Sweet Potato Casserole Recipe Easy 5-Step Soulful Comfort Dish
A cozy and comforting sweet potato casserole featuring a creamy sweet potato base and a crunchy pecan topping, perfect for any occasion and easy to prepare in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 large sweet potatoes (about 2 pounds or 900 grams), peeled and chopped
- ½ cup (100 grams) brown sugar, packed
- ⅓ cup (75 grams) unsalted butter, melted
- ¼ cup (60 ml) whole milk or dairy-free alternative
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, plus a pinch for topping
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (120 grams) chopped pecans, toasted
- ⅓ cup (65 grams) light brown sugar
- ¼ cup (30 grams) all-purpose flour
- ⅓ cup (75 grams) melted butter for topping
Instructions
- Peel and chop 3 large sweet potatoes into roughly 1-inch cubes. Boil in salted water for about 15 minutes or until fork-tender. Drain well to avoid watery filling.
- Transfer hot sweet potatoes to a large mixing bowl. Mash until mostly smooth but still a little textured using an electric mixer or sturdy spoon. Add ½ cup brown sugar, ⅓ cup melted butter, 2 eggs, ¼ cup milk, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Mix until fully combined and creamy. Add more milk if mixture is too thick.
- In a separate bowl, combine 1 cup chopped pecans, ⅓ cup light brown sugar, ¼ cup all-purpose flour, ⅓ cup melted butter, and a pinch of cinnamon. Stir until crumbly but holds together when pressed.
- Pour sweet potato filling into a greased 9×13-inch casserole dish. Spread evenly with a spatula. Sprinkle pecan topping evenly over the surface, pressing lightly to help it stick.
- Preheat oven to 350°F (175°C). Bake casserole for 25-30 minutes or until topping is golden brown and filling is bubbly around edges. Let cool for 10 minutes before serving.
Notes
Toast pecans lightly in a dry pan for extra flavor. For a crispier topping, broil for the last 2 minutes but watch closely to avoid burning. Add a sprinkle of sea salt flakes on top before serving for enhanced flavor. Drain sweet potatoes thoroughly after boiling to avoid a runny casserole. The casserole can be prepared ahead by refrigerating filling and topping separately, then assembling and baking before serving.
Nutrition
- Serving Size: 1 cup (about 250 gra
- Calories: 250
- Fat: 7
- Carbohydrates: 35
- Protein: 4
Keywords: sweet potato casserole, pecan topping, comfort food, easy casserole, holiday side dish, autumn recipe, soulful dish