Description

Sweet Potato Casserole is a warm, comforting holiday classic featuring creamy mashed sweet potatoes topped with a buttery, crunchy pecan crumble. It’s the perfect balance of sweet and savory, ideal for festive gatherings like Thanksgiving and Christmas, and always a crowd-pleaser.

Ingredients

For the sweet potato base:

4 large sweet potatoes (about 3 pounds), peeled and cubed

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/4 cup milk (or non-dairy milk)

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

For the pecan crumble topping:

1 cup all-purpose flour

1 cup packed light brown sugar

1/2 cup unsalted butter, cold and cubed

1 cup chopped pecans

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Place cubed sweet potatoes in a pot, cover with salted water, and bring to a boil. Simmer for 15–20 minutes until tender.
Drain and mash the sweet potatoes until smooth.
Mix in melted butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
In a separate bowl, combine flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, then mix in pecans.
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread sweet potato mixture into the dish. Top evenly with pecan crumble.
Bake for 30–35 minutes until topping is golden and edges are bubbly.
Let rest for 10–15 minutes before serving.

Notes

Add mini marshmallows for a classic topping twist.
Stir in orange zest or a splash of bourbon for extra depth.
Make it nut-free with seeds or oats in place of pecans.
Use non-dairy milk and vegan butter for a dairy-free version.
Freeze unbaked casserole and thaw before baking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American