Yummy Sweet Potato Casserole
This Yummy Sweet Potato Casserole with Pecan Topping is our family's favorite and most requested side dish during the holidays. It's a classic recipe and super easy to make ahead.
Keyword: holidays, pecans, side dish, sweet potato, sweet potato casserole
- 4 cups sweet potato peeled and cubed
- 1/2 cup white granulated sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
For the Pecan Topping
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter softened
- 1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Spray a 13x9 inch baking pan with nonstick spray.
Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth.
Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans.
Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Tips, Tricks, and FAQs
- Can I use canned sweet potatoes? No, using fresh sweet potatoes will provide the best results.
- You can replace the pecans with walnuts, or even hazelnuts.
- Swap out the cinnamon for pumpkin pie spice to give it a little different flavor.
- Use less sugar if you would like a more savory dish.