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Martha Stewart-Inspired Sweet Potatoes Casserole with Pecan Topping

Close-up of Martha Stewart-Inspired Sweet Potatoes Casserole with Pecan Topping showing its texture
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A silky, lightly spiced sweet potato mash under a crisp, buttery pecan streusel — the holiday side dish that always earns a second scoop. This version is inspired by Martha Stewart’s classic American home-cooking style, with a balanced sweetness and a topping that stays crunchy.

Ingredients

Scale

For the Sweet Potato Base

  • 4 pounds (1.8kg) sweet potatoes, scrubbed
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) whole milk, warmed
  • 1/3 cup (67g) granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Pecan Topping

  • 3/4 cup (94g) all-purpose flour
  • 3/4 cup (158g) packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 1/2 cups (170g) pecan halves, roughly chopped

Instructions

  1. Heat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and set them on a rimmed baking sheet lined with parchment. Roast until a knife slides in with no resistance, 50 to 60 minutes, then cool until easy to handle; roasting rather than boiling keeps the mash from turning watery.
  2. Reduce the oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. Scoop the sweet potato flesh into a large bowl and discard the skins. Mash until mostly smooth, leaving a few small lumps for texture.
  3. Stir the melted butter, warmed milk, granulated sugar, eggs, vanilla, 1 teaspoon salt, cinnamon, and nutmeg into the sweet potatoes until evenly combined. Taste and adjust the salt; the mixture should be creamy but hold its shape on a spoon, not loose and soupy.
  4. Spread the sweet potato mixture evenly in the prepared dish with a spatula, smoothing the top. Set aside while you make the topping so the base can settle.
  5. Make the topping: in a medium bowl, whisk the flour, brown sugar, 1/2 teaspoon salt, and cinnamon. Pour in the melted butter and stir with a fork until evenly moistened and clumpy, then fold in the pecans; the mixture should look like coarse, nutty streusel with no dry flour pockets.
  6. Scatter the pecan topping in an even layer over the sweet potatoes, covering the surface but leaving some peaks for browning. Do not press it down, or the topping will bake dense instead of crisp.
  7. Bake until the filling is hot through and the topping is deep golden brown and fragrant, 35 to 40 minutes. If the pecans darken too quickly, tent the dish loosely with foil after 25 minutes.
  8. Let the casserole rest on a wire rack for 10 minutes before serving so the filling sets and the topping crisps. Serve warm, spooned into portions with plenty of the crunchy pecan topping.

Notes

Storage: Cool completely, cover tightly, and refrigerate for up to 3 days. Freezing: Assemble the casserole without baking, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator before baking. Make-ahead: The sweet potato base can be made 1 day ahead and refrigerated in the baking dish; add the topping just before baking. Reheating: Cover with foil and reheat at 350°F (175°C) for 20 to 25 minutes, then uncover for the last 5 minutes to re-crisp the topping. To reheat from frozen, bake covered at 350°F (175°C) for 50 to 60 minutes, then uncover for 10 minutes.

Nutrition

Keywords: sweet potato casserole, pecan topping, sweet potato casserole with pecan streusel, Martha Stewart inspired, Thanksgiving side dish, holiday sweet potatoes, baked sweet potato casserole, brown sugar pecan topping, easy sweet potato casserole, classic American side dish

Find it online: https://marthadishes.com/martha-stewart-sweet-potatoes-casserole-with-pecan-topping-recipe/