I’m so excited to share this sweet potato casserole with you all! It’s one of my favorite dishes EVER! Once you try it, It will become a holiday must-have for you. So save it, PIN in, SHARE it because you’ll be coming back to make it again and again!
The topping on this sweet potato casserole is the show stopper. It’s a pecan, brown sugar topping and it give the casserole a sweet crunch on top that pretty much will be the best thing that’s ever been put on a sweet potato ever! And don’t worry, I made sure that this recipe doesn’t skimp on the topping!
You could almost serve this as a dessert! It goes so well with your main meal because it’s a nice sweet bite in between all the savory! I don’t feel like it’s really Thanksgiving or Christmas unless there’s sweet potato casserole on the table! But beware…make this once and you’ll be asked to bring it every year! It’s THAT good! 🙂 Oh and BONUS: you can even make it a head of time and save some sanity on meal day!
Creamy sweet potatoes topped with a brown sugar, pecan, crunchy topping!
- 5-6 large sweet potatoes (about 6 cups mashed)
- 3/4 cup white sugar
- 1/2 tsp salt
- 1/2 cup butter (1 stick)
- 2 eggs (Beaten)
- 12 ounces pecan halves (chopped)
- 6 tbsp butter (melted)
- 1 and 1/4 cups brown sugar
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
Peel the sweet potatoes and cut them into about 4 pieces each and boil for 25-30 minutes or until tender. (You can poke them with a knife or fork to make sure they're soft)
Drain the sweet potatoes and return them back to the same empty pot.
Mash the sweet potatoes with a potato masher or a pastry cutter and add the white sugar, salt, 1 stick of butter, and 2 beaten eggs to the sweet potatoes and stir to combine. (I add the eggs in last so the sweet potatoes will have cooled down slightly)
Add the sweet potatoes to a baking dish (at least 9x13) and preheat your oven to 350 degrees while you prep the topping.
Chop the pecans as finely or roughly as you'd like.
Add melted butter to the pecans and toss them to coat.
Add in brown sugar, flour, salt, and cinnamon and stir to combine.
Sprinkle the topping evenly over the sweet potatoes.
Bake at 350 for 30 minutes.
Let the casserole sit for 20-30 minutes before serving so it can thicken.
Note: If you are making this ahead of time, let the casserole sit out and come to room temperature and then bake.