Sweet Potato Casserole

The most perfect sweet potato casserole recipe EVER and it starts with canned sweet potatoes to keep things easy! That crunchy topping is divine!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Cooling Time 20

Total Time 40

Servings

Calories 527kcal

Author Karly Campbell

Ingredients

For the sweet potatoes

3 cups mashed sweet potatoes see notes
1 cup sugar
2 large eggs beaten
1/4 cup melted butter
1 teaspoon vanilla
1/2 teaspoon salt

For the topping

1 cup brown sugar
1 cup chopped pecans
1/2 cup melted butter
1/3 cup flour

Instructions

For the sweet potato casserole filling:

Preheat oven to 350 degrees.
Add the mashed sweet potatoes, sugar, eggs, butter, vanilla, and salt to a mixing bowl and stir well to combine.
Spread mixture into a greased 2 quart baking dish.

For the topping:

Stir together the brown sugar, pecans, butter, and flour until well combined.
Spoon pecan mixture over the sweet potato casserole and smooth out to cover the entire casserole.
Bake for 30 minutes. Remove from oven and let set for 20 minutes before serving.

Video

Notes

To make mashed sweet potatoes, you can either used canned or fresh sweet potatoes.

If using canned sweet potatoes, drain all liquid from the can and mash immediately or microwave for 2 minutes to warm up and then mash. They mash easier when warm.

If using fresh sweet potatoes, peel and cube the sweet potatoes and boil for 20-30 minutes or until fork tender and easily mashed.

Nutrition