Sweet Potato Casserole

This super easy Sweet Potatoes Casserole combines buttery, creamy, mashed sweet potatoes with a crunchy pecan topping. It is one of our favorite holiday side dishes and a family favorite for Easter, Thanksgiving, and Christmas.

This easy casserole is always a huge hit with family and friends. I like to serve it with slow-cooker turkey breast, corn pudding, and cranberry jello salad.

Thanksgiving is right around the corner. It will be here before you know it, so you had better have your ducks in a row. I like to try out new recipes before the big day, so I am sure my guests will be pleased with the results. I have tested this one many times, so there is no need to make yet another trial run.

However, if you try it before the big day, this casserole is scrumptious with baked chicken or roasted pork loin. This recipe makes about twelve servings, so plan accordingly.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: unsalted or salted. If using salted butter, reduce the added salt to 3/4 teaspoon.
• Evaporated milk: found in the baking aisle of most grocery stores. Do not confuse this with sweetened condensed milk.
• Spices: ground cinnamon, cloves, and nutmeg. Other spices to work with in very small amounts (1/8 teaspoon) are ground ginger, allspice, and cloves.
• Nuts: chopped pecans or walnuts are my go-to for this recipe.

How to Make Sweet Potato Casserole

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Scrub, dry, and prick those sweet potatoes with a fork. Place on a baking sheet and bake for about one hour or until they are fork tender, turning the sheet halfway through the baking process. Let the potatoes cool long enough to handle. Scoop the contents out with a spoon or peel the skins away with your fingers.

Mash the sweet potatoes, brown sugar, beaten eggs, salt, softened butter, evaporated milk, vanilla extract, cinnamon, ground cloves, and nutmeg with a potato masher in a large bowl. Spread the sweet potato mixture into a 9×13-inch baking dish.

In a medium bowl, combine the brown sugar and flour. Using a pastry knife, cut in the butter until the mixture is crumbly. Stir in the chopped pecans and then spread the pecan crumble topping in an even layer over the sweet potato filling in the casserole dish. Bake for about thirty minutes, turning the broiler on low for the last couple of minutes.

Preparation Tips

• For optimal flavor and texture, use baked sweet potatoes as it brings out the natural sweetness in the potatoes. However, you can boil them in a large pot or use canned sweet potatoes in a pinch. Just drain them well.
• You can substitute maple syrup for the granulated sugar.
• Chop your pecans finely, blending well with the topping and spreading nicely over the sweet potatoes.
• I like to turn the broiler on for the last couple of minutes of baking to brown the top lightly. But stay close by and keep an eye on it, as I have always found broilers unpredictable.

Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or cover with aluminum foil and place in a 300-degree oven for 20-30 minutes or until hot.

Frequently Asked Questions

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