Old-Fashioned Sweet Potato Casserole (8-Step Classic Recipe)
Learn how to make a traditional sweet potato casserole in just 8 easy steps. This classic recipe with pecan topping is perfect for Thanksgiving and family gatherings.
Ingredients
Sweet Potato Base:
- 4 pounds sweet potatoes peeled and cubed
- 1/2 cup unsalted butter softened
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup milk
Pecan Topping:
- 1/2 cup chopped pecans
- 2 tablespoons packed light brown sugar
- 1 tablespoon melted butter
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Boil the sweet potatoes: In a large pot, cover the cubed sweet potatoes with water and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the sweet potatoes: Using a potato masher or electric mixer, mash the sweet potatoes until smooth.
- Sweeten and spice: Add the softened butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until fully incorporated.
- Creamy touch: Gradually add the milk while mixing until you reach your desired consistency. Aim for a smooth and creamy texture.
- Assemble the casserole: Pour the sweet potato mixture into the prepared baking dish.
- Pecan perfection: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon. Mix well and sprinkle the pecan topping evenly over the sweet potato base.
- Bake to golden: Bake the casserole for 30-35 minutes, or until the top is golden brown and the center is heated through.
Notes
- Use white or garnet sweet potatoes as alternatives.
- For dairy-free, substitute plant-based milk and vegan butter.
- Adjust mash consistency to preference.
- Swap pecans with walnuts or streusel for variety.
- Store leftovers up to 3 days in fridge.