Go Back
–+ servings
A close-up of a spoonful of sweet potato casserole topped with chopped pecans, held above a baking dish containing more of the casserole.

Sweet Potato Casserole

Chef Jenn
Sweet Potato Casserole blends roasted, lightly spiced sweet potatoes into a creamy filling under a buttery pecan praline topping that bakes to a caramelized crust. It's an easy make-ahead holiday side that serves eight.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Servings 8 servings
Calories 459 kcal

Ingredients
  

For the Filling:

  • 2 pounds sweet potatoes about 3 to 4 medium
  • 4 tablespoons unsalted butter melted
  • ½ cup whole milk
  • ⅓ cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs lightly beaten

Nutty Pecan Topping:

  • 1½ cups chopped pecans toasted
  • ½ cup packed brown sugar
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Instructions
 

  • Roast the sweet potatoes at 400°F for 50 to 60 minutes, or until very tender when pierced with a knife. Let cool until easy to handle, then peel and mash until mostly smooth.
    2 pounds sweet potatoes
  • Preheat the oven to 375°F and butter a 2-quart baking dish.
    4 tablespoons unsalted butter
  • Whisk together the mashed sweet potatoes, melted butter, milk, brown sugar, vanilla, salt, cinnamon, nutmeg, and eggs until smooth and well combined.
    ½ cup whole milk, ⅓ cup packed dark brown sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 2 large eggs, ½ teaspoon kosher salt
  • Spread the sweet potato mixture evenly into the prepared baking dish.
  • Mix the chopped toasted pecans, brown sugar, melted butter, vanilla, cinnamon, and salt in a medium bowl until the pecans are evenly coated.
    1½ cups chopped pecans, ½ cup packed brown sugar, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
  • Sprinkle the pecan mixture evenly over the sweet potato filling.
  • Bake for 30 to 35 minutes, or until the filling is set around the edges and the topping is bubbling and lightly caramelized.
  • Rest the casserole for 10 minutes before serving.

Video

Notes

Chef Jenn's Take on Sweet Potato Casserole

Roasting the sweet potatoes instead of boiling them is the easiest way to make this classic holiday casserole even better. The potatoes become sweeter and less watery, giving the filling a richer flavor and creamier texture. Instead of a flour-based streusel, this version finishes with a buttery pecan topping that bakes into a crunchy, praline-like crust that's the perfect contrast to the silky sweet potatoes.

Chef Jenn's Tips:

  • Roast the sweet potatoes and mash them a day ahead and refrigerate them until you're ready to assemble the casserole.
  • Sweet potatoes can also be cooked in the air fryer at 350°F for 35 to 45 minutes, depending on their size.
  • Leave a few small lumps in the mashed sweet potatoes if you prefer a more rustic texture.
  • Toasted pecans add even more flavor. Toast them for 5 to 7 minutes before making the topping if you have the time.
  • Let the casserole rest for about 10 minutes before serving so the filling has time to set.

Nutrition

Serving: 1cupCalories: 459kcalCarbohydrates: 49gProtein: 6gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 78mgSodium: 312mgPotassium: 543mgFiber: 6gSugar: 29gVitamin A: 16542IUVitamin C: 3mgCalcium: 99mgIron: 2mg
Keyword sweet potato casserole
Tried this recipe?Let us know how it was!