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Sweet Potato Casserole Recipe

This Sweet Potato Casserole combines creamy mashed sweet potatoes with a crunchy pecan topping for the perfect holiday side dish. Sweet, buttery, and utterly irresistible!
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Equipment

  • Large pot
  • Mixing bowls
  • Potato masher or hand mixer
  • 9x13-inch baking dish
  • Spatula

Ingredients
  

  • For the Sweet Potatoes:
  • 4 –5 large sweet potatoes about 3 pounds, peeled and cubed
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • For the Pecan Topping:
  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup unsalted butter melted

Instructions
 

  • Cook the Sweet Potatoes:
  • Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15–20 minutes. Drain and return to the pot.
  • Mash the Sweet Potatoes:
  • Mash the sweet potatoes until smooth using a potato masher or hand mixer.
  • Mix the Sweet Potato Base:
  • Add melted butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the mashed sweet potatoes. Mix until well combined.
  • Prepare the Topping:
  • In a mixing bowl, combine chopped pecans, brown sugar, flour, and melted butter. Stir until crumbly.
  • Assemble the Casserole:
  • Preheat your oven to 350°F (175°C). Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish. Sprinkle the pecan topping evenly over the sweet potatoes.
  • Bake:
  • Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.
  • Serve:
  • Let the casserole cool for a few minutes before serving. Enjoy it warm!