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Sweet Potato Casserole

A creamy and fluffy sweet potato base topped with a crunchy and sweet pecan and brown sugar mixture, this is our favorite Thanksgiving staple!
Course Side Dish
Servings 12

Ingredients
  

  • 4 sweet potatoes
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 4 Tbsp butter, softened
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 Tbsp butter, softened
  • 1/2 cup pecans, chopped

Instructions
 

  • Preheat oven to 325F.
  • Poke holes in sweet potatoes. Microwave until soft, about 8-10 minutes, turning over halfway through. Remove skins of sweet potatoes.
  • In a large bowl, mash the sweet potato until smooth (I like using an immersion blender). Mix in sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a greased 9x13 baking dish.
  • In a medium bowl, mix the brown sugar and flour. Mix in butter with your fingers until mixture resembles coarse meal. Stir in pecans. Sprinkle the mixture over the sweet potatoes.
  • Bake casserole in preheated oven for 30 minutes, or until top is slightly golden.

Notes

Adapted ever-so-slightly from here