Sweet Potato Casserole Recipe
Try this classic sweet potato casserole if you’re looking for a rich side dish guaranteed to please any crowd! It’s a great make-ahead holiday recipe.
Equipment
- 2-quart casserole dish
- Large Pot
- Potato masher
- Handheld mixer, optional
Ingredients
For the Sweet Potatoes:
- 3 pounds sweet potatoes peeled and cubed (1.35kg)
- ¼ cup packed light brown sugar (55g)
- ¼ cup unsalted butter cubed (56g)
- ¼ cup whole milk (60mL)
- 2 large eggs
- 1¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup packed light brown sugar (220g)
- ¼ cup all-purpose flour (30g)
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted and cooled (56g)
- 1 cup pecan halves chopped (90g)
Instructions
For the Sweet Potatoes:
- Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
- Place the sweet potatoes in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, until the potatoes are very tender. Drain well.
- Return the potatoes to the pot and mash with a potato masher or large fork. Add the brown sugar, butter, milk, eggs, salt and vanilla then beat with an electric hand mixer or stir with a wooden spoon until well combined. (A hand mixer will result in a smoother filling.)
- Spread the sweet potato mixture into the greased baking dish and smooth into an even layer. Set aside to cool slightly while you make the topping.
For the Topping:
- In a medium bowl, stir to combine the brown sugar, flour and cinnamon. With a fork, stir in the melted and cooled butter until the topping is crumbly. Stir in the roughly chopped pecans.
- Sprinkle the topping all over the sweet potatoes in the dish.
- Bake for 25 to 30 minutes until the casserole is slightly puffed and golden brown on top. Let it rest for about 10 minutes before serving.
Notes
- Other sweet potato cooking methods: I boil the potatoes in this recipe to save time, but for a more caramelized sweet potato flavor, you can roast them instead! Use my baked sweet potato recipe to cook 3 pounds of whole sweet potatoes for the filling, then peel off the skins and mash them with the rest of the ingredients. Or, to save hands-on cooking time, make my Instant Pot sweet potatoes.
Nutrition
Calories: 503kcal Carbohydrates: 73g Protein: 6g Fat: 22g Saturated Fat: 9g Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 0.5g Cholesterol: 78mg Sodium: 489mg Potassium: 708mg Fiber: 7g Sugar: 41g Vitamin A: 24574IU Vitamin C: 4mg Calcium: 111mg Iron: 2mg