Brown Sugar-Glazed Sweet Potato Casserole with Pecan Crunch
Mashed sweet potatoes baked under a crunchy pecan and brown sugar topping, combining sweet and nutty flavors for a holiday side. This American Thanksgiving recipe, ready in about 60 minutes, pairs sweet potatoes, peeled and cubed, unsalted butter, and brown sugar for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs sweet potatoes, peeled and cubed
- 6 tbsp unsalted butter
- 1/3 cup brown sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup pecans, chopped
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 350°F. Place 3 lbs peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain well.
- Step 2: In a large bowl, mash the sweet potatoes with 6 tbsp unsalted butter, 1/3 cup brown sugar, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/2 tsp salt until smooth and creamy.
- Step 3: Transfer the mashed sweet potatoes to a greased 9x13-inch baking dish and smooth the surface.
- Step 4: In a medium bowl, combine 1 cup chopped pecans, 1/2 cup light brown sugar, and 1/3 cup all-purpose flour. Cut in 4 tbsp cold unsalted butter with a fork or pastry blender until the mixture resembles coarse crumbs.
- Step 5: Sprinkle the pecan topping evenly over the sweet potatoes.
- Step 6: Bake uncovered for 30-35 minutes until the topping is golden brown and the casserole is heated through.









