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sweet potato casserole with pecan topping in a white cast iron casserole dish, with a large spoon lifting out a serving.

World's Best Sweet Potato Casserole with Pecan Topping

Nancy Blackstone
Sweet and creamy, hot and buttery, crunchy and nutty...an irresistible blend of flavors makes this the world's best sweet potato casserole.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 Servings
Calories 366 kcal

Ingredients
 
 

Sweet Potato Casserole

  • 4 lbs plain mashed sweet potatoes About 5 large sweet potatoes.
  • 1 cup sugar
  • ½ cup milk
  • 4 tablespoons butter softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs

Topping

  • ¼ cup all purpose flour
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • 2 tablespoons cold butter

Instructions
 

  • Preheat oven to 325 degrees. Grease a 2 quart casserole dish with butter.
  • Peel and cube sweet potatoes. Bring a large pot of water to a boil. Add sweet potatoes and cook at a low boil for 20-30 minutes until fork tender.
  • Drain in colander. When drained, place hot sweet potatoes in a large mixing bowl.
  • Beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla with a hand mixer until smooth. Place in the greased casserole dish.
  • In a small bowl combine the brown sugar, chopped pecans, and flour. Cut in butter until mixture is crumbly. Sprinkle over potato mixture.
  • Bake uncovered for 45 minutes, until top of casserole is golden brown. Serve immediately.

Notes

For the perfect balance of gooey marshmallows and crunchy pecans, try this alternative topping:
    1. Bake the sweet potato casserole with no topping at 325 degrees for 30 minutes.
  1. Remove partially baked sweet potato casserole from oven. Make the topping as described in the original recipe above. Layer ½ the pecan topping over the sweet potatoes, then layer a cup of miniature marshmallows on top. Repeat the layers. Return to the oven and bake for 20-25 minutes until the marshmallows are golden brown.
For a plain marshmallow topping:
If you prefer the sweet marshmallows without the pecans, then simply add 2-3 cups of marshmallows on top for the last 20 minutes of baking time.)
Storage Instructions:
Cover tightly with plastic wrap or place in an airtight container and refrigerate for up to 3 days. 
Reheating Instructions:
Preheat oven to 350 degrees. Cover casserole loosely with foil and bake 25-30 minutes until warm. 

Nutrition

Calories: 366kcalCarbohydrates: 53gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 94mgSodium: 430mgPotassium: 268mgFiber: 2gSugar: 42gVitamin A: 7468IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword Holiday side dishes, no marshmallow sweet potato casserole, sweet potatoes, sweet side dish
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