Campfire Sweet Potato Bake With Brown Butter Pecans

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 3 lb (about 4 large) sweet potatoes
• 9 Tbsp unsalted butter, divided
• 2/3 cup packed light or dark brown sugar, divided
• 2 Tbsp pure maple syrup
• 1/3 cup whole milk or half-and-half
• 2 large eggs
• 1 3/4 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1/2 cup old-fashioned rolled oats (optional but great)
• 1 tsp fine sea salt, divided

Do This

• 1. Roast potatoes: Heat oven to 400°F (200°C). Pierce sweet potatoes, place on a baking sheet, and roast 45–60 minutes until very tender. Cool slightly.
• 2. Lower oven to 350°F (175°C). Butter a 2-quart (or 9×13-inch) baking dish.
• 3. Mash base: Scoop sweet potato flesh into a bowl. Mash with 3 Tbsp melted butter, 1/3 cup brown sugar, maple syrup, milk, eggs, 1 1/2 tsp cinnamon, nutmeg, vanilla, and 3/4 tsp salt until smooth.
• 4. Make brown butter pecan topping: Brown 6 Tbsp butter in a pan. Stir in pecans, 1/3 cup brown sugar, oats, 1/4 tsp cinnamon, and a pinch of salt.
• 5. Assemble: Spread sweet potato mixture in baking dish. Sprinkle brown butter pecan topping evenly over the surface.
• 6. Bake 25–30 minutes at 350°F (175°C) until bubbly and the topping is toasted and fragrant. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• It tastes like a campfire version of sweet potato pie, with toasty pecans and warm cinnamon in every bite.
• Brown butter adds a deep, nutty flavor that makes the whole bake taste extra special with very little effort.
• Perfect make-ahead side dish for holidays, cabin weekends, and any cozy gathering.
• Simple pantry ingredients, clear steps, and forgiving bake time make it very friendly for home cooks.

Grocery List

• Produce: Sweet potatoes (about 3 lb)
• Dairy: Unsalted butter, whole milk or half-and-half, eggs
• Pantry: Brown sugar, pure maple syrup, vanilla extract, pecans, old-fashioned rolled oats, ground cinnamon, ground nutmeg, fine sea salt, nonstick spray or extra butter for greasing

Full Ingredients

Sweet Potato Base

• 3 lb sweet potatoes (about 4 large)
• 3 Tbsp unsalted butter, melted
• 1/3 cup packed light or dark brown sugar
• 2 Tbsp pure maple syrup
• 1/3 cup whole milk or half-and-half, at room temperature
• 2 large eggs, at room temperature, lightly beaten
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 3/4 tsp fine sea salt (or 1/2 tsp table salt), plus more to taste

Brown Butter Pecan Topping

• 6 Tbsp unsalted butter
• 1 cup chopped pecans
• 1/3 cup packed light or dark brown sugar
• 1/2 cup old-fashioned rolled oats (optional, for extra crunch and rustic texture)
• 1/4 tsp ground cinnamon
• Pinch fine sea salt

For the Pan and Optional Garnish

• Butter or nonstick spray, for greasing the baking dish
• Flaky sea salt, for sprinkling on top (optional)
• Additional chopped toasted pecans, for serving (optional)

Step-by-Step Instructions

Step 1: Roast the sweet potatoes

Place a rack in the center of the oven and heat to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Scrub the sweet potatoes well, then dry them and pierce each one several times all over with a fork to allow steam to escape. Place the sweet potatoes on the prepared baking sheet and roast for 45–60 minutes, turning once halfway through, until they are very tender and can be easily pierced with a knife through the thickest part.

When they are done, remove the tray from the oven and let the sweet potatoes cool just until they are comfortable to handle, about 10–15 minutes. Leave the oven on for now; you will adjust the temperature shortly.

Step 2: Prep the baking dish and adjust the oven

Reduce the oven temperature to 350°F (175°C). Grease a 2-quart baking dish (an 8×11-inch or 9×9-inch pan works well; a 9×13-inch pan will yield a slightly thinner layer) with butter or nonstick spray. Set the dish aside. This is also a good time to gather and measure all of your remaining ingredients so the rest of the recipe comes together smoothly.

Step 3: Make the sweet potato base

When the sweet potatoes are cool enough to handle, slice them open lengthwise and scoop the soft flesh into a large mixing bowl, discarding the skins. Mash with a potato masher or sturdy fork until mostly smooth (a few small rustic bits are fine, especially for a campfire-style dish).

