Sweet Potato Casserole
Serves 12
This sweet potato casserole recipe has a creamy sweet potato filling and crunchy brown sugar and pecan topping. It's a crowd-pleasing side dish for Thanksgiving or any holiday dinner. Find make-ahead instructions in the blog post above!
Ingredients
- 4 pounds sweet potatoes, about 6 medium-large
- ½ teaspoon sea salt
- 2 large eggs, beaten
Pecan Topping
- 1½ cups pecans, chopped
- ½ cup all-purpose flour, spooned and leveled
- ½ cup light brown sugar
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon sea salt
- 2 teaspoons minced fresh rosemary, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with foil.
- Use a fork to poke a few holes in each of the sweet potatoes. Set them on the baking sheet and bake for 40 to 60 minutes, or until soft when pierced with a fork. Set aside to cool. Reduce the oven temperature to 350°F.
- Meanwhile, make the pecan topping: In a medium bowl, combine the pecans, flour, brown sugar, butter, salt, and rosemary, if using. Using your hands or two forks, work the butter into the dry ingredients until the mixture is crumbly and holds together when pinched.
- When the sweet potatoes are cool enough to handle, peel off the skins and transfer the soft flesh to a large bowl. Add the salt and mash until smooth, then add the beaten eggs and mix until well combined.
- Transfer the sweet potatoes to a 9x13-inch baking dish and spread evenly at the bottom. Sprinkle with the pecan topping.
- Bake at 350°F for 40 to 50 minutes, or until the topping is golden brown and crisp. Let stand for 15 minutes before serving.
Notes
In 2026, I re-tested and updated this recipe to have a simpler method and higher ratio of topping to filling. If you'd like to make the previous version, see this vegan sweet potato casserole.