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Easy Sweet Potato Casserole

A classic, creamy sweet potato casserole topped with a buttery pecan crumble. Easy to make, perfectly sweet, and ideal for holidays or cozy family dinners.
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Ingredients Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cooked until tender
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar adjust to taste
  • 2 large eggs
  • 1/3 cup milk or half-and-half
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract optional
  • Pecan Topping
  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C) and grease a baking dish.
  2. Mash cooked sweet potatoes until smooth.
  3. Add melted butter, brown sugar, eggs, milk, cinnamon, nutmeg, salt, and vanilla. Mix until creamy.
  4. Spread the mixture evenly into the prepared dish.
  5. In a bowl, combine brown sugar, flour, butter, and pecans until crumbly.
  6. Sprinkle topping evenly over the sweet potato mixture.
  7. Bake for 30–35 minutes, until the top is golden and the filling is set.
  8. Let cool slightly before serving.

Notes

  • For less sweetness, reduce sugar in the filling.
  • Marshmallows can be added during the last 10 minutes of baking if desired.
  • Make ahead: assemble and refrigerate, then bake before serving.
  • Reheat covered with foil to prevent over-browning.
Approx per serving: Carbs 45g – Protein 5g – Fat 18g.