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Spiced Sweet Potato Casserole

Spiced sweet potato casserole combines smooth, cinnamon-and-nutmeg-seasoned potatoes with a crisp pecan topping. Baked in a 9x13-inch dish, it comes out golden on top with a tender, creamy center.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 0.75 cup unsalted butter melted and divided
  • 0.33 cup granulated sugar
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
For the topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a large pot and cover with cold water by 1 inch; bring to a boil, then simmer for 15 to 20 minutes, until fork-tender.
  4. Drain the potatoes well, return them to the pot, and mash until smooth.
  5. Mix in 1/2 cup of the melted butter, the granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Make the topping
  1. Stir together the flour, brown sugar, and pecans.
  2. Add the remaining 1/4 cup melted butter and stir until crumbly.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared baking dish.
  2. Scatter the topping evenly over it.
  3. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  4. Rest the casserole for 10 minutes before serving.

Notes

For a smooth filling, mash the potatoes while they are hot and drain them well. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter and an unsweetened dairy-free milk.