Easy Sweet Potato Casserole

This sweet potato casserole is a holiday dinner must-have! Creamy sweet potatoes are topped with a sugary and buttery pecan topping.

Course Side Dish

Cuisine American

Prep Time 35

Cook Time 30

Total Time 1 5

Servings servings

Calories 515kcal

Author Whitney Wright

Equipment

Le Creuset (dutch oven)

Ingredients

4 large sweet potatoes peeled and cubed (about 2.5 pounds)
1/2 cup brown sugar packed
1/2 cup butter
2 large eggs
1 teaspoons vanilla
1/2 cup milk

Pecan Topping

1/2 cup butter melted
3/4 cup brown sugar
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1 1/4 cups pecans chopped

Instructions

Place the sweet potatoes in a large pot, add water to cover the potatoes. Bring to boil over high heat, then lower to a simmer and cook until potatoes are very fork tender, 20-25 minutes. Drain.
While the potatoes are cooking make the topping: In a medium sized bowl mix the melted butter, brown sugar, salt, and flour. Mix until moist. Stir in the pecans. Let the mixture sit. This will allow the butter to set and slightly firm up again. Once butter has set, break the topping into clumps. Set aside.
Mash the potatoes.
Preheat oven to 350°F, butter a 9x9 baking dish. Set aside.
In a large bowl mix (or use hand beaters) to mix the mashed potatoes, butter, brown sugar, eggs, vanilla, and milk. Transfer to the baking dish.
Spread the pecan crumb topping over the mashed potato mixture.
Bake for 25-30 minutes or until golden on top.

Notes

This recipe must be baked in a 9x9 inch pan. Anything smaller and it won't fit.

You can make the casserole ahead of time! My mom would make a double one and freeze that. Wrap the entire casserole dish and freeze for 2-3 months. Remove and let thaw before baking.

Adapted from my mother's sweet potato casserole recipe.

Nutrition