sweet potato base and a crunchy, buttery pecan-brown sugar topping. The contrast of silky, naturally sweet potatoes with the crisp, caramelized crumble makes it a holiday favorite.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 lb / 900g, peeled and cut into 1-inch cubes)
  • 1/4 cup unsalted butter, melted (plus 1 tbsp for greasing the dish)
  • 1/4 cup whole milk
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • For the topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1/2 cup pecan halves, roughly chopped

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 1.5-quart (or 8×8-inch) baking dish with 1 tablespoon of butter. This prevents sticking and helps create a golden, caramelized edge.
  2. Place the sweet potato cubes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until the potatoes are fork-tender (a knife pierces through with no resistance). Overcooking can waterlog them—drain immediately.
  3. Drain the sweet potatoes well and return them to the pot. Mash with a potato masher or pass through a ricer for a completely smooth texture. Let cool for 5 minutes so the egg won’t curdle.
  4. In a large bowl, combine the mashed sweet potatoes, 1/4 cup melted butter, whole milk, 1/4 cup brown sugar, beaten egg, vanilla, cinnamon, nutmeg, and kosher salt. Stir until fully incorporated. Taste and adjust the salt or cinnamon—it should be sweet but balanced.
  5. Transfer the sweet potato mixture into the prepared baking dish and spread it into an even layer with a spatula. Set aside while you prepare the topping.
  6. In a separate medium bowl, combine the flour, 1/2 cup brown sugar, and cold butter pieces. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. This creates a crumbly yet rich topping that bakes into a crisp crust.
  7. Stir in the chopped pecans. The nuts add crunch and a toasty flavor—do not skip them, but if you prefer a nut-free version, substitute with 1/2 cup old-fashioned oats.
  8. Sprinkle the topping evenly over the sweet potato mixture, covering the surface completely. Do not press it down—leave it loose so it can crisp up.
  9. Place the dish on a rimmed baking sheet to catch any bubbling. Bake in the preheated oven for 30-35 minutes, until the topping is deep golden brown and the filling is set (gently shake the dish—the center should not wobble).
  10. If the topping browns too quickly, loosely tent with foil after 20 minutes. Let the casserole rest for 10 minutes before serving—this allows the filling to firm up and the topping to settle.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze (fully baked) for up to 3 months—wrap tightly in plastic wrap and foil. Reheat: Thaw overnight in the fridge if frozen. To reheat a single portion, microwave on medium power for 1-2 minutes. For the whole casserole, cover with foil and bake at 350°F (177°C) for 15-20 minutes, then remove foil for 5 more minutes to crisp the topping.

Nutrition

Keywords: sweet potato casserole, pioneer woman sweet potato casserole, classic sweet potato casserole, pecan sweet potato casserole, brown sugar topping, Thanksgiving side dish, holiday side dish, baked sweet potatoes, Southern side, family recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sweet-potato-casserole-recipe/