Classic Sweet Potato Casserole
This delicious Southern-style sweet potato casserole has a creamy sweet potato filling and a crunchy, buttery pecan topping. A perfect Holiday side dish!
Servings: 8
Equipment
- 2-quart Baking Dish (8x8-inch or 9x9-inch)
- Mixing Spoon or Silicone Spatula
- Potato Masher (for preparing the sweet potatoes)
Ingredients
- 3-4 cups Sweet Potatoes, cooked, mashed, and cooled; about 2-3 pounds raw
- 1 ½ cups Brown Sugar packed, divided
- 2 large Eggs lightly beaten
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
- ¾ teaspoon Cinnamon, divided
- ⅛ teaspoon Nutmeg
- ½ cup Whole Milk (or half-and-half, evaporated milk)
- ¾ cup Butter, melted and cooled, divided
- ⅓ cup All-Purpose Flour
- 4 ounces Pecans chopped, about 1 cup
Instructions
Prep
- Be sure to let the mashed sweet potatoes cool before making the casserole so the heat doesn’t start cooking the eggs.
- Heat the oven to 350°F. Grease a 2-quart casserole dish with butter or cooking spray. An 8x8-inch baking dish works; a 9x9-inch dish will give you a slightly shallower casserole.
Make Sweet Potato Mixture
- In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, salt, ½ teaspoon of the cinnamon, nutmeg, milk, and ½ cup of the cooled melted butter. Mix thoroughly.
Make Topping
- In another bowl, combine the remaining ½ cup brown sugar, remaining ¼ teaspoon cinnamon, flour, and remaining ¼ cup melted butter. Mix well. The mixture will have a dough-like consistency.
- Stir the chopped pecans into the topping mixture and set aside.
Assemble
- Spoon the sweet potato mixture into the prepared baking dish and spread evenly.
- Crumble the pecan topping evenly over the sweet potato filling.
Bake
- Bake for 35–45 minutes, until the filling is set and hot in the center and the topping has browned. A fuller 8x8-inch dish may need closer to 45 minutes. If the topping is browning too quickly, loosely tent with foil.
Notes
Sweet Potatoes: This recipe starts with cooked, mashed, and cooled sweet potatoes. (Measure after cooking and mashing). See the blog post above for baking and boiling directions, plus how to use canned sweet potatoes.
- Make Ahead: Prepare the filling and topping up to one day ahead. Cover and refrigerate separately, then add the topping just before baking. Allow additional baking time for a refrigerated casserole.
- Storage: Refrigerate leftovers within two hours and use within 3–4 days. Reheat to 165°F.
- Freezing: Freeze the baked casserole for up to 2–3 months. Thaw in the refrigerator before reheating. The topping may soften after freezing.
Nutrition
Calories: 524kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 335mg | Fiber: 4g | Sugar: 48g
