Description
This Easy Sweet Potato Casserole is a classic, comforting side dish that perfectly balances the earthiness of mashed sweet potatoes with a rich, buttery, and crunchy pecan crumble topping. Ideal for holidays or cozy weeknights, this recipe is simple to assemble and consistently delivers a nostalgic, crowd-pleasing flavor that feels like a warm hug in a bowl.
Ingredients
2 lbs sweet potatoes, peeled and diced
2 large eggs, lightly beaten
2 Tablespoons butter, softened
1/2 cup packed brown sugar
1/2 teaspoon salt, divided
1 teaspoon pure vanilla extract
1/2 cup packed brown sugar (for topping)
3 Tablespoons all-purpose flour
2 Tablespoons butter, melted and cooled
1/4 cup chopped pecans
Instructions
Preheat your oven to 375°F (190°C) and grease a baking dish.
Boil or steam the sweet potatoes until fork-tender, then drain well.
Mash the cooked potatoes in a large bowl until smooth.
Stir in the beaten eggs, softened butter, 1/2 cup brown sugar, 1/4 teaspoon salt, and vanilla extract until well combined.
Spread the potato mixture into the prepared baking dish.
In a separate small bowl, combine the remaining 1/2 cup brown sugar, flour, melted butter, 1/4 teaspoon salt, and chopped pecans to form the crumble topping.
Sprinkle the topping evenly over the sweet potato mixture.
Bake for 30-35 minutes until the center is set and the topping is golden and bubbly.
Notes
For extra flavor, toast the pecans lightly in a dry skillet before adding them to the crumble mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 285
- Sugar: 28g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 75mg