Sweet Potato Casserole Recipe

Scooping sweet potato casserole from a baking dish.

5 from 82 votes

Sweet Potato Casserole Recipe

Sweet Potato Casserole is creamy, buttery, and topped with a crunchy pecan streusel, an easy holiday side that's perfect for Thanksgiving.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

4 cups cubed sweet potatoes
½ cup sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoon butter, softened
½ cup milk
½ teaspoon vanilla extract
½ cup brown sugar
1 ½ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

Instructions

Preheat oven to 325°F.
In a medium pot, cover sweet potatoes in water and cook over medium-high heat until tender; drain and mash.
In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk, and vanilla extract, until smooth. Poor in a greased 9x13" baking dish.
Mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle the mixture over your sweet potato mixture.
Bake for 30 minutes or until the top is lightly brown. ENJOY!

Notes

Recipe Tips.

Cook the sweet potatoes until they're fork tender so they mash smoothly.
Mash the potatoes while they're still warm for the creamiest filling.
Sprinkle the topping evenly over the casserole so every bite has a buttery crunch.
Let the casserole rest for 5 to 10 minutes before serving so it sets up nicely.

Make ahead of time. Prepare the streusel topping, but refrigerate separately in a Ziploc bag. The prepared potato filling can be kept, covered, in the fridge for 2-3 days. When ready to make, add the topping and bake as directed.

Store. Store leftovers in a container in the fridge for 3-4 days and reheat in the microwave.

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