Sweet Potato Casserole (Brown Sugar-Pecan Crust Topping)
Brown sugar-pecan crust or marshmallows-topped sweet potato casserole is the big question and topic of debate between some families on the proper way to make it. Our family makes it the correct way, as you can guess from the title, brown sugar-pecan crust topping! All jokes aside, I haven’t ever actually tried the marshmallow version. Since this brown sugar-pecan version just sounds better and sure tastes amazing I rather make this! Now, it’s hard to say that this is my favorite Thanksgiving meal dish because well, there is always so much to choose from and it is all delicious, but I would have to say this is definitely high on the list (if not my favorite).
I simply love the brown sugar-pecan crust topping, it elevates the dish that would otherwise be lacking some, and who doesn’t love a little crispy crust? Although in this recipe we bake the dish, it is possible to prepare in a slow cooker, you just won’t get the crisp topping layer that you would get if you baked it in the oven.
Equipment & Tools
Potato Peeler: If you plan to cube your potatoes, you will need a peeler. If you plan to boil the potatoes whole then this won’t be required but it isn’t recommended since it will take longer to cook and the potatoes will be very hot to handle.
Knife: If you plan to cube your potatoes, you will need a knife.
Cutting Board: If you plan to cube your potatoes, you will need a cutting board or surface.
Measuring Cup(s) and Spoon(s)
Large Stock Pot: We will be boiling the potatoes to cook them, so be sure to use a stock pot large enough to accommodate all of the potatoes and at least 1 inch of water above the potatoes. Alternatively, the sweet potatoes could be cooked in a slow cooker.
Colander / Strainer: After cooking the potatoes we will need to strain them.
Hand Mixer: We will use a mixer to blend up the potatoes and to incorporate the other ingredients.
Spatula: A spatula is useful for scraping the sweet potato casserole into the baking dish.
9×13 Baking Dish: We will be baking the dish in this recipe, if prepared in a slow cooker then this won’t be needed.
Small Saucepan: To make the delicious brown sugar-pecan topping we will use a small saucepan to mix together and bring to a boil.
Ingredients Needed
Sweet Potatoes: These will be the base of our sweet potato casserole, if you choose to cook them whole, try to find sweet potatoes that are similar in size so that they will all have uniform cooking. If you plan to peel and cube them then you don’t have to worry about sizes.
Butter: In this recipe, we will use unsalted butter, but feel free to use salted butter, you will just want to omit the added salt. Try using homemade butter in this recipe to make it extra special!
Salt: Used to enhance the flavor of the dish.
Orange Juice Concentrate: Regular orange juice would work as well, the concentrated just has a more concentrated flavor without watering down the casserole. Zest of an orange would also be a great addition.
Brown Sugar: To help bring some additional sweetness to the dish, brown sugar is the way to go. Feel free to taste your sweet potatoes and adjust the sugar to your liking.
Cinnamon: This will add a little something extra that will compliment the other flavors of the dish.
Vanilla Extract: Used to enhance the flavor of the dish, using homemade vanilla extract makes this even better.
Pecans: We will be using pecans in the topping, our family likes them slightly chopped so there aren’t big pieces.
How to Make Sweet Potato Casserole
Boil Water: Bring a large pot of salted water to a boil with enough water to cover the potatoes by at least 1 inch or more.
Peel & Cube: Peel and cube sweet potatoes into cubes and carefully add them to the pot of boiling water. Peeling and cubing saves some time and there is less of a risk of getting burned. You can boil the whole potatoes with the skin but it will take a lot longer to cook and they are extremely hot once done which can be hard to handle.
Boil Potatoes: Bring the water back to a boil then reduce the heat so there is a slow boil throughout the cooking time. Boil the potatoes until a fork can pierce into a chunk and comes out easily. Below is a rough timeline for how long cooking should take:
- Whole (Large) – 40-50 minutes
- Whole (Medium – Small) – 30-40 minutes
- 1-inch cubes – 12-15 minutes
- 2-inch cubes – 20-25 minutes
Drain: Once done, drain in a colander and return to the pot.
