Sweet Potato Casserole With Pecans Recipe

If you’re looking for that cozy, comforting side dish that everyone raves about, then you’ve got to try this Sweet Potato Casserole With Pecans Recipe. I absolutely love how this recipe blends creamy, spiced sweet potatoes with a crunchy, nutty pecan oat topping—it’s like a warm hug in every bite. Whether it’s for the holidays or a family dinner, this casserole steals the show every single time, and trust me, your guests will ask for seconds!

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Ingredients You’ll Need

Every ingredient in this Sweet Potato Casserole With Pecans Recipe has its own role to play. The sweet potatoes provide that creamy base, while the pecans and oats make for a satisfying crunchy topping that feels indulgent but wholesome. When shopping, I recommend choosing firm, fresh sweet potatoes with no soft spots. Also, if you can’t find vanilla beans, vanilla bean paste works just as well and saves prep time.

• Sweet potatoes: Look for large, evenly shaped potatoes for consistent roasting and easy peeling.
• Unsweetened vanilla almond milk: Adds creaminess without heaviness; unsweetened keeps the sweetness natural.
• Vanilla beans or vanilla bean paste: The real deal makes a gorgeous aroma—vanilla bean paste is a fantastic shortcut.
• Virgin coconut oil: Brings subtle richness and helps meld flavors; melted before mixing.
• Ground cinnamon: A must for that warm, comforting spiced note.
• Kosher salt: Enhances the natural flavors without overpowering.
• Freshly grated nutmeg: Fresh is best; it adds a nuanced earthy hint.
• White pepper: Just a pinch to add gentle heat without changing the color.
• Old-fashioned rolled oats: Provides texture and heartiness; gluten-free if needed.
• Roughly chopped pecans: Toasting is optional but adds a deep nuttiness.
• Almond meal: Adds nuttiness and helps bind the topping.
• Pure maple syrup: For a natural sweetness that balances the spices and nuts.

Variations

I love to mix things up depending on the season or who I’m cooking for. This Sweet Potato Casserole With Pecans Recipe is so forgiving that with just a few tweaks, you can cater it to your taste or dietary needs. Don’t hesitate to personalize—it makes the dish feel like it’s truly yours.

• Swap the pecans for walnuts or almonds: I tried walnuts once when pecans were out of stock, and it gave a deliciously different depth.
• Use dairy milk or coconut milk: If almond milk isn’t your thing, whole milk or even coconut milk adds creaminess with a flavor twist.
• Add marshmallows on top: For a classic sweet potato casserole, finishing with marshmallows in the last 10 minutes always wins applause from the kids.
• Make it vegan or paleo: Stick with coconut oil and almond milk to keep it plant-based and grain-free by using almond flour instead of oats.

How to Make Sweet Potato Casserole With Pecans Recipe

Step 1: Roast Your Sweet Potatoes to Perfection

Start by preheating your oven to 375°F and lightly greasing a 9×13-inch casserole dish. Prick each sweet potato all over with a fork; this lets the steam escape and ensures they cook evenly. Place them on a baking sheet lined with foil or a Silpat mat and roast for about an hour, depending on their size. You’ll know they’re ready when a fork slides in effortlessly. This roasting step is essential—it brings out the sweetness and makes peeling a breeze. Let them cool just enough to handle; no rushing because hot potatoes are no fun to peel!

Step 2: Infuse the Milk with Vanilla

While the potatoes roast, take a small saucepan and pour in your almond milk. Split the vanilla beans and scrape out the seeds into the milk, then toss in the pods as well. Gently warm the milk just until it simmers lightly for about 5 minutes—don’t let it boil. This step infuses that subtle, natural vanilla flavor throughout the casserole, making a noticeable difference. After warming, remove the pods and set the milk aside to keep the vanilla soaking in.

Step 3: Mash and Spice Your Sweet Potatoes

Peel the roasted sweet potatoes—the skins should come off effortlessly. Toss the flesh into your mixing bowl or stand mixer. Pour in the warm vanilla almond milk along with melted coconut oil, cinnamon, salt, freshly grated nutmeg, and just a pinch of white pepper. I like to mash mine with a hand masher for a bit of texture, but you can use a mixer if you want it ultra-smooth. Taste and adjust seasoning from here—it’s your canvas!

Step 4: Whip Up That Pecan Oat Topping

Mix together old-fashioned oats, roughly chopped pecans, almond meal, cinnamon, salt, melted coconut oil, and pure maple syrup in a separate bowl. This combination bakes up golden and crisp, creating the perfect crunchy contrast to the creamy sweet potatoes. I love how the maple syrup not only sweetens the topping but also helps it bind.

Step 5: Assemble and Bake Your Casserole

Spoon the mashed sweet potato mixture into your prepared casserole dish and gently press it into an even layer with the back of a rubber spatula. Then sprinkle the pecan oat topping evenly over the surface. Pop it in the oven for about 20 minutes until the topping is toasted, fragrant, and the whole dish is warmed through. When it comes out, you’ll smell the best blend of vanilla, cinnamon, and toasted nuts—just wait until you dig in!

How to Serve Sweet Potato Casserole With Pecans Recipe

Garnishes

I usually keep it simple with a light sprinkle of extra chopped pecans and a small drizzle of maple syrup right before serving—it adds a little shine and sweetness. Sometimes, I’ll add a few fresh rosemary sprigs on the side for a splash of green and an earthy aroma. It’s subtle but lifts the whole presentation.

Side Dishes

This casserole pairs beautifully with roasted turkey or ham, making it an easy crowd-pleaser during the holidays. For a vegetarian feast, I serve it alongside green beans almondine or a crisp arugula salad with citrus vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I’ve made individual servings in ramekins—topping each with a whole pecan and a mini marshmallow on top, then broiling until golden. It’s a charming way to impress guests, especially at Thanksgiving. You can also layer the casserole in clear glass dishes to show off the creamy sweet potatoes and crunchy topping for a pretty effect.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, this casserole tastes even better the next day once the flavors meld. It keeps well for about 3-4 days if you’re lucky enough to have any left!

Freezing

Freezing works great—just let the casserole cool completely, then wrap it tightly in foil and plastic wrap. I’ve frozen portions for up to 2 months and thawed them overnight in the fridge before reheating. The texture remains surprisingly good.

Reheating

To bring leftovers back to life, I heat covered portions in a 350°F oven for about 20 minutes, or until warmed through. This helps keep the topping crispish without drying out the sweet potatoes. Microwaving is okay in a pinch, but the oven method tastes best.

FAQs

Final Thoughts

This Sweet Potato Casserole With Pecans Recipe is one of those dishes I come back to year after year. It’s the perfect balance of sweet, spicy, creamy, and crunchy—all in one beautiful dish that feels like comfort food at its best. If you want a recipe that’s both impressive and dependable, this one’s for you. Give it a try, and I promise it will become a staple in your kitchen just like it did in mine.

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