Description

This classic Yummy Sweet Potato Casserole combines tender baked sweet potatoes with a rich, creamy base and a crunchy pecan topping. Perfectly sweetened and spiced, this casserole is a beloved side dish that’s sure to be the star of your Thanksgiving or Christmas dinner. The creamy texture pairs wonderfully with the buttery pecan topping, creating a comforting and festive dish that your family will cherish year after year.

Ingredients

Sweet Potatoes:

4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt

Pecan Topping:

½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

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Instructions

Preheat Oven: Preheat your oven to 325 degrees F (165 degrees C) to prepare for baking the casserole.
Cook Sweet Potatoes: Place peeled and cubed sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork. Drain well and transfer them to a large mixing bowl.
Mash and Mix: Mash the sweet potatoes using a fork until mostly smooth. Add beaten eggs and mix well to combine. Stir in white sugar, milk, softened butter, vanilla extract, and salt. Mix until the mixture is smooth and creamy.
Prepare Baking Dish: Transfer the sweet potato mixture into a 9x13-inch baking dish, spreading it evenly.
Make Pecan Topping: In a medium bowl, combine brown sugar and all-purpose flour. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans evenly.
Assemble and Sprinkle: Evenly sprinkle the pecan topping mixture over the sweet potato layer in the baking dish.
Bake: Place the casserole in the preheated oven and bake for about 30 minutes, or until the topping is lightly browned and crisp.

Notes

For an ultra-smooth sweet potato filling, use an immersion blender instead of mashing with a fork or potato masher.
For smaller servings, divide the sweet potato mixture into ramekins, add pecan topping, and bake for about 25 minutes until browned.
This casserole pairs wonderfully with turkey or ham for holiday meals.