Preheat: Preheat oven to 400°F / 200°C, and position the rack in the top third of the oven. Grease or line a 9-in x 13-in baking dish.
Add Other Ingredients: Add the butter, salt (omit if using salted butter), orange juice concentrate, brown sugar, cinnamon, and vanilla extract then mix with a handheld mixer until fully incorporated and you get the consistency you like. A potato masher would also work in a pinch but you may end up with some sweet potato chunks in the finished dish.
Into Dish: Using a spatula, scoop the mixture into the prepared baking dish.
Topping
Chop: Roughly chop the pecans into smaller pieces, this is up to personal preference and is optional.
Mix: In a small pot on the stove, bring to a boil butter, salt (omit if using salted butter), brown sugar, pecans, and pour over the casserole. Use a spatula to spread it out evenly, if needed.
Bake: Bake for 30 minutes or until heated through, the top of the sweet potato casserole should have a crust on top and be bubbling around the edges.
Storage
Store the sweet potato casserole covered in the fridge for up to a week or freeze for up to 3 months.
FAQ’s
Sweet Potato Casserole (Brown Sugar-Pecan Topping)
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Potato Peeler (optional but recommended)
- Knife
- Cutting Board
- Measuring Cup(s) and Spoon(s)
- Large Stock pot
- Colander
- Hand Mixer or potato masher
- Spatula
- 9 x 13 Baking Dish
- Small Saucepan
Ingredients
- 5½ pounds Sweet Potatoes , peeled and cubed
- ¼ cup Unsalted butter (½ stick)
- ⅛ tsp Fine sea salt (omit if using salted butter)
- ¼ cup Orange juice concentrate
- ½ cup Light brown sugar , packed
- ½ tsp Ground cinnamon
- 1 tsp Vanilla extract
TOPPING
- 1 cup Unsalted butter , unsalted (2 sticks)
- ½ tsp Fine sea salt (omit if using salted butter)
- 1 cup Light brown sugar , packed
- 2 cups Whole pecans
Instructions
- Bring a large pot of salted water to a boil with enough water to cover the potatoes by at least 1-inch or more.
- Peel and cube 5½ pounds Sweet Potatoes into cubes and carefully add them into the pot of boiling water. Peeling and cubing saves some time and there is less of a risk of getting burned. You can boil the whole potatoes with the skin but it will take a lot longer to cook and they are extremely hot once done which can be hard to handle.
- Bring the water back to a boil then reduce the heat so there is a slow boil throughout the cooking time. Boil the potatoes until a fork can pierce into a chunk and comes out easily. Below is a rough timeline for how long cooking should take:Whole (Large) – 40-50 minutesWhole (Medium – Small) – 30-40 minutes 1-inch cubes – 12-15 minutes 2-inch cubes – 20-25 minutes
- Once done, drain in a colander and return to the pot.
- Preheat oven to 400°F / 200°C, position the rack in top third of the oven. Grease or line a 9-in x 13-in baking dish.
- Add the ¼ cup Unsalted butter, ⅛ tsp Fine sea salt (omit if using salted butter), ¼ cup Orange juice concentrate, ½ cup Light brown sugar½ tsp Ground cinnamon, and 1 tsp Vanilla extract then mix with a handheld mixer until fully incorporated and you get the consistency you like. A potato masher would also work in a pinch but you may end up with some sweet potato chunks in the finished dish.
- Using a spatula, scoop the mixture into prepared baking dish.
Topping
- Roughly chop 2 cups Whole pecans into smaller pieces, this is up to personal preference and is optional.
- In a small pot on the stove, bring to a boil 1 cup Unsalted butter, ½ tsp Fine sea salt (omit if using salted butter), 1 cup Light brown sugar, pecans and pour over the casserole. Use a spatula to spread it out evenly, if needed.
- Bake for 30 minutes or until heated through, the top of the sweet potato casserole should have a crust on top and be bubbling around the edges.
Storage
- Store the sweet potato casserole covered in the fridge for up to a week or freeze for up to 3 months.
Notes
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This is a “must” for any Thanksgiving Day dinner !
We definitely agree!