On a phone: if nothing happens, open your browser's share menu and choose Print. In the Instagram or Pinterest app, open this page in Safari or Chrome first.
Thanksgiving isn't the same without a homemade sweet potato casserole. The creamy, soft sweet potatoes are topped with a flavorful crunchy pecan contrast. This is the best sweet potato casserole I've ever tasted - and I know you'll love it, too!
- 4 Tbsp Unsalted Butter
- 4 Cups Sweet Potatoes, Peeled and Cubed
- 1/2 Cup Milk
- 1/4 Cup Brown Sugar (Packed)
- 1/4 Cup White Sugar
- 2 Large Eggs
- 1/2 tsp. Pure Vanilla Extract
- 1 tsp. Pure Maple Extract
- 1/2 tsp. Kosher Salt
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Brown Sugar (Packed)
- 4 Tbsp. Unsalted Butter, Melted
- 1/4 tsp. Pink Himalayan Sea Salt (or Regular Kosher Salt)
- 1 tsp. Cinnamon
- 3/4 Cup Chopped Pecans
-
Preheat oven to 350 degrees and butter a 2-quart baking dish.
-
Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
-
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, white sugar, vanilla flavoring, maple flavoring, salt and eggs in a large bowl. Transfer filling into buttered baking dish and spread evenly.
-
Combine the flour, brown sugar, cinnamon, butter and salt in a medium bowl until the mixture is combined well and clumps together. Stir in the pecans. Add the topping mixture over the top of the sweet potatoes in an even layer. Bake for 25-30 minutes or until mostly set in the center and golden on top. Serve warm. Enjoy!
-
If you have the time, wrap the sweet potatoes in foil after peeling and place the foiled sweet potatoes on a baking dish. Roast them in the oven for about an hour at 425 degrees.
This will bring out all of the sugar and sweetness that sweet potatoes are known for (and it also makes them easier to cut!)