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Sweet Potato Casserole with Pecan Topping

The BEST Sweet Potato Casserole

  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


A sweet and decadent side dish, this really is the BEST Sweet Potato Casserole. It is perfect for the holidays!



  • 4 medium sweet potatoes (about 24 oz)
  • 1 cup sugar
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, cut into small cubes
  • 1 cup pecans, chopped


Preheat the oven to 375ºF.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400ºF.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined.  The mixture does not need to be completely smooth – lumps are ok.  Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs.  Stir in the pecans.  Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes.  Let the casserole sit for a few minutes before serving.

Recipe Notes:

source: The Pioneer Woman via Serious Eats

Nutrition information provided as an estimate only. Various brands and products can change the counts.


  • Calories: 371
  • Sugar: 31 g
  • Sodium: 338 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 57 mg