Sweet Potato Casserole
The most perfect Sweet Potato Casserole for Thanksgiving, this classic and creamy holiday side is made with roasted sweet potatoes, warm cinnamon spice, and a buttery brown-sugar pecan topping that tastes like pure comfort.
Servings 6
Ingredients
For the filling:
- 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the topping:
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup light brown sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 400°F. Roast sweet potatoes for 45–55 minutes, then scoop out the flesh.
- Reduce oven to 350°F. Mash potatoes and mix with eggs, evaporated milk, vanilla, sugar, salt, melted butter, cinnamon, and nutmeg.
- Pour into a greased 9×13 baking dish.
- In a separate bowl, combine topping ingredients until crumbly.
- Sprinkle over casserole and bake 35–40 minutes until golden and bubbling.
Notes
For extra depth, use browned butter in both filling and topping. Can be made ahead and refrigerated before baking.