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Best-ever Sweet Potato Casserole

This best-ever sweet potato casserole is the comfort food your table has been missing. With whipped sweet potatoes and a golden brown sugar pecan topping, it's classic, crowd-pleasing, and endlessly craveable. Make it once, and it’ll become your go-to for holidays and beyond.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10

Ingredients
  

For the sweet potato base:

  • 4 large sweet potatoes about 3 lbs, peeled and cut into chunks
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 1/3 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

For the topping:

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter melted
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • Place sweet potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and let cool slightly.
  • In a large mixing bowl, mash the sweet potatoes until smooth. Stir in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well until fully combined.
  • Pour the sweet potato mixture into the prepared baking dish and smooth the top.
  • In a separate bowl, mix together the brown sugar and flour. Stir in the melted butter, then fold in the chopped pecans to form a crumbly topping.
  • Sprinkle the topping evenly over the sweet potato mixture.
  • Bake for 35–40 minutes, until the topping is golden and slightly crisp.
  • Let sit for 5–10 minutes before serving. Serve warm.

Notes

  • For extra smooth potatoes, use a hand mixer or food processor to mash.
  • Make ahead by preparing the casserole the day before, refrigerating, and baking when ready.
  • Swap pecans for walnuts or omit nuts entirely if needed.
  • Add a dash of orange zest to the base for a citrusy twist.