Description
A simple, comforting, and delicious Easy Sweet Potato Casserole recipe with a crunchy pecan topping. Perfect for holidays and any occasion.
Ingredients
Scale
- 2 pounds sweet potatoes (about 3–4 medium)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk (whole or 2% works well)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- For the Topping:
- 1/2 cup chopped pecans or walnuts
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- 1. Preheat oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, and bake for 45-60 minutes until tender.
- 2. Once cooled slightly, cut potatoes in half and scoop flesh into a large bowl.
- 3. Add softened butter, granulated sugar, brown sugar, milk, beaten egg, vanilla extract, cinnamon, nutmeg, and salt to the bowl.
- 4. Mash and mix until well combined and mostly smooth.
- 5. For the topping: In a small bowl, combine chopped nuts, flour, and brown sugar. Stir in melted butter until crumbly.
- 6. Pour sweet potato mixture into a greased 8×8 inch baking dish and spread evenly.
- 7. Sprinkle the topping evenly over the sweet potato mixture.
- 8. Reduce oven temperature to 350°F (175°C) and bake for 25-30 minutes, or until golden brown and bubbly.
- 9. Let rest for 5-10 minutes before serving.
Notes
Store cooled casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 4g