Thanksgiving is a time to gather loved ones around the table and indulge in comforting, soul-warming flavors. This Festive Sweet Potato and Pecan Casserole is the perfect dish to grace your holiday spread, blending the cozy sweetness of roasted sweet potatoes with the warm, nutty crunch of pecans. It’s a vibrant, crowd-pleasing side that will have your guests coming back for seconds.
Why You’ll Love This Festive Sweet Potato and Pecan Casserole
This Festive Sweet Potato and Pecan Casserole is a holiday showstopper that captures the essence of the season. The sweet potatoes are roasted until they’re lusciously tender and sweet, then mixed with a creamy, spice-infused sauce and topped with a crunchy pecan topping. It’s a comforting, flavor-packed dish that’s sure to become a new Thanksgiving tradition in your home. Plus, it’s easy to prepare and can be made ahead of time, taking the stress out of hosting.
Ingredients
This casserole comes together with just a few simple ingredients, many of which you likely already have on hand. You’ll need sweet potatoes, pecans, butter, brown sugar, spices, and a few pantry staples. The sweet-and-savory combination is truly magical, creating a dish that’s both indulgent and surprisingly wholesome.
- 3 lbs – sweet potatoes, peeled and cubed
- 1 cup – pecans, chopped
- 1/2 cup – unsalted butter
- 1/2 cup – brown sugar
- 1 tsp – ground cinnamon
- 1/2 tsp – ground nutmeg
- 1/4 tsp – sea salt
- 1 cup – heavy cream
Ingredient Substitutions
- Dairy-free: Use non-dairy butter or olive oil in place of the butter.
- Nut-free: Omit the pecans or substitute with another crunchy topping like cornflakes or crushed graham crackers.
How to Make Festive Sweet Potato and Pecan Casserole
This casserole is easy to prepare and can be made ahead of time, taking the stress out of hosting.
Step 1: Prep Work
Begin by preheating your oven to 400°F and preparing the sweet potatoes. Peel and dice them into even cubes, then toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast the sweet potatoes for 25-30 minutes, until they’re tender and caramelized around the edges.
Step 2: Main Cooking Process
While the sweet potatoes are roasting, make the creamy sauce. In a saucepan, melt the butter over medium heat. Whisk in the brown sugar, cinnamon, nutmeg, and a pinch of salt. Gradually pour in the heavy cream, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and set aside.
Step 3: Final Steps/Assembly
Transfer the roasted sweet potatoes to a 9×13-inch baking dish and pour the spiced cream sauce over the top, gently folding to coat the potatoes evenly. Sprinkle the crunchy pecan topping over the casserole, then bake for 20-25 minutes, until the top is golden brown and the sauce is bubbling.
Recipe Variations & Tips
- Marshmallow Topping: For a more decadent twist, try adding a layer of mini marshmallows to the top of the casserole before baking.
- Additional Flavors: Mix in other fall flavors, like a splash of bourbon or a handful of dried cranberries.
- Make-Ahead: Prepare the casserole up to the point of baking, then refrigerate until ready to pop in the oven.
- Nut Alternatives: You can substitute the pecans with walnuts, almonds, or a mix of nuts.
Serving & Storage
Serve with: Roasted turkey, baked ham, or any other Thanksgiving main.
Storage: Leftovers can be stored in the refrigerator for up to 5 days.
Reheat: Reheat in the oven at 350°F for 10-15 minutes, or in the microwave in 1-minute intervals until heated through.
Make-Ahead: Prepare the casserole up to the point of baking, then refrigerate until ready to bake.
Nutrition Information
This Festive Sweet Potato and Pecan Casserole is a nutritious and satisfying side dish, packed with the goodness of sweet potatoes, pecans, and warm spices. Each serving provides a generous dose of fiber, vitamins, and minerals, making it a healthier option to enjoy alongside your Thanksgiving feast.
- Serving Size: 1/12 of the casserole
- Calories: 320 kcal
- Protein: 4 g
- Carbs: 33 g
- Fat: 21 g
- Sodium: 200 mg
Frequently Asked Questions
Can I make this casserole in advance?
Yes, you can absolutely make this casserole ahead of time. Prepare the sweet potato mixture and assemble the casserole, then cover and refrigerate until ready to bake. On the day of, simply pop it in the oven and bake as directed.
Can I use a different type of nut?
Absolutely! While pecans are the classic choice, you can substitute with other nuts like walnuts, almonds, or even a mix of nuts if you prefer.
Can I make this recipe dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. Instead of butter, use a plant-based butter or olive oil, and replace the heavy cream with a non-dairy milk or plant-based creamer.
Can I add any extra ingredients?
Definitely! This casserole is a great canvas for incorporating additional fall flavors. Consider mixing in chopped apples, dried cranberries, or a splash of maple syrup for extra sweetness.
How do I know when the casserole is done?
The casserole is ready when the topping is golden brown and crispy, and the sauce is bubbling around the edges. You can also use a toothpick or fork to test the tenderness of the sweet potatoes.
Try These Next
- Creamy Potato And Ham Casserole For Comforting Dinners
- Creamy Sweet Potato Casserole With Pecan Topping
- Creamy Turkey And Cranberry Casserole For Leftovers
Festive Sweet Potato and Pecan Casserole for Thanksgiving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: 🎉 Festive & Seasonal Feasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Festive Sweet Potato and Pecan Casserole is the perfect side dish for your Thanksgiving feast! Creamy sweet potatoes topped with crunchy pecans create a delightful contrast, making it a family favorite.
Ingredients
• 4 large sweet potatoes (about 2 lbs)
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup mini marshmallows (optional)
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Peel and cube the sweet potatoes, then boil them in salted water until tender, about 20 minutes.
3. 3. Drain the sweet potatoes and mash them in a large bowl.
4. 4. Add brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes, mixing until smooth.
5. 5. Pour the sweet potato mixture into a greased 9×13 inch baking dish.
6. 6. In a separate bowl, mix the chopped pecans with a tablespoon of melted butter and spread over the sweet potato mixture.
7. 7. If desired, sprinkle mini marshmallows on top.
8. 8. Bake in the preheated oven for 25-30 minutes, until heated through and the tops are golden brown.
9. 9. Let cool slightly before serving.
Notes
For a gluten-free version, ensure that the brown sugar is certified gluten-free. Feel free to adjust the sweetness by reducing the brown sugar or adding more cinnamon if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Thanksgiving, Sweet Potato, Casserole, Pecan