Classic Easy Sweet Potato Casserole
This classic sweet potato casserole features a creamy, smooth sweet potato base topped with a delicious, crunchy brown sugar and pecan topping, perfect for any holiday or family meal.
Equipment
- Large pot
- Potato masher or electric mixer
- Medium bowl
- Pastry blender
- 8x8 or 9x9 inch baking dish
Ingredients
For the Sweet Potato Base:
- 3 lbs sweet potatoes peeled and cut into 1-inch cubes
- ½ cup unsalted butter melted
- ½ cup granulated sugar adjust to your sweetness preference
- ¼ cup milk dairy or non-dairy works
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- salt Pinch
For the Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup unsalted butter softened
- 1 cup chopped pecans or walnuts optional, but highly recommended!
Instructions
Cooking the Sweet Potatoes
- Place peeled and cubed sweet potatoes in a large pot, cover with cold water, and boil for 15-20 minutes until tender; then drain well.
Making the Sweet Potato Base
- Transfer cooked sweet potatoes to a large bowl and mash with melted butter, sugar, milk, vanilla, cinnamon, and salt until smooth; adjust sweetness as desired.
Preparing the Topping
- In a separate bowl, combine flour and brown sugar, then cut in softened butter until crumbly, and stir in chopped pecans or walnuts if using.
Assembling the Casserole
- Preheat the oven to 375°F (190°C), grease an 8x8 or 9x9 inch baking dish, spread the sweet potato mixture evenly, and sprinkle the topping over it.
Baking to Perfection
- Bake for 25-30 minutes until the topping is golden brown and bubbling, then cool slightly before serving.
Notes
For an extra touch of flavor, you can add a pinch of nutmeg to the sweet potato base. If you prefer a less sweet casserole, reduce the amount of granulated sugar and brown sugar slightly. This casserole can be made ahead of time and refrigerated; simply add an extra 10-15 minutes to the baking time if baking from cold.