Description
The best sweet potato casserole is a classic holiday side dish that perfectly combines sweetness and crunch. This creamy, rich, and flavorful recipe features mashed sweet potatoes topped with a buttery brown sugar pecan crust. It’s a comforting addition to Thanksgiving or Christmas dinners that everyone will love.
Ingredients
- 3 cups mashed sweet potatoes
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup melted butter
Topping:
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 1 1/2 to 2-quart casserole dish with nonstick cooking spray.
- In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Mix until smooth and creamy.
- Pour the mixture into the prepared casserole dish and spread evenly.
- To make the topping, mix brown sugar, flour, melted butter, and chopped pecans in a small bowl until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30–40 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
Serve your sweet potato casserole warm straight from the oven for the best flavor and texture. It pairs beautifully with turkey, ham, or roasted chicken and makes a comforting addition to any holiday spread. To store leftovers, allow the casserole to cool completely, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. For reheating, warm it in a 325°F oven until hot throughout, or use the microwave for individual servings. If preparing ahead of time, assemble the casserole (without baking), cover, and refrigerate for up to 24 hours before baking. To freeze, wrap tightly before baking and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
