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Homemade sweet potato casserole baked with a golden pecan crumble topping in a baking dish
Isaac blogger

Homemade Sweet Potato Casserole

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Sweet Potato Base
  • 3 lbs sweet potatoes, peeled & cubed
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup milk
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Pecan Topping
  • 1 cup chopped pecans
  • ¼ cup all-purpose flour
  • 2 tbsp melted butter
  • 2 tbsp brown sugar (optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat
  4. Preheat oven to 375°F (190°C). Grease baking dish.
  5. Cook Potatoes
  6. Place cubed sweet potatoes in pot, cover with water, and boil 15–25 minutes until very soft when pierced. Drain thoroughly.
  7. Mash
  8. Mash potatoes until smooth or slightly textured.
  9. Mix Base
  10. Add butter, brown sugar, milk, eggs, vanilla, spices, and salt. Mix gently until combined.
  11. Assemble
  12. Spread mixture evenly in baking dish.
  13. Add Topping
  14. Mix pecans, flour, butter, and brown sugar. Sprinkle evenly over top.
  15. Bake
  16. Bake 30–35 minutes until topping is golden and center is fully set.
  17. Cool & Serve
  18. Cool at least 10 minutes before serving.

Notes

  • Drain potatoes well to avoid watery texture.
  • Mix gently to prevent a gummy consistency.
  • Cover loosely with foil if the topping browns too quickly.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
  • Reheat at 350°F until warmed through or microwave portions in short intervals.