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Easy Sweet Potato Casserole

Easy Sweet Potato Casserole is a traditional family favorite! Creamy mashed sweet potatoes are topped with a buttery pecan crumble, then baked until golden and bubbly. A perfect Thanksgiving or holiday side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 379
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes (about 3 large)
  • 2 eggs
  • 0.5 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 stick unsalted butter, softened (almost melted)
  • 1 cup pecans, chopped
  • 0.33 cup all-purpose flour
  • 0.5 cup brown sugar

Equipment

  • Cooking spray for greasing casserole dish
  • Balloon whisk for mixing sweet potato filling
  • 8-inch casserole dish for baking the casserole
  • large pot for boiling sweet potatoes

Method
 

  1. Peel and cube sweet potatoes. Boil in water for 10-12 minutes until just softened. Drain and mash. Set aside.
  2. Preheat oven to 350°F. Spray an 8x8 casserole dish with cooking spray.
  3. In a bowl, whisk mashed sweet potatoes with eggs, sugar, and vanilla. Pour mixture into prepared casserole dish.
  4. In a small bowl, stir together butter and pecans. Mix in flour and brown sugar until crumbly. Spread topping evenly over sweet potatoes.
  5. Bake for 30 minutes. Turn on broil for 3-5 minutes until topping is golden and bubbly. Watch carefully to avoid burning.
  6. Remove from oven, let cool slightly, and serve warm. Enjoy!

Notes

✔️ Watch closely when broiling to prevent the topping from burning.
✔️ For a nut-free option, substitute pecans with crushed graham crackers or oats.
✔️ Can be made ahead of time: prepare the casserole and topping separately, store in the fridge, then bake before serving.