Creamy Easy Sweet Potato Casserole with Pecans (Print Version)

Simple Easy Sweet Potato Casserole recipe. Learn my tricks for a creamy texture and crunchy pecan topping. A family favorite, honestly!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - 3 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup whole milk
04 - 1/2 cup packed light brown sugar
05 - 1 tsp vanilla extract
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground nutmeg
08 - 1/4 tsp salt

→ Pecan Crumble Topping

09 - 1 cup chopped pecans
10 - 1/4 cup all-purpose flour
11 - 1/4 cup granulated sugar
12 - 1/4 cup unsalted butter, cold and cubed

→ Optional Extras

13 - 1/4 cup mini marshmallows (for the last 10 mins of baking)
14 - 1 tbsp bourbon (for a richer base flavor)

# Instructions:

01 - First things first, get those sweet potatoes peeled and chopped into roughly 1-inch cubes. I usually just eyeball it; don't stress about perfection here. Then, pop them into a large pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. You want them soft enough to easily mash, but not falling apart. I always forget to salt the water, but it makes a difference!
02 - Once those sweet potatoes are tender, drain them really well. Seriously, get all that water out! Then, transfer them back to the empty pot or a large bowl. Add your half cup of melted butter, half cup of milk, half cup of brown sugar, vanilla extract, cinnamon, nutmeg, and the quarter teaspoon of salt. Grab your masher and get to work! I like a few small lumps for texture, so I don't go crazy. It smells so good at this stage, honestly!
03 - After mashing, give everything a good stir with a spoon to make sure all those delicious flavors are totally combined. Taste it! This is your chance to adjust. Need a little more sweetness? Add a tablespoon more brown sugar. Feeling spicy? A tiny dash more cinnamon. I’ve definitely added too much nutmeg before, and it was a bit overwhelming, so go easy there! This creamy base is what makes a truly great Easy Sweet Potato Casserole.
04 - Now for the best part—the crunchy topping! In a medium bowl, combine the quarter cup of all-purpose flour, quarter cup of granulated sugar, and the chopped pecans. Then, cut in the cold quarter cup of butter. I use my fingertips for this, rubbing the butter into the dry ingredients until it resembles coarse crumbs. This is where you get that glorious, buttery crunch for your Easy Sweet Potato Casserole.
05 - Preheat your oven to 375°F (190°C). Grab an 8x8 inch baking dish or a similar size. Spread your mashed sweet potato mixture evenly into the bottom of the dish. It should look smooth and inviting. Then, generously sprinkle that pecan crumble topping all over the top. Make sure to get good coverage; every bite deserves some crunch! I sometimes get a little messy here, crumbs everywhere, but it’s worth it.
06 - Pop your assembled Easy Sweet Potato Casserole into the preheated oven. Bake for about 25-30 minutes, or until the topping is beautifully golden brown and the sweet potato mixture is bubbly around the edges. When it comes out, the whole kitchen will smell incredible! Let it cool for a few minutes before serving; it helps everything set up just right, and you avoid burning your tongue, which I’ve done more times than I care to admit.

# Notes:

01 - Don't over-mash the sweet potatoes; a few small lumps give it character, honestly.
02 - You can prep the sweet potato base a day ahead and store it in the fridge. Just add the topping and bake when ready!
03 - No pecans? Crushed cornflakes work for a crunchy topping, I tried it once!
04 - Serve this warm, maybe with a dollop of whipped cream if you're feeling extra.

# Tools You'll Need:

01 - Large pot
02 - potato masher
03 - mixing bowls
04 - 8x8 inch baking dish

# Nutrition Facts (Per Serving):

Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 45-50g
Protein: 3-5g

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