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Sweet Potato Casserole

A delightful dish that combines sweet potatoes with buttery layers and a crunchy topping, perfect for gatherings and holidays.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300

Ingredients
  

Main Ingredients
  • 2.5 lb. sweet potatoes, peeled and cut into cubes
  • 4 Tbsp. unsalted butter, softened
  • 2 large eggs
  • 0.5 cup milk, preferably whole
  • 0.5 cup packed light brown sugar
  • 1 tsp. kosher salt
  • 0.5 tsp. ground nutmeg
  • 0.25 tsp. pure vanilla extract
Topping
  • 1 cup chopped toasted pecans Toast pecans for extra flavor.
  • 0.5 cup all-purpose flour
  • 0.5 cup packed light brown sugar
  • 4 Tbsp. unsalted butter, melted
  • 0.5 tsp. kosher salt
For Preparation
  • Cooking spray For greasing the baking dish.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a medium baking dish with cooking spray.
  2. Place the sweet potatoes in a large pot and cover them with water.
  3. Bring the water to a boil, then lower the heat to medium-low. Simmer the sweet potatoes until they are tender, about 15 minutes.
  4. Drain the sweet potatoes and let them cool slightly. Transfer them to a large bowl.
  5. Add the softened butter to the sweet potatoes. Mash them until you reach your desired consistency.
  6. Stir in the eggs, milk, brown sugar, salt, nutmeg, and vanilla until the mixture is smooth.
  7. Transfer the mixture to the prepared baking dish.
Topping
  1. In a separate bowl, mix the chopped pecans, flour, brown sugar, melted butter, and salt until everything is combined.
  2. Sprinkle the topping over the sweet potato mixture.
Baking
  1. Bake the casserole for about 25 minutes, or until it is warmed through and golden brown on top.

Notes

Sweet Potato Casserole can be served warm as a side dish with roasted meats or enjoyed as a sweet addition to a festive holiday meal. Leftovers can be stored in the refrigerator for up to 3-5 days.