Go Back
Sweet potato casserole baked in a white dish, ready for the holiday table

Sweet Potato Casserole with Pecan Topping

Roasted sweet potato filling with vanilla and cinnamon, baked under a crunchy brown sugar pecan streusel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting 10 minutes
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 410
Ingredients Method Notes

Ingredients
  

Sweet potato filling
  • 3 1/2 lb sweet potatoes 4-5 large, orange-fleshed
  • 2 large eggs
  • 1/2 cup evaporated milk or half-and-half
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
Pecan topping
  • 3/4 cup light brown sugar packed
  • 1/4 cup all-purpose flour
  • 3 tbsp cold unsalted butter cubed
  • 1 cup pecans chopped, toasted

Method
 

  1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes, place on a lined baking sheet and roast 50–60 minutes until very soft. Cool slightly.
  2. Reduce the oven to 350°F (175°C). Scoop the flesh into a bowl (about 4 cups) and mash until smooth.
  3. Mix in the eggs, evaporated milk, sugar, melted butter, vanilla, cinnamon and salt. Spread in a greased 9x13-inch dish.
  4. Combine the brown sugar and flour, cut in the cold butter until crumbly, and stir in the pecans.
  5. Sprinkle the topping over the filling and bake 30–35 minutes until set and golden.
  6. Cool 10 minutes before serving.

Notes

Make ahead: refrigerate the assembled filling and topping separately for up to 2 days; bake 35–40 minutes. Leftovers keep 4 days refrigerated. Nutrition is an estimate based on 10 servings.