EASY Sweet Potato Casserole Recipe

Ingredients

• 3 lb Sweet Potatoes (peeled and cut into 1‑inch cubes)
• 1 Tbsp Salt (for boiling water)
• 0.25 cup Unsalted Butter (softened; can use brown butter for richer flavor)
• 0.25 cup Brown Sugar (packed; for the mash)
• 1 cup Brown Sugar (packed; for the topping)
• 0.25 cup Milk (whole milk; can substitute heavy cream)
• 1 tsp Salt (for the mash; adjust if water was heavily salted)
• 2 Large Eggs (room temperature)
• 1 tsp Vanilla Extract (can substitute bourbon or rum for extra kick)
• 0.25 cup All-Purpose Flour (for the topping crumble)
• 1 tsp Ground Cinnamon (for the topping; optional nutmeg or allspice)
• 1 cup Pecans (chopped; can toast for extra flavor)
• 0.25 cup Unsalted Butter (melted and cooled; for topping crumble)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it fully preheat while you prepare the casserole.

   Time: PT0M

   Temperature: 375°F

2. Cube Sweet Potatoes

   Peel the sweet potatoes and cut them into roughly 1‑inch cubes so they cook evenly.

   Time: PT15M

3. Boil Sweet Potatoes

   Place the cubed potatoes in a large pot, cover with water by 1 inch, add 1 Tbsp salt, bring to a boil over high heat, then reduce to medium‑high and simmer 15‑20 minutes until fork‑tender.

   Time: PT20M

4. Drain and Dry

   Drain the potatoes in a colander. Return the pot to medium heat for about 5 minutes, stirring occasionally, to evaporate excess moisture.

   Time: PT5M

5. Mash Potatoes

   Using a potato masher or a large fork, mash the potatoes until smooth with no large lumps.

   Time: PT5M

6. Combine Mash Ingredients

   Stir in 1/4 cup brown sugar, 1/4 cup softened butter, 1/4 cup milk, 1 tsp salt, 2 eggs, and 1 tsp vanilla extract until fully incorporated.

   Time: PT5M

7. Prepare Casserole Dish

   Lightly butter the 9×13‑inch casserole dish to prevent sticking, then spread the sweet potato mixture evenly inside.

   Time: PT5M

8. Make Pecan Crumble Topping

   In a medium bowl combine 1 cup brown sugar, 1/4 cup all‑purpose flour, and 1 tsp cinnamon. Mix, then stir in 1/4 cup melted, cooled butter until crumbly. Fold in the chopped pecans.

   Time: PT10M

9. Add Topping

   Evenly sprinkle the pecan crumble over the surface of the casserole.

   Time: PT2M

10. Bake

    Place the casserole in the preheated oven and bake for 25‑30 minutes, or until the topping is golden brown and the center is set.

    Time: PT30M

    Temperature: 375°F

11. Cool and Serve

    Remove from oven and let the casserole rest for about 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

425

Protein

5 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g