Sweet Potato Casserole
Ingredients
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- 3 pounds sweet potatoes (~10.5 medium sweet potatos)
- 4 tbsp unsalted butter – melted (for filling)
- 1/2 cup light brown sugar – packed (for filling)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 3/4 tsp fine salt
- 1 tsp ground cinnamon
- 2 large eggs – lightly beaten
- 1/2 cup light brown sugar – packed (for topping)
- 1/3 cup all-purpose flour
- 1/4 tsp fine salt – for topping
- 4 tbsp unsalted butter – melted (for topping)
- 1 cup pecans – chopped
Instructions
1. Heat the oven to 400°F. Prick the sweet potatoes all over, place on a rimmed baking sheet, and roast until very tender when pierced, 45–60 minutes.
2. Reduce the oven temperature to 350°F. Let the sweet potatoes cool until comfortable to handle, about 10 minutes.
3. Peel and discard the skins, then mash the sweet potato flesh in a large bowl until smooth.
4. Melt 4 tbsp unsalted butter (for the filling).
5. Add the melted butter, 0.5 cup light brown sugar, 0.5 cup whole milk, 1 tsp vanilla extract, 0.75 tsp fine salt, and 1 tsp ground cinnamon to the mashed sweet potatoes; stir until well combined.
6. In a small bowl, whisk 2 large eggs. Stir a spoonful of the warm potato mixture into the eggs to temper, then stir the eggs into the potatoes until evenly blended.
7. Spread the mixture into a 9×13-inch baking dish and smooth the top.
8. For the topping, mix 0.5 cup light brown sugar, 0.33 cup all-purpose flour, and 0.25 tsp fine salt in a medium bowl.
9. Melt 4 tbsp unsalted butter (for the topping). Stir the melted butter into the sugar-flour mixture, then fold in 1 cup chopped pecans until evenly moistened and clumps form.
10. Sprinkle the pecan topping evenly over the casserole.
11. Bake until the center is set and the topping is crisp and lightly browned, 25–30 minutes; the edges should be bubbling slightly.
12. Let stand 10 minutes before serving.
Sweet Potato Casserole is a warmly spiced, softly set bake of mashed sweet potatoes enriched with butter, milk, and eggs, then finished with a crackly pecan streusel. The filling is silky and gently sweet, balanced by a hint of vanilla and cinnamon. A crisp, nutty top contrasts the creamy base, making it a comforting, crowd-pleasing side for holiday tables and Sunday suppers alike.
Historically rooted in the American South, the dish evolved from simple baked sweet potatoes into a composed casserole as home cooks incorporated dairy, eggs, and sugar in the 19th and early 20th centuries. Pecan toppings reflect regional nut harvests, while the marshmallow-topped variant gained prominence through early 1900s product promotion. Today, Sweet Potato Casserole is a Thanksgiving staple across the United States, bridging savory and sweet traditions with enduring appeal.