To the mashed sweet potatoes, add the melted 3 Tbsp butter, 1/3 cup brown sugar, maple syrup, milk or half-and-half, beaten eggs, 1 1/2 tsp cinnamon, nutmeg, vanilla, and 3/4 tsp salt. Stir or whisk until the mixture is smooth and well combined. Taste and adjust the seasoning, adding a pinch more salt or a little extra brown sugar if you like it sweeter.

Step 4: Transfer the base to the baking dish

Scrape the sweet potato mixture into the prepared baking dish and spread it into an even layer with a spatula, smoothing the top. Give the dish a gentle tap on the counter to remove any large air pockets. Set aside while you prepare the brown butter pecan topping.

Step 5: Make the brown butter pecan topping

Place a medium skillet or saucepan over medium heat and add the 6 Tbsp butter. Let the butter melt, then continue cooking, swirling the pan occasionally, until the butter foams and the milk solids at the bottom turn deep golden brown and smell nutty, 4–6 minutes. Watch closely so it does not burn; once it darkens and smells toasted, immediately remove the pan from the heat.

Quickly stir in the chopped pecans, 1/3 cup brown sugar, oats (if using), 1/4 tsp cinnamon, and a pinch of salt. The mixture should be moist and clumpy, with the brown sugar starting to dissolve into the hot butter. If it seems very dry, you can add 1–2 tsp more melted butter. Let the topping cool for 2–3 minutes so it thickens slightly before adding it to the casserole.

Step 6: Assemble the bake

Sprinkle the brown butter pecan mixture evenly over the sweet potato base, breaking up any very large clusters so the topping is fairly evenly distributed. You want some larger chunks and some smaller bits to create a nice mix of crunch and coverage.

Step 7: Bake until toasty and serve

Place the assembled dish on the center rack in the 350°F (175°C) oven and bake for 25–30 minutes, or until the edges are bubbling, the topping is fragrant, and the pecans look toasted and glossy. If you prefer a deeper, more toasted top, you can leave it in for another 5 minutes, watching closely.

Remove from the oven and let the bake rest for at least 10 minutes before serving; this helps the sweet potato layer set slightly and makes it easier to scoop. If you like, finish with a light sprinkle of flaky sea salt and a few extra toasted pecans on top. Serve warm straight from the baking dish, ideally alongside something grilled or roasted to keep the campfire spirit going.

Pro Tips

• Roast, do not boil, for more flavor. Roasting concentrates the natural sweetness of the potatoes and keeps them from getting waterlogged, which can make the base gummy.
• Brown the butter deeply. Wait until the butter smells nutty and the bits on the bottom are a rich golden brown. This is where the “wow” flavor comes from, so do not rush it.
• Room-temperature eggs and milk mix in better. Cold ingredients can seize up the butter and make the mixture lumpy. If they are cold, just let them sit out while the potatoes roast.
• Make it smoother or more rustic. For an ultra-smooth base, use a hand mixer. For a more campfire, chunky texture, stick with a hand masher and leave a few small pieces of sweet potato.
• Shield the top if it browns too fast. If the pecans start to get very dark before the center is hot, tent the dish loosely with foil for the last 5–10 minutes.

Variations

• Campfire marshmallow finish: After baking, scatter 1 1/2 cups mini marshmallows over the hot casserole and broil on the top rack for 1–2 minutes, watching constantly, until golden and toasted.
• Maple-pecan only (no oats): Omit the oats and add an extra 1/4 cup chopped pecans for a pure nut topping with even more crunch.
• Spiced chai version: Swap the nutmeg and some of the cinnamon for 1 tsp chai spice blend, and add an extra 1/2 tsp vanilla for a gently spiced twist.

Storage & Make-Ahead

To make ahead, assemble the full bake (sweet potato base and pecan topping) in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready to cook, let the dish sit at room temperature for 20–30 minutes while the oven preheats to 350°F (175°C), then bake 30–35 minutes until hot and bubbly.

For leftovers, cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave (about 1–2 minutes) or warm the whole dish, covered with foil, in a 325°F (165°C) oven for 15–20 minutes. The topping will soften slightly over time; for extra crunch, you can sprinkle on a few fresh toasted pecans just before serving. This dish does not freeze quite as crisply (the topping softens), but the flavor is still good if frozen up to 2 months and reheated gently.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe): about 460 calories, 24 g fat, 8 g saturated fat, 52 g carbohydrates, 6 g protein, 5 g fiber, 25 g sugars, and 260 mg sodium. These numbers are estimates and will vary based on specific ingredients and brands used.