Creamy Sweet Potato Casserole: Holiday Favorite (Print Version)

Classic Sweet Potato Casserole recipe for holidays. Creamy sweet potatoes, warm spices, and a crunchy pecan topping. Perfect for any family gathering!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - Sweet Potatoes (about 3 lbs)
02 - Unsalted Butter (1/2 cup, melted)
03 - Brown Sugar (1/2 cup, packed)
04 - Whole Milk (1/4 cup)
05 - Large Eggs (2)

→ Flavor Enhancers

06 - Vanilla Extract (1 tsp)
07 - Ground Cinnamon (1 tsp)
08 - Ground Nutmeg (1/2 tsp)
09 - Salt (1/2 tsp)

→ Crunchy Topping

10 - All-Purpose Flour (1/4 cup)
11 - Brown Sugar (1/4 cup, packed)
12 - Cold Unsalted Butter (1/4 cup, cut into small pieces)
13 - Chopped Pecans (1 cup)

# Instructions:

01 - First things first, get those sweet potatoes ready! Peel them, then cut them into roughly 1-inch chunks. I usually just eyeball it, but try to keep them somewhat uniform so they cook evenly. Pop them into a large pot, cover with cold water, and add a generous pinch of salt. Honestly, I always forget to salt the water the first time, but it really helps season the potatoes from the inside out. Bring to a boil, then reduce heat and simmer until they're fork-tender, about 15-20 minutes. You'll know they're ready when they practically fall apart.
02 - Drain the cooked sweet potatoes *really* well. You don't want any excess water making your casserole watery. Transfer them to a large bowl and grab your trusty potato masher. This is where the arm workout begins! Mash them until they're smooth, or leave a few small lumps if you like a bit of texture – I usually go for mostly smooth, but a little rustic charm is fine. Now, add your melted butter, brown sugar, whole milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix it all up until everything is wonderfully combined and smells absolutely divine. I can already smell the holidays!
03 - Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Pour your glorious sweet potato mixture into the prepared dish, spreading it out evenly with a spatula. This is where it starts looking like a real dish! I sometimes smooth the top a little too perfectly, then remember a little rustic swirl is more my style. Make sure it's nice and even so the topping has a good surface to cling to.
04 - In a separate medium bowl, combine the flour, brown sugar, and cold butter pieces. This is the fun part! Use your fingertips or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. You want small, pea-sized pieces of butter. Honestly, I used to just melt the butter for the topping, and it was a sticky disaster. Cold butter is key here! Then, stir in the chopped pecans until they're evenly distributed. This topping is what gives this dish that irresistible crunch.
05 - Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish. Don't be shy, get good coverage! Make sure there are no huge clumps, just a nice, even layer. Pop the dish into your preheated oven and bake for 30-35 minutes. You're looking for the topping to be golden brown and the casserole to be heated through and bubbly around the edges.
06 - Once it's out of the oven, let the Sweet Potato Casserole cool for about 10-15 minutes before serving. This allows it to set up a bit, preventing a messy scoop. I know, it's hard to wait when it smells *that* good, but trust me, it’s worth it. The topping will be beautifully crisp, and the inside will be wonderfully creamy. It looks so inviting and smells like pure comfort.

# Notes:

01 - For extra smooth potatoes, use an immersion blender or food processor after boiling and draining, before adding other ingredients.
02 - Store leftovers covered tightly in the fridge for up to 3-4 days; reheat in the oven for best results.
03 - If you don't have pecans, walnuts make a great substitution for the crunchy topping.
04 - Serve warm alongside roasted meats for a classic holiday meal, or even with grilled chicken for a cozy dinner.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - large mixing bowls
04 - 9x13-inch baking dish
05 - spatula
06 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 4-6g

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