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–+ servings
Sweet potato casserole with candied pecan topping in a white baking dish, fresh out of the oven.

Sweet Potato Casserole

This sweet potato casserole is a rich and creamy holiday side made with whipped sweet potatoes and topped with a buttery candied pecan topping that turns golden and caramelized in the oven. It tastes like dessert but belongs right on the Thanksgiving table, making it a cozy, nostalgic favorite that always disappears fast.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings 8

Ingredients  

Sweet Potato Filling:

  • 4 large sweet potatoes baked (see notes below)
  • 1/2 cup butter melted
  • 1/3 cup milk
  • 2 tsp pure vanilla extract
  • 1 cup sugar
  • 2 eggs beaten

Candied Pecan Topping

  • 1/2 cup flour
  • 1 cup brown sugar
  • 1/2 cup butter melted
  • 1 1/2 cups pecans chopped

Method 

  • Preheat your oven to 350°F.
  • In a large bowl, add the baked sweet potatoes, melted butter, milk, vanilla, and sugar. Using a hand mixer or whisk, beat for 2-3 minutes until smooth. Add the beaten eggs and mix for another minute or two. Transfer the mixture to a casserole dish and set aside.
  • In a medium bowl, mix together the flour, brown sugar, melted butter, and pecans. Stir until fully incorporated and no white flour remains.
  • Evenly spread the candied pecan topping over the sweet potato mixture. Bake for 30-35 minutes, or until the topping is golden and caramelized.
  • Let the casserole cool slightly before serving. It’s best enjoyed warm and fresh out of the oven!
Start Cooking

Notes

 

How to Bake Sweet Potatoes:

  1. Preheat oven to 425°F.
  2. Scrub and dry the sweet potatoes.
  3. Poke holes in them with a fork.
  4. Place on a parchment lined baking sheet.
  5. Bake for 45 minutes, or until the skin puffs up and easily peels away.