Sweet Potato Casserole with Pecan Topping
This easy Sweet Potato Casserole with pecan topping is my Grandma's recipe and is so rich, creamy, and layered with a sweet and crunchy topping (plus it's the ultimate make-ahead Thanksgiving side dish). It's the most addicting version of sweet potatoes yet, I guarantee there will be no leftovers on your holiday table!
Servings 12 servings
Ingredients
- 4 large sweet potatoes baked
- 1/2 cup butter melted
- 1/3 cup milk
- 2 tsp pure vanilla extract
- 1 cup sugar
- 2 eggs beaten
Topping:
- 1/2 cup flour
- 1 cup brown sugar
- 1/2 cup butter melted
- 1 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add cooked sweet potatoes, butter, milk, vanilla and sugar.
- Beat the ingredients together for about 2-3 minutes or until smooth. Add eggs and beat.
- Transfer mixture to a casserole dish and set aside
- In a medium-sized bowl, add all the topping ingredients. Mix together.
- Spread the topping evenly onto the sweet potato mixture and bake for about 30-35 minutes.
Notes
Storage:
- Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven at 350° until warmed through the topping crisps up.
- You can freeze leftovers in an airtight container for up to 2-3 months, if needed, but the topping will soften once thawed. Thaw in the fridge overnight, then reheat in the oven with fresh pecan topping.This is a great make-ahead side dish. Fully prep the casserole up to a day or two in advance, then cover and store in the fridge. Add the pecan topping right before baking, then serve once hot.