Description
This easy Sweet Potato Casserole recipe features creamy mashed sweet potatoes mixed with eggs, evaporated milk, and vanilla, topped with a crunchy brown sugar and pecan topping. A beloved side dish that's perfect for Thanksgiving or any comforting meal.
Ingredients
Sweet Potato Mixture
- 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
- Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them a little more than halfway (about 3-4 inches). Bring to a boil, then reduce to a medium simmer. Cover and simmer for 20-40 minutes, until the potatoes are tender but not mushy when pierced with a fork.
- Peel Potatoes: Drain the potatoes and let them cool on a plate or cutting board. Once cool enough to handle, peel off the skins and transfer the potatoes to a large mixing bowl.
- Mix Ingredients: Add eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the potatoes. Mash with a potato masher until mostly smooth, then use a hand mixer on low speed for about 45 seconds to create a smooth, creamy mixture.
- Prepare Casserole Dish: Lightly grease an 8x11", 9x13", or a deep 10" pie pan. Pour the sweet potato mixture evenly into the dish.
- Make Topping: In a separate bowl, combine the flour, brown sugar, and chopped pecans. Add the butter and cut it in using a fork or pastry blender until the topping is well combined and crumbly.
- Assemble & Bake: Sprinkle the pecan topping evenly over the sweet potato mixture. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes until the topping is golden and crisp.
- Store Leftovers: Refrigerate leftovers in an airtight container for 4-5 days.
Notes
- Marshmallow Topping: For a marshmallow topping, cover the casserole with miniature marshmallows and bake for about 25 minutes until they are puffed and golden brown.
- Half Pecan, Half Marshmallow: Spread pecan topping on half the casserole and bake as directed. For the last 5 minutes of baking, add mini marshmallows to the other half and bake until golden and puffy.
- Nut Allergy: Omit pecans or substitute with 1/2 cup rolled oats for added texture.
- Make-Ahead: Prepare filling and spread in the baking dish up to 2 days ahead. Keep topping separate and add just before baking.
- Freezing: Assemble the casserole with topping but do not bake. Cover with double foil layers and freeze up to 3 months. Thaw overnight in fridge and bring to room temp for 30 minutes before baking.