This simple, classic Sweet Potato Casserole is going to convert all sweet potato haters out there. Topped with a brown sugar pecan crust, it’s like eating dessert! One of our family favorites and almost as important as the turkey at Thanksgiving (lol)!
(Originally published November 27, 2013 – updated photos and instructions 11/20/23)
One last family favorite recipe to share with you. If your menu is already planned out, I highly recommend you add this Sweet Potato Casserole to it.
I know there are sweet potato casserole lovers and haters out there, but brace yourself because this Sweet Potato Casserole is going to win you over! My sister-in-law is living proof. It’s divine!
My Aunt Pam made this for our Thanksgiving dinner years ago and we all fell in love with it. We’ve eaten it every year since. Because I could eat the entire pan, I’m the one who happily volunteers to make it so I can take home any leftovers.
The sweet potatoes are smooth and velvety and the topping is crunchy and sweet—it’s really like you’re eating dessert rather than a side dish. I am absolutely in love with this dish!
HOW TO MAKE SWEET POTATO CASSEROLE?
This recipe starts with cooked sweet potatoes. You can bake, boil or even microwave your potatoes. I almost always boil mine by placing them in a large pot and adding enough water to the pot to cover the potatoes a little more than half way. I cover the pan with a lid and bring it to a boil, then simmer until fork tender. Then I drain the water and place on a cutting board to cool. Once they are warm enough to handle, remove the skins and place them in a large mixing bowl. Add the sugar, eggs, butter and a bit of vanilla to and mix until smooth. Pour into a 9×13 and spread the top them with the delicious brown sugary topping . . . they’re a must-have for Thanksgiving.
There are a lot of sweet potato casserole recipes out there that have a delicious brown sugar pecan topping, but the topping for this recipe is slightly different because it also has an egg in it along with the brown sugar, pecans, melted butter and flour. I swear the egg does something magical and makes this topping amazing!
CAN THIS BE MADE AHEAD OF TIME?
Yes, both the sweet potato portion and the topping can be made a day in advance then chilled separately in the fridge. Bring them to room temperature and then spread the topping on and then bake them.
Once you try this sweet potato casserole, you’ll be hooked! I can’t imagine having Thanksgiving dinner without this dish. So tell me are you a fan of sweet potatoes or not?
I hope you have a fabulous Thanksgiving!
Print
Sweet Potato Casserole
Description
This simple, classic Sweet Potato Casserole is going to convert all sweet potato haters out there. Topped with a brown sugar pecan crust, it’s like eating dessert! One of our family favorites and almost as important as the turkey at Thanksgiving.
Ingredients
- 4 large sweet potatoes, cooked & peeled (about 4 lbs)
- 2 eggs
- 1/2 cup brown sugar
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 teaspoon nutmeg (I use freshly grated)
- 1/3 cup milk
TOPPING:
- 1 cup brown sugar
- 1 egg
- 1 cup chopped pecans
- 1/3 cup flour
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350°. Spray a 9×13 baking dish with nonstick spray.
- In a large bowl, combine the cooked sweet potatoes, brown sugar, eggs, melted butter, salt, vanilla, nutmeg and milk. Beat well with a mixer at medium speed until smooth. Pour potato mixture into a 9×13–inch baking dish coated with cooking spray.
- Evenly spread the topping over the mixture. Bake at 350° for 30 minutes or topping is lightly browned.
Topping:
- Combine all ingredients and mix until combined. Spread evenly over sweet potato mixture.
Notes
I almost always boil my sweet potatoes, but here are other ways to cook them:
- Bake them at 400 degrees for 50-60 minutes
- Boil them for until fork tender
- Pierce them with a fork and microwave them for about 15-20 minutes, or until fork tender.
Recipe Source: My Aunt Pam
Hi Jodi. That looks incredible. We always make a savory sweet potato crisp for Thanksgiving. You take the boiled sweet potatoes and mash them with a block of cream cheese. Spread them in the dish. Then you add fresh apples and fresh cranberries on top of that and you make a streusel topping with brown sugar, butter, oatmeal, etc. It’s not super sweet and it is definitely a side dish and not a dessert. But I may have to give this a try for Christmas. Can you eliminate the pecans by chance? Or do you think that would take away from the topping. It seems like a lot of nuts. I hope you’re doing 12 days of sugar!!!