Classic Sweet Potato Casserole with Brown Sugar Pecan Topping
This classic sweet potato casserole combines creamy mashed sweet potatoes with a crunchy brown sugar pecan topping. The ultimate Thanksgiving side dish, it's make-ahead friendly, crowd-pleasing, and always gets rave reviews.
Ingredients
- 4-5 large sweet potatoes (about 3.5 to 4 lbs), peeled and cubed
- 3 large eggs
- 1/2 cup evaporated milk (or half and half)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup brown sugar
- 1 cup chopped pecans
Instructions
- Peel and cube sweet potatoes. Boil in water until fork-tender (20–40 minutes). Drain well and cool slightly.
- Mash potatoes until smooth. Use a hand mixer for extra creaminess.
- Add eggs, evaporated milk, sugar, melted butter, vanilla, and salt. Mix until smooth and well combined.
- Preheat oven to 350°F. Grease a 9x13 inch casserole dish. Spread sweet potato mixture evenly in dish.
- In a separate bowl, mix flour, brown sugar, chopped pecans, and butter until crumbly.
- Sprinkle pecan topping evenly over sweet potatoes.
- Bake 35–40 minutes, until topping is golden and casserole is slightly puffed.
- Let cool 10 minutes before serving for easier slicing.
Notes
Make-ahead tip: Prepare the filling and topping separately 1–2 days in advance. Assemble and bake just before serving for the freshest flavor and crunch.