Categorized:
- Fall Faves
- Sides & Sauces
- Thanksgiving
Tagged:
- brown sugar
- butter
- cinnamon
- eggs
- flour
- milk
- pecans
- sweet potatoes
- vanilla extract
Sweet Potato Casserole
Ingredients
- 4 lbs sweet potatoes*
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup milk (anything but skim)
- 2 large eggs
- 1 tsp vanilla extract
- Salt and freshly ground black pepper
Topping
- 1/2 cup (70g) all-purpose flour (scoop and level to measure)
- 1/2 cup (110g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup chopped or broken pecans
- 1/4 cup (57g) unsalted butter, melted
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
- Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.
- Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
- Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 - 10 minutes so the eggs don’t cook and in the mixture.
- Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Using an electric hand mixer blend mixture to combined well.
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
- For the topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon and pecans (break up brown sugar clumps with fingertips as needed).
- Pour butter into mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in preheated until heated through, about 40 minutes, while tenting with foil during the last 10 to prevent excessive browning on topping if needed.
- Serve warm.
Notes
Copyright 2026 Cooking Classy
