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Homemade Sweet Potato Casserole with Pecans photo

Sweet Potato Casserole with Pecans

This Sweet Potato Casserole with Pecans is a cozy, flavorful side dish blending creamy sweet potatoes, crunchy pecans, and savory turkey bacon for the perfect comfort food!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes peeled and cubed
  • 0.5 cup brown sugar
  • 0.25 cup milk
  • 0.25 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon salt
  • 1 cup pecans chopped
  • 0.5 cup turkey bacon cooked and crumbled
  • 0.5 cup mini marshmallows optional

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Potato masher or electric mixer
  • Baking Dish (9x13 inch)
  • Spoon or spatula
  • Oven mitts

Method
 

  1. Preheat your oven to 350°F (175°C). Peel and cube the sweet potatoes into roughly equal pieces to ensure even cooking.
  2. Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Drain well using a colander.
  3. Transfer the drained sweet potatoes into a mixing bowl. Add brown sugar, milk, melted butter, vanilla extract, cinnamon, and salt. Mash everything together until smooth and creamy using a potato masher or electric mixer.
  4. In a small bowl, combine chopped pecans and crumbled turkey bacon. Have mini marshmallows ready if using.
  5. Spread the sweet potato mixture evenly in the baking dish. Sprinkle the pecan and turkey bacon mixture evenly over the top.
  6. Bake in the preheated oven for 20-25 minutes, until the topping is golden and slightly crispy.
  7. If using marshmallows, remove the dish about 5 minutes before baking ends. Sprinkle mini marshmallows evenly on top and return to oven. Bake an additional 5 minutes or until marshmallows are puffed and lightly browned.
  8. Remove from oven and let cool slightly before serving. Enjoy your Sweet Potato Casserole with Pecans!

Notes

  • Toast pecans in a dry skillet over medium heat for 3-5 minutes to enhance crunch and flavor.
  • For a dairy-free version, substitute milk and butter with almond milk and coconut oil or vegan butter.
  • Prepare the casserole ahead of time by assembling the day before and refrigerating; bake with a few extra minutes if cold.
  • To prevent topping from burning, cover loosely with foil for the first 15 minutes of baking, then remove foil to crisp the topping.
  • Store leftovers in the refrigerator up to 4 days or freeze up to 3 months; reheat in a 350°F oven for best results.