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–+ servings
Overhead view of sweet potato casserole with some scooped out on a plate.

Sweet Potato Casserole

Author: Marsha McDougal
This Sweet Potato Casserole recipe has a rich, caramelized flavor and is a classic dish for Thanksgiving, holidays, and family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 8

Equipment

Ingredients
  

  • 4 large sweet potatoes (3 - 4 lbs. total)
  • 4 tablespoons salted butter, melted and cooled
  • ½ cup brown sugar
  • 2 tablespoons granulated white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon fine sea salt
  • ½ cup half and half (or evaporated milk)
  • 2 large eggs

Pecan Topping

  • 1 cup chopped pecans
  • ⅓ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons salted butter, melted and cooled

Instructions
 

  • Preheat the oven to 400°F. Wash the sweet potatoes and prick them a few times on all sides with a fork. Place them on a parchment or foil lined baking sheet and bake in the oven for 70-80 min. Once they are fork tender, remove them from the oven and let them cool. Then lower the oven temp to 350°F.
  • Once the sweet potatoes have cooled down, peel off the skin and transfer the potatoes to a large bowl. Mash them with a potato masher or fork. Or blend them for a few seconds with a hand mixer to break up the stringy pieces for a smoother texture.
  • Now in a separate bowl whisk the butter, both sugars, vanilla extract, cinnamon, nutmeg, salt, half and half, and the eggs together until well combined.
  • Combine the wet ingredients with the sweet potatoes and blend with the hand mixer until smooth.
  • Pour the sweet potato mixture into a medium size buttered baking dish. I used an 11x7-inch baking dish, but any medium size oven-safe dish will work.
  • Next, make the topping. In a small bowl combine the chopped pecans, brown sugar, and cinnamon. Mix them together with a spoon or your hand and break up any large clumps of sugar. Then add the melted butter and stir to combine.
  • Sprinkle the pecan mixture over the sweet potatoes. Bake in the oven at 350°F for 30 minutes. The sides will be bubbly and the pecans will be golden brown. Serve warm and enjoy.

Notes

  1. If using unsalted butter, add ½ teaspoon of salt to the sweet potato mixture instead of ¼ teaspoon.
  2. You can use any medium size, oven-safe baking dish that’s roughly 2 quarts.
  3. Make It Ahead Of Time: To get a head start on making this casserole, you can bake your sweet potatoes a day or two in advance. Let them completely cool, then store them in an airtight container in the fridge. Or you can prepare the entire dish through step #5, then cover tightly with foil or a lid and place it in the refrigerator. The next day remove the dish from the fridge and let it come to room temperature while you preheat the oven and move on to step #6.
  4. Want To Double The Recipe: You can double the recipe if you are feeding a larger crowd for Thanksgiving or a special occasion. Use 3 large eggs instead of 2. And for the topping use 1 ½ cups of chopped pecans, ½ cup brown sugar, ½ teaspoon cinnamon, and 6 tablespoons of melted butter. Then use a larger 9x13-inch baking dish to bake the sweet potato casserole.
  5. Storing Leftovers: If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1servingCalories: 428kcalCarbohydrates: 51gProtein: 5gFat: 24gCholesterol: 76mgSodium: 256mgFiber: 5gSugar: 31g
Course Side Dish
Cuisine American
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!