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Sweet Potato Casserole with Pecans

A pizza sitting on top of a table
Sweet potato casseroles are a necessity for any big family gathering -- from Thanksgiving to Christmas to Easter -- including mine.
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Course Side Dish
Cuisine American
Servings 8
Calories 300 kcal


  • 5 medium sweet potatoes about 3 lbs
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • ¼ cup heavy whipping cream
  • ¼ cup melted butter
  • 2 eggs
  • 6 slices chopped cooked bacon
  • cup brown sugar
  • cup pecan pieces
  • 1/4 cup melted butter
  • 1/4 teaspoon cayenne
  • 2 tablespoons chopped fresh sage
  • salt


  • Poke your sweet potatoes with a fork a few times to let steam out while it cooks. Bake on a sheet pan at 400. They will need about an hour and a half to cook fully.
  • Once cooked, let them cool before continuing the process, or they’ll be too hot to handle when you’re trying to skin them
  • After cooling, remove and discard the sweet potato skins.
  • Combine the skinned, baked sweet potatoes, maple syrup, cinnamon, whipped cream, butter, eggs, and some salt.
  • My grandma used to let the kids mash the sweet potatoes with a potato masher. You can also mix with a hand mixer until smooth.
  • Next comes the topping. Combine the bacon, brown sugar, pecans, butter, cayenne, and salt in a bowl. Grease up a casserole dish, and put in the sweet potato mixture. Top with your pecan sugar topping and sprinkle on your sage as a finishing touch.
  • Bake at 350 degrees for 30 minutes until bubbling. Let it rest for about 10 minutes so the casserole can set before serving.


Calories: 300kcal