Easy Old-Fashioned Sweet Potato Casserole
This Easy Old-Fashioned Sweet Potato Casserole recipe is a classic side dish that is made with creamy sweet potatoes and a crunchy pecan topping. The perfect addition to the Thanksgiving or Christmas meal.
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Servings: 12
Calories: 268kcal
Ingredients
- 5 cups sweet potatoes- cooked, peeled, and cubed around 3-4 large raw sweet potatoes
- 2 large eggs
- 1/2 cup milk
- 3/4 cup white granulated sugar
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Pecan Topping
- 1 cup chopped or halved pecans
- 1 cup brown sugar
- 2/3 cup all-purpose flour
- 6 tablespoons butter melted
- 1/4 teaspoon ground cinnamon optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, add cooked sweet potatoes and mash until creamy. For a thicker texture, mash by hand with a potato masher. For a creamier texture, mix with a hand mixer. Then add the eggs, milk, white sugar, butter, vanilla extract, and salt. Stir it all together until well combined. Spread in a large casserole dish or 9x13" pan.
Pecan Topping
- In a medium bowl, add pecans, flour, butter, brown sugar, and cinnamon. Stir it all together until the consistency becomes similar to wet sand. Evenly crumble on top of the sweet potato mixture so that the entire surface is covered.
- Bake uncovered for 35-40 minutes or until fully cooked and the topping is golden brown. Remove from oven and allow to cool at least 5 minutes before serving. Enjoy!
Notes
Tips:
- For a marshmallow topping, replace the pecan topping with a layer of mini marshmallows and bake as directed.
- To cook sweet potatoes: boil, bake, or air fry. To boil: peel potatoes, place in a large pot, and add water to cover. Boil on medium-high until potatoes are fork-tender. Drain. To bake: cook whole in the oven or air fryer until potatoes are fork-tender. Allow to cool. Cut open and remove the insides from the peel.
- To make ahead, prepare the sweet potato mixture as normal and spread it in the baking dish then cover. Assemble the pecan topping and place it in an air-tight container. Place both in the refrigerator for up to 2 days. When ready to bake, remove and add the topping to the sweet potato mixture. Bake as directed.
- To freeze, prepare sweet potato mixture and then place in a baking dish then wrap, tightly covering the top, and freeze for up to 3 months. When ready to bake, remove from freezer and allow to thaw overnight in the refrigerator. Make the topping and spread it over top of the sweet potato mixture and bake as directed.
Nutrition
Serving: 12g | Calories: 268kcal | Carbohydrates: 39g | Protein: 1g | Fat: 12g | Sodium: 265mg | Sugar: 28g
