November 2018 Recipe of the Month

Sweet Potato Casserole with Pecan Topping

This sweet, salty, fluffy and crunchy casserole has had a starring role on our Thanksgiving table ever since Chef Pat created it a decade and half ago. Most people who taste it request the recipe. A few of our Local Thyme readers have left remarks along the line of “this is the best sweet potato dish I’ve ever tasted!”


Servings: 12 Prep Time: 10 minutes  Cook Time: 1 hr 30 mins  Total Time: 1 hr 40 mins


3 pounds Sweet Potato, roasted and peeled

3/4 cup Orange Juice

2 Egg, lightly beaten

2 tablespoons unsalted Butter, melted

2 tablespoons Sugar

1 1/2 teaspoons Cinnamon

1/2 teaspoon Nutmeg

Salt and Pepper, to taste

1/2 cup Flour, substitute GF mix or Brown Rice Flour, if desired

1/4 cup + 2 tablespoons Brown Sugar

1/2 teaspoon Cinnamon

1/4 cup Butter, at room temperature

1/2 cup Pecan


Preheat oven to 350˚. Roast sweet potatoes until tender, about one hour. Grease a 2 quart casserole with butter and set aside. Place peeled, cooked sweet potatoes in a large mixing bowl, and using a hand or stand mixer, mix at medium low speed. Add orange juice, eggs, melted butter, sugar, cinnamon and nutmeg, then season with salt and pepper. Mix until fluffy. Transfer sweet potatoes to prepared casserole dish.

In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut the butter into the flour mixture until it resembles oatmeal in consistency. Stir in the pecans and sprinkle the topping over the sweet potatoes. Bake in the oven until the topping is dry and toasted, about 30 minutes.

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