This rich and comforting sweet potato casserole is the perfect blend of creamy, lightly sweet filling and a buttery, crunchy pecan topping. Each bite delivers a warm, nostalgic flavor that feels right at home on any holiday table, making it a must-have dish for gatherings with family and friends.
Whether you’re serving it for Thanksgiving, Christmas, or a cozy Sunday dinner, this casserole stands out with its smooth texture and irresistible topping. It’s simple to prepare yet delivers bakery-quality flavor, and once you try it, it’s sure to become a tradition in your home year after year.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 12
Yield: 1 (9×13-inch) casserole
Ingredients
Sweet Potato Filling:
- 4 cups peeled and cubed sweet potatoes
- 2 large eggs, beaten
- 1/2 cup white sugar
- 1/2 cup milk
- 4 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Pecan Topping:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Directions
- Preheat your oven to 325°F (165°C) and lightly grease a 9×13-inch baking dish.
- Add the cubed sweet potatoes to a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until fork-tender, about 10 to 15 minutes. Drain well.
- Transfer the cooked sweet potatoes to a large bowl and mash until mostly smooth. Add the beaten eggs and mix thoroughly.
- Stir in the sugar, milk, butter, vanilla extract, and salt. Continue mixing until the filling is smooth and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, combine the brown sugar and flour. Cut in the butter until the mixture resembles coarse crumbs, then gently fold in the chopped pecans.
- Evenly sprinkle the pecan topping over the sweet potato layer.
- Bake for about 30 minutes, or until the topping is golden brown and the casserole is heated through.
- Remove from the oven and let cool slightly before serving.