Ingredients
Casserole Base:
- 3 cups mashed sweet potatoes (boiled and peeled before mashing)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Pecan Topping:
- 1/3 cup unsalted butter (melted)
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
Step-by-Step Instructions
- Prepping the Sweet Potatoes
- Boil peeled sweet potatoes until fork-tender, about 20 minutes.
- Mash the sweet potatoes until smooth.
- Mixing the Casserole Base
- Combine the mashed sweet potatoes with sugar, butter, eggs, vanilla, and milk.
- Beat the mixture until creamy and well-blended.
- Spread evenly in a greased 9×13” baking dish.
- Creating the Crunchy Pecan Topping
- Mix melted butter, brown sugar, flour, and chopped pecans in a bowl.
- Sprinkle the topping evenly over the sweet potato mixture.
- Baking to Perfection
- Bake at 350°F (175°C) for 25 minutes.
- Look for a bubbling, golden-brown topping as your cue to remove it from the oven.
Tips for Success
- Use fresh sweet potatoes for the best flavor and texture.
- Let the casserole sit for 5 minutes after baking to allow the topping to set.
- For extra crunch, toast the pecans before mixing them into the topping.
Recipe Variations
- Marshmallow-Topped Version: Replace the pecan topping with a layer of mini marshmallows for a kid-friendly twist.
- Gluten-Free: Use almond flour in place of all-purpose flour.
- Vegan Option: Substitute plant-based butter and a flaxseed egg mixture.
Serving Suggestions
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Pair this casserole with roasted turkey or ham for a hearty holiday meal. For drinks, sweet tea or a rich red wine complement the flavors beautifully.
How to Store and Reheat Leftovers
- Storing: Cover the casserole tightly with plastic wrap and refrigerate for up to 4 days.
- Reheating: Warm in the oven at 325°F until heated through or microwave individual portions.
