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Easy Sweet Potato Casserole with Crunchy Pecan Topping

A spoonful being taken from an easy sweet potato casserole topped with a rich, brown sugar and pecan crumble.
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Make this simple sweet potato casserole for a creamy, comforting side dish. It features a buttery pecan crumble topping and is perfect for holiday meals or weeknight dinners.

Ingredients

Scale
  • 2 cans (15 ounces each) sweet potatoes, drained and mashed
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • For the Topping:
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup (about 5 tablespoons) cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the drained sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, and salt. Mix until the filling is smooth and well combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the topping: In a separate medium bowl, mix the brown sugar and flour for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  5. Sprinkle the pecan topping evenly over the sweet potato filling.
  6. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is hot throughout.
  7. Let the casserole cool for 10 minutes before serving. This is a great Thanksgiving side dish.

Notes

  • For a marshmallow topping instead of pecans, skip the topping ingredients and sprinkle 2 cups of mini marshmallows over the casserole during the last 5 minutes of baking until they are puffed and lightly golden.
  • You can prepare the sweet potato filling up to one day ahead and store it covered in the refrigerator. Add the topping just before baking.
  • Use baked sweet potatoes instead of canned if you prefer, but ensure they are fully mashed and yield about 3 cups.

Nutrition

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