Sweet Potato Casserole

This classic sweet potato casserole with pecans is as delicious as a dessert with a brown sugar crumb topping. A MUST MAKE for Thanksgiving!

Course Side Dish, Sides

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings dish

Calories 407kcal

Author Tonia Larson

Equipment

Ingredients

3 cup mashed sweet potatoes
¾ cup granulated sugar
⅓ cup milk
½ cup butter melted
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger

Pecan Crumb Topping

1 cup brown sugar
1 cup chopped pecans
½ cup flour
5 tablespoon butter melted

Instructions

Pecan Crumb Topping

In a small bowl, combine brown sugar, chopped pecans, flour, and butter for the crumb topping. Set aside.

Casserole

Beat the mashed sweet potatoes, granulated sugar, milk, melted butter, eggs, vanilla, salt, ground cinnamon, ground nutmeg, and ground ginger until smooth. Spread in a greased, shallow casserole dish.
Cover evenly with the crumb topping.
Bake at 350˚F for 30-35 minutes until golden brown and heated through.

Video

Notes

One: Make Ahead

Mix the crumb topping and put it in a zip-top bag. Beat the sweet potato mixture, spread in the casserole dish, cover, and store in the fridge overnight. When ready to bake, add the crumb topping.

Two: With Marshmallows and Pecans

After 30 minutes of baking remove the casserole from the oven and top it with mini marshmallows. Return it to the oven to melt and toast the marshmallows.

Three: Storage

Cover leftovers and store them in the fridge for 3-4 days.

Nutrition