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Sweet Potato Casserole That Tastes Like Home

David Atikson
Creamy sweet potato casserole topped with buttery brown sugar pecans a cozy holiday or weeknight favorite.  
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Casserole
Cuisine American
Servings 6 servings
Calories 286 kcal

Ingredients
  

  • 4-5 large sweet potatoes orange yams
  • 3 large eggs
  • 1/2 cup evaporated milk or substitute cream, or half and half
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter melted

Topping:

  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 cup pecans chopped

Instructions
 

  • Place sweet potatoes in a pot with water covering just over halfway.
  • Bring to boil, then reduce heat and simmer until fork-tender (20–40 min).
  • Drain, let cool slightly, then peel and transfer to large mixing bowl.
  • Add eggs, milk, vanilla, sugar, salt, and melted butter.
  • Mash, then beat on low with mixer until smooth.
  • Pour into a greased 9x13 or similar baking dish.
  • In separate bowl, mix flour, brown sugar, pecans, and butter for topping.
  • Sprinkle topping evenly over the casserole.
  • Bake at 350°F for 35–40 minutes.
  • Serve warm or refrigerate leftovers up to 5 days.

Notes

To freeze, assemble but do not bake. Thaw overnight and bake as directed.
Nut-free? Use rolled oats instead of pecans for topping.
Want to prep ahead? Make filling and topping separately 1–2 days in advance.
Keyword pecan topping, sweet potato casserole, thanksgiving side