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Sweet Potato Casserole
5 from 63 votes

Sweet Potato Casserole

Sweet Potato Casserole is made by baking whole sweet potatoes until soft, then mashing and mixing them with butter, brown sugar, milk, eggs, vanilla, and seasoning for a smooth, rich base. A crunchy topping of flour, brown sugar, cinnamon, pecans, and melted butter creates a textured contrast once baked. This dish offers a blend of creamy sweet potato with a nutty, spiced crisp topping.

Prep Time
15 mins
Cook Time
1 hr 40 mins
Additional Time
5 mins
Total Time
2 hrs
Servings: 12
Course: Side Dish
Cuisine: American

Ingredients

  • 4 lbs sweet potato
  • 1/2 cup (110g) light brown sugar packed
  • 1/2 cup (113g) unsalted butter melted
  • 1/2 cup milk (anything but skim)
  • 2 egg large
  • 1 tsp vanilla extract
  • salt freshly ground
  • black pepper freshly ground
Topping
  • 1/2 cup (70g) all-purpose flour (scoop and level to measure)
  • 1/2 cup (110g) light brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1 cup pecans chopped or broken
  • 1/4 cup (57g) unsalted butter melted

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
  2. Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.
  3. Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
  4. Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 - 10 minutes so the eggs don't cook and in the mixture.
  5. Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
  6. Using an electric hand mixer blend mixture to combined well. 
  7. Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
  8. For the topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon and pecans (break up brown sugar clumps with fingertips as needed).
  9. Pour butter into mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
  10. Sprinkle mixture evenly over sweet potato mixture in baking dish.
  11. Bake in preheated until heated through, about 40 minutes, while tenting with foil during the last 10 to prevent excessive browning on topping if needed.
  12. Serve warm.

Notes

  • This recipe yields about 5 cups of mashed sweet potato mixture, enough for multiple servings.
  • Baking whole sweet potatoes until tender allows easy peeling and preserves moisture.
  • Using a potato masher or ricer ensures smooth mashed sweet potatoes before mixing.
  • The pecan topping adds a crunchy texture that contrasts the creamy base well.