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5.0 from 93 votes

Sweet Potato Casserole with Buttery Pecan Topping

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 to 16 servings
Course: Side Dish
Cuisine: American

Ingredients

Sweet Potato Filling:
  • 3 medium (or 4 to 5 small) sweet potatoes, about 2 1/2 pounds (see note)
  • ⅔ cup 2%, whole, or evaporated milk
  • ⅓ to ½ to ½ cup packed light or dark brown sugar
  • 2 large eggs
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
Buttery Pecan Topping:
  • ¾ cup packed light brown sugar
  • ½ cup all-purpose flour
  • pinch of salt
  • 6 tablespoons butter, melted
  • 1 ¼ cups Chopped Pecans

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
  2. For the potatoes, peel and cube the sweet potatoes. You should have about 6 cups or 2 to 2 1/2 pounds of cubed potatoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the potatoes are tender, 12-15 minutes. Drain and place in a large bowl.
  3. Lightly mash the sweet potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and mix until evenly combined.
  4. Spread the mixture evenly in the prepared pan.
  5. For the topping, in a medium bowl, whisk together the brown sugar, flour and salt. Add the butter and mix until evenly combined. Add the pecans and toss to combine.
  6. Sprinkle the topping over the sweet potato mixture. Bake for 25 to 30 minutes until the filling is hot throughout and the topping is golden. Serve immediately or cover with foil and keep warm for up to an hour before serving.

Notes

  • Sweet Potatoes: the potatoes can also be cooked in the Instant Pot with 1  cup water. Cook on high pressure for 4 minutes. Quick release the pressure (if liquid bubbles from the valve, close the valve, wait a few minutes and try again). Drain and use in the recipe.

Nutrition Information

Serving 1 serving Calories 265kcal (13%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 49mg (16%) Sodium 260mg (11%) Fiber 2g (8%) Sugar 18g (36%)

Nutrition Facts

Serving: 12to 16 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 serving
Calories 265kcal 13%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 49mg 16%
Sodium 260mg 11%
Fiber 2g 8%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.