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 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole
Servings: 12
Calories: 284kcal
Author: Garnish and Glaze
Ingredients
For the Sweet Potatoes
2poundssweet potatoes, (3-4 potatoes)
4tablespoonssalted butter, melted
1/2cupsugar
1/3cupwhole milk , (or evaporated milk or half-and-half)
2large eggs
1teaspoonvanilla extract
For the Topping:
1/2cupflour
1/2cupbrown sugar
3/4cuppecan pieces
4tablespoonssalted butter, melted
Instructions
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.