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Sweet Potato Casserole

Sweet potato casserole topped with a pecan crumble being scooped from a white baking dish.
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A creamy and comforting Sweet Potato Casserole topped with a crunchy brown sugar pecan crumble. Perfect as a make-ahead holiday side dish that’s always a crowd-pleaser.

Ingredients

Scale
  • 4–5 large sweet potatoes (about 3.5 to 4 lbs)
  • 3 large eggs
  • 1/2 cup evaporated milk (or half and half)
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Pecan Topping:
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup chopped pecans

Instructions

  1. Peel and cut sweet potatoes into chunks. Place in a large pot and add water until covered halfway. Boil, then simmer covered for 20–40 minutes until fork-tender. Drain and cool.
  2. Peel (if not done earlier) and transfer sweet potatoes to a large mixing bowl. Mash with a masher, then blend with hand mixer on low.
  3. Add eggs, evaporated milk, sugar, butter, vanilla, and salt. Mix until smooth and combined.
  4. Pour into a greased 9×13 inch casserole dish and smooth the top.
  5. In a separate bowl, mix flour, brown sugar, chopped pecans, and butter with a fork until crumbly.
  6. Sprinkle pecan topping evenly over the sweet potato mixture.
  7. Bake at 350°F (175°C) for 35–40 minutes until golden and slightly puffed.
  8. Cool for 10 minutes before serving.

Notes

  • Can be made 1–2 days ahead. Store filling and topping separately, then bake before serving.
  • Freeze unbaked casserole for up to 3 months. Thaw overnight and bake as directed.
  • Nut-free version: Substitute pecans with rolled oats.
  • To reheat, cover and warm in a 325°F oven for 15–20 minutes.
  • Add marshmallows instead of pecans for a traditional topping.

Nutrition

Find it online: https://recipeeasily.com/sweet-potato-casserole-recipe/