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Sweet potatoes

Sweet Potato Casserole is the yummiest Thanksgiving side dish! Smooth and creamy mashed sweet potatoes topped with a crunchy pecan crumb topping. Everyone wants seconds of this sweet dish!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole
Servings: 12
Calories: 284kcal
Author: Garnish and Glaze


For the Sweet Potatoes

  • 2 pounds sweet potatoes, (3-4 potatoes)
  • 4 tablespoons salted butter, melted
  • 1/2 cup sugar
  • 1/3 cup whole milk , (or evaporated milk or half-and-half)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 3/4 cup pecan pieces
  • 4 tablespoons salted butter, melted


  • Preheat oven to 400 degrees F. Wash potatoes and poke each with a knife a few times to allow steam to escape. Place a piece of foil on a baking sheet and the potatoes on top (this is to catch any drippings). Bake for 40-50 minutes until fork tender. Allow potatoes to cool until you are able to handle them and peel off the skin (it comes off really easily).
  • Place peeled cooked potatoes in a large bowl with the butter, sugar, milk, eggs, and vanilla and beat with an electric mixer until mashed and combined well. Place potatoes in a 2 quart casserole dish.
  • In a small mixing bowl, combine the flour, sugar, and pecans. Add the butter and mix until crumbly, sprinkle on top of the sweet potatoes.
  • Cover and refrigerate until ready to bake. Bake uncovered at 350 degrees F for 25-30 minutes until top browns.


Calories: 284kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 127mg | Potassium: 322mg | Fiber: 3g | Sugar: 21g | Vitamin A: 11020IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg