Easy Sweet Potato Casserole

This Easy Sweet Potato Casserole is the perfect side dish for holidays or anytime you’re craving comfort food. Creamy mashed sweet potatoes topped with a buttery pecan crumble create a deliciously sweet and savory dish everyone will love.

Ingredients

Sweet Potato Base:

4 cups mashed sweet potatoes (about 4 large sweet potatoes)
½ cup granulated sugar
2 large eggs, beaten
⅓ cup unsalted butter, melted
½ cup milk
1 tsp vanilla extract

Pecan Topping:

½ cup all-purpose flour
½ cup packed brown sugar
¼ cup unsalted butter, softened
½ cup chopped pecans

Instructions

Cook the Sweet Potatoes:
- Preheat your oven to 350°F (175°C). Peel and cube the sweet potatoes. Boil them in a large pot of water until tender, about 15–20 minutes. Drain and mash until smooth.
Prepare the Sweet Potato Base:
- In a large bowl, combine the mashed sweet potatoes, sugar, eggs, melted butter, milk, and vanilla extract. Mix until smooth. Spread the mixture evenly into a greased 9×13-inch baking dish.
Make the Pecan Topping:
- In a medium bowl, mix the flour, brown sugar, and softened butter until crumbly. Stir in the chopped pecans.
Assemble the Casserole:
- Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake:
- Bake for 30–35 minutes, or until the topping is golden brown and the casserole is heated through.
Serve:
- Let cool slightly before serving. Enjoy this as a side dish or a dessert!

Notes

For a marshmallow twist, sprinkle mini marshmallows over the pecan topping during the last 10 minutes of baking.
This dish can be made ahead: Assemble the casserole without baking, cover, and refrigerate overnight. Bake as directed before serving.
Leftovers can be stored in the refrigerator for up to 4 days.