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A bubbling sweet potato casserole with a golden, toasted marshmallow topping

Proven way to grow perfect Sweet Potato Casserole

This recipe guides you through creating a delicious and perfectly baked sweet potato casserole, ideal for any gathering. With a creamy base and a delightful topping, it's a classic comfort food that will impress.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 4 large sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 cup chopped pecans

Equipment

  • Oven
  • Baking dish (9x13 inch)
  • Fork
  • Large mixing bowl
  • Separate mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Wash the sweet potatoes, pierce them several times with a fork, and bake for 45-60 minutes until very tender.
  3. Let the baked sweet potatoes cool, then peel and mash them thoroughly in a large bowl.
Casserole Assembly
  1. Add the melted butter, granulated sugar, milk, beaten eggs, vanilla extract, and salt to the mashed sweet potatoes.
  2. Mix everything until well combined and smooth, then spread this mixture evenly into the prepared baking dish.
Topping and Baking
  1. In a separate bowl, combine the flour, brown sugar, and softened butter until crumbly, then stir in the chopped pecans.
  2. Evenly sprinkle the pecan topping over the sweet potato mixture.
  3. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Serving
  1. Allow the casserole to cool for a few minutes before serving warm.

Notes

For extra sweetness, you can add a layer of marshmallows on top during the last 10 minutes of baking instead of the pecan topping, or in addition to it. This casserole can be made ahead of time and refrigerated; simply add a few extra minutes to the baking time if baking from cold. Leftovers store well in the refrigerator for up to 3-4 days.