Sweet Potato Casserole
A classic holiday side dish—creamy sweet potatoes under a crisp brown sugar pecan topping. The ultimate comfort casserole.
Equipment
- Mixing bowls
- - 9x13" baking dish
- Spatula
- Oven
Ingredients
- **Sweet Potato Filling**
- - 4 cups mashed sweet potatoes
- - ¾ cup white sugar
- - 2 eggs lightly beaten
- - ½ cup milk
- - ½ cup melted butter
- - 1 tsp vanilla extract
- - ½ tsp salt
- **Pecan Topping**
- - ½ cup brown sugar
- - ⅓ cup flour
- - ⅓ cup melted butter
- - 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch dish.
- In a large bowl, mix all filling ingredients until smooth.
- Pour into baking dish and smooth the top.
- In a separate bowl, mix brown sugar and flour. Stir in butter, then fold in pecans.
- Sprinkle topping evenly over sweet potatoes.
- Bake for 30–35 minutes until golden and bubbly.
- Let rest before serving.
Notes
- Make ahead and refrigerate up to 2 days unbaked
- Swap topping with marshmallows if desired
- Reduce sugar for a more savory version
- Swap topping with marshmallows if desired
- Reduce sugar for a more savory version