Description

This baked sweet potato casserole is creamy, perfectly spiced, and finished with a buttery pecan crumble. It’s the side my family requests every Thanksgiving and Christmas, easy to make ahead and guaranteed to become a new tradition.

Ingredients

4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 Tbsp butter, softened
½ tsp vanilla extract
½ tsp salt
½ cup packed brown sugar
⅓ cup all-purpose flour
3 Tbsp butter, softened
½ cup chopped pecans

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Instructions

Preheat oven to 325°F (165°C). Place sweet potatoes in a saucepan, cover with water, and simmer until tender, 10–15 minutes. Drain and transfer to a large bowl.
Mash potatoes. Stir in eggs, sugar, milk, butter, vanilla, and salt until smooth. Spread into a greased 9×13-inch baking dish.
In a bowl, combine brown sugar and flour. Cut in butter with a pastry cutter or fork until coarse crumbs form. Stir in pecans. Sprinkle evenly over the potato mixture.
Bake for about 30 minutes, until the topping is lightly browned and the filling is set. Rest a few minutes before serving.

Notes

Make ahead by preparing filling and topping 1–2 days in advance; refrigerate separately. Assemble and bake just before serving. Freezer friendly; bake filling (without topping) in a foil pan, cool, wrap well, and freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American