Best Sweet Potato Casserole (Print)
Creamy sweet potatoes with a pecan crust, ideal for festive dinners.
# Ingredients:
→ Sweet Potato Mixture
01 -
3 cups mashed sweet potatoes
02 -
1 cup brown sugar
03 -
2 large eggs, lightly beaten
04 -
1 teaspoon vanilla
05 -
1/2 cup milk
06 -
1/2 cup melted butter
→ Topping
07 -
1/2 cup brown sugar
08 -
1/3 cup flour
09 -
1/3 cup melted butter
10 -
1 cup chopped pecans
# Directions:
01 -
Preheat the oven to 350°F (175°C) and prepare a 1.5 to 2-quart casserole dish with nonstick cooking spray.
02 -
In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Mix until smooth and creamy.
03 -
Pour the sweet potato mixture into the prepared casserole dish and spread evenly.
04 -
Mix brown sugar, flour, melted butter, and chopped pecans in a small bowl until crumbly.
05 -
Sprinkle the topping evenly over the sweet potato mixture.
06 -
Bake for 30–40 minutes, or until the topping is golden brown and the casserole is heated through.
# Notes:
01 -
Serve warm for the best flavor and texture. Leftovers can be stored in the fridge for up to 4 days and reheated in a 325°F oven or microwave. Assemble the dish up to 24 hours in advance and bake before serving. It can also be frozen for up to 3 months before baking.