My family asks me to prepare this baked sweet potato casserole every Thanksgiving and Christmas because it is so tasty and creamy and topped with a beautiful pecan topping. If you try this dish, I’m confident it will become a new family tradition.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
Ingredients
- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- Allrecipes/Preethi Venkatram
- Allrecipes/Preethi Venkatram
- Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9×13-inch baking dish.
- Allrecipes/Preethi Venkatram
- Allrecipes/Preethi Venkatram
- Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don’t overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
- Allrecipes/Preethi Venkatram
- Allrecipes/Preethi Venkatram
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
- Allrecipes/Preethi Venkatram
- Enjoy!
- Preethi Venkatram/Allrecipes
- In preparing this recipe for the October/November 2014 issue of the Allrecipes Magazine, our team came upon some alterations for this dish leading to a version they preferred. They tripled the ingredients for the sweet potatoes, and left the pecan topping ingredients as-is.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 188 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Really good recipe! So much easier if you microwave the sweet potatoes, cut them in half and scoop potatoes out of the skin. I also doubled the topping recipe because we love the nuts. This recipe is a keeper for me.
Excellent
This casserole disappeared on Christmas Day! It’s not too sweet; it’s perfect. I did use a little more vanilla. I don’t understand why anyone would think that its too sweet…4 cups of sweet potato with 1/2 cups of sugar. We loved it! Simple but delicious!!!
Been using this recipe for years. It is always a hit at family dinners and consistently requested. Thank you!
It doesn’t get any better than this! I’ve made this recipe for years and it is always a favourite. You can eat it with dinner, for breakfast or as a snack, hot or cold, it is soooo good!! ** I will however use half the sugar
Always use this recipe , I don’t need dessert after a holiday meal. I’ve used boiled sweet potatoes and canned both work great!
Following the directions and turns out perfect. Did not add the nuts but it disappears in a flash at our family dinner. Thank you!
WAYY too much sugar. First attempt following recipe exactly as written: inedible. If your potatoes are already very sweet as-is, then omit the sugar from the recipe. But if they were harvested underripe/not very sweet, then I would add 1/4 cup MAX of sugar. If you just blindly go along with the half cup recipe, be prepared and brace yourself.
Added 2tbs of Nutmeg. Used 1 bag of mini marshmallows for the topping instead. Was quite good!
This was very bland. Needed some type of spice such as cinnamon. The topping did not melt and lacked flavor also. Going back to my old recipe. Followed recipe exactly as written.
Great recipe! However, one suggestion I will make is to bake the sweet potatoes instead of boiling them in water. This way, it will retain all of the nutrients that would otherwise be lost from boiling them. It would also make the casserole a lot more flavorful.
It was ok.
Made the recipe as is and it was fantastic. Thank you Noni for the tip on peeling sweet pots, I will try that next time. The “helpful” button does not work.
I love this recipe but do adjust it slightly. I bake the sweet potatoes which makes them plenty sweet so I do not add the white sugar into the casserole, just the brown sugar crumble on top with lots of extra pecans.
I use canned sweet potatoes several times and it still turns out amazing ! I always quadruple the topping and if I have extra I can always ad it on top. Everyone always raves about this recipe.
Peeling sweet potatoes is hard work. My grandmother taught me this trick: scrub your sweet potatoes, but don’t peel them. Put them in a deep pot; cover with water and bring to a boil. Simmer for 20-30 minutes, depending on size of potatoes, until fork tender. Allow to cool until you can handle them. The peels slip right off! Finish recipe as written.
I’ve been making this for twenty years and everyone loves it. When I’ve taken it to get togethers there are always requests for the recipe. I did make it with boiled potatoes and I didn’t think it was nearly as flavorful as baking them.
Delicious!
Based on suggestions from other reviewers, I baked my sweet potatoes – so easy! I also halved the sugar, doubled the vanilla, and added cinnamon and nutmeg to taste. Used an 8×8 Pyrex dish and topped it with half the pecan mix and the other half with marshmallows. So delicious – and a big hit!
It was awesome! Over the top with marshmallows.
Love this-it’s almost like a dessert.