Sweet Potato Casserole
The Best Sweet Potato Casserole recipe! This version has just the right amount of sweetness, an irresistible buttery flavor, and a crisp cinnamon pecan crumble on top. It's the perfect autumn side dish and a Thanksgiving staple. Everyone will want the recipe!
- 4 lbs sweet potatoes*
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup milk (anything but skim)
- 2 large eggs
- 1 tsp vanilla extract
- Salt and freshly ground black pepper
- 1/2 cup (70g) all-purpose flour (scoop and level to measure)
- 1/2 cup (110g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 cup chopped or broken pecans
- 1/4 cup (57g) unsalted butter, melted
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.
Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 - 10 minutes so the eggs don't cook and in the mixture.
Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
Using an electric hand mixer blend mixture to combined well.
Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
For the topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon and pecans (break up brown sugar clumps with fingertips as needed).
Pour butter into mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
Sprinkle mixture evenly over sweet potato mixture in baking dish.
Bake in preheated until heated through, about 40 minutes, while tenting with foil during the last 10 to prevent excessive browning on topping if needed.
*This amount should yield about 5 cups mashed.