Sweet Potato Casserole with Brown Sugar Pecan Topping
Looking for a Thanksgiving side dish that guests will talk about until next year? Our Sweet Potato Casserole is your new go-to recipe. Featuring creamy sweet potatoes topped with a crunchy brown sugar and pecan crust, this dish delivers a perfect balance of cozy sweetness and satisfying texture.
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Servings: 15
Notes
Ingredients
- For the casserole:
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- ½ cup evaporated milk (alternatively use cream or half-and-half)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ cup melted butter
- For the topping:
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup light brown sugar
- 1 cup chopped pecans
Instructions
- Cook the Sweet Potatoes:
- Place sweet potatoes in a large pot.
- Add enough water to cover them slightly more than halfway.
- Bring to a boil, then reduce to a medium simmer.
- Cover and cook until fork-tender, about 20-40 minutes depending on size.
- Avoid overcooking.
- Peel the Potatoes:
- Drain the water and let potatoes cool until easy to handle.
- Peel and discard the skins.
- Transfer potatoes to a large mixing bowl.
- Make the Filling:
- Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter to the potatoes.
- Mash everything together until smooth.
- Start with a potato masher, then use an electric mixer on low for about 45 seconds to make it extra smooth.
- Assemble the Casserole:
- Transfer the sweet potato mixture into a lightly greased casserole dish (8x11-inch, 9x13-inch, or deep 10-inch pie pan).
- Prepare the Topping:
- In a separate bowl, combine flour, brown sugar, and chopped pecans.
- Cut in the butter using a fork or pastry blender until crumbly and well mixed.
- Sprinkle the topping evenly over the sweet potato filling.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake the casserole for 35-40 minutes, until the topping is golden and the filling is set.
- Store Leftovers:
- Refrigerate any leftovers for up to 4-5 days.
Notes
- Marshmallow Topping Alternative: For a marshmallow topping, cover the casserole with miniature marshmallows and bake for about 25 minutes, or until puffed and browned.
- Nut Allergy Adjustment: Replace nuts with ½ cup rolled oats for added texture, if needed.
- Make-Ahead: Prepare the filling and store in the baking dish, and the topping separately, up to 2 days in advance. Add the topping just before baking.
- Freezing Instructions: Prepare and assemble the casserole but do not bake. Double wrap in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and let sit at room temperature for 30 minutes before baking.