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A cozy sweet potato casserole with a golden-brown toasted marshmallow topping.

Proven way to grow perfect Sweet Potato Casserole

This recipe guides you through creating a perfect sweet potato casserole, ideal for any occasion. It combines creamy sweet potatoes with a crunchy pecan topping for a delightful balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Mixture
  • 4 large sweet potatoes about 6 cups mashed
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.25 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
Pecan Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup packed brown sugar
  • 0.33 cup unsalted butter cold, cut into pieces
  • 1 cup chopped pecans

Equipment

  • 9x13 inch baking dish
  • large pot
  • large bowl
  • potato masher or fork
  • medium bowl
  • pastry blender or fingers

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Peel the sweet potatoes and cut them into 1-inch cubes. Boil them in a large pot of salted water until very tender, about 15-20 minutes, then drain thoroughly.
Sweet Potato Mixture
  1. In a large bowl, mash the cooked sweet potatoes until smooth, then add granulated sugar, melted butter, milk, eggs, vanilla extract, and salt. Mix until well combined and creamy.
  2. Spread the sweet potato mixture evenly into the prepared baking dish.
Pecan Topping
  1. In a medium bowl, combine flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Stir in the chopped pecans, then sprinkle the topping evenly over the sweet potato mixture.
Baking
  1. Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  2. Let the casserole rest for a few minutes before serving warm.

Notes

For an extra touch of sweetness, you can add a tablespoon of maple syrup to the sweet potato mixture. To make ahead, assemble the casserole without baking, cover, and refrigerate for up to 2 days. Bake as directed, adding 10-15 minutes to the baking time if starting from cold.