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Easy Sweet Potato Casserole with Crunchy Pecan Topping

A close-up view of an easy sweet potato casserole in a white baking dish, showing the bright orange filling and crunchy pecan streusel topping.
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Create a classic, crowd-pleasing holiday side dish with this simple sweet potato casserole recipe. It features a creamy base and a buttery brown sugar pecan crumble topping.

Ingredients

Scale
  • 2 (15 ounce) cans sweet potatoes, drained and rinsed
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for topping
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the drained sweet potatoes in a large bowl. Mash them thoroughly with a potato masher or an electric mixer until mostly smooth.
  3. Add the 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix until just combined. Do not overmix.
  4. Pour the sweet potato mixture evenly into the prepared baking dish.
  5. Prepare the topping: In a separate small bowl, combine the flour, 1/2 cup brown sugar, and 2 tablespoons of melted butter. Mix with a fork until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  6. Sprinkle the pecan topping evenly over the sweet potato mixture.
  7. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  8. Let the casserole cool for 10 minutes before serving.

Notes

  • For a marshmallow topping variation, skip the pecan topping ingredients. After the casserole bakes for 20 minutes, remove it from the oven, cover the top evenly with mini marshmallows, and return to the oven for 5-7 minutes until the marshmallows are puffed and golden.
  • You can use fresh baked sweet potatoes instead of canned, but you will need about 3 cups of mashed sweet potato.
  • This casserole is excellent for make-ahead preparation. Assemble the entire dish, cover, and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-sweet-potato-casserole-recipe/