Sweet Potato Casserole
Creamy mashed sweet potatoes baked beneath a buttery brown sugar pecan topping for a warmly spiced, classic holiday side dish.
Prep: 20 min · Cook: 55 min · Yield: 8 · Method: Oven
Ingredients
- 3.5 pounds sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup light brown sugar
- 2 large eggs
- 0.5 cup whole milk
- 1 teaspoon ground cinnamon
- 0.75 teaspoon kosher salt
- 1 cup chopped pecans
- 0.25 cup all-purpose flour
- 0.33 cup light brown sugar
- 4 tablespoons unsalted butter
Cooking instructions
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. (about 5 min) — 375°F
- Peel the sweet potatoes and cut them into 1-inch chunks. Place them in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until very tender when pierced with a fork, 15 to 20 minutes. Drain well. (about 25 min) — Boiling, then simmer
- Return the sweet potatoes to the warm pot and mash until smooth. Melt the remaining 5 tablespoons filling butter, then stir it into the potatoes with the brown sugar, eggs, milk, cinnamon, and salt until evenly combined. (about 8 min)
- Spread the sweet potato mixture in the prepared baking dish. In a bowl, stir together the pecans, flour, brown sugar, and melted topping butter until crumbly. Sprinkle evenly over the potatoes. (about 7 min)
- Bake until the casserole is hot in the center and the topping is browned, 25 to 30 minutes. Let it rest for 10 minutes before serving; the center should reach at least 160°F because it contains eggs. (about 30 min) — 375°F