This sweet potato pecan casserole will quickly take a place of honor at any holiday dinner. In fact, it’s so delicious you’ll want to serve it year round.

My grandparents had a farm in Mississippi, where my grandfather grew sweet potatoes. They were amazing and undeniably the best sweet potatoes I’ve ever had in my life.

One of the things that made them so good was the fact that the land was so fertile. Another was that my grandmother knew how to cook them to bring out their natural sugar.

That’s why I always preferred my sweet potatoes right out of the jackets they were grown in. However, most people expect a lot of other things on their sweet potatoes during celebrations and holidays.

Many times, whenever I’m baking sweet potatoes for dinner, I’ve added extra potatoes to enjoy the next day for lunch. They’re so good it’s like getting a meal and dessert, all rolled into one.

Sometimes I have a cucumber and tomato salad on the side. But other times, all I have is the sweet potato.

Sweet potatoes and pork go together really well. That’s why I recommend having them with these sesame ginger ribs.

Sweet Potato Pecan Casserole Ingredients

All of the ingredients are things that can be found at most grocery stores. Here is what you’ll need:

• Sweet potatoes
• Evaporated milk
• Eggs
• Vanilla extract
• Cinnamon
• Butter
• Brown sugar
• Uncooked oats
• Pecans
• Marshmallows (optional)

Marshmallows are optional. I prefer this casserole without them, but I usually put them on the top of one side, leaving a corner bare for anyone who prefers not to have them.

How to Make a Crunchy Sweet Potato Pecan Casserole

First, bake the sweet potatoes on a low temperature for a couple of hours. This gives them time to release their natural sugars. Set the potatoes aside and allow them to cool slightly so you can handle them more easily.

After they’re ready, scoop the inside out of the potatoes into a large mixing bowl.

Next, add the milk, vanilla, half of the cinnamon, and the half of the butter. Stir.

Add beaten eggs to the mixture and stir again.

Pour the mixture into your baking pan or casserole dish.

Grind the uncooked oats in your food processor. Combine them with brown sugar, cinnamon, and melted butter. Fold in the chopped pecans.

Finally, spread this mixture over the sweet potato mixture in the casserole dish.

I also like to add some pecan halves on top. Bake for a half hour.

Remove from the oven.

If you want marshmallows, sprinkle them on top. I usually leave a corner without marshmallows because I prefer not to have them.

Return to the oven and bake until the marshmallows are a golden brown.

Benefits of Sweet Potatoes

Sweet potatoes are as good for you as they are delicious. Here are some of their benefits according to Health.com:

They are loaded with vitamin A and C—both nutrients essential for a healthy immune system, organs, skin, and vision.

Sweet potatoes have antioxidants that have an anti-aging effect and protect you from a number of diseases.

They are also anti-inflammatory, which protects you from many different diseases, including type-2 diabetes, cancer, and heart disease.

Sweet potatoes are high in fiber, which keeps your digestive system functioning properly and helps maintain a healthy weight.

One cup of sweet potato contains more than twice the amount of potassium as a banana. Potassium is essential for heart health and maintaining a healthy blood pressure.

These are all good reasons to add more sweet potatoes to your diet. However, in my world, the fact that they are delicious is all the reason I need.

They are definitely one of my favorite foods. Also check out these pecan recipes for even more scrumptious dishes.

More Recipes

If you enjoy discovering new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage, Weekend Potluck at South Your Mouth, and Meal Plan Monday at Southern Bite.

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