Butter Pecan Sweet Potato Casserole Recipe

Enjoy this souffle-like Butter Pecan Sweet Potato Casserole with fluffy yellow sweet potatoes and pecan streusel. Don't save this dish for holidays!  

– 3 large yellow sweet potatoes, approximately 1 1/2 pounds peeled and cut into large chunk – 2 large eggs – 1/2 cup brown sugar – 1/3 cup half and half – 1 stick, 1/2 cup melted butter – 1/4 tsp freshly grated nutmeg, more if you love it – salt and fresh cracked black pepper to taste TOPPING – 1 cup chopped pecans – 2/3 cup all purpose flour – 2/3 cup brown sugar, don't pack it down – 5 Tbsp melted butter



Preheat oven to 350F. Pour cold water over potato chunks in a big pan. Boil until potatoes are cooked, 15-20 minutes. 

Step 1

Step 2

Use a sharp knife to check. Drain. Add eggs, brown sugar, half-and-half, and melted butter to the potatoes in a food processor. 

Step 3

After 25 pulses, run the machine for a few seconds to purée the mixture. Allow some texture without overprocessing. 

Step 4

Add nutmeg, salt, and pepper. Spread potato puree evenly in a gratin dish. Mix the topping ingredients in a bowl with a fork until crumbly. 

Step 5

Break up any brown sugar clumps that you find. Spread the mixture out over the potatoes in a thin layer.

Step 6

Bake for 40–45 minutes until the top is golden and the sweet potatoes puff up. Wrap the topping loosely in foil if it browns quickly.  

Also See

Instant Pot Rosé Risotto Recipe