Sweet Potato Casserole With Easy Candied Pecans

Everyone should have a no-holds-barred sweet potato casserole recipe in their holiday arsenal. This classic Thanksgiving side dish typically features mashed sweet potatoes crowned with mini marshmallows or a streusel topping. Our version skips these in favor of a crispy, buttery brown sugar–pecan “crust” that crackles when you dig in with a spoon. It’s sweet but not overwhelmingly so, and will be right at home next to the green beans and cranberry sauce on the Thanksgiving dinner table.

This easy sweet potato casserole starts with fresh sweet potatoes, not canned. We like red-skinned sweet potatoes here, which have a pumpkin-like flavor. You can dice and boil them—or steam them in the Instant Pot—up to three days ahead of time (drain and store in the refrigerator in an airtight container). When you’re ready to assemble, whiz the cooked sweet potatoes in the food processor for a silky-smooth potato purée, or go at them with a potato masher if you prefer a hardier casserole.

For the crispiest pecan topping, use chilled not room-temperature or melted butter (bank some extra day-of-holiday prep time by mixing this while the potatoes boil 2–3 days prior). Bake the casserole until the topping turns golden brown and the whole kitchen smells warm and toasty.

Still craving that marshmallow topping? Head over here for a variation.