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Sweet Potato Casserole featured image showcasing the delicious and comforting holiday side dish.

Irresistible Sweet Potato Casserole

This sweet potato casserole recipe strikes the perfect balance of creamy, sweet, and textural contrast. Roasting the sweet potatoes intensifies their flavor and prevents sogginess, while the pecan topping adds a delightful crunch. It's a Thanksgiving staple that's sure to impress.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted, divided
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt, divided
  • 1 cup pecan halves
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour

Equipment

  • Baking sheet
  • Large bowl
  • Potato masher or electric mixer
  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 2 tablespoons of melted butter and a pinch of salt.
  3. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until very tender.
  4. Transfer the roasted sweet potatoes to a large bowl.
  5. Mash thoroughly with a potato masher or electric mixer until smooth.
  6. Add the remaining 6 tablespoons of melted butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and remaining salt to the mashed sweet potatoes.
  7. Mix until well combined and smooth.
  8. In a separate bowl, combine the pecan halves, brown sugar, flour, and remaining melted butter.
  9. Mix until the pecans are evenly coated.
  10. Pour the sweet potato mixture into a greased 9x13 inch baking dish.
  11. Sprinkle the pecan topping evenly over the sweet potato mixture.
  12. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  13. Let the casserole cool slightly before serving.

Notes

Roasting the sweet potatoes is key to preventing a soggy casserole. Make sure the sweet potatoes are completely smooth before adding the other ingredients. Cool slightly before serving to allow the flavors to meld and the texture to set. Store leftovers in an airtight container in the refrigerator for up to 3 days.