Classic Sweet Potato Casserole: A Family Favorite (Print Version)
Sweet Potato Casserole with a buttery pecan topping is a holiday must-have. My easy, authentic recipe brings warmth and comfort to any table. You'll love it!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
3 lbs (about 4-5 medium) sweet potatoes, peeled and cubed
02 -
1/2 cup unsalted butter, melted
03 -
1/2 cup packed brown sugar
04 -
1/4 cup whole milk or heavy cream
05 -
2 large eggs
06 -
1 tsp vanilla extract
→ Flavor Boosters
07 -
1/2 tsp ground cinnamon
08 -
1/4 tsp ground nutmeg
09 -
1/2 tsp salt
→ Crunchy Pecan Topping
10 -
1 cup chopped pecans
11 -
1/4 cup all-purpose flour
12 -
1/4 cup packed brown sugar
13 -
1/4 cup unsalted butter, melted
# Instructions:
01 -
First things first, get those sweet potatoes ready! I peel them, then chop them into roughly 1-inch cubes. This makes them cook more evenly. I usually boil mine until they’re fork-tender, which takes about 15-20 minutes. Sometimes, I roast them instead for a deeper flavor – just toss with a little olive oil and roast at 400°F (200°C) until soft, about 25-30 minutes. Be careful not to burn them, like I did one time trying to multitask too much!
02 -
Drain your cooked sweet potatoes really well. Seriously, you don't want a watery Sweet Potato Casserole. Then, mash them in a large bowl. A potato masher works great, or an electric mixer if you want it super smooth. Now, add the melted butter, brown sugar, whole milk (or cream!), eggs, vanilla, cinnamon, nutmeg, and salt. Mix it all up until it’s wonderfully smooth and creamy. This is where the magic starts to happen, you can really smell all those spices!
03 -
Lightly grease a 9x13 inch baking dish. I usually just use a pat of butter or a quick spray of cooking oil. Pour the sweet potato mixture into the prepared dish, spreading it out evenly. It should look rich and inviting at this stage! This is such a simple step, but I once forgot to grease the dish and had a heck of a time getting it out. Oops!
04 -
In a separate medium bowl, combine the chopped pecans, all-purpose flour, brown sugar, and melted butter for your Sweet Potato Casserole topping. Use a fork to mix it until it forms a crumbly texture. This topping is truly what makes this Sweet Potato Casserole shine, so don't be shy with those pecans!
05 -
Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish. Make sure it's spread out nicely so every bite gets some of that delicious crunch. Pop it into a preheated oven at 375°F (190°C). I usually bake mine for about 25-30 minutes. Keep an eye on it, because oven temperatures can vary wildly!
06 -
Your Sweet Potato Casserole is ready when the topping is golden brown and bubbly. It should smell absolutely incredible, filling your whole kitchen with warmth. Let it cool for about 10-15 minutes before serving. This helps it set up a bit and prevents any lava-hot bites. Trust me, it’s worth the wait! The texture should be soft and creamy underneath, with a satisfying crunch on top.
# Notes:
01 -
Always drain your sweet potatoes really, really well after boiling; excess water makes for a runny Sweet Potato Casserole, a mistake I learned the hard way.
02 -
Don't overbake! The topping can burn quickly, and the sweet potato mixture can dry out, so keep an eye on that golden-brown goodness.
03 -
Roasting the sweet potatoes instead of boiling them gives a much deeper, caramelized flavor to your Sweet Potato Casserole, a personal insight I swear by.
04 -
For an extra special touch, a sprinkle of flaky sea salt on the topping just before serving really elevates the flavors.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large pot
03 -
potato masher or electric mixer
04 -
mixing bowls
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 4g