Small-Batch Sweet Potato Casserole with Pecan Topping

This recipe makes six side servings in an 8-inch square baking dish. Measure the sweet potato after it is cooked, peeled, and mashed.

Sweet potato filling

• 3 cups cooked, peeled, mashed orange sweet potato, from about 2 1/2 to 3 pounds whole sweet potatoes
• 2 tablespoons unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt

Pecan topping

• 1/2 cup chopped pecans
• 2 tablespoons packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon ground cinnamon

Roast and measure the sweet potatoes first. Then mix the filling, add the pecan topping, and bake.

1. Roast the potatoes. Heat the oven to 400°F. Scrub the sweet potatoes, dry them, and prick each one a few times with a fork. Set them on a rimmed baking sheet. Roast until a knife slides through the thickest part easily, about 50 to 70 minutes, depending on size. Let them cool until you can handle them.
2. Measure the filling. Cut open the potatoes and scoop out the flesh. Mash it, then measure 3 cups. Save any extra for another dish. Lower the oven to 350°F.
3. Mix the filling. Stir the melted butter, brown sugar, milk, egg, vanilla, cinnamon, and salt into the measured sweet potato. Mix until evenly combined. Spread it in a lightly greased 8-inch square baking dish.
4. Make the topping. Stir the pecans, brown sugar, flour, melted butter, and cinnamon together. Scatter the mixture over the sweet potatoes.
5. Bake. Bake uncovered at 350°F for about 30 to 40 minutes, until the topping is browned and the center of the casserole reaches 165°F on a food thermometer. Let it stand for 10 minutes before serving.

Roasting and baking times are starting ranges. Potato size, the baking dish, and whether the filling starts cold can change the time needed. Use the potato’s tenderness and the casserole’s center temperature to decide when each stage is done.

Roast and mash the sweet potatoes, then mix the filling and spread it in the baking dish. Cover and refrigerate it at 40°F or below for up to 24 hours. Mix the topping and keep it covered in a separate container in the refrigerator.

When you are ready to bake, add the topping to the cold filling. Allow extra oven time beyond the 30-to-40-minute starting range, and check the center with a thermometer. A metal pan is a simple choice for baking straight from the refrigerator. If you use glass, follow its manufacturer’s directions for temperature changes.

If you are taking the unbaked casserole to another kitchen, transport the filling covered in an insulated cooler with ice packs. Carry the topping separately and keep both cold. Add the topping and bake when you arrive. Do not leave the egg-and-milk filling at room temperature while the rest of dinner is prepared.

Roasting the sweet potatoes avoids adding cooking water to the filling. Measure the cooked flesh rather than guessing from the number of potatoes: the sizes vary, but the recipe uses exactly 3 cups.

If the casserole seems loose, check whether the potatoes were measured after cooking and whether the center has reached 165°F. Let it rest for 10 minutes before serving. For a make-ahead casserole, keep the pecans away from the moist filling until just before baking.

Refrigerate leftovers in covered, shallow containers within 2 hours of cooking. Keep them at 40°F or below and use within 3 to 4 days. Reheat a portion until it reaches 165°F throughout. The pecan topping may soften after refrigeration.

For a savory breakfast, try our Sweet Potato Crust Egg Bake.