Sweet Potato Casserole Recipe
A classic and crowd-pleasing side dish, this Sweet Potato Casserole features a smooth and creamy base crowned with a buttery brown sugar and pecan topping. It's an essential addition to any festive gathering, especially Thanksgiving.
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Servings: 15
Ingredients
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 4 –5 large sweet potatoes orange yams
- 1/4 cup melted butter
- 1/2 cup evaporated milk or substitute with cream or half and half
- 1 teaspoon vanilla extract
For the topping:
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1 cup light brown sugar
Instructions
- Place the sweet potatoes into a large pot and add water until it reaches just over halfway up the potatoes. Bring to a boil, then reduce to a medium simmer and cover. Cook until the potatoes are fork-tender, approximately 20 to 40 minutes depending on size. Avoid overcooking to prevent mushiness.
- Drain the water and set the potatoes aside on a cutting board or plate to cool. Once manageable, peel and discard the skins and transfer the potatoes to a large mixing bowl.
- Incorporate the eggs, evaporated milk, sugar, vanilla, salt, and melted butter. Begin mashing with a potato masher, then switch to a hand mixer on low speed for about 45 seconds to achieve a smooth consistency.
- Spread the sweet potato mixture evenly into a greased casserole dish—an 8×11'', 9×13'', or deep 10'' pie pan is suitable.
- For the topping, combine brown sugar, flour, and chopped pecans in a bowl. Cut in the butter using a fork or pastry blender until the mixture becomes coarse and crumbly. Distribute this topping uniformly over the sweet potatoes.
- Bake in a preheated oven at 350°F for 35 to 40 minutes until the top is golden and crisp.
- Store any leftovers covered in the refrigerator for up to 4–5 days.
Notes
For a marshmallow version, layer mini marshmallows over the casserole before baking and cook for about 25 minutes until puffed and lightly browned.
If avoiding nuts, replace pecans with ½ cup of rolled oats for added texture.
To prepare in advance, assemble the sweet potato base and place it in a dish. Prepare the topping separately. Store both covered in the refrigerator for 1–2 days, then add topping just before baking.
For freezing, assemble the unbaked casserole, wrap tightly with double layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and allow it to sit at room temperature for 30 minutes prior to baking.
If avoiding nuts, replace pecans with ½ cup of rolled oats for added texture.
To prepare in advance, assemble the sweet potato base and place it in a dish. Prepare the topping separately. Store both covered in the refrigerator for 1–2 days, then add topping just before baking.
For freezing, assemble the unbaked casserole, wrap tightly with double layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and allow it to sit at room temperature for 30 minutes prior to baking.