Description
A holiday classic with creamy mashed sweet potatoes and a buttery pecan topping, balancing velvety smooth filling with a crisp, caramelized crunch. Perfect for Thanksgiving or cozy dinners.
Ingredients
Sweet Potato Filling
4 cups peeled, 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
Pecan Topping
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans
Instructions
- Place sweet potato cubes in a large pot of water. Bring to a boil and cook 15 minutes or until fork-tender. Drain well to remove excess water. Mash until smooth and slightly fluffy. Let cool 5 minutes before adding eggs.
- In a mixing bowl, stir together mashed sweet potatoes, eggs, sugar, milk, butter, vanilla, and salt until smooth and creamy.
- Spread mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
- In a bowl, combine brown sugar, flour, and butter. Mix until crumbly, then fold in pecans.
- Sprinkle topping over sweet potato base. Bake at 350°F (175°C) for 30–35 minutes, until golden brown and crisp.
- Let casserole cool for 10 minutes before serving warm.
Notes
Thorough draining prevents a watery casserole.
Mash potatoes fully for smooth texture.
Bake uncovered so the topping crisps instead of steaming.
Can be made ahead: keep the filling refrigerated overnight, then add topping before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 21g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: thanksgiving casserole, sweet potato side, pecan sweet potato, holiday side dish, southern casserole, sweet potato bake