The Best Sweet Potato Casserole
This Sweet Potato Casserole has a mashed sweet potato base and is topped with a buttery, brown sugar and pecan topping. The perfect Thanksgiving side dish!
9x13-inch Baking Pan
Sweet Potato Mixture
- 6 sweet potatoes peeled and cubed
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs beaten
- ¼ cup butter melted
Brown Sugar Topping
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- 3 Tablespoons butter melted
Preheat oven to 350 degrees F.
Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
Pour mixture into a greased 9x13-inch baking dish.
In a small bowl, combine brown sugar, flour, pecans and butter to make topping.
Sprinkle topping on top of sweet potato mixture.
Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.
If you are making this casserole ahead of time, keep the brown sugar topping separate and sprinkle it on top just before baking. Cover and refrigerate the mashed sweet potato mixture and brown sugar topping separately in the fridge.
The casserole will reheat best if you remove it from the fridge and let it warm up to room temperature before baking.
Calories: 542kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 350mg | Potassium: 684mg | Fiber: 7g | Sugar: 53g | Vitamin A: 24422IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg