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Sweet Potato Casserole with pecan topping in a baking dish

Sweet Potato Casserole

A comforting dish featuring creamy sweet potatoes with a crunchy topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Sweet Potato Base
  • 4-5 large large sweet potatoes (orange yams) Look for firm, unblemished sweet potatoes.
  • 3 large eggs
  • 1/2 cup evaporated milk Can substitute with 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 For topping.
  • 1/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 cup pecans, chopped

Method
 

Preparation
  1. Cook the sweet potatoes in a large pot filled with enough water to cover them halfway. Bring to a boil, then reduce heat and simmer until tender, about 20-40 minutes.
  2. Drain the sweet potatoes and allow them to cool. Once cool, peel them and place them in a large mixing bowl.
  3. Add eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the bowl. Mash everything together until smooth and creamy.
  4. Pour the sweet potato mixture into a greased casserole dish, spreading it evenly.
Topping
  1. Mix all-purpose flour, light brown sugar, and chopped pecans in a separate bowl. Cut in remaining butter until crumbly, then sprinkle over the sweet potato base.
Baking
  1. Bake in a preheated oven at 350°F for 35-40 minutes or until the topping is golden and crispy.
  2. Optional: Add miniature marshmallows on top and bake for an additional 25 minutes until puffy and browned.

Notes

Allow leftovers to cool completely before placing them in the fridge for storage. It can be prepared a day ahead and baked before serving. Can substitute pecans with crushed graham crackers or oats.