Spiced Sweet Potato Casserole (Printable)
Warm, creamy sweet potatoes blended with spices and topped with a crunchy pecan oat mixture.
# What You'll Need:
→ Sweet Potato Base
01 - 3 lbs peeled sweet potatoes, cut into chunks
02 - 1/4 cup whole milk or unsweetened non-dairy milk
03 - 1/4 cup unsalted butter, melted
04 - 1/4 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground nutmeg
08 - 1/2 tsp ground ginger
09 - 1/4 tsp ground allspice
10 - 1/2 tsp salt
11 - 1 tsp pure vanilla extract
12 - Zest of 1 orange (optional)
→ Pecan Topping
13 - 2/3 cup pecan halves or pieces
14 - 1/3 cup rolled oats (certified gluten-free if needed)
15 - 1/4 cup light brown sugar
16 - 2 tbsp unsalted butter, melted
17 - 1/2 tsp ground cinnamon
18 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Place sweet potato chunks in a large pot, cover with cold water, and bring to a boil. Cook until tender, approximately 15–20 minutes. Drain thoroughly.
03 - Transfer sweet potatoes to a large bowl and mash until smooth.
04 - Add milk, melted butter, brown sugar, eggs, cinnamon, nutmeg, ginger, allspice, salt, vanilla extract, and orange zest if using. Stir until mixture is creamy and well combined.
05 - Evenly spread the sweet potato mixture in the prepared baking dish.
06 - In a medium bowl, combine pecans, oats, brown sugar, melted butter, cinnamon, and a pinch of salt. Mix until the topping is thoroughly coated.
07 - Sprinkle the pecan topping evenly over the sweet potato base. Bake for 35 to 40 minutes, until set and golden brown on top.
08 - Allow to cool slightly before serving.
# Expert Advice:
01 -
- It strikes that perfect balance between creamy and crunchy—the velvety sweet potato base gives way to a toasted pecan topping that keeps you coming back for more.
- The warm spices (cinnamon, nutmeg, ginger, and allspice) taste like a cozy hug without being heavy or overly sweet.
- It comes together in about an hour, making it stress-free enough for weeknight dinners yet impressive enough for your fanciest gatherings.
- Naturally vegetarian and easily adaptable to gluten-free diets, so everyone at your table can enjoy it.
02 -
- Don't skip draining the sweet potatoes thoroughly after boiling. I learned this the hard way when my first casserole came out too wet and loose. Excess water is the enemy of a perfect texture.
- Orange zest makes all the difference. Without it, the dish tastes like a classic sweet potato pie. With it, people won't be able to put their finger on what makes it taste more sophisticated—that's the magic you're after.
- Make sure your pecans are fresh. Rancid nuts will taste bitter and ruin the entire dish. Smell them before you buy them, and store them in the freezer if you're not using them right away.
03 -
- If your pecan topping isn't browning as quickly as the casserole, tent it loosely with foil for the last 10 to 15 minutes of baking, then remove the foil for the final few minutes to let it turn golden.
- The secret to a casserole that impresses everyone is not rushing the cooling step. Those five minutes of rest allow the filling to set just enough to hold together when served, but not so much that it's cold. Perfectly warm, perfectly structured—that's when it shines.