This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy — my family begs me to make it every Thanksgiving and Christmas! Try this recipe and I’m sure it will become your new tradition.
Prep Time::20 mins
Cook Time::45 mins
Total Time:: 1 hr 5 mins
Servings::12
Yield::1 (9×13-inch) casserole
Ingredients
Sweet Potatoes:
4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
Pecan Topping:
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans
Directions
Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
To prepare the sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
Allrecipes/Preethi Venkatram
Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9×13-inch baking dish.
Allrecipes/Preethi Venkatram
To make the topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
Allrecipes/Preethi Venkatram
Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Allrecipes/Preethi Venkatram
Serve and enjoy!
Preethi Venkatram/Allrecipes
From the Editor
Please note the version of this recipe in the Allrecipes Magazine tripled the ingredients for the sweet potatoes, and left the pecan topping ingredients as-is.