Sweet Potato Casserole
A creamy, sweet holiday casserole with a crispy pecan topping. A crowd-pleasing classic for Thanksgiving and beyond.
Equipment
- - Mixing bowls
- - Potato masher or mixer
- - 9x13” baking dish
- - Spoon or spatula
Ingredients
- **For the base:**
- - 4 cups mashed sweet potatoes
- - ½ cup sugar
- - 2 eggs beaten
- - ½ cup milk
- - ½ cup melted butter
- - 1 tsp vanilla extract
- - ½ tsp cinnamon optional
- - Pinch of salt
- **For the topping:**
- - ½ cup brown sugar
- - ⅓ cup all-purpose flour
- - ⅓ cup softened butter
- - 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease a 9x13” baking dish.
- Mix sweet potatoes, sugar, eggs, milk, butter, vanilla, cinnamon, and salt.
- Pour mixture into baking dish and smooth the top.
- In a separate bowl, combine brown sugar and flour. Cut in butter. Stir in pecans.
- Sprinkle topping over sweet potato mixture.
- Bake for 30–35 minutes until golden and set.
Notes
- Use canned or fresh sweet potatoes
- Double the topping for extra crunch
- Refrigerate leftovers for up to 4 days
- Can be made ahead and frozen
- Double the topping for extra crunch
- Refrigerate leftovers for up to 4 days
- Can be made ahead and frozen