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Best Easy Brown Sugar Glazed Sweet Potato Casserole

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This Easy Brown Sugar Glazed Sweet Potato Casserole with Pecans is a comforting side dish that’s perfect for weeknight dinners or holiday feasts. Creamy sweet potatoes are topped with a rich, buttery brown sugar glaze and crunchy pecans for a dish that’s both simple and special.

Ingredients

Scale
  • 3 large sweet potatoes (about 2.5 pounds), peeled and cubed into 1-inch pieces
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup pecan halves
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F. Position the rack in the middle of the oven. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and cube the sweet potatoes into 1-inch pieces. Cut them in half crosswise first for easier handling.
  3. Place the sweet potato cubes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes, until fork-tender. Drain in a colander and let steam dry for a minute or two.
  4. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Add the melted butter, 2 tablespoons brown sugar, 1/2 teaspoon salt, cinnamon, and nutmeg. Mash with a potato masher until smooth, or use a hand mixer for a silkier texture. Taste and adjust seasoning if needed.
  5. Spread the sweet potato mixture evenly in the prepared baking dish. Set aside.
  6. Make the brown sugar glaze: In a medium saucepan over medium heat, melt 1/2 cup butter. Add 1 cup brown sugar and stir constantly until dissolved and smooth, about 2 to 3 minutes. Slowly pour in the heavy cream while stirring (the mixture will bubble). Continue stirring for another 2 minutes until slightly thickened. Remove from heat and stir in vanilla extract and a pinch of salt.
  7. Toast the pecans: In a small skillet over medium heat, toast the pecan halves for 3 to 4 minutes, shaking occasionally, until fragrant and lightly browned. Transfer to a small bowl and toss with 2 tablespoons brown sugar and 1 tablespoon melted butter.
  8. Pour the brown sugar glaze evenly over the sweet potato mixture. Sprinkle the sugared pecans on top.
  9. Bake for 20 to 25 minutes, until the glaze is bubbling and the pecans are golden brown. For deeper color, broil for 1 to 2 minutes, watching closely.
  10. Let the casserole rest for 5 minutes before serving. Serve warm.

Notes

Don’t overcook the sweet potatoes to avoid a watery casserole. Toast pecans until fragrant but watch closely to prevent burning. Make the glaze fresh for best texture; if prepping ahead, keep it warm on low heat. Use room temperature butter and cream for a smooth glaze. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: sweet potato casserole, brown sugar glaze, pecan topping, Thanksgiving side dish, easy side dish, holiday recipe

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