Sweet Potato Casserole

This classic sweet potato casserole is creamy, buttery, and topped with a crunchy pecan crumble the perfect balance of sweet and savory. It’s a comforting side dish that pairs beautifully with any holiday meal, especially Thanksgiving or Sunday dinner.

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Ingredients

For the Casserole:

• 4–5 large sweet potatoes (orange yams)
• 3 large eggs
• ½ cup evaporated milk (or cream, or half-and-half)
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ teaspoon salt
• ¼ cup butter, melted

For the Topping:

• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup light brown sugar
• 1 cup pecans, chopped

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Instructions

1. Cook the Sweet Potatoes
   Place the sweet potatoes in a large pot and add enough water to cover them halfway (about 3–4 inches).
   Bring to a boil, then reduce to a medium simmer. Cover and cook until tender when pierced with a fork — about 20–40 minutes, depending on their size. Avoid overcooking to prevent mushiness.
2. Peel and Mash
   Drain the potatoes and let them cool until easy to handle. Peel off the skins and transfer the flesh to a large mixing bowl.
3. Mix the Filling
   Add eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter to the bowl. Mash everything together until mostly smooth. For an extra-creamy texture, use an electric mixer on low speed for about 45 seconds.
4. Prepare the Dish
   Lightly grease a baking dish (8×11”, 9×13”, or a deep 10” pie dish). Pour the sweet potato mixture evenly into the dish.
5. Make the Pecan Topping
   In a small bowl, combine flour, brown sugar, and chopped pecans. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
   Sprinkle evenly over the sweet potato layer.
6. Bake
   Bake at 350°F (175°C) for 35–40 minutes, until the topping is golden brown and crisp.
7. Serve and Store
   Let cool slightly before serving. Store leftovers in the refrigerator for 4–5 days.

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Why You’ll Love This Recipe

• Classic holiday favorite that never fails to impress.
• Creamy, buttery filling with a crunchy pecan topping.
• Easy to make ahead — perfect for busy holiday cooking.
• Delicious balance of sweetness and warmth.
• Great side dish for turkey, ham, or roasted chicken.

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Tips

• Don’t overcook the potatoes: They should be tender but not falling apart.
• Smooth texture: Use an electric mixer briefly for a creamy consistency without overmixing.
• Make ahead: Assemble the casserole (without baking) up to 24 hours ahead. Cover and refrigerate, then bake before serving.
• For a lighter version: Use milk instead of cream and reduce the sugar slightly.
• Crunchier topping: Toast the pecans before adding them to the crumble.

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Variations and Substitutions

• Nut-free: Skip the pecans and use oats or crushed graham crackers instead.
• Marshmallow topping: Replace the pecan topping with mini marshmallows — bake until golden brown.
• Healthier version: Swap sugar for maple syrup or honey and use coconut oil instead of butter.
• Vegan option: Replace eggs with flax eggs, butter with vegan margarine, and milk with coconut milk.
• Spiced version: Add ½ teaspoon cinnamon or a pinch of nutmeg for extra warmth.

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FAQs

Can I use canned sweet potatoes?
Yes, but make sure to drain them well and reduce the sugar slightly, since canned varieties are often pre-sweetened.

How far in advance can I make this?
You can prepare it up to 24 hours in advance, refrigerate, and bake just before serving.

Can I freeze sweet potato casserole?
Yes! Assemble the casserole (without baking), wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Why is my topping soggy?
If covered while hot, steam can make the topping lose its crunch. Let it cool uncovered for a few minutes before serving.

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Serving and Suggestions

• Serve warm as a holiday side dish with turkey, ham, or roast chicken.
• Pair with green beans, mashed potatoes, or stuffing for a complete festive meal.
• Add a drizzle of maple syrup or a dollop of whipped cream for a dessert-like twist.
• Leftovers reheat beautifully for breakfast alongside eggs and sausage.