Easy Sweet Potato Casserole
This Easy Sweet Potato Casserole is the ultimate holiday side dish, combining creamy, spiced sweet potatoes with a buttery pecan crumble topping for a perfect balance of sweetness and texture. Made with pantry-friendly ingredients like brown sugar, cinnamon, and vanilla, this dish highlights the natural richness of sweet potatoes while adding a dessert-like flair. With just 20 minutes of prep and 30 minutes in the oven, it’s a quick and crowd-pleasing addition to your Thanksgiving or Christmas menu. Serve this versatile casserole as a show-stopping side or as a standalone indulgence, and watch as it steals the spotlight! Keywords: easy sweet potato casserole, holiday side dish, sweet potato recipe, Thanksgiving casserole recipe, pecan topping.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.25 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 0.75 cup pecans
- 0.25 cup all-purpose flour
- 0.25 cup brown sugar (for topping)
- 2 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the sweet potatoes and cut them into large chunks. Place the chunks into a large pot of water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the water and transfer the sweet potatoes to a mixing bowl.
Mash the sweet potatoes with a potato masher or a fork until smooth. Add 6 tablespoons of unsalted butter, 1/2 cup of brown sugar, 1/4 cup of milk, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Stir until well combined.
Lightly beat the 2 eggs in a small bowl, then quickly fold them into the mashed sweet potato mixture until fully incorporated.
Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top with a spatula.
In a medium-sized bowl, mix together 3/4 cup of chopped pecans, 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, and 2 tablespoons of melted butter to form a crumbly topping.
Evenly sprinkle the pecan topping over the sweet potato mixture in the baking dish.
Bake the casserole in the preheated oven for 30 minutes, or until the topping is golden brown and the casserole is heated through.
Remove from the oven and let it cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 26.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
