Sweet Potato Casserole
A comforting American dish featuring creamy mashed sweet potatoes topped with a buttery brown sugar pecan crumble. Perfectly warm and nutty for easy weeknight dinners or holiday sides.
Equipment
- 1 9x13 baking dish
- 1 pot for boiling sweet potatoes
- 1 mixer or potato masher
- 1 pastry cutter or fingers for mixing topping
Ingredients
- 4 cups peeled and cubed sweet potatoes
- 2 large eggs beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter softened
- ½ cup chopped pecans
Instructions
- Boil peeled and cubed sweet potatoes until tender, then drain well.
- Mash sweet potatoes while still warm and mix in the beaten eggs, sugar, milk, softened butter, vanilla extract, and salt until smooth and creamy.
- Grease a 9x13 baking dish and pour the sweet potato mixture evenly into it.
- Combine the brown sugar, all-purpose flour, softened butter, and chopped pecans to form the topping.
- Sprinkle the topping evenly over the sweet potato base.
- Bake in a preheated oven at 325°F for 30 minutes.
- Allow to cool slightly before serving for best texture.
Notes
- Mash sweet potatoes while warm for easier blending.
- Use a pastry cutter or fingers to mix topping.
- Optional: add cinnamon or nutmeg for extra spice.
- Store leftovers refrigerated, reheat covered at 350°F.