This is the ULTIMATE sweet potato casserole recipe! This is one of my most requested recipes because it is SO good! Some co-workers shared this recipe with me years ago and I’ve taken it to many family gatherings since.
A big Thanksgiving or Christmas meal just isn’t complete without special treats like this sweet potato casserole. I wasn’t even a fan of sweet potatoes until I tried this recipe. It’s that good!
The sweet and creamy sweet potatoes couldn’t get any better until you add this delectable, crumbly topping that tastes like candy when it’s baked. Our family is split on whether to use the pecans in the crumbly, candy topping or leave them out. Whatever your preference, that’s a pretty easy change to make and it won’t affect the overall taste of the dish. My husband said that his family has a similar recipe where they use walnuts on top.
I like to boil and mash the potatoes ahead of time so that I can work on other dishes closer to meal time. Food safety is very important to keep in mind when preparing big meals. Don’t push the rules!
We also like this recipe because we mashed some extra potatoes to keep aside and feed the baby. She is just starting to eat food and it is messy and fun! Feeding her these sweet potatoes reminded me that it might be time to pick up a mat to protect our rug and wood floor.
The pictures don’t do this recipe justice. You’ve really got to try it for yourself!
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Sweet Potato Casserole
This sweet potato casserole recipe is a classic addition to holiday meals! The creamy, sweet combination is a great treat that is very popular at our family gatherings.
- 4 medium sized sweet potatoes 3 c. mashed
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs beaten
- 1 T. vanilla
- 1/3 cup milk
- 1/3 cup melted butter
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Boil and mash potatoes. Mix in next 5 ingredients. Put in 13x9" baking dish. Mix remaining (crumbly topping) ingredients. Sprinkle over potato mixture. Bake at 350 degrees F for 35 minutes.