epicurious4.7
Sweet Potato Casserole With Easy Candied Pecans
Grab a large casserole dish and a crowd for our favorite sweet potato casserole recipe. As it bakes, brown sugar and pecans form a crackly candy-like crust.
👥 12 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 20 min👤 Olde Union House📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
- ●pot
- ●food processor
- ●colander
- ●whisk
- ●spatula
📝 Preparation Steps
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.
. chilled unsalted butter, cut into ¼″ pieces, plus more for baking dish4 Tbsp(packed) light brown sugar1 cup
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.
(packed) light brown sugar1 cup. red-skinned sweet potatoes, peeled, cut into 1½″ pieces5 lb
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.
(packed) light brown sugar1 cuplarge eggs4. pure maple syrup3 Tbsp. vanilla extract2 Tbsp. fresh lemon juice1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
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 →
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