Description
This classic Sweet Potato Casserole recipe features creamy mashed sweet potatoes baked with a rich, buttery pecan topping. Perfect as a comforting side dish for holidays like Thanksgiving, it combines the natural sweetness of sweet potatoes with a crunchy, caramelized crumble.
Ingredients
Scale
Main Ingredients
- 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, softened
- 3/4 cup chopped pecans
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Sweet Potato Base: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, eggs, melted butter, whole milk, vanilla extract, and salt. Mix thoroughly until the mixture is smooth and uniform in texture.
- Transfer Mixture: Pour the sweet potato mixture into the greased baking dish and spread it evenly to form the casserole base.
- Prepare Topping: In a separate bowl, mix the brown sugar and flour. Cut in the softened butter using a fork or pastry cutter until the mixture becomes crumbly. Stir in the chopped pecans until they are evenly distributed.
- Add Topping to Casserole: Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is heated through.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and make it easier to portion.
Notes
- You can prepare the casserole ahead of time and refrigerate it overnight; bring it to room temperature before baking for best results.
- For added sweetness, sprinkle mini marshmallows over the topping during the last 5 minutes of baking to melt and brown.
