This Sweet Potato Casserole is a classic holiday side dish topped with brown sugar and pecans. A must have at our family gatherings!
This recipe has been tweaked over the years to match our families likes. I use less sugar in the potatoes themselves than a lot of other recipes do because we love sweet potatoes so there is no need to make them super sweet. In fact I actually prefer sweet potatoes to white potatoes, gasp. haha! But if you like your sweet potato casserole on the sweet side add 1 full cup of white sugar to the potatoes instead of the 3/4 cup.
Sweet Potato Casserole
I like to boil the potatoes when making this recipe but you could also bake them and then remove the skin before mashing. If you do boil the potatoes just make sure you stain the potatoes well so you don’t end up adding extra liquid to the recipe.
The potato part of this recipe can be made the day before just add the topping right before baking.
- 5 cups sweet potatoes (5-6 medium sweet potatoes), mashed
- ½ cup butter (1 stick), melted
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ½ cup milk
- 2 eggs
- ⅓ cup butter, softened
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup pecans, chopped
- Preheat the oven to 350 degrees.
- Peel, cut (the smaller the chunk the quicker they will cook) and boil the sweet potatoes until soft.
- Mash the potatoes and add the butter, sugar, vanilla, milk and eggs; stir together.
- Pour into a buttered baking dish (10"x10" or 9"X13").
- Mix the topping together until course and sprinkle over the top of the sweet potato mixture.
- Bake at 350 degrees for 30-40 minutes or until the topping is slightly brown.
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Shared on Meal Plan Monday