Old Fashioned Sweet Potato Casserole

Baked sweet potato casserole in square aluminum pan. Wooden spoon on white napkin next to casserole dish.

Old Fashioned Sweet Potato Casserole

Creamy mashed sweet potatoes with butter, sugar, vanilla, eggs, and cinnamon. Topped with a pecan topping made with butter, pecans, and brown sugar. This yummy side dish will be your favorite for Thanksgiving, Christmas, or any special occasion!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 450kcal

Author Anne Clark

Equipment

pot for boiling sweet potatoes
potato masher
large bowl
whisk
measuring cup(s)
measure spoons
8 x 8 baking dish
pastry blender (optional)

Ingredients

3 large sweet potatoes You will need 3 cups of mashed sweet potatoes so buy more if they are small.
½ cup butter
⅓ cup milk
2 eggs
1 Tablespoon pure vanilla extract
½ to 1 cup white granulated sugar ½ c for less sweet. 1 c for very sweet.
½ teaspoon cinnamon

TOPPING

⅓ cup cold butter, cut into cubes
1 cup chopped pecans (unsalted)
1 cup light brown sugar (packed in measuring cup) see notes
½ cup all-purpose flour

Instructions

Preheat oven to 350F.
Peel and slice sweet potatoes into chunks. Cover with water in a large pot. Boil for 10-15 minutes or until very tender.
Pour off water. Add butter and mash the potatoes. Transfer to a large bowl.
In a large bowl, mix the hot mashed sweet potatoes with milk, sugar, eggs, vanilla, and cinnamon. Stir well with a whisk and pour into 8x8 dish.
Topping: Combine cold butter, brown sugar, and flour. Mix well with fork or pastry blender until crumbly. Stir in nuts. (a pie plate works well for this step).
Sprinkle on top of sweet potatoes.
Bake uncovered at 350F for 25-30 minutes or until set.

Notes

Choose firm sweet potatoes with no soft spots or bruises.

Drain the sweet potatoes well after boiling so excess water doesn't make the filling loose or watery.

Pack the brown sugar firmly into the measuring cup, then level it off.

Make ahead: Prepare the sweet potato mixture and topping up to one day ahead, but keep them separate and refrigerated. When ready to bake, add the topping and bake as directed.

Nutrition