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Sweet Potato Casserole

Sweet potato casserole pairs a mostly smooth, lightly sweetened filling with a crumbly pecan topping. Bake it until the topping is golden and the center reaches 160°F, then rest for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 12 cups water
  • 0.75 cup unsalted butter melted and divided
  • 0.67 cup light brown sugar packed and divided
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the topping
  • 0.5 cup all-purpose flour
  • 1 cup pecans coarsely chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes and water in a 6-quart pot.
  4. Bring to a boil over high heat.
  5. Simmer until the potatoes are fork-tender, 15 to 20 minutes.
  6. Drain the potatoes well.
  7. Return the potatoes to the pot and mash with 1/2 cup of the melted butter, 1/3 cup of the brown sugar, the milk, eggs, vanilla, and salt until mostly smooth.
Make the topping
  1. Stir the flour and pecans together in a medium bowl.
  2. Mix in the remaining 1/3 cup brown sugar and 1/4 cup melted butter until crumbly.
Assemble and bake
  1. Spread the filling in the prepared dish.
  2. Scatter the topping evenly over it.
  3. Bake until the topping is golden and the center reaches 160°F, 30 to 35 minutes.
  4. Rest for 10 minutes before serving.

Notes

Drain the sweet potatoes well so the filling does not turn watery. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a dairy-free swap, use plant-based butter and milk.