Description
Sweet Potato Casserole: Creamy mashed sweet potatoes with a buttery brown-sugar swirl and a crispy pecan topping, creating a comforting, crowd-pleasing side perfect for Thanksgiving, Christmas, or any cozy family dinner.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/3 cup butter, melted
- 1/3 cup brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Boil sweet potatoes for 15–20 minutes until very tender. Drain and mash until smooth.
- Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Spread the sweet potato mixture evenly into the baking dish.
- In a bowl, mix pecans, brown sugar, flour, and melted butter to form the topping.
- Sprinkle the topping evenly over the casserole.
- Bake 30–35 minutes, or until the top is golden and crisp.
- Let cool slightly before serving.
Notes
- For a crunchier topping, bake a few minutes longer until topping is deeply golden.
- Can be made ahead: prepare the base the day before, cover and refrigerate; add topping just before baking.
- To lighten: substitute half of the butter with applesauce.
- Dairy-free option: use plant-based milk and vegan butter.
- Leftovers store in an airtight container in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: Approx 414
- Sugar: Approx 9 g
- Sodium: Approx 72 mg
- Fat: Approx 26 g
- Saturated Fat: Approx 8 g
- Unsaturated Fat: Approx 18 g
- Trans Fat: 0 g
- Carbohydrates: Approx 53 g
- Fiber: Approx 3 g
- Protein: Approx 7 g
- Cholesterol: Approx 120 mg
Keywords: Sweet Potato Casserole, pecan topping, holiday side dish, Thanksgiving side, Christmas side, creamy sweet potato bake, easy casserole