Description
A rich and comforting sweet potato casserole with a smooth, creamy filling flavored with brown sugar and vanilla, topped with a buttery cinnamon-pecan crumble that bakes until golden and crisp.
Ingredients
Sweet potatoes, peeled and cubed
1 1/4 cups light brown sugar, divided
Unsalted butter, cubed or softened for the filling and melted and cooled for the topping
Whole milk
Eggs
Salt
Vanilla extract
All-purpose flour
Ground cinnamon
Pecan halves, chopped
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish with butter or nonstick cooking spray.
- Place the peeled and cubed sweet potatoes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat, reduce to medium, and cook for 15–20 minutes, or until very tender.
- Drain the sweet potatoes thoroughly and return them to the pot. Mash until smooth, then add 1/4 cup brown sugar, the cubed butter, whole milk, eggs, salt, and vanilla. Beat with a hand mixer or stir vigorously until smooth and creamy.
- Spread the sweet potato mixture evenly in the prepared casserole dish and allow it to cool slightly while preparing the topping.
- In a medium bowl, combine 1 cup brown sugar with the flour and cinnamon. Stir in the melted and cooled butter with a fork until crumbly, then fold in the chopped pecans.
- Sprinkle the brown sugar pecan topping evenly over the sweet potato filling.
- Bake for 25–30 minutes, until the filling is slightly puffed and the pecan topping is golden brown.
- Let the casserole rest for about 10 minutes before serving.
Notes
For a marshmallow variation, reduce or omit the pecan crumble and add mini marshmallows during the final few minutes of baking.
Walnuts can be substituted for pecans, or additional pecans can be added for extra crunch.
Add a small pinch of nutmeg, ginger, or allspice for a warmer spice profile.
For a less sweet casserole, reduce the brown sugar in the filling or topping.
For an extra-rich filling, substitute half-and-half or a little heavy cream for the whole milk.
Store leftovers covered or in an airtight container in the refrigerator for up to 3–4 days.
Reheat covered with foil in a 350°F (175°C) oven until heated through, removing the foil near the end to help crisp the topping.
For make-ahead preparation, refrigerate the sweet potato filling in the baking dish and keep the pecan topping separate until shortly before baking.
Canned sweet potatoes may be substituted for fresh sweet potatoes; drain thoroughly and adjust the brown sugar if they are packed in syrup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 75 mg
